A banana chocolate chip cookie that is soft, chewy, and moist as can be. It tastes just like banana bread. You will adore everything about these banana bread cookies, from how soft they are to how easy they are to create.

Chocolate Chip Cookies with Banana Bread

You might want to prepare banana bread, but you might not want to wait an hour for it to bake. Or maybe you only have one bad banana. That’s when these cookies with banana and chocolate chips come in. Imagine a soft cookie with a chewy edge and a gooey middle that tastes like a thick slice of chocolate chip banana bread. Yes, I KNOW. They are the cookie of my dreams.

What I like best is You can make them in one bowl with just 10 ingredients, and they don’t need any cool time, so you can have cookies in your belly in less than 30 minutes. A big triumph.

What makes these banana chocolate chip cookies taste so good?

Fine. I need to tell you that these banana bread chocolate chip cookies could be the most addictive baked treat I’ve ever made before we move on. I just want you to know what you’re getting into. I could talk about these banana bread cookies for a long time.

• Edges that are chewy
• Center that is soft and gooey
• Full of chocolate chips
• You only need one ripe banana.
• Simple to make vegan
• Simple to make gluten-free
• In one bowl
• Few ingredients
• No time to relax
• Stay wet for days

Like, do I need to say more?

What you need to make banana bread cookies

There are just ten things you need to make these one-bowl banana chocolate chip cookies. Most of them are probably already in your pantry!

• Banana that is too ripe: I like to use a medium-sized banana that is very brown for the sweetest taste. If your bananas are an odd size, our mashed banana turned out to be roughly 1/4 cup.
• You can use melted butter or shortening instead of vegetable oil, but vegetable oil will give your banana bread chocolate chip cookies that smooth crumb that you commonly find in banana bread.
• Brown sugar: Brown sugar will make your cookies soft, chewy, and just sweet enough. You can change the amount of sugar in the recipe to your liking based on how ripe your banana is.
• Egg yolk: The secret to making banana cookies that are chewy instead of cakey is to just use the yolk. This will give your cookies the right amount of structure without making them taste like bread.
• A little bit of pure vanilla extract can make your banana bread cookies taste like they came from a fancy restaurant.
• All-purpose flour: All-purpose flour will give your banana chocolate chip cookies the right crumb. I’ve also been able to make these with Bob’s Redmill 1:1 Baking Flour and whole wheat flour.
• Baking soda: If you want your chocolate chip cookies to look like the ones you see in the store, use baking soda.
• A sprinkle of ground cinnamon makes these banana cookies feel really comfortable!
• Chocolate chips: Of course, any delicious banana bread has a lot of chocolate chips in it, and these banana bread cookies are no different. You can use any kind of chocolate you choose!

Instructions

1. Combine the mashed ripe banana, vegetable oil, brown sugar, egg yolk, and pure vanilla extract in a large bowl. Mix until well combined.
2. Add the all-purpose flour, baking soda, and ground cinnamon to the wet ingredients. Mix until just combined, being careful not to overmix.
3. Stir in the chocolate chips until evenly distributed throughout the dough.
4. Scoop rounded spoonfuls of dough onto a prepared baking sheet.
5. Bake until the edges are set and lightly golden, but the centers are still soft.

Tips for the best banana chocolate chip cookies

This quick banana recipe is excellent for beginning bakers because it’s so darn easy to create! Follow these 3 guidelines to ensure excellent banana cookies every time.

• Use an overripe banana: When it comes to baking the riper your banana the better. A really ripe, dark banana will make your banana chocolate chip cookies taste more like bananas and keep them sweet.
• Don’t mix the batter too much: Mix the batter only until there are no more streaks of flour. Once everything is just combined do not continue to mix. Over mixing might lead to a bread-y and dry texture.
• Under bake them: Remember that your banana cookies will continue to bake as they cool, so they should be a little raw in the middle when you take them out of the oven. They will cool into a deliciously gooey center!

Do you have additional bananas that are going bad? Check out our top banana dessert recipes!