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Chocolate Chip Banana Cookies

Rated as 4.49 out of 5 Stars

"A delicious blend of all your favorite flavors, these sturdy little cookies vanish almost instantly!"
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45 m servings 129
Original recipe yields 36 servings (3 dozen cookies)


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  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. Spread walnuts onto a baking sheet.
  3. Bake in the preheated oven until walnuts are toasted and fragrant, 5 to 7 minutes. Remove from oven and cool; coarsely chop.
  4. Whisk all-purpose flour, whole wheat flour, salt, and baking soda together in a bowl. Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until pale and fluffy; add egg and vanilla extract. Beat until just combined. Beat banana into creamed butter mixture until just combined.
  5. Stir flour mixture into creamed butter mixture until dough is just combined; fold in oats, chocolate chips, and walnuts. Drop heaping spoonfuls of dough onto the prepared baking sheets, spacing each mound about 1 1/2 inch apart.
  6. Bake on the center rack of the preheated oven for 6 minutes. Rotate pans and bake until edges are browned, 6 to 7 more minutes. Cool cookies on the baking sheets for 5 minutes before transferring to wire racks to cool completely.


  • Cook's Note:
  • The whole wheat flour helps balance the moisture from the banana. You can play with the amount of banana that you like, I usually add an extra couple of tablespoons to mine. To take this recipe to the next level, you can replace 1/2 cup of the butter with 1/2 cup creamy peanut butter, and they taste phenomenal! Be sure to use a banana that is well on its way to the trash can, the darker they are, the sweeter and more flavorful they become.
  • Dark pans are not recommended as the bottoms of these cookies scorch easily.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 129 calories; 7.2 16.1 1.7 15 75 Full nutrition

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Read all reviews 34
  1. 37 Ratings

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Most helpful positive review

These are so delicious! I made the version with peanut butter, and was worried when I tasted the batter because they have an odd flavor. But once they're baked - so good! I did change three t...

Most helpful critical review

I made it as written, without the walnuts. Didn't hold up and spread out too much. Don't like having to rotate while baking. Too much trouble.

Most helpful
Most positive
Least positive

These are so delicious! I made the version with peanut butter, and was worried when I tasted the batter because they have an odd flavor. But once they're baked - so good! I did change three t...

I tried the peanut butter variation. Used all white flour. I find they cook better if you flatten them a bit before cooking.

I also used the peanut butter version of this recipe and decreased the salt to about 3/4 tsp. This is a fluffier type cookie that doesn't spread out much. Love the fact that it uses whole whea...

These turned out tastier than I expected. I followed the recipe according to the other reviewers and made the peanut butter version. I made 1/2 recipe and it yielded 30 cookies, with a standard ...

Easy on the kosher salt

These were absolutely amazing! I used regular salt and all white flour and I swapped out regular butter for peanut butter. These are probably the best cookie I have ever eaten. I used about 3 ba...

I chose this cookie recipe because it required less bake time than banana bread. It turned out to be a great alternative! It is definitely more of a bready cookie, but I enjoy that texture. I ...

Tasty! I made as directed but substituted quick oats for old fashioned oats (because of availability). I usually have these ingredients on hand. I will be making this again. I really loved using...

Really like the ingredients and taste. I had to add 1/2 cup flour extra because first batch came out too flat and sticky. I will cut back on some the sugar when I make these again.