Bake or Break
New to BAKE or BREAK? Start Here!

Banana Pecan Chocolate Chunk Cookies

Banana pecan chocolate chunk cookies combine chocolate chip cookies and banana bread for a moist, chewy, chocolatey banana cookie!

Plate of banana pecan chocolate chunk cookies with cookies in background

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.

Wood platter with pile of banana pecan chocolate chunk cookies

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.
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, you’ll get more of my best recipes in your inbox!
Please enable JavaScript in your browser to complete this form.

By entering your email, you consent to receiving emails from Bake or Break. You can unsubscribe at any time.

Overhead view of banana pecan chocolate chunk cookie ingredients

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

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.
Overhead view of banana pecan chocolate chunk cookies on wire rack

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.

Variations

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.
Stack of banana pecan chocolate chunk cookies on wire rack

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. 

Overhead view of banana pecan chocolate chunk cookies arranged in line on countertop

More Banana Recipes


Banana Pecan Chocolate Chunk Cookies

Yield about 36 cookies
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes

Amp up your chocolate chip cookies with bananas, oats, and nuts! These chewy Banana Pecan Chocolate Chunk Cookies are perfect for using up old bananas!

Overhead view of banana pecan chocolate chunk cookies on parchment-lined wood board

Ingredients

  • 1 cup (120g) all-purpose flour
  • 1/2 cup (56g) whole wheat flour
  • 1 teaspoon coarse salt
  • 1/2 teaspoon baking soda
  • 3/4 cup (170g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg
  • 1 & 1/2 teaspoons vanilla extract
  • 1/2 cup mashed ripe banana (about 1 large banana)
  • 1 cup (99g) old-fashioned rolled oats
  • 1 cup (170g) semisweet chocolate chunks
  • 1/2 cup (60g) coarsely chopped pecans, toasted

Instructions

  1. Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
  2. Whisk together both flours, salt, and baking soda. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, mixing just until combined. Mix in the mashed banana.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the oats, chocolate chunks, and pecans.
  5. Drop the dough by tablespoonfuls onto prepared baking sheets, leaving about 2 inches between cookies. Bake, one pan at a time, 11-13 minutes, or until browned and just set.
  6. Cool the cookies on pans on wire racks for about 5 minutes. Then, transfer the cookies to wire racks to cool completely.

Notes

Recipe slightly adapted from Martha Stewart.

Recommended Products

Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Show off your baking masterpiece!

Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!

Share this:

    14 Comments on “Banana Pecan Chocolate Chunk Cookies”

  1. i have been wanting to do this for a while: add bananas to cc cookies.
    why did you use whole wheat? any real reason?

  2. Dawn, the original recipe uses whole wheat flour, and I didn’t alter that. I do think that it adds a little “nuttiness” that is a great complement to the other flavors.

  3. This sure is a keeper recipe. Nice flavors….

  4. Keep the chocolate chip cookies coming! I’ll never get tired of them!

  5. I love this combo. I adapted this same Martha recipe quite awhile ago and posted it too!

  6. I always have extra bananas around and will definitely be using one for these cookies!

  7. These were delicious! I made them exactly as you have them except with the addition of 1/4 tsp. ground cinnamon. I prefer soft, chewy cookies, and these are exactly that. Yum!

  8. I wish I could reach through my computer screen to taste every thing you blog!!

  9. loved the fact that these weren’t too sweet. A real combo of cookie and bread. Yum

  10. I just made these and couldn’t wait to eat one. They are AMAZING!

  11. Just made these cookies, wonderful recipe. 

  12. Can you please give measurements in grams?

Leave a Reply

Your email address will not be published. Required fields are marked *