I found a recipe that turns overripe bananas into soft, chewy cookies with minimal fuss. With just six simple ingredients, these treats bake in about 12‑15 minutes, letting me enjoy that warm banana‑bread flavor in cookie form.
Why You’ll Love This Recipe
I love this recipe because it uses bananas I’d otherwise throw out—ripe or overripe ones make these especially sweet and flavorful
It’s easy and quick—only about 10 minutes prep and no complicated steps
The texture is exactly what I want in a snack: soft in the centre, lightly golden edges
I can customize it—add chocolate chips, nuts, cinnamon—without messing up the base
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ripe bananas
1 cup all‑purpose flour
½ cup sugar (granulated or brown)
¼ cup unsalted butter, softened
½ teaspoon baking soda
½ teaspoon vanilla extract
Optional: pinch of salt, cinnamon, or chopped nuts/chocolate chips for extra flavour
directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper
Mash the ripe bananas in a large bowl until they are smooth
Add softened butter, sugar, and vanilla extract to the mashed bananas. Mix until well combined and creamy
In a separate bowl, whisk together the flour, baking soda, and salt (if using)
Gradually add the dry mixture to the wet mixture, stirring gently until just combined—don’t overmix
If using extras (nuts, chocolate chips, cinnamon), fold them in now
Scoop spoonfuls of the dough onto the prepared baking sheet, leaving about 2 inches between each cookie
Bake for 12‑15 minutes until edges are golden, centres are set
Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely
Servings and timing
Prep time: ~10 minutes
Bake time: ~12‑15 minutes
Total time: ~25 minutes (including cooling)
Servings: Makes about 12‑15 cookies, depending on how large I scoop them
storage/reheating
I store leftover cookies in an airtight container at room temperature for up to 3 days
To freeze: place in a freezer‑safe bag or container. They last up to 3 months frozen. Defrost at room temperature when I want them
To reheat: I warm them in a low oven or microwave for a few seconds to bring back that fresh‑baked feel
FAQs
What kind of bananas work best?
I use bananas that have lots of brown spots—too ripe works great because they’re sweeter and mash easily
Can I make these dairy‑free or vegan?
Yes—I substitute the butter with dairy‑free butter or coconut oil (melted) and it still works well
Will the texture be affected if I reduce sugar?
If I reduce sugar or use something like honey or maple syrup, I adjust a little by tweaking flour or moisture, because liquid sweeteners change consistency
Can I add mix‑ins like chocolate chips or nuts?
Definitely. If I add mix‑ins, I fold them in gently after combining wet and dry ingredients so the dough stays tender
What if I don’t have baking soda?
Baking soda helps with rise and texture. If I don’t have it, the cookies might be flatter and denser. Substituting with baking powder won’t give exactly the same result (you’d need more), but it can work in a pinch
Conclusion
I’m always happy when simple recipes deliver big flavour, and these banana bread cookies really hit that for me. They turn a few basic pantry staples plus ripe bananas into a treat that feels like comfort. I’m going to make these whenever I have bananas starting to brown—easy, delicious, and no regrets
Easy Banana Bread Cookies with 6 Simple Ingredients
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12-15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These easy banana bread cookies are soft, chewy, and made with just six simple ingredients. Perfect for using up overripe bananas, they bake in just 12–15 minutes and offer all the cozy flavors of banana bread in cookie form.
Ingredients
- 2 ripe bananas
- 1 cup all-purpose flour
- ½ cup sugar (granulated or brown)
- ¼ cup unsalted butter, softened
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- Optional: pinch of salt, cinnamon, or chopped nuts/chocolate chips for extra flavour
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the ripe bananas in a large bowl until smooth.
- Add the softened butter, sugar, and vanilla extract to the mashed bananas and mix until creamy and well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt (if using).
- Gradually stir the dry mixture into the wet mixture until just combined—do not overmix.
- If using optional add-ins like nuts or chocolate chips, fold them in now.
- Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for best flavor and sweetness.
- Feel free to customize with cinnamon, chocolate chips, or chopped nuts.
- Cookies store well in an airtight container for up to 3 days at room temperature.
- To freeze, place cookies in a freezer-safe bag or container for up to 3 months.
- Reheat in a microwave or low oven for a fresh-baked feel.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
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