Name: Moist and Chewy Banana Bread Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 42 min
Ingredients: 1/4 cup overripe banana, mashed (Provides natural sweetness and moisture); 1/2 cup vegetable oil or melted butter (Acts as a rich fat source); 1 cup light brown sugar, packed (Adds sweetness and caramel flavor); 1 large egg yolk (Binds the ingredients together); 1 teaspoon vanilla extract (Enhances the overall flavor); 1 1/3 cups all-purpose flour (Provides structure); 1/2 teaspoon baking soda (Essential as a leavening agent); 2 teaspoons ground cinnamon (Adds a warm spice flavor); 1/2 teaspoon salt (Balances the sweetness); 2/3 cup chocolate chips (Contributes rich sweetness)

As I peeled back the ripe yellow skin of an overripe banana, a wave of nostalgia washed over me, instantly transporting me to warm, sunny afternoons in my grandmother’s kitchen, where the air was filled with the sweet scent of baked treats. That’s the magic of these Soft and Chewy Banana Bread Chocolate Chip Cookies. They marry the comforting essence of banana bread with the delightful convenience of a cookie, making them an irresistible treat for any baking enthusiast. Best of all, they’re incredibly beginner-friendly and require only one bowl, so cleanup is a breeze! In less than 30 minutes, you’ll have a batch of these moist cookies ready to enjoy, perfect for satisfying that sweet craving or sharing with loved ones. Who’s ready to take a bite out of nostalgia?

Why Are These Cookies So Special?

Moist and Chewy: These Banana Bread Chocolate Chip Cookies deliver an unforgettable texture that brings together the classic comfort of banana bread with the delightful softness of a cookie.

Beginner-Friendly: Perfect for novice bakers, this recipe can be mastered with just one bowl and a few simple steps.

Quick Preparation: With less than 30 minutes from start to finish, you can satisfy your sweet tooth in no time!

Versatile Options: Feel free to experiment—swap chocolate types or add your favorite nuts for a personalized twist.

Nostalgic Flavors: The warm scent of cinnamon and rich banana will transport you back to cherished memories with each bite, making them a great treat for sharing. For a variety of cookie options, why not try out these Chocolate Chip Cookies or even Banana Bread Cajun for some delicious alternatives?

Banana Bread Chocolate Chip Cookies Ingredients

For the Dough

1 small overripe banana, mashed (1/4 cup) – Provides natural sweetness and moisture; make sure to use just the right amount!
1/2 cup vegetable oil or melted butter – Acts as a rich fat source; opt for coconut oil for a tropical twist.
1 cup light brown sugar, packed – Adds sweetness and a hint of caramel flavor; granulated sugar can be used but will change the taste.\
1 egg yolk – Binds the ingredients together for a chewy texture; for vegan cookies, substitute with 1 1/2 teaspoons ground flaxseed mixed with 2 tablespoons water.
1 teaspoon vanilla extract – Enhances the overall flavor; always prefer pure extract for the best outcomes.

For the Dry Ingredients

1 1/3 cups all-purpose flour – Provides structure to the cookies; gluten-free flour blend works well as a substitute.
1/2 teaspoon baking soda – Essential as a leavening agent; ensure it’s fresh for optimal results.
2 teaspoons ground cinnamon – Adds a warm spice flavor; nutmeg can be swapped in for a unique twist.
1/2 teaspoon salt – Balances the sweetness of the cookies, keeping it intact for the best flavor.

For the Add-Ins

2/3 cup chocolate chips – Contributes rich sweetness; choose dark, milk, or white chocolate based on your preference for these Banana Bread Chocolate Chip Cookies.

Step‑by‑Step Instructions for Banana Bread Chocolate Chip Cookies

Step 1: Mix the Wet Ingredients
In a large mixing bowl, mash the overripe banana until smooth, making sure it measures 1/4 cup. Add in 1/2 cup of melted butter or vegetable oil and 1 cup of packed light brown sugar. Stir these together briskly until well combined, creating a rich mixture that is slightly glossy. This step sets the foundation for your soft and chewy Banana Bread Chocolate Chip Cookies.

Step 2: Incorporate the Egg Yolk and Vanilla
Next, introduce one egg yolk and 1 teaspoon of vanilla extract into the banana mixture. Mix these ingredients vigorously until fully incorporated, ensuring a uniform texture. The warm aroma of vanilla will fill your kitchen and blend beautifully with the banana, enhancing the overall flavor of your cookies.

Step 3: Combine Dry Ingredients
Gradually add in 1 1/3 cups of all-purpose flour, 1/2 teaspoon of baking soda, 2 teaspoons of ground cinnamon, and 1/2 teaspoon of salt to the wet mixture. Stir gently until no dry streaks of flour remain, creating a cohesive dough that is slightly sticky. Be cautious not to overmix; the goal is to maintain the soft texture characteristic of Banana Bread Chocolate Chip Cookies.

Step 4: Fold in the Chocolate Chips
Gently fold in 2/3 cup of chocolate chips into the dough, ensuring they are evenly distributed throughout. Allow the dough to rest for 15 minutes, which will help hydrate the flour and intensify the flavors. Preheat your oven to 350°F (175°C) during this time, preparing for the baking magic that’s about to happen.

Step 5: Prepare for Baking
Line a baking sheet with parchment paper, creating a non-stick surface for your cookies. Using a cookie scoop or tablespoon, drop heaping tablespoonfuls of dough, spacing them about 2 inches apart. You should see the chocolate chips peeking out as you shape these balls, creating an enticing look for your Banana Bread Chocolate Chip Cookies.

Step 6: Bake the Cookies
Place the baking sheet in the preheated oven and bake for 10 to 12 minutes. Keep an eye on your cookies; they should have set edges and a slightly underbaked center for that delightful chewiness. The warm aroma of banana and chocolate will fill your kitchen, signaling they’re almost ready.

Step 7: Cool the Cookies
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This resting period allows them to firm up slightly while maintaining their gooey centers. Then, transfer them to a wire rack to cool completely, resulting in the ultimate texture for your Banana Bread Chocolate Chip Cookies.

What to Serve with Banana Bread Chocolate Chip Cookies

Imagine indulging in warm, gooey cookies while enjoying the cozy ambiance of a loved one’s home—these pairings will make your mealtime even more delightful.

Cold Glass of Milk: The classic companion, milk enhances the cookies’ richness and makes every bite more enjoyable.
Fresh Fruit Salad: Bright, juicy fruits offer a refreshing counterpoint to the sweetness of the cookies and add a nutritious touch.
Creamy Vanilla Ice Cream: A scoop balances the warm, chewy texture of the cookies, creating a delightful dessert experience.
Strong Brewed Coffee: This pairing brings out the deeply satisfying flavors of chocolate and banana, making for a perfect afternoon treat.
Warm Spiced Chai Tea: The warm spices in chai harmonize beautifully with the cinnamon notes in the cookies, a comforting drink for chilly days.
Chocolate Dipped Strawberries: Elevate your dessert plate with these luscious strawberries; the fruity bursts elevate the chocolate experience in the cookies.
Homemade Whipped Cream: A dollop of fresh cream on the side not only adds richness but also a light, airy contrast to the cookies.
Coconut Macaroons: Their chewy texture complements the cookies while introducing a lovely coconut flavor, making for an inviting platter.
Chocolate Stout Beer: For the adults, a rich stout brings out the cookies’ deep flavors, enhancing the sweet and chocolatey experience.

Storage Tips for Banana Bread Chocolate Chip Cookies

Room Temperature: Store cookies in an airtight container at room temperature for up to 1 week to maintain their moist and chewy texture.

Fridge: For freshness, you can refrigerate the cookies in an airtight container for up to 2 weeks, though this might slightly alter their texture.

Freezer: Freeze the cookies in a single layer on a baking sheet until firm, then transfer to a zip-top bag. They can be stored for up to 2 months for a delightful treat whenever you crave these Banana Bread Chocolate Chip Cookies.

Reheating: For best results, reheat cookies in the microwave for about 10-15 seconds, allowing them to regain their gooey center while keeping the edges soft.

Banana Bread Chocolate Chip Cookies Variations

Feel free to let your creativity shine as you customize these delicious cookies!

Dairy-Free: Substitute with coconut oil and your favorite dairy-free chocolate chips for a vegan delight.
Nutty Addition: Fold in 1/2 cup of chopped walnuts or pecans for a crunchy texture that perfectly complements the softness of the cookies.
Spicy Kick: Add a pinch of cayenne pepper for a subtle heat that balances beautifully with the sweetness of the banana and chocolate.
Fruity Twist: Mix in 1/3 cup of chopped dried fruits like cranberries or apricots for an unexpected burst of flavor.
Double Chocolate: Replace half the flour with cocoa powder for a rich chocolatey version that will set cookie lovers’ hearts racing.
Zesty Citrus: Zest a lemon or orange into the batter for a refreshing twist that brightens up each of those chewy bites.
Peanut Butter Swirl: Create a delightful peanut butter swirl by gently folding in 1/4 cup of peanut butter for added creaminess and depth of flavor.

For even more tasty ideas, you can take a detour into the world of Chocolate Marshmallow Swirl Cookies or whip up a classic batch of Chocolate Chip Cookies to satisfy any craving!

Make Ahead Options

These Banana Bread Chocolate Chip Cookies are perfect for busy home cooks looking to save time! You can prepare the dough up to 24 hours in advance; simply mix all the ingredients and refrigerate the dough in an airtight container. This resting period allows the flavors to meld beautifully. When you’re ready to bake, preheat your oven and scoop out the chilled dough onto a baking sheet, adding an extra minute or two to the baking time if the dough has been refrigerated. They will bake into perfectly soft and chewy cookies that are just as delightful as when made fresh!

Expert Tips for Banana Bread Chocolate Chip Cookies

Perfectly Mashed Banana: Ensure your banana is well-mashed to guarantee an even dough texture; aim for a smooth consistency without chunks.
Avoid Overbaking: Cookies should have a soft center when you take them out; slight underbaking helps maintain that chewy texture we crave in Banana Bread Chocolate Chip Cookies.
Rest the Dough: Allowing the dough to rest for 15 minutes enhances hydration and flavor, making every bite even more scrumptious.
Chocolate Chip Varieties: Feel free to experiment with different types of chocolate chips—dark, milk, or white—to customize the sweetness and richness of your cookies.
Storage Tips: Keep your cookies stored in an airtight container at room temperature for up to a week, ensuring they stay moist and chewy for longer!

Banana Bread Chocolate Chip Cookies Recipe FAQs

How do I choose the perfect ripe bananas for this recipe?
Absolutely! Look for bananas that are heavily speckled with brown spots or have a few dark patches—this indicates they’re sweet and at their peak ripeness. The more overripe they are, the sweeter and more flavorful your cookies will be! If you find any bananas with dark spots all over, those are even better as they provide maximum moisture.

What is the best way to store Banana Bread Chocolate Chip Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate them in an airtight container for about 2 weeks, but this might slightly change the texture. If you want to freeze them, lay them flat on a baking sheet until firm, then transfer them to a zip-top bag. They can be stored like this for up to 2 months!

Can I freeze the dough for these cookies?
Definitely! To freeze the dough, shape it into balls and place them on a baking sheet lined with parchment paper. Freeze them until solid, about 1-2 hours, then transfer to an airtight container or a zip-top bag. When you’re ready to bake, no need to thaw; just bake straight from the freezer, adding an extra minute or two to the baking time.

Why are my cookies not turning out chewy?
Very commonly, the issue arises from overbaking. To maintain that delightful chewiness, remove the cookies just when the edges are set but the center is still soft; they will continue to cook on the baking sheet. Additionally, make sure the banana is well-mashed and that you’re not overmixing the dough, as both can impact texture.

Are these cookies suitable for those with allergies?
For those with dietary restrictions, you can easily modify this recipe. Substitute the egg yolk with 1.5 teaspoons of ground flaxseed mixed with 2 tablespoons of water to make them vegan. For nut allergies, simply avoid adding any nuts to the recipe and ensure your chocolate chips are nut-free. Always check labels for any potential allergens!

How can I customize the flavor of these cookies?
The more the merrier when it comes to mix-ins! You can swap chocolate chips for white or dark chocolate or even add in nuts, coconut flakes, or dried fruits to give your cookies your own unique twist. For extra flavor, consider adding a bit of peanut butter or almond butter into the dough as well!