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Banana Bread Chocolate Chip Cookies (Eggless Recipe)

This recipe combines the flavors of two of my favorite desserts, banana bread and chocolate chip cookies to create these chewy and fudgy banana bread chocolate chip cookies. They are so simple and easy to make.

These cookies first came to me through Broma Bakery’s recipe, when I made them I absolutely loved it. There was so much banana bread flavor but equal amount of chocolate chip cookie goodness. Leading me to make my own eggless version and here we are. These banana bread chocolate chip cookies are chewy, soft, crispy on the edges and fudgy. They are so good, not to mention extremely easy to make. 

I tested these cookies 4 times to get them perfectly soft, flat and not very fluffy. They are quick and easy to whip up. Not to mention very delicious, topped with a sprinkle of sea salt flakes this recipe is YUM! If you love banana bread and chocolate chip cookies then you’d love this recipe. In saying this we NEED ripe bananas to make these cookies.

How to ripen bananas faster?

If you want to make banana recipes that require you to use ripe bananas and you don’t have any here are some of thy tips to quicken the ripening of bananas. Wrap the bananas in aluminum foil and bake them at 180℃ for 15-20 minutes until the skin is dark brown or black and the banana is soft/mushy. If you have more time, place the banana in a brown paper bag with another fruit like avocado and allow it to get ripe overnight. We are looking for those bananas that have light brown spots and a little bruising, we do not want over ripe bananas that are excessively juicy – this can make the moisture in the dough high creating flatter cookies.

What is banana bread? What is banana bread made of? 

Banana bread is a quick bread/cake recipe that is made in a bowl. It is moist, fluffy, easy and a very yummy tea cake recipe. Most often than not a banana bread recipe includes ripe to overripe bananas, sugar (could be brown or white), butter (or oil), eggs, yogurt/milk, flour, baking powder, baking soda, salt. However they can also have add ons like vanilla, almond extract, cinnamon powder, cardamom powder, berries, chocolate chips, nuts etc. 

What are chocolate chip cookies?

They are chewy, soft and fudgy cookies studded with chocolate chips/chunks and baked until golden. They are perfect with milk and a little sprinkle flakey sea salt on top. These cookies are classic and every one has eaten these at some point in their life. There are many types of chocolate chip cookies as well, they don’t necessarily only use dark/milk chocolate. 

What are banana bread chocolate chip cookies?

They are chocolate chip cookies that contain over ripe bananas and cinnamon powder. These cookies are an equal combination of banana bread flavor with chocolate chip cookies. They are perfectly sweet but also soft and chewy in every bite. 

What ingredients do you need to make banana bread chocolate chip cookies?

To make these banana bread chocolate chip cookies we need melted butter (I have used brown butter as I think the flavor of brown butter in banana bread and chocolate chip cookies are absolutely delicious), brown sugar, white sugar, ripe bananas, vanilla, flour, corn flour, baking powder, salt, cinnamon, chocolate chips/chocolate chunks. A little sprinkle of seal salt flakes on top are perfect.

What substitutions and additions will work in this banana bread chocolate chip cookies?

You can swap gluten free all purpose flour to make these cookies gluten free if you like. You can chop up walnuts, pecans raisins very fine and add into the cookies dough as well just like you would for banana bread. 

What equipment do you need to make banana bread chocolate chip cookies?

I have used a mixing bowl, whisk and rubber spatula to make these cookies but you can use a stand mixer with paddle attachment or an electric hand beater. The cookies are portioned out with an ice cream scoop and baked on a cookie sheet/baking tray lined with baking paper. I like to let them cool for a few minutes on the tray and finish cooling them on a wire rack. You can use a flat metal spatula/offset spatula to transfer the warm cookies from the baking stay to the wire rack. If you are using brown butter you will need a sauce pot and spatula to make it over the stove. 

How to make banana bread chocolate chip cookies?

Start by browning half the butter in an sauce pot. This should take 2-3 minutes. Take off the heat and let it cool. In a mixing bowl beat the other half of the butter with brown sugar, castor sugar, cinnamon, vanilla until pale and creamy, around 2 minutes. Add the cooled brown butter and beat again until combined. Add the mashed banana and beat for 2 minutes. Add the flour, baking powder salt, dark chocolate and corn flour, stir to combine until everything is smooth, place the dough in the fridge for 10 minutes and preheat the oven to 190℃. Line a baking tray with baking paper, portion out the cookie dough with an ice cream scoop and keep plenty of space between them as they will spread as they bake. Hence you can bake these cookies in batches if you do not have enough room in your oven. Bake for 13-15 minutes – half way through baking baking the pan on the kitchen counter to flatten and deflate the cookies. Once they come out of the oven, if you want those perfectly round edges, run a cookie cutter/large circular glass around them and allow the cookies to cool on the tray for 5 minutes before transferring with a metal spatula to a wire rack.

Serving and storing banana bread chocolate chip cookies?

Sprinkle with sea salt flakes and enjoy with a glass of milk. These cookies are delicious warm but they are even better once cooled allowed to set for a couple of hours as the flavor gets better. You can store the leftover cookies in air tight containers at room temperature for up to 1 week. Make sure no moisture enters the box or else the banana in them will make the cookies go bad. 

Frequently asked questions about baking cookies:

What is brown butter? Do I need brown butter to make these cookies?

Brown butter is also known as buerre noisette in French, which is basically made by heating butter until the milk solids go brown, caramelize and get a nutty flavor. It gets a golden color and imparts a toasted flavor. This is a simple way to add more flavor to your baked goods like cookies, cakes and pastries. You do not need brown butter to make these cookies as they are delicious with regular butter as well however I recommend it as it pairs well with the bananas and cinnamon and chocolate chips. 

How do you know when bananas are ripe? Do I need to use ripe bananas?

Thee best way to tell if bananas arrive is my the color on the skin. A ripe banana will be bright yellow, might have green tips and some brown spots freckling the skin. A little brown bruising is also fine. This recipe is best made with ripe bananas. I would not recommend using over ripe bananas as they will add to much moisture to the cookies.

What is the best kind of chocolate for a chocolate chip cookie?

I love using dark chocolate when baking but that is my personal preference. You can use any dark chocolate percentage of your choice. I prefer a 70% dark chocolate bar. I also prefer chocolate chunks to chocolate chips but I have used a combination of both here. You can add any chocolate you like, even milk chocolate will work well. 

Should chocolate chip cookies be flattened before baking?

This depends on the cookie dough and the recipe. For this recipe you do not need to do it as there is plenty of moisture in the cookie dough that makes for a relatively flat cookie and we also bang the pan on the kitchen counter to release any air that might be trapped in the cookie making it rise. I would not flatten these cookies before or after baking as they will flatten themselves out.

What makes chocolate chip cookies fluffy instead of flat?

If you whip too much air into the cookies and they have an excess amount of flour to fat ration they will stay fluffy and not flatten out. 

Are chocolate chip cookies a healthy snack?

If you eat a dozen cookies as snack (even with wholesome ingredients if it will not be a healthy snack) then they aren’t good for you. These cookies are made with butter, sugar, flour so they are not healthy for you because they do not have high nutritional content.

Pro tips to make the perfect banana bread chocolate chip cookies?

Bananas –

It best to use ripe bananas to make these cookies not the very mushy over ripe ones you need too make banana bread, reason being, too much moisture in cookies can make them very. Flat once the bake. However awe need ripe bananas, they cannot be raw, also I like to mash them with a fork to keep some chunks.

Cookie dough –

Once the dry ingredients are mixed into, don’t over mix the dough or else the cookies will get tough. If you prefer flatter cookies don’t chill the dough, I prefer my cookies to have a little bit of a spine so I like to chill my cookie dough for at least 10-15 minutes while the oven is preheating. This makes sure the cookies have more structure once baked.

Scooping the dough –

I use an ice cream scoop to portion out the cookie dough but you can use a 2 tbsp worth of cookie dough to measure it out. 

Baking –

Half through the baking I would recommend banging the baking tray on the kitchen counter so that it deflates and continue baking for the remaining time. Leave enough space between the cookies to bake or else they will spread into enough while baking. I like to bake these cookies in batches as my oven is smaller. 

Perfectly round cookies –

As soon as the cookies come out of the oven use a large round cookie cutter or a wide round glass to run along the cookies to bring them back into shape. You can only do this while the cookies are hot. 

Wire rack –

I like to cool the cookies on the baking tray for 5 minutes before using a metal spatula to transfer them to a wire rack. The wire rack is essential as if they are left to cool on the wire rack entirely they will get very hard.

Looking for more cookie recipes?

Now that we have covered how to make this Banana bread chocolate chip cookie recipe, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration. 

If you try this recipe out, don’t forget to share it with me on Pinterest and instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.  

Banana Bread Chocolate Chip Cookie Recipe

This recipe combines the flavors of two of my favorite desserts, banana bread and chocolate chip cookies to create these chewy and fudgy banana bread chocolate chip cookies. They are so simple and easy to make.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 14 minutes
Course cookie, Finger food, Snack, Sweet tooth, tea time
Cuisine American
Servings 12 cookies

Equipment

  • Mixing bowl
  • Whisk
  • Rubber spatula
  • Ice cream scoop
  • Baking tray
  • Baking paper
  • Wire rack

Ingredients
  

  • 226 gm butter
  • 80 gm brown sugar
  • 200 gm white sugar
  • 110 gm ripe banana 1 medium banana mashed with a fork
  • 1 tsp vanilla
  • 1/2 tsp cinnamon powder
  • 300 gm flour
  • 30 gm corn flour
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • 113 gm dark chocolate chunks
  • Sale salt flakes for the top

Instructions
 

  • Start by browning half the butter in an sauce pot. This should take 2-3 minutes. Take off the heat and let it cool.
  • In a mixing bowl beat the other half of the butter with brown sugar, castor sugar, cinnamon, vanilla until pale and creamy, around 2 minutes.
  • Add the cooled brown butter and beat again until combined. Add the mashed banana and beat for 2 minutes.
  • Add the flour, baking powder salt, dark chocolate and corn flour, stir to combine until everything is smooth, place the dough in the fridge for 15 minutes and preheat the oven to 190℃.
  • Line a baking tray with baking paper, portion out the cookie dough with an ice cream scoop and keep plenty of space between them as they will spread as they bake.
  • Bake for 13-15 minutes - half way through baking baking the pan on the kitchen counter to flatten and deflate the cookies.
  • Once they come out of the oven, if you want those perfectly round edges, run a cookie cutter/large circular glass around them and allow the cookies to cool on the tray for 5 minutes before transferring with a metal spatula to a wire rack.

Notes

  • Allowing the dough to chill for 15 minutes will make sure your cookies have structure once baked.
  • Do not over crowd the pan while baking as they will spread, bake them in batches instead.
  • Do not over bake these cookies or else they will get very hard as they cool down.

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