Deliciously Irresistible: Banana Bread Chocolate Chip Cookies

There’s something truly magical about the aroma of freshly baked cookies wafting through the kitchen. And when those cookies combine the comforting flavors of banana bread with the indulgence of chocolate chips, you know you’re in for a treat. Enter Banana Bread Chocolate Chip Cookies – a delightful fusion of two beloved classics that’s sure to become a staple in your baking repertoire.

The Perfect Blend of Flavors and Textures

What makes these cookies stand out is their perfect balance of flavors and textures. The sweetness of ripe bananas pairs harmoniously with the richness of browned butter, while the addition of sour cream lends a subtle tanginess and a moist crumb. Meanwhile, every bite is studded with mini chocolate chips, adding bursts of chocolaty goodness in every bite. And if you’re a fan of nutty crunch, feel free to toss in some chopped walnuts for an extra dimension of flavor.


  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup mashed bananas
  • 1/2 cup sour cream
  • 1 stick (1/2 cup) butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 cup mini chocolate chips
  • 1/2 cup walnuts, chopped


1. Browning the Butter:

  • In a small sauté pan, heat the stick of butter until it browns and emits a nutty aroma.
  • Remove from heat and add both the granulated and brown sugars. Let the mixture cool for about 5 minutes.

2. Mixing Wet and Dry Ingredients:

  • Pour the butter and sugar mixture into a large mixing bowl. Add the egg and vanilla extract, mixing well.
  • Incorporate the mashed bananas and sour cream into the mixture.

3. Adding Optional Ingredients:

  • In a separate bowl, combine the flour, baking soda, baking powder, and salt.
  • Fold the dry ingredients into the wet banana mixture until well combined.
  • If desired, fold in the mini chocolate chips and chopped walnuts. Customize with preferred additions such as raisins, toffee bits, or pecans.

4. Refrigerating the Dough:

  • Refrigerate the cookie dough for at least 30 minutes to allow it to firm up.

5. Baking the Cookies:

  • Preheat your oven to 350 degrees Fahrenheit.
  • Drop one-inch balls of dough onto cookie sheets, spacing them about 2 inches apart.
  • Bake the cookies for 10-13 minutes, or until the edges are golden brown.

6. Serving and Sharing:

  • Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Share these delectable treats with family and friends!

Tips and Variations:

  1. Additions: Experiment with different mix-ins such as raisins, toffee bits, pecans, or even shredded coconut for added texture and flavor.
  2. Banana Ripeness: Use ripe bananas for the best flavor. The riper the bananas, the sweeter and more pronounced the banana flavor will be in the cookies.
  3. Sour Cream Substitute: If you don’t have sour cream on hand, you can substitute it with an equal amount of Greek yogurt for a similar tangy flavor and moist texture.
  4. Butter Browning: Be cautious not to burn the butter while browning. It should turn a golden brown color with a nutty aroma, signaling it’s ready to be removed from heat.
  5. Chill the Dough: Refrigerating the dough helps prevent the cookies from spreading too much during baking, resulting in thicker, chewier cookies.
  6. Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a freezer-safe bag or container for up to 2 months.

FAQs (Frequently Asked Questions):

  1. Can I freeze the cookie dough?
    Yes, you can freeze the cookie dough for later use. Simply shape the dough into balls, place them on a baking sheet lined with parchment paper, and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container and store for up to 2 months. When ready to bake, you can bake the frozen dough balls directly from the freezer, adding a few extra minutes to the baking time.
  2. Can I use other types of flour?
    While all-purpose flour works best for this recipe, you can experiment with whole wheat flour or gluten-free flour blends. Keep in mind that using alternative flours may yield slightly different textures and flavors.
  3. Can I omit the sour cream?
    Sour cream adds moisture and a subtle tanginess to the cookies, but if you don’t have any on hand, you can substitute it with an equal amount of plain Greek yogurt or buttermilk.
  4. Can I make these cookies vegan?
    Yes, you can make vegan-friendly substitutions by using plant-based butter, a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, allowed to sit for 5 minutes), and dairy-free sour cream or yogurt.
  5. Why do I need to refrigerate the dough?
    Chilling the dough helps solidify the fats in the dough, resulting in thicker cookies that spread less during baking. It also allows the flavors to meld together for a more developed taste.

In Conclusion: A Must-Try Recipe

In conclusion, Banana Bread Chocolate Chip Cookies are a delightful twist on traditional chocolate chip cookies that are sure to win hearts with their irresistible flavor and texture. Whether enjoyed as an afternoon snack, dessert, or homemade gift, these cookies are bound to become a household favorite. So roll up your sleeves, preheat your oven, and get ready to embark on a baking adventure that’s as rewarding as it is delicious.

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