The other morning, I was about to toss a lonely, overripe banana that was turning into a science experiment on my counter when my kid begged for cookies instead of the usual breakfast mush.
I mashed that banana with some pantry staples, and these Banana Bread Chocolate Chip Cookies were born—soft, cinnamon-kissed, and studded with chocolate chips that taste like banana bread in cookie form.
If you’ve got a ripe banana and a cookie craving, let’s bake these up!
Why These Banana Bread Cookies Rock
- Banana bread flavor
- Simple
- Cinnamon warmth
- Quick to make
Banana Bread Chocolate Chip Cookies Recipe
Ingredients
| Ingredient | Amount |
|---|---|
| Ground cinnamon | 2 teaspoons |
| Overripe banana, mashed | 1 medium (about 1/4 cup) |
| Melted butter | 1/2 cup |
| Light brown sugar, packed | 1 cup |
| Egg yolk | 1 |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 1 1/3 cups |
| Baking soda | 1/3 teaspoon |
| Salt | 1/3 teaspoon |
| Chocolate chips | 3/4 cup |
Tools You’ll Need
- Mixing bowl – Blends the dough without a fuss.
- Fork or masher – Squashes the banana smooth.
- Spatula or spoon – Mixes and scoops everything neat.
- Baking sheet – Bakes the cookies to golden glory.
- Parchment paper – Stops sticking and saves cleanup.
Step-by-Step Instructions for Banana Bread Cookies
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and let it warm up—takes about 10 minutes while you get started. Line a baking sheet with parchment paper—keeps things tidy.
Step 2: Mash the Banana
Peel the medium overripe banana and mash it in a mixing bowl with a fork—aim for a smooth, 1/4 cup-ish puree, no big chunks. Should look like thick baby food—smells sweet and ripe.
Step 3: Mix Wet Ingredients
Add the 1/2 cup melted butter, 1 cup packed light brown sugar, 1 egg yolk, and 1 tsp vanilla extract to the mashed banana—stir with a spatula ‘til it’s all blended and glossy. Looks like a caramel-banana dream—resist tasting (or don’t).
Step 4: Combine Dry Ingredients
In another bowl, whisk the 1 1/3 cups flour, 1/3 tsp baking soda, 1/3 tsp salt, and 2 tsp ground cinnamon—mix ‘til it’s even, no clumps hiding. That cinnamon scent sets the banana bread vibe.
Step 5: Blend Wet and Dry
Dump the dry mix into the wet—stir gently with the spatula ‘til it’s a soft, sticky dough, no dry streaks left. Go easy—overmixing makes ‘em tough, and we want tender cookies.
Step 6: Add Chocolate Chips
Fold in the 3/4 cup chocolate chips—mix just ‘til they’re scattered through the dough. Looks like a chocolate-studded treasure trove—ready for shaping.
Step 7: Shape and Chill
Scoop about 1-2 tbsp dough per cookie—roll into balls and place ‘em on the parchment-lined sheet, 2 inches apart. Pop the sheet in the fridge for 15-20 minutes—chilling keeps ‘em thick and chewy.
Step 8: Bake and Cool
Bake on the middle rack for 10-12 minutes ‘til the edges are golden and centers are still soft—pull ‘em out, let ‘em cool on the sheet for 5 minutes, then move to a rack. Warm, banana-chocolate bliss—dig in!
Storage and Serving
Store in an airtight container at room temp for up to 5 days—freeze dough balls or baked cookies for up to 2 months. Serve with a cold glass of milk—perfect for a quick treat or sneaky breakfast.
Substitutes and Variations
- Swap chocolate chips for white chocolate—sweeter twist.
- Use all-purpose gluten-free flour—same amount.
- Try nutmeg instead of cinnamon—cozy but different.
- Add a handful of chopped walnuts for crunch.
Nutritional Breakdown
| Nutrient | Per Cookie (18 cookies total) |
|---|---|
| Calories | 160 kcal |
| Fat | 7g |
| Protein | 2g |
| Total Carbs | 23g |
| Fiber | 1g |
| Net Carbs | 22g |
Note: Values are approximate and vary by brands.
Pairing Suggestions
- Serve with a latte for a cozy morning vibe.
- Pair with vanilla ice cream for a dessert kick.
- Add a side of fresh berries for a fruity lift.
- Enjoy with hot cocoa—chocolate on chocolate.
Common Mistakes to Avoid
I’ve tripped up on these before, so here’s how to dodge them with some extra detail:
- Using an underripe banana and ending up with flavorless, dry cookies – If your banana isn’t overripe with plenty of brown spots, it lacks the sweet, moist punch needed, leaving cookies bland and crumbly; I’ve baked a batch that tasted like plain dough—wait for that speckled ripeness.
- Skipping the chill time and getting flat, greasy pancakes – If you don’t refrigerate the dough for at least 15 minutes, the melted butter spreads too fast in the oven, turning cookies into thin, oily discs; I’ve scraped off a few sad flats—chill it, no excuses.
- Overmixing the flour and making tough, dense cookies – Stirring the dry ingredients into the wet too vigorously or for too long overworks the gluten, resulting in chewy-in-a-bad-way cookies; I’ve chomped through a batch that felt like bread—mix just until combined.
- Baking too long and losing the soft, chewy center – Leaving them in past 12 minutes, even if they look a bit underdone, hardens the edges and dries the middle, turning a tender treat into a crunchy letdown; I’ve pulled out a few overbaked rocks—check at 10 minutes.
FAQs
No brown sugar?
Use all white sugar—less caramel flavor, still good.
Too sweet?
Cut brown sugar to 3/4 cup next time.
Wrap-up
There you have it—my Banana Bread Chocolate Chip Cookies, the happy accident that turned a counter reject into a family favorite. They’re soft, chocolatey, and simple enough to bake while the house is a circus. Hope they bring some sweetness to your day—let me know if you give ‘em a try. Now grab that banana and get mashing—you’re in for a treat!