Banana Bread Cookies are soft, chewy and moist, and full of banana flavor. They have a cake-like texture and are almost better than our famous banana bread! Add chocolate chips to make them even more irresistible!
Chocolate Chip Banana Bread Cookies
Banana bread is a regular thing in my house. Not only because I have THE BEST banana bread recipe ever! But also because we pretty much always have overripe bananas on my counter.
These Banana Bread cookies are everything and more! They are soft. They are chewy. They are filled with fresh bananas. They will make your house smell amazing!!
Love Banana? Be sure to check out our Banana Cream Pie Cheesecake Bars!
Why We Love Chocolate Banana Cookies!
- Quick and easy to make
- Soft and chewy
- Kid-friendly and approved
- A great use for over-ripe bananas
Ingredients / Shopping List
- ½ cup (1 stick) salted butter, softened – I always prefer to use salted butter, but unsalted works just as well. You might want to add an extra pinch of salt if you use unsalted butter.
- 1 cup granulated white sugar
- 1 cup ripe bananas, mashed (about 2 bananas)
- ⅓ cup plain Greek yogurt (You can substitute this with sour cream)
- 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: Try this with a different kind of chocolate. Maybe dark chocolate chips, peanut butter chocolate chips, or even mini chocolate chips will add an extra flavor or texture you will probably love.
How to Make Banana Bread Cookies
We love easy recipes and this one is just that! Just a few simple steps to a hot, delicious cookie in your belly!
Beat together butter and sugar (about 2-3 minutes). It should be light and fluffy.
Mix in mashed bananas, greek yogurt, egg and vanilla. Beat for an additional 2-3 minutes.
In a separate bowl, mix the flour, cinnamon, baking soda, baking powder, salt and nutmeg.
Mix the flour mixture into the batter (until just barely combined). Fold in the chocolate chips.
Scoop 2-inch balls of dough onto the cookie sheet.
Bake at 350 degrees for 10-12 minutes. (the cookies should puff up and be slightly golden on the edges.
Tips
- How to tell if your bananas are ripe enough – For the best flavor, make sure your bananas are ripe. You can tell if your banana is ripe enough when it develops brown spots or streaks.
- Add-in’s/Variations: These cookies are so light and fluffy that you won’t want to add too much to them, but I do have some recommendations.
- Chop up a ¼ cup of walnuts and fold those in with the chocolate chips. The extra taste and texture will be amazing.
- Or, switch out the chocolate chips for another type of chip, or swap out half a cup of the chocolate chips with some peanut butter chips. Whatever you do, make them to your liking.
How to Store Banana Bread Cookies
After baking, store these at room temperature in an airtight container for up to one week. You can also freeze these for up to 3 months and let them thaw at room temperature when you are ready to eat them.
Useful Tools
- Sheet pans
- Standing mixer or hand mixer: This recipe requires a lot of beating, so it will be difficult to do without either of these.
- 2-inch cookie scoop
- Measuring tools
- Mixing bowls and tools
More Delicious Cookie Recipes
Brookies (Brownie and Chocolate Chip Cookie Bars) | S’mores Cookies | Lofthouse Cookies (Copycat Recipe) | DoubleTree Chocolate Chip Cookies (Copycat Recipe) | Caramel Apple Pie Cookies | Edible Cookie Dough Recipe | Cast Iron Banana Bread | Cream Cheese Banana Bread | Pop Tart Cookies | Jello Cookies | M&M Pudding Cookies
Banana Bread Cookies
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.
- Mix in the mashed ripe bananas, Greek yogurt, egg, and vanilla extract. Beat for 2-3 minutes again.
- In a separate bowl, combine the all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Stir well.
- On low speed, add the flour mixture into the batter until just barely combined.
- Fold in the 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.
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