These Chocolate Chip Banana Bread Cookies are the perfect marriage of two beloved treats, offering the soft, moist texture of banana bread with the irresistible crunch of chocolate chips. Each bite is a delightful blend of sweet, ripe bananas and rich, melty chocolate, creating a flavor that feels both comforting and indulgent. Ready in just 38 minutes, they’re an easy way to satisfy your sweet tooth without spending hours in the kitchen.
With their golden edges and chewy centers, these cookies are a sensory delight, delivering warmth and nostalgia in every mouthful. Packed with 5g of protein and a hint of fiber, they’re a treat you can feel good about sharing or savoring solo. Whether enjoyed fresh from the oven or as a midday snack, they’re sure to become a new favorite in your baking repertoire.
Ingredients for Chocolate Chip Banana Bread Cookies
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) coarsely chopped pecans
- 3 ¾ cups (470 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon table salt
- ½ teaspoon ground cinnamon (optional, but recommended for extra flavor)
- ⅔ cup (170 g) mashed banana (about 2 medium bananas)
- 1 cup (200 g) granulated sugar
- ⅔ cup (166 g) light brown sugar (firmly packed)
- 2 large egg yolks
- 1 ½ teaspoons vanilla extract
- 2 cups (340 g) chocolate chips (use your favorite variety – a mix of miniature and regular-sized semisweet works well)
- Coarse granulated sugar for sprinkling on top (optional, but adds a nice crunch)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line several baking sheets with parchment paper. Set aside.
- In a medium-sized skillet over medium-low heat, add butter and pecans. Cook, stirring constantly, until butter is completely melted and begins to brown (you’ll smell a toasty aroma and the sizzling will slow). Pour the mixture into a large heatproof bowl and let it cool (you can refrigerate to speed this up, but don’t let it get cold).
- In a separate medium-sized bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a large mixing bowl, mash the banana. Carefully add the cooled browned butter and pecans, stirring until well combined.
- Add granulated sugar and brown sugar to the banana mixture and stir well.
- Mix in the egg yolks and vanilla extract until fully incorporated.
- Gradually add the flour mixture to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips until evenly distributed.
- Scoop the dough using a ¼-cup (95g) measure and drop onto the prepared baking sheets, spacing cookies at least 2” apart. Sprinkle with coarse sugar if desired.
- Bake on the center rack for 13-15 minutes, or until the edges are light golden brown.
- Allow cookies to cool completely on the baking sheet before serving. Enjoy!
Storage and Reheating Tips
Store your Chocolate Chip Banana Bread Cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. To reheat, pop them in the microwave for 10-15 seconds or warm in a 300°F (150°C) oven for 5 minutes for that fresh-baked taste.
Recipe Variations to Try
Swap out the pecans for walnuts or omit nuts entirely for a nut-free version. Use dark chocolate chips or white chocolate chips instead of semisweet for a different flavor profile. For a healthier twist, replace half the flour with whole wheat flour and reduce the sugar by ¼ cup. You can also add a handful of shredded coconut or dried cranberries for extra texture.
Time-Saving Hacks
To save time, brown the butter and toast the pecans a day ahead and store them in the fridge. Use a cookie scoop for evenly sized cookies and quicker portioning. If you’re short on bananas, substitute with ⅔ cup of unsweetened applesauce for a similar moist texture. Pre-measure your dry ingredients the night before to streamline the process.
Serving Suggestions
These cookies pair wonderfully with a glass of cold milk or a hot cup of coffee. For a dessert twist, serve them warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. They also make a great addition to a brunch spread alongside fresh fruit and yogurt. Don’t forget to sprinkle extra coarse sugar on top for a delightful crunch!
Chocolate Chip Banana Bread Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup coarsely chopped pecans
- 3 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon table salt
- ½ teaspoon ground cinnamon see note
- ⅔ cup mashed banana
- 1 cup granulated sugar
- ⅔ cup light brown sugar firmly packed
- 2 large egg yolks
- 1 ½ teaspoons vanilla extract
- 2 cups chocolate chips use your favorite variety – I use a mix of miniature and regular-sized semisweet
- Coarse granulated sugar for sprinkling on top (optional, click the link for the one I use)
Instructions
- Preheat oven to 350F (175C) and line several baking sheets with parchment paper. Set aside.
- Add butter and pecans to a medium-sized skillet over medium-low heat. Cook, stirring constantly, until butter is completely melted. Continue to stir constantly as butter sizzles, pops, and foams. Cook until butter is browned (it will likely still be foamy but you’ll likely be able to smell the toasty aroma of browned butter and the sizzling and popping will slow/stop).
- Pour the butter and nuts into a large heatproof bowl and set aside (I usually place in the refrigerator to speed up the cooling process, you don’t want the butter to be cold). Allow butter to cool before proceeding.
- In a separate, medium-sized mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- Mash your banana in a large mixing bowl. (Carefully) add the cooled browned butter and nuts and stir until well-combined.
- Add sugars and stir well.
- Add egg yolks and vanilla extract and stir until well combined.
- Gradually add the flour mixture to the wet ingredients and stir until combined.
- Add chocolate chips and stir until well incorporated.
- Scoop dough by large, ¼-cup (95g) scoops (if you want to make the cookies smaller that’s fine, just bake for less time!) and drop on baking sheet, spacing cookies at least 2” apart.
- Sprinkle cookies with coarse sugar then transfer to center rack of 350F (175C) oven and bake for 13-15 minutes, until edges are light golden brown.
- Allow cookies to cool completely on baking sheet before enjoying.