Banana pecan chocolate chunk cookies combine chocolate chip cookies and banana bread for a moist, chewy, chocolatey banana cookie!
Banana Cookies With Oats, Chocolate, and Pecans
I never grow tired of variations on the classic chocolate chip cookie. Whether it’s chocolate chip cookie sandwiches, cheesecake-stuffed chocolate chip cookies, or brown sugar oatmeal chocolate chip cookies, they’re always a treat.
These banana pecan chocolate chunk cookies are a hybrid of two fabulous things—banana bread and chocolate chip cookies. The bananas add flavor and some sweetness. The oats add some chewiness. And, of course, pecans add their own awesomeness. The result is cookies that are moist and chewy and quite delicious.
Someone who sampled these banana pecan chocolate chunk cookies called them the smartest cookie she’d ever eaten. As this cookie has figured out how to be both banana bread and chocolate chip cookie with a little bit of oatmeal cookie thrown in for good measure, I may have to agree.
Why You’ll Love This Banana Pecan Chocolate Chunk Cookies Recipe
These banana pecan chocolate chunk cookies are sure to be a hit! Here’s why:
- Like banana bread in cookie form. Which means banana bread that’s delightfully chewy, golden brown on the edges, and loaded with chocolate and pecans in every bite.
- Use those overripe bananas. I’m always looking for a way to use past-their-prime bananas, and these cookies are a great way to do just that. While I adore banana bread, I want something different every now and then.
- A cinch to make. Like other chocolate chip cookie recipes, these banana cookies are quite easy, both in terms of ingredients and process. You likely have almost everything you need for them in your kitchen already.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose flour – Here’s how to measure flour for baking.
- Whole wheat flour – For a subtle nutty flavor and extra fiber.
- Coarse salt
- Baking soda
- Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
- Granulated sugar
- Light brown sugar – Here’s the difference between light and dark brown sugar.
- Vanilla extract – Use store-bought or homemade vanilla extract.
- Mashed ripe banana – Simply mash it with a fork and you’re good to go. Banana not ripe yet? Here’s how to ripen bananas.
- Old-fashioned rolled oats – For a perfect chewy texture.
- Semisweet chocolate chunks – Chocolate chips are just fine if that’s what you have on hand.
How Do You Toast Pecans?
Toasting pecans adds a wonderful flavor to the cookies. Here’s how to do it:
- Preheat your oven to 350°F.
- Spread the pecans evenly on a baking sheet and bake for about 10 minutes, stirring once halfway through the baking time. You’ll know they are done when they become fragrant.
How to Make Banana Pecan Chocolate Chunk Cookies
Grab a bowl and a mixer—let’s start baking!
Prepare. Preheat your oven to 375°F and line baking sheets with parchment paper or silicone liners.
Mix the dry ingredients. Whisk together both flours, salt, and baking soda in a mixing bowl.
Mix the wet ingredients. Use an electric mixer on medium speed to beat the butter, sugar, and brown sugar until they’re light and fluffy. Then, beat in the egg and vanilla, followed by the banana.
Finish the cookie dough. Reduce the mixer speed to low. Slowly add the flour mixture and mix just until combined. Fold in the oats, chocolate chunks, and nuts.
Form the cookies. Drop the dough by the tablespoonful onto prepared baking sheets, leaving about 2 inches between cookies.
Bake. Place a pan in the oven and bake 11 to 13 minutes, or until browned and just set. Repeat with the remaining pans.
Cool. Let the cookies cool on the pans set on wire racks for about 5 minutes. Then, transfer the cookies directly to wire racks to finish cooling.
Tips for Success
Read over my baking tips for beginners, then follow these additional pointers for perfect banana pecan chocolate chunk cookies:
- Soften the butter. This allows it to mix more evenly into the cookie dough. Here’s how to soften butter.
- Measure the banana. Rather than simply using one banana, it’s important to mash the banana and then measure the amount of mashed banana you have. Bananas vary in size and a single large banana will produce much more puree than a small banana, which can throw off the proportions in the recipe.
- Use a cookie scoop. This makes the cookies more uniform in shape and ensures they bake evenly so they’re all done at the same time. If you don’t have a cookie dough scoop, use a tablespoon.
- Cool completely before storing. If stored too soon, the moisture from the hot cookies can cause them to become soggy.
As long as you keep the proportions and dough the same, you can switch up the add-ins for this banana cookie recipe:
- Try chopped walnuts, hazelnuts, or macadamia nuts instead of the pecans.
- Use dark chocolate, white chocolate, or milk chocolate chips or chunks.
- Add in some dried fruit for extra sweetness and texture.
- Lean into the tropical flavor of banana by adding toasted coconut flakes.
How to Store
These banana cookies store well and can be kept at room temperature in an airtight container for 4 to 5 days.
Can This Recipe Be Frozen?
Banana pecan chocolate chunk cookies freeze well; you can wrap them individually or place them in an airtight storage container or zip-top bag. Store them in the freezer for up to 3 months. To thaw frozen cookies, unwrap them and let stand at room temperature or pop them in the microwave for a few seconds.
More Banana Recipes
- Cookie Butter Banana Muffins
- Banana Split Cake
- Brown Butter Banana Bread
- Brown Sugar Banana No-Bake Cheesecake
- Nutella Banana Bread