If you are craving something that combines the moist, comforting sweetness of banana bread with the fun, melty delight of chocolate chip cookies, you have just found your new favorite treat with this Classic Banana Bread Chocolate Chip Cookies Recipe. This recipe takes everything you love about banana bread—the deep banana flavor, warm spices, and tender crumb—and transforms it into perfectly portioned cookies that bake up soft and chewy with pockets of gooey chocolate throughout. Whether you’re baking for a snack, dessert, or just because, these cookies are simple to whip up and absolutely irresistible from the first bite to the last crumb.
Ingredients You’ll Need
Getting this Classic Banana Bread Chocolate Chip Cookies Recipe just right starts with a handful of essential ingredients that work together to create both flavor and texture. Each one adds something special—ripe bananas bring natural sweetness and moisture, spices like cinnamon and nutmeg add warmth, and chocolate chips provide that luscious melty bite we all crave.
- 1.5 large ripe bananas: Choose bananas with lots of brown spots for maximum natural sweetness and softness.
- 2/3 cup vegetable oil: Keeps the cookies tender and moist without overpowering the flavor.
- 3/4 cup brown sugar: I prefer C&H brand for consistent moisture and a rich caramel undertone.
- 1 egg yolk: Adds richness and helps bind the dough for that perfect chewy texture.
- 1.5 tsp vanilla extract: Enhances the sweet, warm flavors for a full-bodied taste.
- 1.33 cups all-purpose flour: King Arthur flour works great for consistent results and structure.
- 1/2 tsp baking soda: Gives the cookies that slight lift and softness.
- 2 tsp cinnamon: Packs in a cozy, aromatic spice note that complements the bananas beautifully.
- 1/4 tsp ground nutmeg: Adds subtle complexity without overpowering the other spices.
- 1/2 tsp salt: Balances the sweetness and brings all the flavors to life.
- 2/3 cup Ghirardelli semi-sweet chocolate chips: Their rich chocolate flavor melts evenly and creates those delightful chocolate pockets.
How to Make Classic Banana Bread Chocolate Chip Cookies Recipe
Step 1: Prepare Your Bananas and Wet Ingredients
Start by mashing your ripe bananas in a large mixing bowl until they’re creamy with just a few small lumps for texture. Then, stir in the vegetable oil, brown sugar, egg yolk, and vanilla extract until everything is combined into a smooth, fragrant mixture that’s the foundation of these cookies.
Step 2: Sift Together Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Sifting ensures the spices and leavening are evenly distributed and helps avoid clumps for a perfectly uniform dough.
Step 3: Combine Wet and Dry Mixtures
Gradually fold the dry ingredients into the wet banana mixture, mixing gently until just combined. Be careful not to overmix as you want to maintain a tender crumb without developing the gluten too much.
Step 4: Add the Chocolate Chips
Finally, fold in the chocolate chips evenly throughout the dough—you want every cookie to have plenty of those melty, sweet surprises.
Step 5: Portion and Bake
Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls of dough onto a lined baking sheet, spacing them about 2 inches apart to give them room to spread. Bake for 12-15 minutes until the edges start to turn golden and the centers look set but still soft.
Step 6: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a rack. This helps them set perfectly without losing that soft, chewy texture you’re after in the Classic Banana Bread Chocolate Chip Cookies Recipe.
How to Serve Classic Banana Bread Chocolate Chip Cookies Recipe
Garnishes
Sprinkle a light dusting of powdered sugar on top for a touch of elegance, or add a few extra chocolate chips when the cookies come out of the oven for added visual appeal and an ooey-gooey chocolate experience.
Side Dishes
Serve these cookies alongside a cold glass of milk, a hot cup of coffee, or even a creamy vanilla ice cream for a dessert that’s just as indulgent as it is comforting. The mix of warm spices and chocolate pairs like a dream with beverages.
Creative Ways to Present
For special occasions, sandwich two cookies with a scoop of vanilla or cinnamon-spiced ice cream in between for homemade ice cream sandwiches. Or stack them on a beautiful plate and drizzle with melted chocolate or caramel sauce for a show-stopping treat.
Make Ahead and Storage
Storing Leftovers
Store your Classic Banana Bread Chocolate Chip Cookies Recipe in an airtight container at room temperature for up to 4 days to keep them soft and fresh. Avoid stacking them too tightly to prevent sticking.
Freezing
You can freeze baked cookies for up to 3 months by placing them in a single layer on a baking sheet to freeze solid, then transferring to a freezer-safe bag. For dough, scoop balls onto a tray, freeze, then store in bags to bake straight from the freezer whenever a craving hits.
Reheating
Warm cookies slightly in the microwave for 10-15 seconds or pop them in a 300°F oven for 5 minutes to revive that freshly baked softness and melty chocolate goodness.
FAQs
Can I use less sugar in the Classic Banana Bread Chocolate Chip Cookies Recipe?
Yes, you can reduce the brown sugar slightly if you prefer a less sweet cookie, but keep in mind it may affect the moisture and chewiness a bit since sugar helps retain that texture.
What if I do not have ripe bananas?
If your bananas aren’t speckled yet, you can speed up ripening by placing them in a paper bag with an apple or a tomato for a day or two, which helps release natural gases that aid softening.
Can I substitute chocolate chips with something else?
Absolutely! Chopped nuts, dried cranberries, or white chocolate chips are delicious alternatives and offer new flavor dimensions while keeping the texture interesting.
Is it possible to make these cookies gluten-free?
Yes, swap out the all-purpose flour for a gluten-free baking flour blend with xanthan gum included. The texture might be slightly different but just as tasty.
How do I know when the cookies are done baking?
Look for cookies with lightly browned edges and centers that appear set but still soft; they will firm up as they cool, ensuring a chewy and moist bite.
Final Thoughts
This Classic Banana Bread Chocolate Chip Cookies Recipe is a delightful twist on two beloved treats that’s sure to become a staple in your baking repertoire. Its simplicity, rich flavors, and irresistibly soft texture make it perfect for sharing with family or savoring solo with your favorite drink. I can’t wait for you to try it and enjoy every warm, chocolate-studded bite as much as I do!
Print
Classic Banana Bread Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (approximately 12-16 cookies depending on size)
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Classic Banana Bread Chocolate Chip Cookies combine the moist, sweet flavor of ripe bananas with the rich touch of chocolate chips and a hint of warm spices like cinnamon and nutmeg. Perfectly soft and chewy, these cookies offer a delightful twist on traditional banana bread by transforming it into a convenient and irresistibly tasty cookie form.
Ingredients
Wet Ingredients
- 1.5 large bananas (well-speckled for natural sweetness)
- 2/3 cup vegetable oil
- 3/4 cup brown sugar (I prefer C&H for consistent moisture)
- 1 egg yolk
- 1.5 tsp vanilla extract
Dry Ingredients
- 1.33 cups all-purpose flour (I always use King Arthur all-purpose)
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
Add-ins
- 2/3 cup chocolate chips (Ghirardelli semi-sweet adds the best richness)
Instructions
- Prepare the bananas and wet ingredients: In a large mixing bowl, mash the 1.5 well-speckled bananas until smooth. Add 2/3 cup vegetable oil, 3/4 cup brown sugar, 1 egg yolk, and 1.5 teaspoons vanilla extract to the mashed bananas and mix thoroughly until the mixture becomes smooth and uniform.
- Mix dry ingredients: In a separate bowl, whisk together 1.33 cups all-purpose flour, 1/2 teaspoon baking soda, 2 teaspoons cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt to ensure all spices and leavening agents are evenly distributed.
- Combine wet and dry mixtures: Slowly add the dry ingredients to the wet banana mixture, stirring gently until just combined. Be careful not to overmix to maintain the cookies’ tender texture.
- Add chocolate chips: Fold in 2/3 cup of semi-sweet chocolate chips evenly throughout the batter to distribute generous chocolate bits in every cookie.
- Chill the dough (optional): For better cookie shape and flavor development, cover the dough and chill it in the refrigerator for about 30 minutes, though this step is optional.
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Scoop cookies: Use a spoon or cookie scoop to drop rounded tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake cookies: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are golden and the centers look set but still soft.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these soft, flavorful banana bread-inspired chocolate chip cookies with a glass of milk or your favorite beverage.
Notes
- Use very ripe bananas for maximum natural sweetness and moisture.
- Chilling the dough before baking can help the cookies hold their shape better and enhance flavor but is not required.
- Use high-quality chocolate chips like Ghirardelli semi-sweet for best taste and texture.
- Do not overmix the dough to keep the cookies tender and soft.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
