Sometimes, the craving hits at the oddest moments—mid-afternoon lull, or just before bedtime—when you want something sweet but comforting. These Banana Bread Chocolate Chip Cookies come through like a little getaway, combining the familiar warmth of banana bread with the gooey, chocolatey joy of a cookie. They’re not just cookies; they’re a small ritual of comfort that you can hold in your hand.
I remember the first time I baked these, the kitchen smelled like a mix of cinnamon and bananas, and the chocolate chips were just beginning to melt as I pulled them out of the oven. I tried to wait for them to cool, but the edges were calling my name and I ended up with chocolate-smeared fingers and a smile that wouldn’t quit. The texture was somewhere between cakey and chewy—soft enough to remind you of banana bread yet perfectly cookie-like. Honestly, I wasn’t sure if I liked the cinnamon at first, but it grew on me fast. It’s like they’re just different enough to surprise you without losing that classic cookie charm.
- Soft and chewy texture that bridges banana bread and classic cookies
- Chocolate chips melt into pockets of gooey sweetness in every bite
- Simple ingredients but a flavor that feels special—no need for fancy add-ins
- It’s simple—and that’s kind of the point; no fuss, just good comfort food
- Great for snack time or dessert, but don’t expect them to last long around here
If you’re worried about getting the texture just right, don’t stress too much. These cookies are forgiving. The key is ripe bananas and not overmixing the dough. Also, a little cinnamon goes a long way, but it’s okay if you tweak that to your taste.
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Banana Bread Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
These Banana Bread Chocolate Chip Cookies combine the moist, sweet flavors of banana bread with the delightful texture and chocolatey goodness of classic cookies. Perfect for a snack or dessert, these cookies are soft, chewy, and loaded with ripe banana and chocolate chips.
Ingredients
1 cup (240g) mashed ripe bananas (about 2 medium bananas)
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups (190g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup (175g) semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the mashed ripe bananas to the butter and sugar mixture and mix until combined.
Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet banana mixture, stirring just until combined. Do not overmix.
Fold in the semi-sweet chocolate chips evenly throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
These cookies bake up easily with just your basic setup—no special tools needed beyond a mixing bowl and baking sheet. I usually serve them warm with a glass of milk or alongside a cup of tea for a little afternoon indulgence. Sometimes I toss in a handful of chopped nuts or swap the semi-sweet chips for dark chocolate, but honestly, the classic combo is tough to beat. If you want to mix it up, a dash of nutmeg or a sprinkle of sea salt on top before baking can be interesting, though I haven’t tested all the variations thoroughly.
FAQ
Can I make these ahead of time? Yes! They keep well in an airtight container for a few days, and you can freeze them too.
Can I use less sugar? You can try, but the bananas add natural sweetness, so cutting too much might affect texture.
What if I don’t have ripe bananas? You want them soft and spotty for the best flavor and moisture—green bananas won’t work as well.
Are these suitable for freezing? Absolutely. Just thaw at room temperature, and they’re good as new.
Give these a try the next time you want a treat that feels like a little pause in your day. They’re straightforward, comforting, and just the right amount of indulgence to make you smile.