A thick slice of moist banana bread is always a comfort, but these Banana Bread Cookies bring the same cozy flavor in a soft, chewy, easy-to-pack treat. They are made with one ripe banana, brown sugar, melted butter, chocolate chips, and walnuts for a cookie that tastes like classic banana bread with the texture of a chewy chocolate chip cookie. This is the perfect recipe when you have one spotted banana left on the counter and want something quicker than a loaf. These banana bread cookies bake fast, stay soft for days, and make a delicious snack, breakfast treat, lunchbox dessert, or afternoon pick-me-up.
WHY THIS RECIPE WORKS
- Simple ingredients – These banana bread cookies are made with everyday baking staples, including flour, brown sugar, butter, banana, cinnamon, chocolate chips, and walnuts.
- Quick baking time – When you want banana bread flavor without waiting for a loaf to bake, cookies are the answer. They bake in about 10 to 12 minutes after chilling.
- Classic banana bread flavor – Ripe banana, brown sugar, cinnamon, vanilla, chocolate, and walnuts create the familiar taste of banana bread in cookie form.
- Soft and chewy texture – The mashed banana adds moisture, while the right balance of flour, sugar, butter, and egg yolk keeps the cookies chewy instead of cakey.
- Great for make-ahead treats – These cookies store well and stay soft for several days, making them ideal for snacks and lunchboxes.
INGREDIENTS FOR BANANA BREAD COOKIES
These chocolate chip banana bread cookies use simple ingredients, but measuring them correctly makes a big difference. Since banana contains a lot of moisture, the dough needs the proper amount of flour and sugar to bake into soft, chewy cookies rather than fluffy, cake-like ones.
- All purpose flour – All purpose flour gives these cookies structure while keeping them tender. For the best results, measure flour with a kitchen scale. If using cups, fluff the flour, spoon it into the cup, and level it off with a knife.
- Brown sugar – Brown sugar adds moisture, chewiness, and a light molasses flavor that pairs beautifully with banana. Light or dark brown sugar can be used.
- Pure vanilla extract – Vanilla enhances the banana flavor and adds warmth to the dough.
- Cinnamon – Cinnamon is optional, but it gives these cookies a cozy banana bread flavor.
- Egg yolk – Only one egg yolk is needed. The yolk helps create a rich, chewy texture, while leaving out the white prevents the dough from becoming too wet.
- Butter – Use cooled, just-melted butter. It should look creamy and custardy rather than hot and fully transparent. This helps the dough mix smoothly without becoming greasy.
- Banana – Use one very ripe, spotted banana. Avoid frozen banana because it releases too much water and can change the cookie texture.
- Dark chocolate chips – Dark chocolate adds rich flavor and balances the sweetness of the banana and brown sugar. Semisweet or milk chocolate chips can also be used.
- Walnuts – Chopped walnuts add classic banana bread flavor and a soft crunch. Pecans or cashews may be used instead, or the nuts can be left out.
STEP BY STEP INSTRUCTIONS
This banana bread cookie recipe is easy to make in one bowl. The most important tips are to measure the mashed banana accurately, use cooled melted butter, chill the dough, and avoid overmixing once the flour is added.
- STEP 1). Mash the banana. Mash a very ripe banana until smooth, then measure out the correct amount for the recipe.
- STEP 2). Combine the wet ingredients. In a large bowl, mix the cooled, just-melted butter with the brown sugar. Add the mashed banana and stir until combined. Mix in the egg yolk and vanilla extract.
- STEP 3). Add the dry ingredients. Stir in the salt, baking soda, and cinnamon. Add the flour and gently fold until no dry streaks remain.
- STEP 4). Fold in the chocolate and walnuts. Add the chocolate chips and chopped walnuts, then fold until evenly distributed.
- STEP 5). Chill the dough. Cover the bowl and refrigerate the dough for 1 hour. Chilling helps the cookies bake thicker and improves the final texture.
- STEP 6). Bake. Scoop the dough onto prepared baking sheets, spacing the cookies at least 2 inches apart. Add extra chocolate chips on top if desired. Bake until the edges are golden and the centers are still slightly soft.
EXPERT BAKING TIPS
- Use very ripe bananas. Bananas with plenty of brown spots are best for baking because they are sweeter and easier to mash.
- Do not use frozen banana. Frozen bananas release extra moisture as they thaw, which can make the dough too wet and affect the cookie structure.
- Measure carefully. Too much banana can make the cookies cakey, while too much flour can make them dry and crumbly.
- Do not overmix. Once the flour is added, fold the dough gently until just combined.
- Slightly underbake the centers. The cookies will continue to set as they cool on the baking sheet, so remove them when the centers still look a little soft.
RECIPE FAQ
Yes. If using salted butter, reduce the added salt by half.
Yes. Light or dark brown sugar will work. Light brown sugar gives a milder molasses flavor, while dark brown sugar tastes deeper and slightly richer.
For chewy banana cookies, measure the mashed banana and flour accurately, use only an egg yolk, chill the dough, and avoid overbaking. The centers should still be soft when the cookies come out of the oven.
Yes. You can leave out the walnuts or replace them with pecans or cashews. If you prefer nut-free cookies, add a little more chocolate instead.
STORING AND FREEZING
Store the cookies in an airtight container at room temperature for up to one week. They will stay soft and chewy when properly covered.
Yes. Place the cooled cookies in a resealable freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
If you love cookies, try more soft, chewy cookie recipes with chocolate, nuts, spices, fruit, or brown butter flavors.
More cookie recipes
Looking for other cookie ideas? These options pair well with the same soft and chewy baking style.
- Raspberry Lemonade Cookies
- Chocolate Chip Cookie Cake
- Soft Sprinkle Sugar Cookies
- Classic Fudgy Brownie Cookies
Baking with bananas
If you enjoy baking with bananas, these banana-inspired desserts are great for using ripe fruit in sweet, homemade treats.
- Brown Butter Banana Bread
- Chocolate Chip Banana Bread Coffee Cake
- Healthy Sugar Free Smash Cake
- Chocolate Banana Fudge Popsicles
Chewy Chocolate Chip Banana Bread Cookies
Christina Marsigliese
Ingredients
- ½ cup 113g cooled, just-melted butter (creamy and custardy, not hot or transparent)
- ¾ cup 165g packed light brown sugar
- ⅓ cup 80ml mashed ripe banana (from 1 small banana, measured accurately)
- 1 large egg yolk
- ½ teaspoon pure vanilla extract
- 1 ½ cups 215g all purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup 125g dark chocolate chips plus extra for topping
- ⅓ cup 50g chopped walnuts
Instructions
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Combine the cooled, just-melted butter and brown sugar in a large bowl. Mix until blended. Add the mashed banana and stir to combine, then mix in the egg yolk and vanilla extract.
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Add the salt, baking soda, and cinnamon to the banana mixture and stir well. Add the flour and fold until combined. Fold in the chocolate chips and walnuts. Cover the bowl and chill the dough for 1 hour.
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Preheat the oven to 350°F. Line two large cookie sheets with parchment paper.
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Scoop the chilled dough onto the prepared baking sheets, spacing each portion at least 2 inches apart. Press a few extra chocolate chips onto the top of each dough ball if desired. Bake for 10 to 12 minutes, until the edges are golden and the centers are still slightly soft. Cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.