Soft, chewy, and full of sweet banana flavor, these Banana Bread Cookies are like your favorite banana bread in cookie form. They’re perfect for using up ripe bananas and make a comforting treat for breakfast, snack, or dessert.
Why You’ll Love This Recipe
I love this recipe because it’s quick to make, uses simple pantry staples, and always turns out deliciously soft and moist. The cookies are perfect when I’m craving banana bread but don’t want to wait for a loaf to bake. Plus, they’re easy to customize with chocolate chips, nuts, or spices.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ripe bananas
- All-purpose flour
- Baking soda
- Salt
- Ground cinnamon
- Unsalted butter
- Brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- Optional mix-ins: chocolate chips, chopped walnuts, or pecans
Directions
- I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
- In a medium bowl, I whisk together the flour, baking soda, salt, and cinnamon.
- In a separate bowl, I mash the ripe bananas. Then I beat in the melted butter, brown sugar, granulated sugar, egg, and vanilla extract until smooth.
- I gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If I’m using mix-ins, I fold them in at this point.
- I use a spoon or cookie scoop to drop rounded spoonfuls of dough onto the prepared baking sheet.
- I bake for about 10-12 minutes, or until the edges are lightly golden and the centers are set.
- After letting them cool on the baking sheet for a few minutes, I transfer them to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies. It takes around 10 minutes to prepare and 10–12 minutes to bake, so I usually have a fresh batch ready in under 30 minutes.
Variations
When I want to switch things up, I like adding mini chocolate chips for a sweet twist or chopped walnuts for some crunch. A dash of nutmeg or cloves adds extra warmth. For a healthier option, I sometimes use whole wheat flour or reduce the sugar slightly.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them in a single layer and then transfer to a freezer-safe bag. To reheat, I just pop one in the microwave for about 10 seconds to bring back that fresh-baked softness.
FAQs
How ripe should the bananas be?
I use bananas that are heavily speckled or even turning black. The riper they are, the sweeter and more flavorful the cookies will be.
Can I make these cookies gluten-free?
Yes, I substitute the all-purpose flour with a gluten-free baking blend that contains xanthan gum, and it works well.
Do I need to chill the dough?
No, the dough doesn’t need to be chilled. I bake them right after mixing, and they turn out soft and fluffy.
Can I add oats to the recipe?
Absolutely. I sometimes mix in a half cup of rolled oats for a heartier texture and extra fiber.
What’s the best way to mash the bananas?
I just use a fork or potato masher. If I want a smoother texture, I sometimes use a hand mixer to blend them more thoroughly.
Conclusion
Banana Bread Cookies are the best of both worlds—a comforting banana bread taste in a soft, hand-held treat. I love making these when I have ripe bananas lying around and want a quick, cozy bake. With endless mix-in options and simple prep, this recipe is a go-to favorite in my kitchen.
Banana Bread Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, chewy Banana Bread Cookies that bring the comforting taste of banana bread in an easy-to-make cookie form. Perfect for breakfast, snacks, or dessert.
Ingredients
- 2 ripe bananas, mashed
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: ½ cup chocolate chips, chopped walnuts, or pecans
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In another bowl, mash bananas and mix in melted butter, brown sugar, granulated sugar, egg, and vanilla extract until smooth.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Fold in optional mix-ins like chocolate chips or nuts.
- Drop rounded spoonfuls of dough onto the prepared baking sheet.
- Bake for 10–12 minutes, until edges are golden and centers are set.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor.
- No need to chill the dough before baking.
- Add oats for extra texture and fiber.
- Store in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg
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