Banana Bread Cookies
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These Banana Bread Cookies are soft, buttery, and packed with chocolate. An easy one-bowl recipe with rich banana flavor and bakery-style texture.
If you love this recipe, you should try my Chocolate Chip Banana Bread.
Quick Look: Banana Bread Cookies
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25 minutes (plus optional chill)
- Servings: 18–20 cookies
- Dietary Info: Vegetarian
- Method: One-bowl cookie dough baked until soft in the center with lightly crisp edges
- Technique: Whisk wet ingredients, gently fold in dry ingredients, then bake
- Flavor/Texture: Soft, chewy, banana-forward, and chocolatey with tender centers and crisp edges
Why You’ll Love These Banana Chocolate Chip Cookies!
If banana bread and a soft chocolate chip cookie had a baby, this would be it. These banana bread cookies are rich, buttery, and filled with melty chocolate in every bite. Everything comes together in one bowl, no fuss, just simple ingredients, and that cozy banana flavor we all love. They bake up soft in the center, slightly golden on the edges, and honestly… they disappear fast. Mangia!
If you love bananas, try my Banana Bars with Cream Cheese Frosting!
Made With Amore,
Table of Contents
Simple Ingredients
This is one of those recipes I make when I have a couple of overripe bananas sitting on the counter, and I don’t want to make a full loaf. It feels nostalgic like banana bread, but quicker, easier, and a little more indulgent with all that chocolate.
- Ripe Bananas: Add natural sweetness, moisture, and the signature banana bread flavor
- Brown Sugar and Butter: Create a rich, chewy cookie texture with deep caramel notes
- All-Purpose Flour and Egg: Give the cookies structure while keeping them soft and tender
- Cinnamon and Vanilla Extract: Add warm bakery-style flavor that makes these cookies taste like classic banana bread
- Chocolate Chunks: Melt into gooey pockets throughout the cookies for extra richness and texture
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Nut Variation: Swap the chocolate chunks for chopped walnuts or pecans for a classic banana bread flavor combination. Try my Pecan Pie Brownies next!
- Chocolate Option: Use dark chocolate instead of semi-sweet for a deeper, richer flavor. Chocolate lovers must try my Molten Chocolate Lava Cakes and Chocolate Crinkle Cookies.
- Finishing Touch: Sprinkle flaky sea salt on top after baking to balance the sweetness
- Warm Spice Addition: Add a pinch of nutmeg for extra cozy, bakery-style flavor. If you love the taste of chocolate and nutmeg, you’d love my Italian Chocolate Spice Cookies!
How to Make Banana Bread Cookies
My kids love these warm from the oven, and I love that it’s a one-bowl, less-mess, no-stress recipe. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the egg and whisk well until fully combined.
- Stir in mashed banana and vanilla extract until smooth. After the addition of the banana, the batter will not look so smooth- that is normal.
- Sift the flour, baking powder, salt, and cinnamon (if using) directly over the wet mixture. Use a spatula to gently mix until just combined.
- Add and fold in the chocolate chunks. Do not overmix. Optional: Cover and chill the dough for 30-60 minutes for thicker-style cookies.
- Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet. Add extra chocolate on top.
- Bake for 10–13 minutes, until edges are set, slightly browned, and centers are soft. Let cool on the pan for 5 minutes, then transfer to a wire rack.
Banana Bread Cookies FAQs
Store in an airtight container at room temperature for up to 3 days. For longer storage, you can store them in the fridge for up to 5 days, or freezer for up to 2 months. If you want to make the cookies ahead-of-time, you can freeze the dough and bake straight from frozen, just add 1-2 minutes to your baking time.
They’re soft and moist like banana bread with lightly crisp edges.
Yes, but chilling gives you thicker cookies with better texture.
Serving Suggestions
These banana bread cookies are perfect served slightly warm with a cold glass of milk, hot coffee, or cozy afternoon tea. I love adding them to a simple dessert spread alongside Angel Food Cake, Italian S Cookies, or Soft Amaretti Cookies for a casual brunch or weekend baking day. For breakfast-style snacking, enjoy them with Italian Fruit Salad or a yogurt parfait for a cozy bakery-style treat at home.
My Pro Tips
Recipe Tips
- Use very ripe bananas, they should be spotted and soft for the best flavor
- Don’t overmix once the flour goes in, this keeps the cookies tender
- Chill the dough if you want thicker, more bakery-style cookies
- Slightly underbake, they finish setting as they cool
More Banana Recipes You’ll Love
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Banana Bread Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon, optional
- 12 tablespoons 3/4 cup unsalted butter, melted and slightly cooled
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 1/4 cups ripe banana, about 2 small bananas, mashed smooth
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups semi-sweet chocolate chunks, or chocolate chips, plus extra for topping
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Make the wet mixture: In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Add the egg and whisk well until fully combined. Stir in mashed banana and vanilla extract until smooth. After the addition of the banana, the batter will not look so smooth- that is normal.
- Add dry ingredients: Sift the flour, baking powder, salt, and cinnamon (if using) directly over the wet mixture.
- Use a spatula to gently mix until just combined. Do not overmix.
- Fold in the chocolate chunks.
- Optional: Cover and chill the dough for 30-60 minutes for thicker-style cookies.
- Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet. Add extra chocolate on top.
- Bake for 10–13 minutes, until edges are set, slightly browned, and centers are soft.
- Let cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
- Use very ripe bananas, they should be spotted and soft for the best flavor
- Don’t overmix once the flour goes in, this keeps the cookies tender
- Chill the dough if you want thicker, more bakery-style cookies
- Slightly underbake, they finish setting as they cool
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These cookies have that great banana bread flavor but are also so easy to grab and go… the best combo!