These Banana Bread Cookies came to life when I had three very ripe bananas on the counter and a craving for something sweet and cozy. They’re soft and tender, and taste like little bites of chocolate chip banana bread. SO GOOD.

A baking tray with twelve chocolate chip cookies on parchment paper. A wooden spatula lifts one cookie. Bananas, oats, chocolate chips, and a patterned cloth are nearby on a light-colored surface.
A close-up of two chocolate chip cookies stacked and broken in half, revealing a soft, gooey interior. Whole cookies and chocolate chips are on the plate, with bananas blurred in the background.

For the love of cookies

As a registered dietitian and recipe developer, I’ve spent years perfecting banana-based recipes that deliver on flavor while keeping nutrition in mind. And if you love a good sweet treat that’s nutritious and delicious, definitely give my Pumpkin Chocolate Chip Cookies  Skillet Oatmeal Raisin Cookie, Single-Serve Jumbo Oatmeal Cookie, Mason Jar Peanut Butter Oatmeal Chocolate Chip Cookies, and Breakfast Coffee Cookies. You may also enjoy my Banana Bread Overnight Oats (it’s a fan favorite on the website!) and my Banana Chocolate Chip Protein Pastries.

A glass bowl on a light marble surface containing oats, flour, baking powder, and a mixture of wet ingredients, ready to be mixed.
A glass bowl filled with light brown cookie dough topped with a pile of chocolate chips, set on a light-colored, textured countertop.
A baking tray lined with parchment paper holds twelve unbaked cookie dough scoops with chocolate chips on a light-colored countertop.

What makes these banana bread cookies special

What I love about this recipe: no mixer required, no chilling time, and they’re made with minimal added fat and sugar. I keep the flavor pure and classic here, letting the banana shine through. When I’m developing banana bread recipes for everyday enjoyment, I often leave spices out so the natural banana flavor can take center stage.

If you’re craving something a little extra cozy or seasonal, cinnamon is the one spice I reach for. A small amount (¼ to ½ teaspoon) adds warmth without stealing the spotlight from the banana flavor.

Banana cookies with chocolate chips on a baking tray lined with parchment paper. A wooden spatula lifts one cookie, and a yellow and white patterned cloth is nearby.
Four chocolate chip cookies sit on a plate with a brown wooden rim. In the background, there are bananas, a bowl of oats, and a patterned napkin, suggesting a cozy, homemade setting.

Nutrition highlights

Brown sugar is key in this recipe—it adds that subtle molasses warmth that’s signature in banana bread, without overpowering the fruit or adding extra liquid that could make the batter too wet. With naturally sweet ripe bananas and just 1 tablespoon of oil per batch, a modest amount of sugar goes a long way, keeping these cookies lighter than traditional versions while staying unmistakably banana-bread-like in every bite.

A stack of chocolate chip banana cookies on a white plate, with more cookies in the background. Two ripe bananas and a yellow-patterned cloth are also visible.
A wooden spoon holds a chocolate chip cookie above a plate stacked with more cookies. Bananas and additional cookies are visible in the background. The cookies appear soft and homemade.

Try my Banana Chocolate Chip Muffins next!

Four chocolate chip cookies sit on a plate with a brown wooden rim. In the background, there are bananas, a bowl of oats, and a patterned napkin, suggesting a cozy, homemade setting.
(5 stars) 8 ratings

Banana Bread Cookies (Soft-Baked with Chocolate Chips)

Everything you love about classic banana bread—soft, tender, gently sweet—but in cookie form. Pure comfort in every delicious bite!
Yield: 20 cookies
Prep Time: 10 minutes
Total Time: 25 minutes
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Ingredients
 

  • 3 large very ripe bananas, mashed
  • ⅓ cup packed light brown sugar
  • 1 tablespoon neutral oil, avocado, canola, or grapeseed
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 ½ cups white whole wheat flour, see notes for alternative flours
  • ½ cup old-fashioned rolled oats
  • 1 teaspoon baking soda
  • ¼ teaspoon fine salt
  • ½ cup chocolate chips, semi-sweet or dark
  • ½ cup chopped pecans or walnuts, optional

Instructions
 

  • Preheat & prep. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  • Mix the wet ingredients. In a large bowl, mash the bananas until mostly smooth. Whisk in the brown sugar, oil, eggs, and vanilla until well combined. Tip: Stirring the brown sugar directly into the bananas helps it dissolve fully, giving the cookies a soft, banana-bread-like texture.
  • Add the dry ingredients. Sprinkle the flour, oats, baking soda, and salt over the banana mixture. Mix the dry ingredients on top (to disperse the salt and baking soda) and then gently stir everything together just until combined and there’s no streaks of dry flour—don’t overmix.
  • Fold in the chocolate chips. Stir in the chocolate chips. The batter will be soft and spoonable (more like muffin batter than traditional cookie dough).
  • Scoop & shape. Scoop the batter onto the baking sheet using a 3-tablespoon ice cream scoop (this is what I use for perfectly sized, indulgent cookies!). Space cookies about 2 inches apart and gently flatten the tops slightly—these cookies won’t spread much on their own. You can choose to add a couple of extra chocolate chips on top of each for decor (or do the same things with chopped pecans).
  • Bake. Bake for 12–14 minutes, until set and lightly golden around the edges. (All ovens are different, but mine tend to be ready at the 12-minute mark)
  • Cool & enjoy! Let cool on the pan for 5 minutes or so, then enjoy warm—or save for later.

Notes

Why brown sugar works best: Brown sugar delivers that classic banana-bread warmth and structure. Liquid sweeteners can make the batter too wet here, especially with ripe bananas and minimal oil.
Sweetness level: ⅓ cup brown sugar gives a lightly sweet, banana-forward cookie. If you prefer a more dessert-style sweetness, you can increase to ½ cup.
Alternative flour options (1:1 swaps):
• Whole wheat pastry flour – very similar texture to white whole wheat.
• All-purpose flour – cookies will be a bit fluffier and less hearty. 
• 1:1 gluten-free baking blend – works well; texture will be slightly more delicate.
Optional spice boost: For a cozy, bakery-style vibe, add ¼ to ½ teaspoon ground cinnamon to the dry ingredients.
Texture note: These are soft, cake-like cookies—think banana bread in cookie form, not crisp or chewy.
Gluten-free option: Use a 1:1 gluten-free baking blend instead of the whole grain flour and certified gluten-free oats.
Vegan option: Swap eggs for 2 flax eggs (2 Tbsp ground flax + 5 Tbsp water; let thicken and add into the wet ingredients). And use dairy-free chocolate chips.
Variations:
• Swap chocolate chips for chopped walnuts or pecans (or add both! So good!)
• Do half chocolate chips, half raisins for a dried fruit vibe
Storage:
• Airtight container at room temperature: up to 2 days
• Refrigerate: up to 5 days
• Freeze: up to 2 months (they thaw beautifully!)
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 cookieCalories: 100Carbohydrates: 17gProtein: 2gTotal Fat: 3g— Unsaturated Fat: 2g— Saturated Fat: 1gCholesterol: 20mgSodium: 90mgFiber: 2gTotal Sugar: 7g— Natural Sugar: 2g— Added Sugar: 5g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!