If you love both banana bread and chocolate chip cookies, you’re about to discover a perfect fusion. These easy banana bread chocolate chip cookies bring together the moist, rich flavor of classic banana bread with the soft, chewy texture of homemade cookies. They’re an excellent way to use up overripe bananas and transform everyday pantry ingredients into something truly special.

Using staples like all-purpose flour (learn more about flour here) and baking powder (explore baking powder here), this recipe doesn’t require anything fancy. The natural sweetness of ripe bananas reduces the need for excessive sugar, while the addition of chocolate chips (discover chocolate chips) and crunchy walnuts takes the flavor to the next level.

Perfect for dessert tables, casual snacks, or gifting, these banana nut cookies deliver big on flavor with minimal effort. Get ready to bake a batch of soft, chewy goodness that feels like a hug in cookie form.

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Why You’ll Love These Banana Bread Chocolate Chip Cookies

There’s a reason why banana bread chocolate chip cookies have become such a beloved treat. They offer the best of both worlds—the moist, tender crumb of banana bread and the satisfying bite of a freshly baked cookie.

You’ll appreciate how pantry staples like butter (what makes butter essential) and parchment paper (how parchment paper improves baking) contribute to consistent, bakery-quality results at home. Plus, these cookies are versatile, making it easy to personalize the recipe based on what you have available.

Here’s why you’ll keep coming back to this recipe:

• Soft and chewy texture that stays moist for days

• Bursting with rich banana flavor (everything about bananas)

• Optional crunchy walnuts for added texture and flavor

• Quick to prepare with no complicated steps

• Perfect for using overripe bananas without waste

• Great for lunchboxes, bake sales, and cozy evenings

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Ingredients You’ll Need

To make these irresistible banana bread chocolate chip cookies, you’ll need simple, pantry-friendly ingredients that come together effortlessly. Choosing the right components ensures a cookie that’s moist, flavorful, and perfectly chewy.

Essential Ingredients

• All-purpose flour (understand flour types) — Provides structure and balance.

• Baking powder and baking soda — Help the cookies rise and stay soft.

• Ground cinnamon — Adds warmth and depth to the flavor.

• Salt — Balances sweetness and enhances all flavors.

• Unsalted butter (why butter matters) — Creates a rich, tender crumb.

• Granulated sugar and light brown sugar — Blend for the perfect sweetness and chewiness.

• Egg — Binds everything together smoothly.

• Vanilla extract — Boosts the flavor profile.

• Ripe banana, mashed — Key for moisture and authentic banana taste.

• Chocolate chips (the magic of chocolate chips) — Melty goodness in every bite.

Optional Add-ins

• Chopped walnuts (explore walnuts) — Add a delicious, nutty crunch.

• Pecans, dried cranberries, or shredded coconut — For creative twists.

For a visual inspiration, you might explore this Pinterest board on banana desserts. This flexible recipe easily adapts to what you have on hand, making it both convenient and delicious.

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Equipment Needed

Making easy banana bread chocolate chip cookies doesn’t require special tools. You can whip up a batch with basic kitchen essentials, making this recipe even more accessible.

Here’s what you’ll need:

• Mixing bowls — One for dry and one for wet ingredients.

• Electric mixer (optional) — Helpful for creaming butter and sugars.

• Measuring cups and spoons — For accurate results.

• Baking sheet (learn about baking sheets) — To bake the cookies evenly.

• Parchment paper (importance of parchment paper) — Prevents sticking and ensures easy cleanup.

• Cooling rack — Allows cookies to cool properly, maintaining their soft texture.

These tools ensure a smooth and successful baking experience.

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Step-by-Step Instructions

Because this section is assigned 450 words, and based on your earlier instruction, I’ll split it into two parts if it exceeds 500 words. But I’ll keep it balanced for SEO and readability.

Step 1: Prep the Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup. Preparing the baking environment early allows for smoother workflow once your dough is ready.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon ground cinnamon

• ¼ teaspoon salt

Mixing these dry components first ensures even distribution throughout your dough.

Step 3: Cream Butter and Sugars

In a larger bowl, use an electric mixer or a sturdy spoon to cream together:

• ½ cup unsalted butter, softened

• ½ cup granulated sugar

• ¼ cup packed light brown sugar

Cream until light and fluffy. This process traps air, giving your cookies their tender structure.

Step 4: Add Wet Ingredients

To the creamed butter-sugar mixture, add:

• 1 large egg

• 1 teaspoon vanilla extract

• 1 ripe banana, mashed

Beat until everything is fully combined. The banana should be smoothly integrated, almost like adding a thick batter.

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Step-by-Step Instructions

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring gently. Avoid overmixing, which can lead to dense cookies. The dough should look soft and slightly sticky.

Step 6: Fold in Chocolate Chips and Nuts

Gently fold in:

• ½ cup chocolate chips

• ½ cup chopped walnuts (optional)

Distributing them evenly ensures every bite is packed with melty chocolate and a crunchy nutty surprise.

Step 7: Scoop and Bake

Drop spoonfuls of dough onto your prepared baking sheet, spacing them about 2 inches apart. Using a cookie scoop or tablespoon helps create uniform sizes.

Bake for 10–12 minutes, or until the edges are lightly golden. The centers will still look a little soft, and that’s perfect for maintaining a chewy texture.

Step 8: Cooling for Best Texture

Allow the cookies to cool on the baking sheet for 5 minutes. Then, transfer them to a cooling rack to cool completely. Cooling properly ensures the cookies firm up without drying out.

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Tips for Making Perfect Banana Bread Cookies

Want truly perfect banana bread chocolate chip cookies every time? Here are some key tips to follow:

• Use overripe bananas: The darker the peel, the sweeter and moister the banana.

• Measure flour properly: Spoon flour into your measuring cup and level it off for accuracy.

• Chill the dough: If you prefer thicker cookies, refrigerate the dough for 30 minutes before baking.

• Line your baking sheet with parchment paper to prevent sticking and promote even baking.

• Avoid overbaking: Take the cookies out when the edges are golden but the centers look soft. They will continue baking from residual heat.

For more inspiration, check out this Pinterest cookie board, filled with ideas to customize your batch even further.

Following these simple yet effective tips guarantees bakery-style cookies every time.

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Variations to Try

You can easily tweak this banana bread cookies recipe to match your personal taste or dietary needs. Here are a few creative variations:

• Peanut Butter Chips: Swap out chocolate chips for peanut butter chips for a nutty twist.

• Dark Chocolate: Use dark chocolate chips for a richer, more sophisticated flavor.

• Coconut Flakes: Add ¼ cup shredded coconut for a tropical flair.

• Vegan Option: Use a flaxseed egg substitute and vegan butter to make the recipe fully plant-based.

• Gluten-Free Version: Replace all-purpose flour with a 1:1 gluten-free baking mix.

Experimenting with these ideas can make each batch unique, so don’t hesitate to get creative with your banana nut cookies.

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Storage and Freezing Instructions

Proper storage helps maintain the delicious texture of your banana bread chocolate chip cookies for as long as possible.

• Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 4 days.

• Refrigeration: If your kitchen is warm, refrigerate cookies to prevent them from becoming too soft.

• Freezing Baked Cookies: Freeze fully cooled cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature before eating.

• Freezing Dough: Scoop dough onto a tray, freeze until firm, then transfer to a zip-top bag. Bake from frozen, adding 1–2 extra minutes.

By storing or freezing them properly, you can enjoy fresh-tasting cookies anytime you want.

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Common Mistakes to Avoid

While banana bread cookies are fairly straightforward, a few common mistakes can affect the final product:

• Overmixing the dough: This develops too much gluten and makes cookies tough.

• Using underripe bananas: They lack the sweetness and moisture necessary for a tender cookie.

• Overbaking: Even a minute too long can dry them out. Remember, they continue baking slightly after being removed from the oven.

• Crowding the baking sheet: Space the cookies out properly to prevent them from merging during baking.

Avoiding these pitfalls ensures your cookies turn out soft, chewy, and packed with flavor.

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Serving Suggestions

These banana nut cookies are incredibly versatile when it comes to serving. Here are a few ideas:

• Pair with Coffee or Tea: Their rich, moist texture makes them a perfect companion to a hot beverage.

• Make Ice Cream Sandwiches: Use two cookies with a scoop of vanilla ice cream in between.

• Gift Bags: Wrap them in cellophane with a cute ribbon for a thoughtful homemade gift.

• Picnic Treats: Pack them for a sweet outdoor snack.

Any way you serve them, these cookies are sure to be a hit.

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FAQs

Can I use frozen bananas for banana cookies?

Yes, you can use frozen bananas. Thaw them completely and drain any excess liquid before mashing and adding to your cookie dough. Frozen bananas can actually intensify the banana flavor.

Do banana cookies need to be refrigerated?

No, they do not need refrigeration unless your kitchen is particularly warm. Storing them at room temperature in an airtight container keeps them soft and delicious.

Why are my banana cookies flat?

Flat cookies can result from butter that’s too soft, overmixing the dough, or skipping the chilling step. Chilling the dough for 30 minutes can help maintain a thicker, chewier texture.

Can I add oats to banana bread cookies?

Absolutely. You can replace up to ½ cup of flour with rolled oats for a heartier texture and extra chew.

What type of chocolate chips are best for banana cookies?

Semi-sweet chocolate chips work wonderfully because they balance the sweetness of the bananas. However, dark chocolate or milk chocolate chips are also excellent choices depending on your preference.

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