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Chocolate Chip Banana Cookies on pink plate.

Banana Chocolate Chip Cookies

Banana chocolate chip cookies are a cross between banana bread and soft chewy cookies. These cookies remain soft even days after baking.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Dessert
Cuisine: American
Keyword: banana cookies, eggless cookies, banana chocolate chunk cookies, chocolate banana cookies
Servings: 17 cookies
Author: Maryanne Cabrera


  • ½ cup unsalted butter (113 g) softened
  • ½ cup brown sugar (100 g) packed
  • ¼ cup granulated sugar (50 g)
  • 1 ½ teaspoon pure vanilla extract
  • ½ cup mashed ripe banana (120-125 g)* 1 medium banana
  • 2 cup all-purpose flour (260 g)
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 6 oz chocolate chunks or chocolate chips


  • Preheat oven to 350°F. Line baking sheets with parchment paper or reusable silicone baking mats. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), cream together butter, brown sugar, granulated sugar, and vanilla extract until smooth. Scrape down bowl as needed.
  • Add mashed banana. Mix on low speed until combined.
    *Do not be alarmed. The batter may look separated or curdled after incorporating the banana.
  • In a separate bowl, whisk together flour, baking soda, kosher salt, and ground cinnamon. Add to mixing bowl. Mix on low speed until almost combined. Fold in chocolate chunks until well distributed and there are no longer any dry streaks of flour.
  • Portion out cookie dough using a size 24 scoop (2 ⅔ Tbsp). Place on prepared baking sheet, spacing them about 2-inches apart.
  • Bake for 12-15 minutes, rotating baking sheet midway through baking. Immediately out of the oven, bang the hot baking sheet against a heat-proof hard surface.
    *This will deflate the puffed up cookie and help them flatten slightly like a traditional chocolate chip cookie.
  • Cool in pan for 3-5 minutes. Then, transfer cookies to wire rack. Enjoy cookies warm or cool to room temperature.


  • I highly recommend using a kitchen scale to weigh out the ingredients for this recipe. 
  • Test recipe has been tested three times using different banana weights. Medium banana anywhere from 120-125 grams works best. This is about 1/2 cup mashed. 
Baking Notes:
  • The cookies will look a bit puffy at first. Immediately after removing baking sheet from the oven, bang the sheet against a heat-safe hard surface. 
  • That blunt force will deflate the puffed up cookie. It will flatten the fresh baked cookie slightly to give them the traditional chocolate chip cookie look. Otherwise, you'll end up with puffy muffin top looking cookies.
Storage and Leftovers
  • Cool cookies to room temperature. Store in an airtight container for up to 3 days. Keep in the fridge for longer storage. 
  • Enjoy chilled or warm to room temperature.