Chocolate Chip Banana Bread Cookies are moist, soft, and filled with the sweet flavor of bananas and chocolate chips. Grab those overripe bananas sitting on your counter, and let’s bake up a batch of pure cookie bliss!
Our soft Banana Bread Cookies recipe has all the light and fluffy features of your favorite Chocolate Chip Banana Bread, but when baked as cookie dough balls, you get to taste them in less time because they’re done in only 10-12 minutes per batch.
These cookies are just as moist and delicious as the larger loaf that you love, but sometimes you can’t wait for that slice….and that’s why you need this banana chocolate chip cookies recipe in your life!
Always fluffy and never flat, these chocolate chip banana bread cookies have a cake-like texture and taste like my mini banana bread muffins and cast iron banana bread. But don’t ask me which I like better because bananas baked in any form will always be my favorite!
Ingredients Notes
- Salted butter: Butter provide moisture and richness and helps create the create a tender texture of these banana cookies. I always prefer to use salted butter for this recipe, but unsalted butter works just as well. You may want to add an extra pinch of salt if you use unsalted butter.
- Granulated white sugar:
- Bananas: The natural sugars and fibers in bananas contribute to the softness and chewiness of the cookies. Make sure your bananas are ripe for the best flavor and maximum sweetness. You can tell if your banana is ripe enough when it develops brown spots or streaks.
- Plain Greek yogurt: The acidity in yogurt helps to activate the baking soda, contributing to the leavening process. It also helps keep the cookies tender and moist. You can substitute this with sour cream if you prefer.
- Egg: Eggs also add moisture and contribute to the structure and stability of the cookies by providing protein.
- Vanilla extract: Adds a warm, sweet flavor that enhances the overall taste of the cookies.
- All-purpose flour: Feel free to use whole wheat flour, or you can choose a gluten-free blend that is designed to replace regular all-purpose flour in a 1:1 ratio (this may slighter alter the final results.)
- Cinnamon: Adds a warm, sweet, and slightly spicy flavor that complements the banana and chocolate flavors.
- Baking soda: Acts as a leavening agent, helping the cookies to rise and become fluffy.
- Baking powder: Provides additional lift to the cookies.
- Salt: Just a pinch to balance the sweetness.
- Nutmeg: Adds a warm, nutty, and slightly sweet flavor that complements the other spices and the banana flavor.
- Semi sweet chocolate chips: Adds pockets of melted chocolate, providing a rich and sweet contrast to the banana and spice flavors. Feel free to choose your favorite flavor chip. Dark chocolate chips, milk chocolate chips, and peanut butter chips will all taste delicious.
See the recipe card for full information on ingredients and quantities.
How to Make Banana Bread Cookies
- Make The Wet Mixture: Beat together the butter and sugar until light and fluffy. Mix in the mashed bananas, Greek yogurt, egg, and vanilla extract. Beat again for 2-3 minutes.
- Make The Dry Mixture: Stir together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg.
- Create The Cookie Dough: Add the dry mixture to the wet mixture and mix to combine. Fold in the chocolate chips.
- Bake Dough Balls: Scoop balls of dough onto the sheet pan and bake at 350 degrees Fahrenheit for 10-12 minutes or until cookies have puffed up and the edges are lightly golden.
- Serve: Serve and enjoy!
Serving Suggestions
There are so many reasons to love this recipe for banana bread cookies and just as many ways to serve them. These single-serving snacks are pre-portioned and portable, so they’re perfect for breakfast on the go, packing in lunchboxes, or simply savoring with a cold glass of milk or hot coffee. But that’s not the only way to serve them!
- Warm with Ice Cream: Serve the cookies warm with a scoop of vanilla ice cream. The contrast between the warm, gooey cookies and the cold, creamy ice cream is irresistible.
- With a Drizzle: Drizzle melted chocolate or a simple glaze made from powdered sugar and milk over the cookies for an extra touch of sweetness and visual appeal.
- Sandwich Cookies: Use the banana bread cookies to make sandwich cookies by spreading a layer of cream cheese frosting, Nutella, or peanut butter between two cookies.
Tips & Variations
- Create Some Crunch: For extra crunch and a boost of nutrition, you can add chopped nuts to the banana bread cookie batter. I like using pecans or walnuts to make chocolate chip banana nut cookies because they have a sweet and toasty taste.
- Make With Other Mix-Ins: Instead of chocolate chips, feel free to mix some raisins, chopped dried fruit, nuts, or banana slices into the batter.
- Make Them Moist: To make the very best banana bread cookies that are super moist, it is important to start with overripe bananas. They should be dark yellow with lots of browning. The riper the bananas, the more moist your bread will be and the more banana flavor it will have!
Proper Storage
- To Store: After baking, store these at room temperature in an airtight container for up to one week.
- To Freeze: You can freeze these cookies for up to 3 months in a freezer safe container. Let them thaw at room temperature when you are ready to eat them.
More Cookie REcipes
- Strawberry Lemonade Cake Mix Cookies
- Lemon Cooler Cookies
- Carrot Cake Stuffed Cookies
- Lemon Ricotta Cookies
If you tried this Banana Bread Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Banana Bread Cookies
Serves — 24
Soft, chewy and filled with sweet banana flavor, these Banana Bread Cookies will be your new favorite! They bake even faster than a larger-size loaf.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Ingredients
- ½ cup salted butter 1 stick, softened
- 1 cup granulated white sugar
- 1 cup ripe bananas mashed (~2 bananas)
- ⅓ cup plain Greek yogurt
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare two large sheet pans by spraying with cooking spray or lining them with parchment paper. Set aside.
- Using a stand or hand mixer, beat together the salted butter and white sugar. Beat for 2-3 minutes to incorporate plenty of air. It should be light and fluffy.½ cup salted butter, 1 cup granulated white sugar
- Mix in the mashed ripe bananas, Greek yogurt, egg, and vanilla extract. Beat for 2-3 minutes again.1 cup ripe bananas, ⅓ cup plain Greek yogurt, 1 egg, 1 teaspoon vanilla extract
- In a separate bowl, combine the all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Stir well.2 cups all-purpose flour, 1 teaspoon cinnamon, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon nutmeg
- On low speed, add the flour mixture into the batter until just barely combined.
- Fold in the chocolate chips.1 cup semi-sweet chocolate chips
- Use a cookie scooper to scoop two-inch balls of dough onto the sheet pan (I used a 2-inch cooking scoop for this step). Leave two inches between each cookie.
- Bake cookies in the oven for 10-12 minutes or until cookies have puffed up and the edges are lightly golden. Plate and serve.
Jenn’s Notes
Storage:
- To Store: After baking, store these at room temperature in an airtight container for up to one week.
- To Freeze: You can freeze these cookies for up to 3 months in a freezer safe container. Let them thaw at room temperature when you are ready to eat them.
- You can add chopped nuts to the banana bread cookie batter for extra crunch and a boost of nutrition. I like using pecans or walnuts to make chocolate chip banana nut cookies because they have a sweet and toasty taste.
- Instead of chocolate chips, feel free to mix some raisins, chopped dried fruit, nuts, or banana slices into the batter.
- To make the very best banana bread cookies that are super moist, it is important to start with overripe bananas. They should be dark yellow with lots of browning. The riper the bananas, the more moist your bread will be and the more banana flavor it will have!
Nutrition Info
Calories: 158kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 110mg | Potassium: 93mg | Fiber: 1g | Sugar: 12g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
This recipe looks great! I can’t wait to try it! This is a different way to use leftover bananas.
These cookies are to die for. I added walnuts to mine
was wondering if I could substitute that Greek yogurt,for sour cream..not a fan of that yogurt…thank you Barbara
Hi Barbara – I haven’t tried that substitution to advise. BUT, I am not a big greek yogurt fan, and you really don’t taste it.
Delicious banana bread cookies. Going to make your banana bread soon.
Please let me know what you think of the banana bread! Take a look at the banana bread muffins too – they are my families favorite!
made these cookies with peanut butter chips. very very good. husband loved them.
I am lactose intollerant so the greek yogurt is not an option. What can I use instead?
Can you supt the egg for some else because my grandson cant eat eggs very allergic
Delicious cookies! My son will love them.
Thank YOU Jennifer 👍🏼😊❗️And I HAVE Some RIPE bananas 😳🥴, I CAN Add Some Nuts👏🏼👍🏼♥️Problem Is When I make THINGS For 2 people I DO make Stuff AND TAKE to the Grandkids👍🏼💕These LOOK YUMMY 😋G-d♥️Bless