Soft & Chewy Banana Bread Chocolate Chip Cookies
These soft & chewy banana bread chocolate chip cookies are the ultimate mashup of banana bread and classic cookies. With a tender, cake-like texture, rich banana flavor, and gooey chocolate chips, these cookies are quick to make and perfect for using up overripe bananas. Great for breakfast, dessert, or snacking, they’re an easy treat the whole family will love.
Ingredients
- Overripe bananas
- Unsalted butter
- Brown sugar
- Granulated sugar
- Egg yolk
- Vanilla extract
- All-purpose flour
- Baking soda
- Ground cinnamon
- Salt
- Chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash bananas in a large bowl until smooth.
- Mix in melted butter, brown sugar, and granulated sugar until combined.
- Add egg yolk and vanilla extract; stir until smooth.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually stir dry ingredients into the wet mixture until just combined.
- Fold in chocolate chips.
- Drop spoonfuls of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes, until edges are set and tops are lightly golden.
- Cool on the pan for a few minutes, then transfer to a wire rack to finish cooling.
Notes
- Use very ripe bananas with brown spots for the best flavor.
- Don’t overmix the batter to maintain a soft, chewy texture.
- Add-ins like chopped walnuts, pecans, or white chocolate chips can be used.
- To store, keep in an airtight container with a slice of bread to retain softness.
- Freeze extras for up to 2 months; reheat in microwave for 10 seconds.