These moist, cake-like cookies are made with mashed bananas, old-fashioned oats, Greek yogurt, and semi-sweet chocolate chips.

Three banana chocolate chip cookies on a plate, one broken in half, and a glass of milk in the background.

Bananas and chocolate make a great flavor combination and these easy drop cookies bring the two together in perfect balance. Made with old-fashioned oats, mashed bananas, Greek yogurt, butter, and a touch of cinnamon, they’re moist and cake-like with just a hint of that chewy oatmeal cookie texture.

9 Tips for Making Better Cookies

  1. Measure carefully and follow instructions: You should always measure carefully when baking anything and cookies are no exception. Follow the instructions too. If your recipe calls for creaming butter and sugar together separately from the dry ingredients, be sure you take that extra step.
  2. Don’t overmix the dough: Mix your ingredients together thoroughly, but don’t go overboard as this can make the texture of your cookies hard or tough.
  3. Don’t grease your cookie sheets: Greasing your cookie sheets can cause your cookies to spread too much, so don’t do it unless your recipe calls for it specifically. To keep cookies from sticking, consider lining your sheets with parchment paper.
  4. Make your cookies the same size: Whether you’re making drop cookies or rolled, make the size and thickness of your cookies as uniform as possible. This will ensure even baking and overall better results.
  5. Adjust your oven racks: If you are baking just one sheet of cookies at a time, position the rack in the center of the oven. If you are baking two sheets at a time, divide the oven into thirds with your racks and swap the sheets top to bottom about halfway through the baking time.
  6. Let cookie sheets cool between batches: When baking multiple batches of cookies in succession, allow the cookie sheets to cool completely before dropping more dough on them. If you are using parchment paper you can prepare a fresh batch ahead of time and as soon as the sheet cools, simply slide the parchment onto it.
  7. Don’t overbake: Most cookie recipes list baking time in a range. Cookies bake very quickly so you always want to check for doneness at the minimum time listed in the instructions. Touch the top. Cookies that are done will feel like they have set and be dry to the touch.
  8. Transfer baked cookies to cooling racks immediately: Cookies on a hot baking sheet will continue to bake, so unless your recipe specifies not to, transfer finished cookies to cooling racks immediately. Always wait until cookies are completely cooled before storing.
  9. Storing cookies: Store cookies in containers with tight-fitting lids. Soft cookies should always be stored separately from crisp cookies and placing wax or parchment paper between the layers is recommended to keep them from sticking. Cookies can also be stored in the freezer for up to three months.

More Drop Cookie Recipes

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Banana-Chocolate Chip Cookies

Banana-Chocolate Chip Cookies

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A moist, cake-like cookie made with bananas, old-fashioned oats, butter, Greek yogurt, cinnamon and semi-sweet chocolate chips.


  • 2 cups all-purpose flour, sifted
  • 1-3/4 cups old-fashioned oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon cinnamon
  • 1/4 lb 1 stick butter, softened
  • 1 cup sugar
  • 1/4 cup plain Greek yogurt
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1-1/2 cups mashed ripe bananas, 3 medium
  • 1 cup semi-sweet chocolate chips


  • Preheat the oven to 375°F.
  • Combine the flour, oats, baking powder, baking soda, salt and cinnamon in a large bowl.
  • Cream the butter and sugar together until smooth, then add the yogurt, eggs, vanilla and mashed bananas. Beat until smooth with an electric mixer on medium speed, about 1-1/2 minutes.
  • Add the wet ingredients to the dry and combine thoroughly. Fold in the chocolate chips.
  • Drop by rounded tablespoonfuls onto parchment-lined cookie sheets, about 2-inches apart. Bake until firm to the touch and very lightly browned, 12 to 15 minutes. Cool on wire racks.

Tips for Making This Recipe

Store cookies in containers with tight-fitting lids and place wax or parchment paper between the layers to keep them from sticking. Cookies can be stored at room temperature for up to 3 days, in the refrigerator for up to a week, and in the freezer for up to three months.
Calories: 98kcal, Carbohydrates: 14g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 68mg, Potassium: 65mg, Fiber: 1g, Sugar: 7g, Vitamin A: 87IU, Vitamin C: 1mg, Calcium: 14mg, Iron: 1mg
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