Chocolate Chip Banana Bread Cookies

What’s not to love about banana bread cookies?!

I’m a sucker for a good, thick slice of banana bread but sometimes the whole production of making a loaf sounds like a lot of work and time.

That’s where banana bread cookies come into play. Hello perfect hand held deliciousness that’s enjoyed for either breakfast or dessert, no judgement here!

These thick, soft, chocolate studded cookies are full of banana flavor and are light and fluffy!

If you can’t get enough of banana baked goods, you’ll also want to check out my Banana Chocolate Chip Bars and Strawberry Banana Muffins for more irresistible treats!

The cream cheese frosting and walnuts on top make these extra special too.

It’s the best of both worlds…a cookie and banana bread! I seriously cannot wait for you to try them!

You’ll love these cookies because:

• No chill time
• Soft centers
• Full of banana flavor
• Can easily be made gluten free
• Perfect any time of day, I know from experience ?
• Uses basic cookie ingredients
• Easy to make
• Thick, fluffy and deeply delicious!

Ingredient Notes

You’ll need 2 over ripe bananas for this recipe. This recipe is based off of my Kroll’s Kookie base and I’ve made a few adjustments.

You can scroll down to the recipe card for the full list of ingredients and measurements.

• Over Ripe bananas: You’ll want your bananas ripe enough for the best results, look for the brown spotty bananas. (No green on the peel). Freckled bananas = banana bread cookie time!
• Cinnamon and Nutmeg: I love adding in these warming spices to make these cookies ultra cozy!
• Butter: Just like all of my other cookie recipes, I use cold, unsalted butter.
• Chocolate chips: feel free to use chocolate chunks, mini chocolate chips, semi-sweet, dark chocolate, etc.
• Cream Cheese: You’ll need softened cream cheese to make the frosting.
• Chopped walnuts: I love adding walnuts on top for a finishing look and it adds a nice crunch.
• Other ingredients needed: flour, cake flour, salt, vanilla extract, baking soda, baking powder, cornstarch, powdered sugar, brown sugar, eggs.

Step by Step Directions

You’ll need a stand mixer or hand mixer to make these, but it couldn’t be easier! Be sure to scroll down to the recipe card for the full recipe instructions. Let’s do it:

1. Preheat the oven to 400°F.
2. Whisk together the dry ingredients in a large bowl and set aside.
3. Cream the butter and sugars together
4. Then add in the mashed bananas, egg, egg yolk and vanilla extract and blend until mixed.
5. Gradually add in the flour mixture until ingredients are incorporated.
6. Add in chocolate chips.
7. The dough will be a bit sticky due to the bananas. Using floured hands and a cookie scoop , measure out 10-12 cookies. Or make smaller if preferred.
8. Place on baking sheet & bake cookies for ~13-14minutes.

Tips and Variations

• Use over ripe bananas: make sure they are covered in brown spots! Over ripe bananas are deliciously sweet and will give these cookies the best banana flavor.
• How to mash bananas: Sure, you can use a fork. But using a hand mixer or even a blender creates the perfect mashed banana consistency!
• Cool cookies completely before frosting with the cream cheese frosting.
• Add walnuts into the cookie dough batter if you prefer. I would start with 1/2 cup and add more to your liking.
• The dough will be pretty sticky. Use enough flour on your hands and a cookie scoop to helping with forming into cookie dough balls.

More Cookie Recipes You Will Love

White Chocolate Peppermint Cookies

Best Ever Chai Cookies with Vanilla Bean Glaze

Apple Pie Cookies

Chewy Oatmeal Chocolate Chip Cookies

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Banana Bread Cookies

Ingredients

• 1 1/2 cups All Purpose Flour
• 1 cup cake flour
• 1 tsp. cornstarch
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 8 Tbsp. unsalted, cold butter, cut into cubes
• 1/2 cup brown sugar, packed (light or dark)
• 1/4 cup sugar
• 1 large egg
• 1 large egg yolk
• 1 tsp. vanilla extract
• 2 over ripe bananas, mashed (about 3/4 cup)
• 1 3/4 cup chocolate chips

Cream Cheese Frosting

• 4 oz. cream cheese, softened
• 4 Tbsp. unsalted butter, softened
• 1 cup powdered sugar, sifted
• 3/4 tsp. vanilla extract
• pinch of salt
• chopped walnuts and ground cinnamon for garnish, optional

Instructions

• Preheat the oven to 400°F. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
• Whisk together the dry ingredients (flours, cornstarch, baking soda, baking powder, salt cinnamon, nutmeg) in a large bowl and set aside. 1 1/2 cups All Purpose Flour, 1 cup cake flour, 1 tsp. cornstarch, 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg
• Cream together the butter, sugar and brown sugar using a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, ~3-4 minutes. 8 Tbsp. unsalted, cold butter, cut into cubes, 1/2 cup brown sugar, packed (light or dark), 1/4 cup sugar
• Add in mashed bananas, followed by the egg, egg yolk and vanilla until combined. 1 large egg, 1 large egg yolk, 2 over ripe bananas, mashed (about 3/4 cup), 1 tsp. vanilla extract
• Add in dry ingredients, gradually until ingredients are incorporated.
• Add in chocolate chips until combined. 1 3/4 cup chocolate chips
• Using floured hands and a cookie scoop , measure out ~10-12 cookies for large cookies, or scoop 2 Tbsp. sized cookies (you should get ~22 cookies). The dough will be a bit sticky due to the bananas. The flour will help! Or you can just use the cookie scoop to scoop directly onto the sheet pan to avoid using flour.
• Place on prepared baking sheet & bake cookies for ~13-14 minutes for the large cookies, or ~8-10 minutes for the smaller cookies.
• Let cookies cool, then make the cream cheese frosting. Mix together the softened cream cheese and butter using a hand mixer. Then add in the powdered sugar, vanilla and salt. Mix until smooth. Add more powdered sugar as desired. 4 oz. cream cheese, softened, 4 Tbsp. unsalted butter, softened, 1 cup powdered sugar, sifted, 3/4 tsp. vanilla extract, pinch of salt
• Frost cooled cookies, garnished with nuts and ground cinnamon if desired. Enjoy! chopped walnuts and ground cinnamon for garnish, optional

Video

Notes

• Sticky dough: The reason this cookie dough is sticky is because of the bananas. I’ve found a light dusting of flour on my hands when scooping and rolling the dough solves the issue. However, chilling the dough (30-60 min) can also help sticky dough become more manageable to work with.
• Storage: Cookies will last in the refrigerator for 4-5 days. For freezing, I recommend cooling them and freezing without the cream cheese. Unfrosted cookies will last in the freezer for up to 3 months.

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