Soft, moist and packed with banana flavor, these Banana Chocolate Chip Cookies are the ultimate way to use up overripe bananas. If you love banana bread, you’ll love these cookies!
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Banana bread lovers, meet your cookie match! If you’re a fan of the classic quickbread, you’re going to love my fruity spin on the world’s most iconic cookie. These banana cookies are soft, moist and cake-like—more like banana bread than a classic chewy cookie, with plenty of banana flavor and chocolate chips in every bite. I created this recipe to rescue those overripe bananas lingering on the counter, and now it’s become a go-to treat in our house!
The Secret to Soft and Chewy Banana Cookies
Bananas aren’t just for banana bread—they’re an MVP ingredient in cookies, too! Not only do they act as a natural sweetener, but they also lend moisture and help create that irresistibly soft and tender texture we all love.
But there’s a bit of baking science at play: Because bananas add extra moisture, it’s important to balance them with the right amount of flour and eggs. Too much moisture and your cookies might spread too much; too little and they’ll be dry. After lots of test batches, I’ve nailed the perfect balance for banana cookies that hold their shape while staying soft in the center with golden edges.
You’ll find most of the usual suspects here—very similar ingredients to what you’d use in any of my 25+ banana bread recipes—but with two major differences:
- We use butter instead of oil, which gives the cookies a richer flavor and a slightly firmer texture around the edges.
- There’s no acidic ingredient like yogurt, buttermilk or sour cream, which means the cookies stay soft and cakey without becoming too fluffy or muffin-like.
- All-purpose flour: Just your basic pantry staple! It gives the cookies structure without making them too dense.
- Baking powder: This gives the cookies a gentle lift as they bake, making the texture soft and slightly cakey (in the best way).
- Kosher salt: Balances the sweetness and brings out the banana flavor. If you’re using table salt, reduce it slightly.
- Unsalted butter: I use unsalted butter at room temperature so I can control the salt level. It creams beautifully with the sugars for a light, fluffy base.
- White sugar + brown sugar: The mix of both gives you crispy edges and soft, flavorful centers.
- Eggs: Two large eggs help bind the dough and add richness.
- Vanilla extract: A must for any good cookie. Use pure vanilla extract for the best flavor.
- Bananas: You’ll need about 1 cup mashed, which is roughly 2 bananas. Use super-ripe bananas (the browner the better!). They add natural sweetness, moisture and that classic banana bread taste.
- Chocolate chips (or chopped nuts): I go with semisweet chocolate chips, but you can mix things up with dark chocolate chunks, white chocolate, or even chopped walnuts or pecans for a little crunch.
- Flaky sea salt (optional): A sprinkle of large-flake sea salt right before baking takes these over the top. That little salty pop against the sweet, gooey center? Perfection.
See the recipe card for full information on ingredients and quantities.
- Mash the bananas. The easiest way to mash them? Do it right on a cutting board with a fork! It’s faster, less messy and gives you more control over the texture (a few small lumps are totally fine). Then measure out 1 cup of mashed banana and set it aside.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder and salt. This evenly distributes the leavening and prevents overmixing later.
- Cream the butter and sugars. Beat the butter, white sugar, and brown sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl to make sure everything’s evenly mixed.
- Add the eggs, vanilla and mashed bananas. Beat in the eggs one at a time, then mix in the vanilla and mashed bananas. Don’t worry if the mixture looks a little curdled—it’ll smooth out once you add the dry ingredients.
- Add the dry ingredients. Gradually mix in the flour mixture until just combined. Avoid overmixing so your cookies stay tender.
- Stir in the chocolate chips and/or nuts. Fold in the mix-ins with a spatula or on low speed. The dough will be soft and slightly sticky.
- Scoop and bake. Scoop the banana cookie dough onto parchment-lined baking sheets and top with a sprinkle of flaky sea salt if using. Bake at 350°F for 12 to 15 minutes, or until the edges are golden and set.
- Let them rest. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely (if you can wait that long!).
While you can (and should!) enjoy these banana cookies warm from the oven, my favorite way to eat them is sandwich-style—with a spoonful of creamy peanut butter in the middle (ice cream would be delicious, too). It’s the ultimate treat for anyone who loves that classic peanut butter and banana combo!
Storage Instructions
- Room temp: Store the banana chocolate chip cookies in an airtight container at room temperature for up to 3 days. I like to layer them between sheets of parchment paper to prevent sticking.
- Fridge: You can refrigerate the cookies to extend freshness up to 1 week, but they may firm up slightly. Just let them come to room temp or warm them for a few seconds in the microwave before serving.
- Freezer: These banana cookies freeze really well! Once completely cooled, place them in a single layer on a baking sheet to flash freeze. Then transfer to a freezer-safe bag or container for up to 2 months.
Frequently Asked Questions
Yes! Scoop the dough onto a tray, freeze until solid, then transfer to a zip-top bag. Bake from frozen—just add 1-2 extra minutes to the bake time.
Yes! Thaw them first, drain off any excess liquid, then mash and measure. Because frozen bananas release more moisture than fresh, you may need to add a few extra tablespoons of flour. The dough should be thick and scoopable—not runny or overly sticky. If it spreads too much when scooped or looks more like batter than dough, mix in 1 to 2 tablespoons of flour at a time until it holds its shape.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2/3 cup unsalted butter, at room temp
- 1/2 cup white sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 1/2 cups chocolate chips, chopped nuts or a mix
- Large-flake sea salt, for topping (optional)
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, white sugar and brown sugar until light and fluffy, about 2 minutes, scraping down the sides as needed.
- Add the eggs one at a time, beating between each addition.
- Add the vanilla extract and mashed bananas and mix until combined.
- Add the flour mixture and mix just until combined.
- Stir in the chocolate chips then scoop the dough onto the prepared baking sheets. Sprinkle them with sea salt (optional).
- Bake the cookies for 12 to 15 minutes or until the edges begin to lightly brown.
- Remove the cookies from the oven and let them sit on the hot baking sheets for 5 minutes before transferring them to a rack to cool completely.
Kelly’s Notes
- Store the banana chocolate chip cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freeze baked cookies in a single layer for 1 hour, then transfer to a freezer bag. They’ll keep for up to 2 months.
- Freezing cookie dough: Scoop the dough onto a tray, freeze until solid, then transfer to a zip-top bag. Bake from frozen—just add 1-2 extra minutes to the bake time.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Great recipe!! My boys loved them!
I’m so happy to read this, Paige!
Absolutely delicious with just a hint of banana flavor!
I’m so glad you enjoyed the recipe, Sue!