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Soft & Chewy Chocolate Chip Banana Bread Cookies

04/08/2026 | Bonia Bakery |

If you’ve ever wished you could take a warm slice of banana bread and somehow turn it into a soft, gooey cookie… this is exactly that. These chocolate chip banana bread cookies are basically banana bread in cookie form—soft, chewy, cozy, and loaded with melty chocolate in every bite.

They’ve got everything you love: that sweet ripe banana flavor, warm cinnamon, rich brown sugar, and those slightly underbaked centers that make cookies completely irresistible. The edges set just enough, while the middles stay tender and almost melt-in-your-mouth soft. And because we’re using just one small banana, this is the perfect small(er) batch recipe when you don’t feel like committing to a full loaf.

The dough comes together in one bowl, no mixer, no fuss. A quick 15-minute rest gives you that perfect thick, scoopable dough and deepens the flavor (trust me, it’s worth it). Bake them off, let them cool just slightly… and suddenly you’ve got a cozy, bakery-style treat that feels both nostalgic and a little extra.

Now if banana bread and chocolate chip cookies had a favorite child…. I’m telling you these would be it.

These cookies are cozy, nostalgic, and dangerously easy to make. They’re everything you love about banana bread, wrapped up in a soft, chewy cookie that you can have in under 30 minutes. One batch is never enough—and honestly, you might not want to share.

Pro Tips

  • Go by look, not just time: Slightly underbaked centers = soft cookies
  • Small batch = precision matters: Weighing ingredients gives best results
  • Flavor layering is key: Banana + cinnamon + brown sugar = cozy perfection
  • Texture contrast: Soft centers + melty chocolate = bakery-style magic

How to Get Perfect Cookies Every Time

  • Use a very ripe banana – the more spotted, the sweeter and more flavorful
  • Let the dough rest – this small step makes a big difference in texture
  • Don’t overbake – soft centers are the goal here
  • Measure your flour carefully – too much = cakey cookies
  • Press extra chocolate chips on top before baking for that bakery-style look

Why Each Ingredient Matters

  • Banana: The star—adds moisture, flavor, and that banana bread vibe
  • Brown sugar: Keeps the cookies soft and adds rich caramel notes
  • Oil or butter: Gives tenderness and richness
  • Egg yolk: Adds structure and extra chewiness
  • Vanilla extract: Rounds out all the flavors
  • Flour: Holds everything together
  • Baking soda: Helps the cookies puff slightly
  • Cinnamon: Brings warmth and enhances the banana flavor
  • Salt: Balances the sweetness
  • Chocolate chips: Because banana + chocolate = perfection

Bake Ahead & Storage

  • At room temperature: Store in an airtight container for up to 3 days
  • In the fridge: Keeps for up to 5 days (bring to room temp before serving)
  • Freeze the dough: Scoop and freeze for up to 2 months; bake from frozen with 1–2 extra minutes
  • Freeze baked cookies: Store for up to 2 months and thaw at room temp

Ingredients (Yields 8-10 cookies)

  • 1 small overripe banana, mashed (about 1/4 cup / 60g)
  • 1/2 cup vegetable oil or melted butter (120g)
  • 1 cup light brown sugar, packed (200g)
  • 1 egg yolk
  • 2 teaspoons vanilla extract (10g)
  • 1 1/3 cups all-purpose flour (165g)
  • 1/2 teaspoon baking soda (3g)
  • 1 1/2 teaspoons ground cinnamon (4g)
  • 1 teaspoon salt (5–6g)
  • 3/4 cup chocolate chips (130g)

Directions

  1. In a large bowl, whisk together the mashed banana (60g), vegetable oil or melted butter (120g), and brown sugar (200g) until smooth and fully combined.
  2. Add the egg yolk and vanilla extract (10g). Whisk until the mixture is thick and glossy.
  3. Add the flour (165g), baking soda (3g), cinnamon (4g), and salt (5–6g). Stir gently until just combined and no streaks of flour remain.
  4. Fold in the chocolate chips (130g) until evenly distributed.
  5. Cover the bowl and let the dough rest for about 15 minutes while the oven preheats. This step helps the flour hydrate and gives you a thicker, better-textured cookie.
  6. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  7. Using a 1-ounce cookie scoop (or a spoon), scoop the dough into balls and place them about 2 inches apart on the baking sheet. The dough will be soft and a little wet—totally normal.

8. Bake for 10–11 minutes, until the edges are set and the cookies have puffed up but the centers still look slightly underbaked.

9. Let the cookies cool on the baking sheet before transferring. They’ll finish setting as they cool and become perfectly soft and chewy.