What do you do with overripe bananas when you’re NOT in the mood for banana bread? These banana bread chocolate chip cookies are your answer!
Bakery-style cookies that are soft in the center, slightly crisp on the edges, and absolutely loaded with chocolate chips. They taste exactly like a slice of banana bread decided to become a cookie and honestly? Best decision it ever made. My kids went BANANAS over these (get it 😜?)
These are everything a banana chocolate chip cookie should be: big, chewy, and warmly spiced with cinnamon. The banana flavor is real but not overwhelming — it’s exactly that cozy banana bread flavor you know and love, in every single bite.
This recipe was inspired by my Olive Oil Banana Bread — one of the most made recipes on this site. If you love classic banana bread flavors, you are going to lose your mind over these. And if you’re on a cookie baking spree, my S’mores Stuffed Cookies are next on your list.
These chocolate chip banana bread cookies are great year round — but especially when you want something cozy and different from the standard chocolate chip cookie. Perfect for Eid, holiday baking, bake sales, or an after school snack that will make you very popular.
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What makes this a great Every Little Crumb recipe:
- Banana bread flavor in a cookie format. You know I love my sweets. I have a soft spot for banana bread, and I have an absolute passion for cookies. Combine them and you get this incredible recipe, that’s SO simple to make and packed with nostalgic flavor.
- Kid friendly- if they don’t pass the Layla, Fahad and Riyad test it means they don’t go up on this website- especially when it comes to cookies. These banana bread chocolate chip cookies made them so happy, that I knew I had to get the recipe out to you.
- These stay soft for days- using cornstarch and banana means you get soft and chewy cookies that don’t dry up and go stale.
- Perfect use for overripe bananas. The blacker the banana, the more intense the flavor. Stop throwing them away — this is what they were born for.
Ingredients you need:
- Unsalted butter — slightly softened, not as soft as you’d usually have for cookies. This is key to getting cookies that don’t spread flat.
- Brown sugar — adds moisture, chewiness, and that deep caramel flavor that complements banana so well.
- White sugar — helps the edges crisp up and gives the cookies structure.
- Ripe banana, mashed — use the most overripe banana you have (black spots are perfect). It adds natural sweetness and that signature banana bread flavor.
- Egg — binds the dough and adds richness.
- Vanilla extract — rounds out the flavors.
- All-purpose flour (you can try to substitute a gluten free flour mix 1:1)
- Cornflour (cornstarch) — don’t skip this. It keeps the cookies extra soft and tender, even days after baking.
- Baking soda — helps the cookies spread just enough and encourages golden, caramelized edges.
- Cinnamon — the thing that pushes these from chocolate chip cookies to banana BREAD chocolate chip cookies.
- Salt — balances all that sweetness and makes the chocolate chips taste even better.
- Semi-sweet chocolate chips — semi-sweet keeps these from getting cloying. You can also just use chopped up chocolate or chocolate chunks.
See recipe card for quantities.
How to make banana bread cookies:
- Step 1: In a medium bowl, whisk together the flour, cornstarch, baking soda, cinnamon, and salt. Set aside.
- Step 2: In a large bowl or stand mixer, beat the slightly softened butter with both sugars on medium speed for 3-4 minutes until light, pale, and creamy.
- Step 3: Add the egg, vanilla and mashed banana and beat until just combined.
- Step 4: Add the flour mixture to the wet ingredients.
- Step 5: Mix on low just until a few streaks of flour remain, don’t overmix.
- Step 6: Fold in the chocolate chips until just combined, then chill the dough covered in the fridge for at least 1 hour.
- Step 7: Preheat the oven to 350F (180C) and form into large cookie dough balls evenly spaced apart on parchment paper lined baking sheet and preheat the oven.
- Step 8: Bake until golden brown on the edges and barely set in the center, then allow to rest on baking sheet 10 minutes to set further.
Hint: If your dough feels very soft or sticky after mixing, extend the chill time. A cold dough = a thick, tall cookie.
Pro Tip
For that bakery-style finish, reserve a small handful of chocolate chips before mixing. Once you form the dough balls, press some chocolate chips onto the top of each giving you that photogenic chocolate chip look.
How to serve:
- These banana bread cookies are best eaten slightly warm so the chocolate chips are still melty. Try them with a cold glass of milk, the classic for a reason
- With a cup of karak chai or chai latte — the cinnamon in the cookie and the spice in the tea are made for each other
- Microwave leftover cookies for 10–12 seconds to bring them back to life
- Sandwich two together with a scoop of vanilla ice cream for an outrageous dessert.
Recipe variations:
Nutty — fold in ½ cup of chopped walnuts or pecans with the chocolate chips. Banana and nuts are a combination that never misses.
Peanut butter — swirl a teaspoon of peanut butter onto each dough ball before baking, or fold ¼ cup into the dough. Banana + peanut butter + chocolate = done.
Double banana — add ½ teaspoon of banana extract along with the vanilla for an extra-loud banana flavor.
Gluten-free — substitute a 1:1 gluten-free flour blend in equal quantities. Texture will be slightly more delicate but still delicious.
See my classic chocolate chip cookies here for the recipe that inspired this whole thing.
Storing Leftovers:
Store cooled cookies in an airtight container at room temperature for up to 4 days. They actually get softer and more flavorful on day 2.
To freeze baked cookies: freeze in a single layer until solid, then transfer to a freezer bag. To reheat, microwave for 20–30 seconds, or warm in an air fryer at 350°F (180°C ) for 1–2 minutes. Keeps for up to 2 months.
To freeze unbaked dough: scoop into balls, freeze on a lined tray until solid, then bag. Bake straight from frozen at 180°C (350°F), adding 2–3 minutes to the bake time.
Expert tips and tricks:
- Slightly softened butter, not fully room temperature. If your butter is too warm, the cookies may spread flat. It should hold a fingerprint but not be squishy.
- Weigh your flour. Too much flour makes cakey cookies instead of chewy ones. Use a scale and aim for 220g, or spoon and level carefully- don’t scoop your measuring cup directly into your flour canister or you’ll end up adding too much flour.
- Don’t skip the cornstarch. It’s what gives these that soft, bakery-style chew that holds up for days. If you’re out, sub with an extra 2 tablespoons of flour, but the texture won’t be quite the same.
- Don’t overmix after adding the flour. Mix until just combined — overmixing develops gluten and makes cookies tough.
- Check early. Ovens vary. Start checking at 8 minutes. The centers should look underdone when you pull them out — that’s exactly right.
Top Tip
I know, no one wants to wait for warm banana chocolate chip cookies. But the 1–2 hour chill is what separates a good banana chocolate chip cookie from a GREAT one. The flour fully hydrates, the flavors deepen, and most importantly — the butter firms back up so your cookies bake up thick and tall instead of spreading thin. If you want to plan ahead, the dough can be refrigerated overnight for an even better result.
Recipe FAQs:
The riper the better. You want lots of brown spots — ideally a mostly black peel. A yellow banana won’t give you enough sweetness or that true banana bread flavor. If yours aren’t ripe enough, bake them unpeeled at 300°F (150°C) for 15–20 minutes until the skins turn black. Cool completely before using.
Most likely too much flour or overbaking. Make sure you’re measuring flour correctly (spoon and level, or use a scale), and pull the cookies out when the centers still look underdone. The cornstarch and brown sugar both help with chew — don’t skip either.
Yes — please don’t skip this step. Banana adds moisture to the dough, and chilling helps it firm back up so the cookies bake thick and don’t spread too much. Minimum 1 hour, but overnight is even better.
Absolutely. The dough keeps in the fridge for up to 48 hours before baking. You can also scoop and freeze the dough balls for up to 2 months and bake straight from frozen.
You absolutely can, and the flavor will be nice and concentrated. Just make sure to thaw, and drain excess liquid before adding to the cookie dough.
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Pairing
These are my favorite dishes to serve with these banana chocolate chip cookies:
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Equipment
- Electric stand mixer
Ingredients
- ½ cup unsalted butter, slightly softened (not as soft as you'd usually have for cookies) 113g
- ½ cup light brown sugar (dark is fine too) 100g
- ¼ cup granulated white sugar 50g
- ⅓ cup mashed ripe banana
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour 220g
- ¼ cup cornstarch (cornflour) 30g
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- 1 cup semi-sweet chocolate chips 170g
- flaky sea salt for garnishing, optional
Instructions
- In a medium bowl, whisk together flour, cornstarch, baking soda, cinnamon, and salt. Set aside.
- Beat the slightly softened butter with brown sugar and granulated sugar on medium speed for 3–4 minutes until light and creamy. Add the egg and beat until combined.
- Add the mashed banana and vanilla extract. Mix until smooth.
- Add dry ingredients. Mix on low until just a few streaks of flour remain.
- Fold in chocolate chips. The dough will be a little sticky, cover with plastic wrap and chill for at least 1–2 hours (or overnight).
- Preheat oven to 180°C (350°F). Line two baking trays with parchment.
- Scoop dough into large balls (2-3 tablespoons each). Place on trays with space between.
- Bake 8–12 minutes until edges are golden but centers look underdone.
- Optional: immediately after baking, use a round cookie cutter to swirl and shape each cookie into a perfect circle.
- Cool on tray for 10 minutes before transferring, and sprinkle with flaky sea salt before enjoying.
Video
Notes
- Butter should be slightly softened, not fully room temp — too warm = flat cookies
- Banana should be very overripe (mostly black peel) for the best flavor
- You can use chopped up chocolate in place of the chocolate chips, but I’d go with dark to avoid the cookies being too cloying.
- Weigh your flour (220g) or spoon and level — scooping directly adds too much and makes cakey cookies
- Don’t overmix after adding the flour
- Chill the dough at least 1 hour — banana adds moisture and chilling keeps cookies thick and tall
- Pull them out when centers still look underdone; they finish setting on the tray
- Room temp in an airtight container for up to 4 days — they get softer on day 2
- Freeze baked cookies for up to 2 months; reheat in microwave 20–30 seconds
- Freeze unbaked dough balls and bake straight from frozen, adding 2–3 minutes to bake time
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