These Banana Bread Chocolate Chunk Cookies are a magical blend of everything you love in banana bread and the classic chocolate chip cookie. With the richness of ripe bananas, a mix of dark and milk chocolate, and a sprinkle of flaky sea salt, every bite hits the perfect balance of soft, chewy, and sweet.
Great for using up overripe bananas, this cookie is a cozy comfort food disguised as a treat. It’s the kind of cookie you’ll make once and then crave again and again. Whether you’re baking for family, a party, or just a lazy Sunday, these cookies will have everyone asking for the recipe.
Full Recipe:
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2 3/4 cups all-purpose flour (352g)
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2 tsp cornstarch
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1 1/4 tsp kosher salt
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1 tsp baking soda
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3/4 cup butter (12 tbsp), at room temperature
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1 1/4 cup granulated sugar (247g)
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1 large egg, lightly beaten
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2 tsp vanilla extract
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1 cup well-mashed, very ripe bananas (from about 2 1/2 large bananas)
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1 3/4 cup dark and milk chocolate chunks or chopped bars
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Flaky sea salt, for sprinkling
Directions:
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In a medium bowl, whisk together the flour, cornstarch, salt, and baking soda.
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In a large mixing bowl (or stand mixer), cream the butter and sugar together for 3–5 minutes, until pale and fluffy.
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Add in the egg, vanilla extract, and mashed bananas. Mix until well incorporated.
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Gradually mix in the dry ingredients until just combined. Fold in the chocolate chunks.
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Cover the dough loosely with plastic wrap and refrigerate for 1 hour.
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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Use a 1.5-ounce cookie scoop to portion out the dough, spacing cookies about 3 inches apart.
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Sprinkle the tops with flaky sea salt.
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Bake for 14–16 minutes, or until the edges are golden and the centers are just set.
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Let cookies cool on the baking sheet for a few minutes, then transfer to wire racks to cool completely.
Prep Time: 20 minutes (plus 1 hour chill time) | Cooking Time: 16 minutes | Total Time: 1 hour 36 minutes
Kcal: ~210 kcal per cookie | Servings: Makes approx. 24 cookies
The Story Behind Banana Bread Chocolate Chunk Cookies
There’s something universally comforting about banana bread and chocolate chip cookies. Each holds a special place in the hearts (and kitchens) of home bakers around the world. So what happens when these two iconic treats collide? You get a masterpiece: Banana Bread Chocolate Chunk Cookies.
This hybrid dessert delivers the nostalgic flavor of banana bread with the soft chewiness and indulgent chocolate of a classic cookie. It’s not just a creative twist—it’s a celebration of texture, aroma, and flavor that stands out from the usual lineup of cookies. Originally adapted and refined over time by home bakers like Lisa Falasca, this recipe is rooted in kitchen experimentation and love for the tried-and-true classics.
These cookies are especially perfect for using up overripe bananas that are too far gone for slicing but ideal for baking. The result is a batch of golden, bakery-style cookies that offer a depth of flavor far beyond what you’d expect from such a simple concept.
What Makes These Cookies So Special?
At first glance, Banana Bread Chocolate Chunk Cookies might seem like just another cookie with mashed banana. But bite into one, and you’ll immediately realize there’s more going on. The mashed bananas add moisture and softness to the cookie without making them cakey. This is crucial—it’s a true banana flavor enhancer, not just a substitute for sugar or fat.
The blend of dark and milk chocolate chunks ensures a multilayered chocolate experience. Every bite bursts with gooey pockets of rich chocolate, contrasting perfectly with the sweet banana base. Unlike chocolate chips, which can stay firm after baking, chopped chocolate bars melt into pools of indulgence, giving the cookies a rustic and homemade look.
And then there’s the flaky salt topping. Just a pinch over each cookie before baking does more than add a visual finish—it balances the sweetness, intensifies the chocolate, and elevates the overall flavor complexity.
Texture: The Star of the Show
Texture is everything in a good cookie, and Banana Bread Chocolate Chunk Cookies deliver on all fronts. The cornstarch in the dough softens the final product, contributing to that ideal chewy-crispy balance. These cookies don’t crumble; they bend, with centers that stay tender long after they’ve cooled.
The mashed banana brings a moisture content that lingers throughout the baking process. That means these cookies age well—if they last long enough to see the next day. And thanks to their thickness and density, they retain that freshly baked softness even when stored in an airtight container.
It’s the kind of cookie that makes you pause for a moment, marveling at how something so humble can feel so luxurious.
Why Home Bakers Love This Recipe
Ask any home baker what makes a recipe a staple, and they’ll likely say consistency, versatility, and crowd-pleasing power. This recipe scores top marks in all categories.
1. Consistency – The dough is reliable and easy to work with. Chilling it before baking ensures the cookies don’t spread too much, maintaining their shape and chewy center.
2. Versatility – Want to use only dark chocolate? Go ahead. Prefer walnuts or pecans? Toss them in. Looking to add a dash of cinnamon or nutmeg for warmth? You absolutely can. The base dough is forgiving and customizable.
3. Crowd-Pleasing – Whether served at a brunch, shared at a bake sale, or baked as an after-school snack, these cookies resonate with nearly every taste preference. Kids love the banana-chocolate combination, while adults appreciate the nostalgic, bakery-style bite.
It’s also a great conversation starter. People are often intrigued—“Wait, banana bread and cookies in one?”—and one bite in, they’re convinced.
Perfect for Any Occasion
One of the best things about Banana Bread Chocolate Chunk Cookies is their adaptability to any event or season. Need a warm, cozy cookie for winter holiday trays? These fit the bill. Want a summery baked good that isn’t overloaded with citrus? Done. Looking for a last-minute dessert that still feels intentional and thoughtful? This recipe’s got your back.
They also make fantastic gifts. Wrapped in parchment and tied with twine, they give off a wholesome, homemade charm that’s far more personal than store-bought treats. Their soft centers and slightly crisp edges make them freezer-friendly too, meaning you can bake ahead of time and simply warm them up when needed.
Tips for Getting the Best Results
While the base recipe is incredibly straightforward, here are a few pro tips to get the most out of every batch:
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Use very ripe bananas: The darker and softer they are, the sweeter and more aromatic your cookies will be. This adds natural depth without artificial flavorings.
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Don’t overmix: Once you add the dry ingredients, stop mixing as soon as everything comes together. Overmixing activates the gluten, which can lead to tough cookies.
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Chill the dough: A short chill time (about an hour) allows the flavors to meld and helps prevent the cookies from spreading too much in the oven.
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Sprinkle that flaky salt: Don’t skip this! It’s a small step that makes a huge impact, heightening every flavor.
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Space cookies well: These are generous, thick cookies. Give them room to breathe on the tray to avoid merging into each other during baking.
Common Variations to Try
There’s plenty of room to get creative with Banana Bread Chocolate Chunk Cookies. Here are a few popular ideas:
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Nutty Banana Cookies: Add chopped walnuts, pecans, or macadamia nuts for added crunch and a dose of protein.
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Spiced Banana Cookies: Incorporate 1/2 tsp of cinnamon or a dash of nutmeg to bring a spiced banana bread feel.
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Peanut Butter Banana Cookies: Add peanut butter chips or a swirl of peanut butter into the dough for a banana-and-peanut-butter dream combo.
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Double Chocolate Banana Cookies: Mix cocoa powder into the dry ingredients and use only dark chocolate chunks for an intense chocolate experience.
Whether you’re experimenting with these variations or sticking to the original, the result is always a cookie worth savoring.
Storing and Serving Suggestions
These cookies are best served slightly warm—ideally just a few minutes after baking or briefly reheated in the microwave. That said, they’re still excellent at room temperature and stay soft for days when stored in an airtight container.
For long-term storage, you can freeze the unbaked dough balls. When you’re ready to bake, pop them in the oven directly from the freezer, adding an extra minute or two to the bake time.
Serve them with a glass of cold milk, a mug of hot coffee, or even alongside a scoop of vanilla ice cream for a dreamy dessert combo.
Conclusion: The Best of Both Worlds
Banana Bread Chocolate Chunk Cookies are more than a hybrid—they’re a beautiful union of two comfort food legends. They offer all the familiar comforts of banana bread with the irresistible indulgence of chocolate chunk cookies. The result is a treat that’s warm, cozy, and crave-worthy.
Whether you’re baking for yourself, your family, or an entire crowd, this recipe guarantees satisfaction. It’s simple enough for weeknight baking but special enough to share proudly.
