What are these? Bread or cookies? Banana Bread Chocolate Chip Cookies are exactly that sweet spot: all the cosy banana bread flavours you love, wrapped in a soft, chewy cookie texture. You only need a single banana to transform classic chocolate chip cookies into something warmer and more comforting. It's a popular idea for a reason, and once you try my version, you'll see why I love them!
🔍Quick Look: Banana Choco Chips Cookies
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 12 minutes
- 👥 Servings: 12 cookies
- 🔥 Cook Method: Oven
- ⭐ Difficulty: Easy
- 😋 Recipe Highlights: No long hours of chilling, and used only 1 egg yolk!
- 🎯 Key to Success: Avoid overmixing the add-ins.
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😍Why You'll Love this Recipe
- Banana bread flavour, cookie form - all that cozy, spiced sweetness in a handheld bite!
- Quick & easy - ready in under 30 minutes from start to finish. You may chill or freeze and bake later.
- Chewy + melty texture combo - crispy edges, soft centre, and gooey chocolate in every bite.
🛒Ingredient Notes
For soft, chewy, and loaded with melty chocolate banana bread chocolate chip cookies in under 30 minutes!
- Overripe banana
- Melted butter: salted or unsalted
- Brown sugar
- Egg yolk - Please don't discard the egg white!
- Vanilla essence
- All-purpose flour
- Baking soda
- Cinnamon powder
- Salt
- Chocolate chips - Use dark, semi-sweet, or milk chocolate as per preference.
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
🔪Steps to Make This Cookie
Let's make the quick, one-bowl banana chocolate chip cookies that are ready in minutes and taste just as comforting.
In a large mixing bowl, mash your overripe banana with a fork until smooth with a few tiny lumps.
Add brown sugar and melted butter to the banana. Stir until combined.
Add the egg yolk and vanilla, whisk until smooth.
In a separate, smaller bowl, whisk together flour, salt, baking soda, and cinnamon.
Gradually stir the dry mix into the wet mixture until no streaks of flour remain.
Fold in the chocolate chips gently so they distribute evenly. Cover the dough and refrigerate for about 15-20 minutes while you preheat the oven to 180°C (top/bottom setting).
Line a baking sheet with parchment. Scoop around 60g of dough per cookie, roll into a ball, and place 2 inches apart. Bake for about 12 minutes or until edges are set and the centres are slightly puffed.
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.
💡Serving Ideas & More
These Banana Bread Chocolate Chip Cookies are perfect on their own, but they also fit beautifully into a thoughtful sweet spread.
- Serve them with tea or coffee and lean into those cosy banana flavours.
- Make a banana-themed dessert spread with my banana bread recipe or other treats from my dessert recipes collection, and my sweet snack recipes.
As this recipe uses only an egg yolk, it's a great excuse to use up the leftover egg white. I like adding it to my tahini granola for extra crunch.
👩🏽🍳Pro Tips
- Use very ripe bananas - the darker the peel, the sweeter the flavour.
- Don't overmix the dough after adding flour to avoid tough cookies.
- If making ahead, prepare the dough, shape and chill for 8 to 24 hours or freeze.
❄️Storage
- Store the cookies in an airtight container for up to 4 days.
- Freeze the baked cookies for up to 2 months. Thaw at room temperature.
☝️Recipe FAQS
Yes! Thaw them completely and drain excess liquid before mashing.
Absolutely - just double all ingredients and bake in batches.
I have not tested, but I would try replacing the egg yolk with 1 tablespoon of milk or thick yoghurt for a similar texture. You can also try using flaxseed powder and water to make a flax egg.
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🍲More Cookie Recipes
Looking for other recipes like this? Try these:
- Osmania Biscuits Recipe
- Ghraybeh Cookies
- Ka'ak el Eid | Date Paste Cookies
- Butter Murukku with besan and rice flour
As always, I like to leave you with a good article to read later. If you enjoy the story behind what you bake, this lovely piece from The New Yorker on the history of the chocolate chip cookie is a fascinating read. And for banana lovers, King Arthur Baking's take on the history of banana bread adds delicious context to why these flavours work so well together.
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📖 Recipe Card
Banana Bread Chocolate Chip Cookies
Ingredients
- 1 small overripe banana, mashed
- 1 cup brown sugar
- 100 grams butter, melted
- 1 egg yolk, medium
- 1 teaspoon vanilla essence
- 1⅓ cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¾ cup chocolate chips
Instructions
- In a large bowl, mash the banana with a fork until mostly smooth.1 small overripe banana mashed
- Add the brown sugar and melted butter; mix until combined.1 cup brown sugar100 grams butter melted
- Whisk in the egg yolk and vanilla essence.1 egg yolk medium1 teaspoon vanilla essence
- In a smaller bowl, whisk together flour, salt, baking soda, and cinnamon.1⅓ cups all-purpose flour½ teaspoon baking soda2 teaspoons ground cinnamon½ teaspoon salt
- Stir the dry mix into the wet ingredients until no flour streaks remain.
- Fold in chocolate chips. Cover and refrigerate for 15-20 minutes while preheating the oven to 180°C (top/bottom).¾ cup chocolate chips
- Line a baking sheet with parchment paper. Scoop about 60g of dough, roll into balls, and place 2 inches apart.
- Bake for 12 minutes or until edges are set and centers have puffed.
- Cool on the tray for 5 minutes before moving to a wire rack to cool completely.
Notes
- Add chopped walnuts or pecans for crunch.
- Use half whole wheat flour for a nuttier flavour.
- Add a pinch of ginger or cardamom for a new flavour profile.
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