These Banana Chocolate Chip Cookies are soft, cake-like cookies that taste like your favorite banana bread in cookie form, studded with dark chocolate chips and a hint of warm cardamom. They're the reason I never let browning banana go to waste. This one's simple enough for a weeknight and good enough that people ask for the recipe!
Here's What You'll Find Below
- Why cardamom, not cinnamon is the flavor twist here.
- Why two whole eggs give these a cake-like crumb instead of a chewy one.
- How to freeze the dough or the baked cookies for later.
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Why You'll Love Banana Chocolate Chip Cookies
Old-fashioned comfort: these cookies are soft, sweet, and full of banana bread flavor.
A spice twist: cardamom instead of the usual cinnamon
Easy to make: no fancy equipment of chilling needed. Just mix, scoop, and bake.
Makes a big batch: Two dozen cookies from one bowl.
What Goes Into These Cookies
- Ripe bananas: adds natural sweetness and moisture, making the cookies tender and cake-like.
- Light brown sugar: deepens the flavor and gives a softer texture.
- Cardamom: A warm, slightly citrusy spice that plays against the banana and chocolate without taking over. It's what makes these taste different from a typical banana cookie.
- Dark Chocolate chips: less sweet than semisweet, so the banana and cardamom still come through.
- Large eggs: Using two whole eggs, not just yolks, is what gives these a soft, cake-like crumb instead of a chewy one.
What to Swap If You're Missing Something
- Cinnamon can stand in for cardamom if you want a more classic banana-spice flavor.
- Semisweet or milk chocolate chips work if you'd rather a sweeter cookie than dark chocolate gives you.
Ways to Switch it Up
- Add ⅓ cup chopped walnuts or pecans with the chocolate chips for crunch.
- Frosted Banana Cookies: Add a simple cream cheese frosting on top for extra sweetness.
- Oatmeal Banana Cookies: Stir in ½ cup of quick oats for a heartier texture.
- Mini Muffin Bites: Bake the dough in a mini muffin tin for soft, poppabble treats. (bake time will need to be reduced)
Tips for Tender Banana Chocolate Chip Cookies
- Use very ripe bananas: The darker the peel, the sweeter the flavor.
- Don't overmix: Stir until the flour just disappears for soft, tender cookies.
- Cool on the pan: Let them sit for a few minutes before transferring to a cooling rack so they don't break apart.
- Bake at 350°F - not higher. A gentler oven keeps the edges from setting before the centers finish, which is what keeps these soft instead of dry.
How to Store
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 3 months and thaw at room temperature. You can also freeze the dough. Just scoop it onto a gray, freeze until solid, then transfer to a bag and bake straight from frozen, adding a minute ot two to the baking time.
Frequently Asked Questions
Yes. This recipe is meant to bake up soft and cake-like rather than crisp or chewy at the edges.
It's warm and a little citrusy, closer to cinnamon than anything else common in American baking, but lighter. In this recipe it works quietly in the background. You'll notice it's there without it tasting like a "spiced" cookie.
Yes. See Storage above for how to freeze and bake it from frozen.
More Easy Cookie Recipes You'll Love
If you enjoy these cookies, you'll love my Sesame Cardamom Chews, Cashew Caramel Cookies, Glazed Lemon Cookies, and Browned Butter Cookies with Chocolate and Pecans.
When you make this banana cookie recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Banana Chocolate Chip Cookies
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Ingredients
- 4 tablespoons unsalted butter , room temperature
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe banana (about 2 medium bananas)
- ½ teaspoon griybd cardamom
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 300 grams flour (about 2-½ cups)
- ½ cup dark chocolate chips
- ⅓ cup chopped walnuts (optional)
Instructions
- Preheat oven to 350.
- In a large mixing bowl, cream together butter and sugar. Add eggs, one at a time mixing until well blended after each addition. Mix in bananas and vanilla extract.
- In a separate bowl combine cardamom, salt, baking soda, baking powder, and flour. Add dry ingredients to wet ingredients, stirring until just combined.
- Gently fold in chocolate chips and walnuts (if using). The batter will be some what banana bread like - only a little firmer. Scoop out tablespoons of the batter and space 2 inches apart.
- Bake 12 minutes or until no longer wet on top.
Shumaila says
The cookies look great! Great pick for the SRC! Wish I could make them but am allergic to bananas :(!
Sanjeeta kk says
The cookies look gorgeous and delightful! Happy to be a part of SRC and get to know you 🙂 You have a lovely space and am off to browse your recipes.
amanda @ fake ginger says
Ooh, soft banana cookies sound delicious right now!
Avanika [YumsiliciousBakes] says
Banana cake cookies? what rock have I been under. I love banana cake, this one is so going on my must make immediately list!
Mads says
I bought cardamom when I was on a brief Indian food kick. Now I know what else I can do with it!
Thanks!
Jeanette says
What a fun recipe to try for this month's Secret Recipe Club! I love the combination of banana, chocolate and walnuts.
Julie says
I've been looking for recipes using cardamom. I will be giving these a try as soon as I get a ripe banana. Also, I've read about freezing the banana and processing for ice cream. YUM and way less calories but can I add chocolate? 🙂
Foodiva says
These are like mini banana cakes, and totally yummier! I love that you added cardamom to the cookies...now I know what to do with my spice stash.
Diane says
I love bananas in bread, this sounds like a delicious twist!
Kristen says
Cardamom and bananas sound so good together. What a tasty cookie!
Katherine Martinelli says
Ooh, I'm always looking for ways to use my overripe bananas (and at least a few always get overripe). These look great! Thanks for stopping by my blog, so glad to have found yours!
masini second says
This is a great and not very hard recipe and for sure it is delicious, so i will give it a try tomorrow. Thanks a lot for sharing with us.
Lisa~~ says
I'm enjoying my first month in the Secret Recipe Club and checking out all the blogs and recipes. Your cookies are all the flavors I love.
Leslie says
These sound sooo good. I love love love banana cookies
Anne @ Quick and Easy Cheap and Healthy says
Soft cookies are my favorite, too!
Lisa says
Bananas, cardamom, and chocolate, oh my. Those cookies must have tons of flavor.
Helene says
I usually end up always baking banana bread with bananas. For a change that looks delicious.
Jason | Jason's BBQ Adventures says
Amazing cookies! Great combination of flavors.
Kathleen says
These cookies look really yummy. I love the cardamom.
Sara says
Oooh, I love banana cake - what a great idea to turn them into cookies! 🙂
HoosierHomemade says
What a great recipe! I bet they are super moist.
Stopping by from Secret Recipe Club.
~Liz
Tessa says
It's always great to have lots of banana recipes because mine always seem to go bad so quickly!
Dan says
banana cake is always a big hit at home (without the nuts). I'll need to send this recipe home as well!
Pegasuslegend says
these sound delcious I have been checking back, I saw you post last week and couldnt find the recipe lol! Thanks Shelby nice job~
Ali says
Thank you so much for your write up of my blog Shelby Mae. I think I was perhaps in the midst of posting a back log of drink recipes when you visited, or am I really that boozy? Hah! 😀
I really like the additions you made to this original recipe. I bet the cardamom and walnuts tasted delicious.
Have a wonderful week and thank you again for the kind words. 🙂
marla says
These cookies were a great pick! Loving the cardamom. Fun to be in the Secret Recipe club with you 🙂