Chocolate Chip Banana Bread Cookies

Desserts  |  Published Nov 29, 2021  |  Updated Nov 29, 2021  |  By Tawnie

cookies stacked on top of each other with cream cheese frosting

What’s not to love about banana bread cookies?!

I’m a sucker for a good, thick slice of banana bread but sometimes the whole production of making a loaf sounds like a lot of work and time.

That’s where banana bread cookies come into play. Hello perfect hand held deliciousness that’s enjoyed for either breakfast or dessert, no judgement here!

These thick, soft, chocolate studded cookies are full of banana flavor and are light and fluffy!

cookies made with bananas on parchment paper topped with walnuts and cinnamon

The cream cheese frosting and walnuts on top make these extra special too.

It’s the best of both worlds…a cookie and banana bread! I seriously cannot wait for you to try them!

You’ll love these cookies because:

  • No chill time
  • Soft centers
  • Full of banana flavor
  • Can easily be made gluten free
  • Perfect any time of day, I know from experience 😉
  • Uses basic cookie ingredients
  • Easy to make
  • Thick, fluffy and deeply delicious!

Ingredient Notes

You’ll need 2 over ripe bananas for this recipe. This recipe is based off of my Kroll’s Kookie base and I’ve made a few adjustments.

ingredients to make cookies in small glass bowls
  • Over Ripe bananas: You’ll want your bananas ripe enough for the best results, look for the brown spotty bananas. (No green on the peel). Freckled bananas = banana bread cookie time!
  • Cinnamon and Nutmeg: I love adding in these warming spices to make these cookies ultra cozy!
  • Butter: Just like all of my other cookie recipes, I use cold, unsalted butter.
  • Chocolate chips: feel free to use chocolate chunks, mini chocolate chips, semi-sweet, dark chocolate, etc.
  • Cream Cheese: You’ll need softened cream cheese to make the frosting.
  • Chopped walnuts: I love adding walnuts on top for a finishing look and it adds a nice crunch.
  • Other ingredients needed: flour, cake flour, salt, vanilla extract, baking soda, baking powder, cornstarch, powdered sugar, brown sugar, eggs.
cookies made with bananas on parchment paper topped with walnuts and cinnamon

Step by Step Directions

You’ll need a stand mixer or hand mixer to make these, but it couldn’t be easier! Let’s do it:

  1. Preheat the oven to 400°F.
  2. Whisk together the dry ingredients in a large bowl and set aside.
  3. Cream the butter and sugars together
  4. Then add in the mashed bananas, egg, egg yolk and vanilla extract and blend until mixed.
  5. Gradually add in the flour mixture until ingredients are incorporated.
  6. Add in chocolate chips.
  7. The dough will be a bit sticky due to the bananas. Using floured hands and a cookie scoop, measure out 10-12 cookies. Or make smaller if preferred.
  8. Place on baking sheet & bake cookies for ~13-14minutes.
cookie dough in a glass mixing bowl

Tips and Variations

  • Use over ripe bananas: make sure they are covered in brown spots! Over ripe bananas are deliciously sweet and will give these cookies the best banana flavor.
  • How to mash bananas: Sure, you can use a fork. But using a hand mixer or even a blender creates the perfect mashed banana consistency!
  • Cool cookies completely before frosting with the cream cheese frosting.
  • Add walnuts into the cookie dough batter if you prefer. I would start with 1/2 cup and add more to your liking.
  • The dough will be pretty sticky. Use enough flour on your hands and a cookie scoop to helping with forming into cookie dough balls.

FAQ

Can I freeze banana bread cookies?

Yes! I would cool them and freeze without the cream cheese. Unfrosted cookies will last in the freezer for up to 3 months.

Can I make them gluten free?

Yes! Replace both flours with Bob’s Red Mill 1-1 gluten free flour, it’s my favorite!

Why is my cookie dough so sticky?

The reason this cookie dough is sticky is because of the bananas. I’ve found a light dusting of flour on my hands when scooping and rolling the dough solves the issue. However, chilling the dough can also help sticky dough become more manageable to work with.

How do I prevent my cookies from sticking to the baking sheet?

I recommend using a silicone baking mat (I love Silpat mats) or a sheet of parchment paper does the trick!

What’s causing my cookies to turn out thin and flat?

Usually it’s not enough flour in the recipe or if a recipe calls for softened butter that a cookie turns out like a pancake. My recipes are tested to be thick, giant cookies so you shouldn’t run into this issue. You can always chill your cookie dough prior to baking, but since my recipes use cold butter you shouldn’t have to. Also, do not use any nonstick baking spray on your cookie sheet, that can also be a culprit.

cookies made with bananas on parchment paper topped with walnuts and cinnamon

HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

cookies made with bananas on parchment paper topped with walnuts and cinnamon
kroll\'s korner logo

Banana Bread Cookies

These banana bread cookies are studded with lots of chocolate chips, over ripe bananas, cinnamon, and topped with cream cheese frosting.
4.86 from 7 reviews
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 12 cookies
Calories: 441kcal

Ingredients

  • 1 1/2 cups All Purpose Flour
  • 1 cup cake flour
  • 1 tsp. cornstarch
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 8 Tbsp. unsalted, cold butter, cut into cubes
  • 1/2 cup brown sugar, packed (light or dark)
  • 1/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp. vanilla extract
  • 2 over ripe bananas, mashed (about 3/4 cup)
  • 1 3/4 cup chocolate chips

Cream Cheese Frosting

  • 4 oz. cream cheese, softened
  • 4 Tbsp. unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 3/4 tsp. vanilla extract
  • pinch of salt
  • chopped walnuts and ground cinnamon for garnish, optional
TEXT INGREDIENTS

Instructions

  • Preheat the oven to 400°F. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
  • Whisk together the dry ingredients (flours, cornstarch, baking soda, baking powder, cornstarch, salt cinnamon, nutmeg) in a large bowl and set aside.
  • Cream together the butter, sugar and brown sugar using a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, ~3-4 minutes.
  • Add in mashed bananas, followed by the egg, egg yolk and vanilla until combined.
  • Add in dry ingredients, gradually until ingredients are incorporated.
  • Add in chocolate chips until combined.
  • Using floured hands and a cookie scoop, measure out ~10-12 cookies. The dough will be a bit sticky due to the bananas. The flour will help!
  • Place on prepared baking sheet & bake cookies for ~13-14 minutes.
  • Let cookies cool, then make the cream cheese frosting. Mix together the softened cream cheese and butter using a hand mixer. Then add in the powdered sugar, vanilla and salt. Mix until smooth. Add more powdered sugar as desired.
  • Frost cooled cookies, garnished with nuts and ground cinnamon if desired. Enjoy!

Video

Notes

  • Sticky dough: The reason this cookie dough is sticky is because of the bananas. I’ve found a light dusting of flour on my hands when scooping and rolling the dough solves the issue. However, chilling the dough (30-60 min) can also help sticky dough become more manageable to work with. 
  • Storage: Cookies will last in the refrigerator for 4-5 days. For freezing, I recommend cooling them and freezing without the cream cheese. Unfrosted cookies will last in the freezer for up to 3 months. 
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1cookie (with frosting) | Calories: 441kcal | Carbohydrates: 59g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 321mg | Potassium: 137mg | Fiber: 1g | Sugar: 36g | Vitamin A: 606IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg

Last Post

How To Make Rice Pilaf

Next Post

Cranberry Apricot Chicken

I’d love to see what you made!!

Share it with me on Instagram or Facebook and tag me @krolls_korner or use the hashtag #KrollsKorner!

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

9 Comments
Inline Feedbacks
View all comments
Teresa
9 days ago

Can you make with one egg?

Emily
1 month ago

Literally banana bread in cookie form! I couldn’t believe the texture and how well the cream cheese frosting paired with it when I took my first bite! Loved these!

Banana Bread Cookie.jpg
1 month ago

Oh wow! Such a wonderful use for leftover bananas. I especially love the addition of the cream cheese frosting and chopped walnuts on top.

1 month ago

I love the texture of these thick cookies. So good!

Elaine
1 month ago

Now this is the cookies to make this season – great looking and so delicious!

Adriana
1 month ago

Wow, super creative love the idea of a cookie vs. a banana bread slice. And that cream cheese frosting sounds so good too!

Angela
1 month ago

These cookies are delicious. I love the combination of bananas and chocolate!

« »
9
0
Would love your thoughts, please comment.x
()
x