Soft & Chewy Banana Bread Chocolate Chip Cookies

There’s something magical about the smell of banana bread filling the kitchen. Now imagine taking that same warm, cozy flavor and shrinking it into a soft, chewy cookie with melty chocolate chips inside. That’s exactly what these banana bread chocolate chip cookies are all about.

I love recipes that feel both familiar and surprising. This one does just that. With one ripe banana, a handful of pantry staples, and a little chocolate, you can have warm cookies on your table in less than 30 minutes. They’re the kind of treat that feels effortless yet indulgent.

The best part? These cookies hit that sweet spot between nostalgia and fun. The soft centers with crisp edges remind me of my grandmother’s banana bread, but the portability of cookies makes them perfect for sharing (or not—I’ve definitely kept a batch just for myself before 🙈).

If you’ve got an overripe banana lying on the counter, this banana bread chocolate chip cookies recipe is the perfect excuse to bake something quick, delicious, and a little bit different.

Why These banana bread chocolate chip cookies Feel Like a Secret Hack

Let’s be honest—banana bread is great, but it takes time. These cookies? They’re like the shortcut that nobody tells you about. Here’s why this banana bread chocolate chip cookies recipe is such a winner:

Quick Fix for Banana Cravings

Banana bread can take over an hour to bake. With these banana bread chocolate chip cookies, you’ll only spend about 10 minutes prepping and 10–13 minutes baking. Instant gratification at its finest.

Save Those Overripe Bananas

I used to toss bananas once they got too soft. Now, they’re cookie gold. The riper they are, the sweeter the flavor. It feels so good to turn “waste” into dessert.

Texture Heaven

If you like your cookies soft, chewy, and a little gooey with chocolate, you’re in for a treat. They’re not dry or crumbly like some banana bread can be. These hold just the right balance.

Crowd-Pleasers Everywhere

Bake them for a picnic, wrap them up as a small gift, or stash them in the freezer for midnight cravings. They’re the kind of cookies that make people ask, “What’s in these?!”

💡 Pro tip: Always bake a few extra because they disappear faster than you think.

What You’ll Need in Your Kitchen

Here’s the banana bread chocolate chip cookies recipe broken down. Nothing fancy—just pantry staples and a ripe banana.

Dry Ingredients

• 2 ½ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt

Wet Ingredients

• ¾ cup mashed ripe bananas (about 1–2 bananas)
• ½ cup sour cream
• ½ cup unsalted butter, melted
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg
• 2 teaspoons vanilla extract

Mix-ins (Optional but Recommended)

• ½ cup mini chocolate chips
• ½ cup chopped walnuts or pecans

Quick Facts

• Servings: ~24 cookies
• Prep Time: 10 minutes
• Bake Time: 10–13 minutes
• Calories: ~150 per cookie

🍌 Tip from experience: Always mash bananas with a fork rather than blending. Keeping it a little chunky gives the cookies tiny pockets of banana flavor.

Step-by-Step: How I Bake Them Every Time

Follow this flow and you’ll end up with cookies that feel bakery-worthy but still homemade.

1. Brown the Butter

Melt ½ cup butter in a saucepan until golden brown and nutty (about 5 minutes). This step makes the cookies taste richer. Just keep an eye on it—it can burn quickly.

2. Mix in the Sugars

In a big bowl, stir the butter with ½ cup white sugar + ½ cup brown sugar. The brown sugar adds chewiness while the white sugar keeps the edges crisp.

3. Add Egg & Vanilla

Whisk in 1 egg and 2 teaspoons vanilla. This combo holds everything together and adds flavor depth.

4. Blend in Banana & Sour Cream

Now add your mashed banana and sour cream. This is what makes the cookies moist and keeps them soft for days.

5. Prep the Dry Mix

Whisk together flour, baking soda, baking powder, and salt. Mixing dry ingredients separately avoids uneven rising later.

6. Combine Wet + Dry

Slowly fold the dry mix into the wet mix. Stop once the flour disappears—overmixing = tough cookies.

7. Stir in Chocolate & Nuts

Fold in chocolate chips and nuts if you like. I usually add more chocolate than the banana bread chocolate chip cookies recipe calls for because… why not? 🍫

8. Chill the Dough

Refrigerate for 30 minutes. This step helps prevent spreading. Trust me, the cookies bake way better this way.

9. Bake to Perfection

Scoop onto a tray and bake at 350°F (175°C) for 10–13 minutes. Pull them when the edges are golden but the centers still look a little soft.

10. Cool & Devour

Let them sit on the tray for 5 minutes before moving to a wire rack. This makes them set without crumbling apart.

👉 Result: Chewy, golden, perfectly flavored chocolate chip banana bread cookies.

Mistakes I’ve Learned Not to Repeat

I’ve ruined a few batches in the past, so here’s me saving you the trouble:

• Unripe bananas = bland cookies. Wait until they’re spotty and soft.
• Mixing too much = tough cookies. Once the flour’s in, stir gently.
• Skipping chill time. I once skipped it, and the cookies melted into sad pancakes. Never again.
• Measuring flour wrong. Always spoon into the cup, then level with a knife. Don’t pack it in.
• Forgetting oven quirks. Some ovens run hot, others cool. Check your cookies early.

💡 Pro advice: Always test one cookie first before baking the whole tray. If it spreads too much, chill the dough longer.

Fun Swaps & Creative Twists

The beauty of this banana bread chocolate chip cookies recipe is how adaptable it is.

• Gluten-free: Use a 1:1 GF flour blend.
• Dairy-free: Coconut oil or vegan butter works wonders.
• Lower sugar: Swap in coconut sugar or erythritol.
• Nut-free: Leave them out or replace with pumpkin seeds.
• Vegan: Use a flax egg + plant-based butter.
• Extra cozy flavor: Add cinnamon or nutmeg to the flour mix.

🌟 My favorite twist is sprinkling sea salt flakes on top right before baking. It makes the chocolate pop even more.

Questions People Always Ask Me

Can I use frozen bananas?

Yes, but thaw and drain them well. Otherwise, the dough gets watery.

No sour cream—what now?

Swap with Greek yogurt or even buttermilk. Both keep the cookies moist.

How do I store them?

In an airtight container at room temp for a week, or freeze for 3 months.

Do they taste like banana bread?

They really do! Think banana bread’s warmth but with a chewy cookie texture.

Can I mix in other stuff?

Of course—try dried cranberries, coconut flakes, or caramel bits.

What about sugar substitutes?

If you’re out of brown sugar, mix white sugar with a spoon of molasses. Works like a charm.

Can I prep ahead?

Yes! Chill the dough up to 2 days in the fridge, or freeze cookie balls and bake straight from frozen.

Do I need mini chocolate chips?

Not really—big chunks work too. I sometimes chop up a chocolate bar for uneven, gooey pockets.

What’s the best way to cool them?

Leave them on the baking tray for 5 minutes, then move to a rack. That way they firm up without breaking.

Can I double the banana bread chocolate chip cookies recipe?

Yes—and you’ll be glad you did. These cookies disappear fast.

My Final Thoughts After Many Batches

Every time I bake these, I think back to the first time I made them for a friend’s study night. I walked in with a plate, and within ten minutes, they were all gone. Someone even asked if I bought them from a bakery. That’s when I knew this banana bread chocolate chip cookies recipe was a keeper 😅.

What I love most is the flexibility. You can add your own spin, change flavors, or keep them classic. No matter what, the base banana bread chocolate chip cookies recipe is foolproof.

So grab those bananas sitting on the counter and give it a try. Trust me, once you bake these banana bread chocolate chip cookies, they’ll become a regular in your kitchen.

Conclusion: Cookies That Feel Like Home

Out of all the cookie recipes I’ve tried, this banana bread chocolate chip cookies recipe always feels the most comforting. It’s the mix of banana bread nostalgia with chocolate indulgence that gets me every time.

Whether you’re baking for yourself, surprising a friend, or just looking for a way to use up bananas, this banana bread chocolate chip cookies recipe checks every box. It’s easy, forgiving, and downright delicious.

So here’s my advice: next time you spot an overripe banana, don’t make bread—make cookies. These little guys will win hearts, one chewy bite at a time. 💛

Related Recipes to Complement Your Banana Bread Chocolate Chip Cookies

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Coffee Cake I Can’t Stop Making
A crumbly, cinnamon-spiced cake that pairs perfectly with a cookie baking session or cozy afternoon.