Banana Bread Chocolate Chip Cookies

Imagine all the comforting flavor of banana bread captured in a soft, chewy, and super moist banana chocolate chip cookie. These cookies are everything you want—from their melt-in-your-mouth texture to how quick and easy they are to whip up.

Got a bunch of bananas that are way past their prime? Don’t toss them—check out our top banana dessert recipes for more yummy ideas!

If you adore banana bread but dread the long wait for it to bake, you’re going to love this. These banana bread chocolate chip cookies bring that same warm, cozy banana flavor to a soft, chewy cookie—made with just one ripe banana and all mixed up in a single bowl.

Here’s what’s great about this recipe:

• All the classic banana bread flavor in cookie form, with chewy edges and a soft, gooey center.
• Made in one bowl using only 10 simple ingredients, most you probably already have in your kitchen.
• Uses just one ripe banana—perfect for turning that lonely brown banana into something delicious.
• No chilling needed, so you can have warm cookies on the table in less than 30 minutes.
• Easy to customize with vegan and gluten-free swaps.
• Clear step-by-step instructions, plus baker’s tips, flavor swaps, and storage advice to help you nail it every time.

Keep reading for the full ingredient list, simple directions, and handy advice on how to keep these banana chocolate chip cookies perfectly moist, swap ingredients, and freeze dough or baked cookies for later enjoyment.

Banana Bread Flavor, Cookie Convenience

Sometimes you just want that familiar banana bread taste—like Oatmeal Banana Bread—but without waiting forever. Or maybe you only have one sad brown banana hanging out on your counter. That’s exactly when these banana chocolate chip cookies shine. Imagine all that rich, moist banana flavor you love in banana bread, now in soft cookies with a chewy edge and a warm, gooey center. Seriously, they are the cookie dreams are made of.

The best part? They come together in one bowl with just 10 ingredients and don’t need any chill time—meaning you can have fresh, tasty cookies in under half an hour. That’s a total win for busy days.

Alright, full disclosure: these banana bread chocolate chip cookies are ridiculously addictive. I’m talking about a cookie that you’ll want to make again and again—and maybe even sneak a few before sharing. Just so you know, I could go on forever about them.

• Chewy edges that give the perfect bite
• Soft, gooey centers that melt in your mouth
• Packed with chocolate chips for that sweet, melty goodness
• Uses only one ripe banana, so it’s great for that single overripe banana
• Easy swaps to make them vegan without losing texture
• Gluten-free options that actually taste amazing
• One bowl, no fuss, minimal cleanup
• Simple ingredients you mostly have on hand
• No chill time—ready in less than 30 minutes
• Stay soft and moist for days, if they last that long!

Need I say more?

Ingredients for Soft Banana Cookies

• 1 small overripe banana, mashed (about 1/4 cup – if it’s more, just discard the extra)
• 1/2 cup vegetable oil or melted butter
• 1 cup light brown sugar, packed
• 1 egg yolk*
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2/3 cup chocolate chips

Mixing and Baking Instructions

1. Mash 1 small overripe banana to about 1/4 cup, discarding any excess.
2. In a large bowl, mix melted butter or vegetable oil, brown sugar, and mashed banana until smooth.
3. If making vegan, mix 1 1/2 teaspoons ground flaxseed with 2 tablespoons cold water and let sit 5 minutes to thicken (use as egg replacement).
4. Stir in the egg yolk (or prepared flax egg) and vanilla extract until blended.
5. Add the flour, salt, baking soda, and ground cinnamon; mix gently just until no flour streaks remain.
6. Fold in the chocolate chips.
7. Cover the dough and let it rest about 15 minutes while you preheat the oven to 350°F and line a baking sheet with parchment paper.
8. Use a 1-ounce cookie scoop or spoon to drop dough balls onto the prepared sheet, spacing about 2 inches apart.
9. Bake 10 to 11 minutes until the edges look set and the centers still seem slightly underbaked.

10. Let the cookies cool so they finish setting with a soft, gooey center.

    

Pro Tips for Perfect Cookies

This banana chocolate chip cookies recipe is a lifesaver if you’re new to baking because it’s so straightforward—if you’re just getting started, you might also love these 5-ingredient cottage cheese banana muffins. Keep these three tips in mind to get the best results every time you bite into one.

• Use a really ripe banana: The riper the banana, the more flavor and sweetness your cookies will have. A deep brown banana is your best bet for that rich banana taste. Got extras? Put them to work in chocolate banana oatmeal muffins.
• Don’t overmix the dough: Stir just until the flour disappears. Going beyond that can make your cookies dense and dry, turning your soft banana cookies more like banana bread than a cookie.
• Underbake for gooey centers: The cookies keep cooking a bit after they come out of the oven. Take them out when the edges are set but the middle looks a tad wet—this trick gives you that perfect chewy, gooey middle everyone loves.

Mix-Ins and Flavor Ideas

If you want to mix things up or customize your banana chocolate chip cookies, here are some simple ways to do it:

• Chocolate choices: Swap semi-sweet chips for dark chocolate chunks, milk chocolate, white chocolate chips, or even peanut butter chips for a fun twist.
• Nuts and extras: Stir in 1/2 cup chopped walnuts, pecans, toasted oats, or shredded coconut to add crunchy texture and flavor.
• Extra banana: Feel free to increase the mashed banana to about 1/3 cup if you want them more banana-y. Just add 1–2 tablespoons extra flour to keep the cookies from spreading too thin.
• Fat swaps: Replace vegetable oil with melted butter or coconut oil for a richer, more buttery taste. Browned butter gives a lovely toasty flavor but isn’t vegan.
• Gluten-free: Use Bob’s Red Mill 1:1 gluten-free baking flour or another cup-for-cup gluten-free blend for delicious results.
• Vegan: Use the flax egg method in place of the egg yolk to keep things vegan and still maintain that chewy texture.

Storage and Make-Ahead Tips

Wondering how to keep your banana chocolate chip cookies fresh, or make them ahead? Here’s the lowdown:

• Room temperature: Store cooled cookies in an airtight container for 3 to 4 days. Adding a slice of bread with them helps keep things moist and soft.
• Fridge: Keep cookies in an airtight container for up to 5 to 7 days. Before eating, let them come to room temperature or warm them gently to bring back that soft texture.
• Freeze baked cookies: Freeze cookies in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw on the counter or warm in a 300°F oven for 5 to 8 minutes for fresh-from-the-oven goodness.
• Freeze dough: Portion dough into 1-ounce balls, freeze on a tray, then store in a bag for up to 3 months. Bake straight from frozen, adding 1 to 2 minutes bake time.
• Make-ahead dough: While no chilling is required, you can refrigerate shaped dough balls for 24–48 hours to concentrate the flavors a bit. If you keep them longer, let them come to room temperature briefly before baking.
• Reheating: Microwave one cookie for about 6 to 10 seconds for a warm, soft center, or warm a few in a 300°F oven for 5 to 8 minutes to refresh the texture.

Common Questions Answered

Got questions? Here are some answers to the most common ones I get about these banana chocolate chip cookies:

• Can I use a whole egg instead of just the yolk? You can, but the cookies will be cakier and less chewy. The egg yolk is key for that chewy texture. For a vegan option, use the flax egg swap I mentioned earlier.
• Why are my cookies underbaked in the center? That’s actually perfect! These cookies finish baking as they cool, so a slightly underbaked center means you get a soft, gooey middle. If they feel raw or runny, bake a minute or two longer.
• Can I make these gluten-free? Absolutely! Using a good cup-for-cup gluten-free baking mix like Bob’s Red Mill 1:1 works wonderfully.
• Why did my cookies spread too much? Too much mashed banana, too little flour, or warm dough can cause this. Try adding 1–2 tablespoons extra flour or chill the dough before baking to help control spreading. If you’ve got more ripe bananas than you need for the dough, put them to work in Banana Breakfast Cheesecakes.
• Can I double the recipe? Yes! Just bake in batches on separate sheets so your oven can maintain temperature and airflow. Don’t forget to rotate the pans halfway through baking.
• Are these safe to freeze? Yep! Both the baked cookies and the portioned dough freeze well for up to 3 months.