Dessert

Irresistible Banana Bread Chocolate Chip Cookies Recipe

ByJake Silas February 24, 2026February 24, 2026

Introduction

These irresistible banana bread chocolate chip cookies combine the sweet, comforting flavors of banana bread with gooey chocolate chips. Soft, chewy, and perfectly spiced, they’re a delightful twist on classic cookies that will quickly become a favorite.

A white plate lined with white parchment paper holds six soft chocolate chip cookies stacked loosely on top of each other. Each cookie is golden brown with a slightly crispy edge, showcasing dark chocolate chips scattered across the top and partially melted into the cookie dough. The texture looks chewy in the center with a subtle dusting of cinnamon or sugar on and around the cookies. The plate rests on a white marbled surface, enhancing the warm tones of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small overripe banana, mashed (measures 1/4 cup)
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 semi-sweet chocolate chips

Instructions

Step 1: Mash 1 small overripe banana until you have 1/4 cup. Make sure the banana is very ripe for the best flavor and sweetness.
Step 2: In a large mixing bowl, cream together 1/2 cup vegetable oil or melted butter with 1 cup light brown sugar until the mixture is light and fluffy.
Step 3: Beat in 1 egg yolk and 1 teaspoon vanilla extract until fully incorporated.
Step 4: Gently fold in the mashed banana until just combined. Avoid overmixing.
Step 5: In a separate bowl, whisk together 1 1/3 cups all-purpose flour, 1/2 teaspoon baking soda, 2 teaspoons ground cinnamon, and 1/2 teaspoon salt until evenly combined.
Step 6: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand until just combined. Do not overmix to keep cookies tender.
Step 7: Fold in 2/3 cup semi-sweet chocolate chips evenly throughout the dough.
Step 8: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, ideally 2 to 4 hours, to develop flavor and reduce spreading.
Step 9: Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
Step 10: Using a 2-tablespoon cookie scoop, place uniform balls of dough approximately 2 inches apart on the baking sheets.
Step 11: Bake one sheet at a time for 10 to 13 minutes until edges are golden and set but centers remain slightly soft. Slight underbaking helps keep them chewy.
Step 12: Remove from oven and let cookies cool on the baking sheets for 5 to 10 minutes to firm up.
Step 13: Transfer cookies carefully to a wire cooling rack to cool completely for best texture.
Step 14: Store fully cooled cookies in an airtight container at room temperature for 3-4 days or freeze for 2-3 months.

Tips & Variations

For extra flavor, sprinkle a pinch of sea salt on top of the dough balls before baking.
Use melted butter instead of vegetable oil for a richer taste.
Swap semi-sweet chocolate chips for dark or white chocolate chips to customize sweetness.
Add chopped nuts like walnuts or pecans for texture.
Make the dough ahead and freeze the scooped cookie balls for quick baking later.

Storage

Store fully cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze cookies in a sealed container or bag for 2-3 months. Reheat frozen cookies in a warm oven for a few minutes to restore their fresh-baked softness.

How to Serve

A white plate holds six soft, round chocolate chip cookies stacked in a slightly overlapping way. Each cookie shows a golden-brown edge that is crisp and slightly darker, with a lighter, golden center that looks soft and chewy. Dark chocolate chips are scattered generously across the tops, some slightly melted and glossy. The plate is lined with a piece of white parchment paper, and a small sprinkle of cinnamon or cocoa powder decorates the plate's surface around the cookies. The entire scene is set on a white marbled texture, giving a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular egg instead of just the yolk?

Using only the egg yolk results in a richer, chewier texture, but if you prefer, you can use a whole egg. The cookies may be a bit cakier and less tender.

What if I don’t have overripe bananas?

For best flavor and sweetness, use very ripe bananas with brown spots. You can speed ripen bananas by placing them in a paper bag at room temperature for a day or two.