Banana Bread Chocolate Chip

These banana bread chocolate chip cookies bring together the comforting, familiar flavor of banana bread with the irresistible texture of a soft, chewy cookie. They are perfect for sharing at cookie swaps, holiday gatherings, or simply enjoying during a quiet evening at home. With a delightful balance of sweet banana, warm spices, and melted chocolate, this recipe has become a favorite for both everyday treats and special occasions.

I remember baking these during a rainy weekend, and the aroma filled the whole house with warmth. Now my friends often ask me to bring these cookies whenever we meet because they are so comforting and delicious.

Ingredients

• Two medium ripe bananas: mashed to about one cup for sweetness and moisture choose heavily spotted or brown bananas for best flavor
• Half a cup unsalted butter: softened for creaminess room temperature butter ensures smooth mixing
• Half a cup brown sugar: to add rich caramel notes opt for light or dark depending on preference
• Quarter cup pure maple syrup: for natural sweetness and a subtle depth of flavor
• One large egg: at room temperature as a binder and moisture enhancer
• One teaspoon pure vanilla extract: to enhance overall aroma and flavor
• One and a half cups allpurpose flour: to give structure and balance the soft texture
• One teaspoon baking soda: as a leavening agent which helps cookies rise gently
• Half teaspoon ground cinnamon: for warmth and classic banana bread character
• Quarter teaspoon ground nutmeg: for subtle spice undertones
• Quarter teaspoon salt: to balance sweetness and boost flavors
• One cup semisweet chocolate chips: for that classic gooey chocolate presence use good quality chips for best melt and flavor

Instructions

Cream Butter and Sugar:

In a large mixing bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy. This usually takes about two to three minutes and helps incorporate air which leads to tender cookies. Make sure the butter is truly softened but not melted to get the perfect texture.

Add Wet Ingredients:

Mix in the mashed bananas, maple syrup, egg, and vanilla extract. Stir until everything is fully combined and smooth. The banana adds moisture and natural sweetness while the syrup brings in subtle complexity.

Combine Dry Ingredients:

In a separate bowl, whisk together the allpurpose flour, baking soda, cinnamon, nutmeg, and salt. This evenly disperses the leavening and spices throughout the flour so every bite has balanced flavor.

Bring the Dough Together:

Gradually add the dry ingredients into the wet banana mixture. Stir gently just until no streaks of flour remain. Avoid over mixing to keep the cookies tender and soft. The moment you see a uniform dough, stop mixing.

Fold in Chocolate Chips:

Use a spatula to gently fold in the chocolate chips. This ensures they are evenly distributed without breaking them apart or overworking the dough.

Chill the Dough:

Cover the bowl tightly and chill the dough in the refrigerator for at least thirty minutes. This step helps the flavors meld and prevents the cookies from spreading too much during baking.

Shape and Bake:

Preheat the oven to three hundred fifty degrees Fahrenheit or one seventy five Celsius. Line a baking sheet with parchment paper. Drop rounded tablespoons of dough spaced a few inches apart to allow room for spreading. Bake for ten to twelve minutes until edges are just turning golden and the centers look set. Take care not to overbake so the cookies stay soft.

Cool:

Let the cookies cool on the baking sheet for about five minutes to set before transferring them to a wire rack to cool completely. This resting period helps maintain their chewy texture.

My favorite ingredient in this recipe is the ripe banana. Whenever I bake these cookies, they remind me of cozy family mornings when my grandmother would serve banana bread fresh from the oven. That nostalgic comfort makes these cookies feel like a warm hug.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to five days. For longer storage, place them in the freezer inside a sealed bag or container for up to three months. Thaw at room temperature before serving. Dough can also be frozen in mounds on a baking sheet then transferred to a container to bake later fresh from the freezer.

Ingredient Substitutions

Use virgin coconut oil in place of butter for a dairyfree alternative which will add a slight chewy texture and subtle coconut aroma. Swap brown sugar with coconut sugar to deliver a less sweet cookie with deeper caramel like flavor. Replace semisweet chocolate chips with chopped dark chocolate for more intense, melty pockets of chocolate and a richer finish.

Serving Suggestions

Sprinkle still warm cookies lightly with flaky sea salt for a sophisticated sweet and salty contrast. Add toasted pecans or walnuts to the dough for an extra crunch and nutty dimension. Serve with a cold brew coffee or a glass of milk for the perfect afternoon treat or pair with vanilla ice cream to turn these cookies into a decadent dessert.

These cookies are easy to make and great for sharing. Freeze dough portions for convenient baking later.

Your Recipe Questions Answered

→ How do I prevent cookies from spreading too much?

Chilling the dough for at least 30 minutes firms it up, reducing spreading during baking for thicker, chewier cookies.

→ Can I use frozen bananas in this dish?

Yes, thaw frozen bananas and drain any excess liquid before mashing to avoid overly wet dough.

→ Why do my cookies turn cakey instead of chewy?

Overmixing or adding too much flour can cause cakey texture. Mix just until combined and measure flour accurately.

→ What gluten-free alternatives can I use for flour?

Try a gluten-free all-purpose blend with xanthan gum to maintain texture, keeping measurements consistent with wheat flour.

→ How can I add extra flavor or texture?

Incorporate toasted pecans for crunch or sprinkle flaky sea salt on warm cookies to enhance sweetness with contrast.