Chocolate Chip Banana Cookies

Q: What’s the best banana-to-flour ratio for cookies?

For a chewy, non-cakey texture, about ¼ cup of mashed banana per 1 ⅓ cups of flour works best. Using more banana may lead to puffier, muffin-like cookies.

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Looking for a new way to use that one lonely overripe banana sitting on your counter? Chocolate chip banana cookies are the ultimate fusion of two timeless classics: banana bread and chocolate chip cookies. These cookies are soft, chewy, and loaded with gooey chocolate chips, making them a must-bake recipe for any time of year. In this article, we’ll walk you through everything you need to know to master this easy dessert—from ingredients to variations, baking tips, and frequently asked questions.

Don’t miss our banana pudding cookies recipe for another incredible way to enjoy bananas in dessert form.

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Why Everyone Loves Chocolate Chip Banana Cookies

A perfect marriage of banana bread and cookies

If banana bread had a lovechild with a chocolate chip cookie, this would be it. These cookies combine the rich, comforting flavor of banana with the decadent bite of chocolate chips. Unlike traditional cookies, which rely on butter or eggs for moisture, mashed bananas provide natural sweetness and softness, cutting down on added sugar and fat. The result? A chewy, gooey treat that hits every craving.

Soft centers, chewy edges, and melty chocolate chips

Texture is everything when it comes to cookies. Chocolate chip banana cookies check all the right boxes—slightly crisp on the outside, buttery soft in the center, and dotted with melty chocolate in every bite. The secret? Using just one egg yolk instead of a whole egg to avoid cakiness, and baking until just underdone so the cookies finish cooking as they cool.

One bowl, no chill, and under 30 minutes to bake

One of the best things about this recipe is how quick it comes together. You don’t need a stand mixer or fancy equipment. All it takes is one bowl, a whisk, and less than 10 minutes to prep. There’s no chilling time, which means you can go from mixing to baking to snacking in under half an hour.

Ingredients You’ll Need for Banana Chocolate Chip Cookies

Ripe bananas – the riper, the better

Bananas with brown spots or even fully black skins are perfect for baking. They’re naturally sweeter, softer, and packed with flavor. For this recipe, one medium banana is enough, mashed to yield about ¼ cup. If you’ve got extra bananas on hand, check out our pumpkin banana bread recipe for a seasonal twist.

Chocolate chips – semi-sweet, dark, or milk

You really can’t go wrong with chocolate chips here. Semi-sweet chips offer a classic balance, but dark chocolate adds richness while milk chocolate keeps things sweeter. Toss in some mini chips for extra chocolate in every bite or chunk-style chips for those dramatic pools of melty goodness.

Pantry staples that make a difference

Here’s what else you’ll need:

Ingredient	Purpose
Brown sugar	Adds moisture and deep flavor
Vegetable oil	Makes the cookies soft and tender
Egg yolk	Provides structure without cakiness
Vanilla extract	Adds warm, bakery-style flavor
All-purpose flour	The base structure of the dough
Baking soda	Helps cookies rise and spread
Ground cinnamon	Enhances the banana flavor
Salt	Balances all the sweetness

Need more baking inspiration? Try our 3-ingredient brownies—they’re just as easy and crowd-pleasing.

Step-by-Step Instructions to Make the Best Chocolate Chip Banana Cookies

How to mix the dough for perfect texture

Start by whisking the mashed banana, vegetable oil (or melted butter), and brown sugar until smooth. Stir in the egg yolk and vanilla extract. Next, add in your dry ingredients—flour, salt, baking soda, and cinnamon—and stir until just combined. Don’t overmix! Fold in the chocolate chips last.

Looking for inspiration? Try our cheesecake-stuffed chocolate cupcakes for another decadent dessert idea.

Baking tips for chewy centers and crisp edges

Scoop the dough using a spoon or cookie scoop and place the balls on a parchment-lined baking sheet about 2 inches apart. Bake at 350°F for 10–11 minutes. The edges should look set while the centers still appear underbaked—this is exactly what you want. They’ll finish baking as they cool, leaving you with the perfect soft center.

Check out our classic peanut butter cookies for another chewy favorite that’s easy to make and share.

Cooling and storing your cookies

Let the cookies cool on the tray for at least 5 minutes before transferring to a wire rack. Store them in an airtight container at room temperature for up to 4 days. These cookies stay soft and moist thanks to the banana—no drying out!

Tips and Tricks for Perfect Banana Cookies Every Time

Use overripe bananas for maximum flavor

When it comes to banana-based baked goods, don’t hold back on the brown bananas. The riper they are, the sweeter and more flavorful your cookies will be. Overripe bananas are also softer, which helps bind the dough together and gives that signature chewy texture. Avoid yellow or slightly green bananas—they lack the sugar and moisture needed for the perfect bite.

If you’re into cozy fall recipes, don’t miss our pumpkin spice latte recipe that pairs beautifully with these cookies.

Avoid overmixing to prevent cakiness

This cookie dough is delicate. Once you add your dry ingredients, stir just until the flour disappears. Overmixing activates the gluten in the flour, leading to a dense or bread-like texture—exactly what we’re trying to avoid. The goal is a soft, tender cookie with a chewy center, not banana muffins in disguise.

Don’t overbake – why underbaking is the secret

Pull your cookies out of the oven when the edges are just golden and the centers look slightly underdone. Trust the process. They’ll continue cooking on the hot tray even after you take them out. This trick is what gives you that perfectly gooey, melt-in-your-mouth texture every single time.

Looking for another comforting treat? Try our hot chocolate on a stick for a rich, cozy winter drink.

Add-ins like nuts, cinnamon, and coconut

Once you’ve mastered the base recipe, it’s time to get creative. Stir in ¼ cup of chopped walnuts or pecans for added crunch. A sprinkle of shredded coconut can also add texture and tropical flair. Feeling cozy? Up the cinnamon to 1 tablespoon or add a dash of nutmeg or ginger to bring warm spice notes.

Discover great ideas like our gingerbread truffles if you’re into spice-forward desserts.

Gluten-free and vegan substitutions that work

Need to adapt the recipe? No problem. Swap the all-purpose flour for a 1:1 gluten-free blend like Bob’s Red Mill or King Arthur. To make the cookies vegan, replace the egg yolk with 1½ teaspoons of ground flaxseed mixed with 2 tablespoons of water. Let it sit for 5 minutes before using—it mimics the binding properties of eggs without sacrificing chew.

For more eggless treats, check out our no-bake peanut butter cookies—they’re fuss-free and perfect for quick cravings.

Using different types of chocolate

Chocolate chips are classic, but don’t stop there. Try chocolate chunks for larger pockets of melty chocolate, or use white chocolate chips for a sweeter contrast. Dark chocolate brings a bittersweet richness that pairs beautifully with banana. You can even mix a few kinds for a triple-chocolate effect.

Want to level up your chocolate game? Our chocolate lasagna dessert is an over-the-top option for true chocoholics.

Pairing Ideas and Serving Suggestions

Serve with coffee, tea, or ice cream

These cookies make an excellent afternoon snack with a hot mug of coffee or tea. Their sweetness is balanced enough to pair with a bold espresso or even a chai latte. Want to turn dessert into a showstopper? Serve warm cookies with a scoop of vanilla ice cream and a drizzle of chocolate syrup.

How to package them as gifts

Chocolate chip banana cookies are soft enough to stay moist for several days, making them ideal for gifting. Stack them in clear treat bags, tie with ribbon, and label them with a handwritten tag. You can also box them up in festive tins for holidays, birthdays, or thank-you gifts.

Creative dessert board ideas

Build a cozy dessert board featuring these cookies alongside sliced banana bread, mini cupcakes, chocolate bark, and caramel popcorn. Add marshmallows, fruit, and a bowl of whipped cream for dipping. Perfect for parties, potlucks, or Netflix nights in.

Frequently Asked Questions (FAQs)

Can I freeze chocolate chip banana cookie dough?

Absolutely. Scoop the dough into balls and freeze on a tray for about an hour, then transfer to a freezer bag. They’ll keep for up to 3 months. Bake from frozen by adding 1–2 extra minutes to the bake time.

What’s the best banana-to-flour ratio for cookies?

For a chewy, non-cakey texture, about ¼ cup of mashed banana per 1 ⅓ cups of flour works best. Using more banana may lead to puffier, muffin-like cookies.

Why are my banana cookies turning out cakey?

Cakey banana cookies usually result from using too much banana, overmixing the dough, or baking too long. Stick to one ripe banana and remove cookies while centers are still soft.

Can I make this recipe without eggs?

Yes. Replace the egg yolk with a flax egg (1½ tsp ground flaxseed + 2 tbsp water). Let it sit 5 minutes before mixing. It binds the dough while keeping it chewy and moist—great for vegan baking.

Final Thoughts on Baking the Best Chocolate Chip Banana Cookies

Whether you’re craving something sweet in a hurry or looking to reinvent banana bread, these chocolate chip banana cookies check every box. They’re quick, soft, chewy, and bursting with banana flavor in every bite. Plus, the one-bowl, no-chill recipe means you can whip them up anytime a craving strikes. Add your own twist or stick to the original—they’ll be gone before you know it.

Don’t miss our comforting apple pie tacos recipe for another crowd-pleasing dessert that’s quick to make and packed with flavor.

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