Everything you love about banana bread has been turned into soft and crispy cookie form! Gooey chocolate chips, crunchy walnuts, and two ripe bananas make this the best banana bread cookie recipe ever.
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NOTE 1: Unsalted butter is best for this recipe but if you use salted butter, skip the granulated salt ingredient.
NOTE 2: If you need to quick soften your butter, here is a quick trick! Fill a tall mug with boiling hot water and wait a minute for the heat to saturate through. Then, stand the butter vertically, pour out the hot water and completely cover the cold butter with the hot mug and the radiant heat will perfectly soften the butter. Wait about 10 minutes and repeat if necessary.
NOTE 3: The easiest way to mash your bananas is in a shallow bowl and mashing with the back of a fork. The consistency will be like a smooth puree with as few chunks as possible.
NOTE 4: I like to start my mixer on a low speed for the first 5-10 seconds so the sugar has a chance to mix with the butter. If I start the mixer on too high of a speed too soon, the loose sugar will go flying out of the bowl and all over the counter!
Storing: Once the cookies have fully cooled, store in a sealed container on the counter for up to 3 days or in the refrigerator for 7 days.
Keywords: Banana bread cookies