I love these banana bread cookies because they capture all the comforting flavors of classic banana bread but in a fun, handheld cookie form. With only six simple ingredients, they’re quick to make and perfect for when I want something sweet but not too complicated.
Why You’ll Love This Recipe
What I really enjoy about this recipe is how it transforms ripe bananas into soft, chewy cookies with that unmistakable banana bread flavor. The minimal ingredient list means I’m not overwhelmed by extras, and the texture is perfectly moist without being cakey or too dense. These cookies feel like a warm hug in every bite.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Ripe bananas (mashed)
• All-purpose flour
• Brown sugar
• Baking powder
• Ground cinnamon
• Chocolate chips (optional, but I love the extra sweetness)
directions
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, mash the ripe bananas until smooth.
- Add the brown sugar and mix well until combined.
- Stir in the flour, baking powder, and ground cinnamon until just combined.
- Fold in the chocolate chips if using.
- Scoop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden and the cookies are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
• Makes about 18 cookies
• Prep time: 10 minutes
• Bake time: 12-15 minutes
• Total time: About 25 minutes
Variations
• Swap chocolate chips for chopped walnuts or pecans for a nutty crunch.
• Add a pinch of nutmeg or ground ginger for extra warm spice notes.
• Use white chocolate chips or dried cranberries for a different flavor twist.
• For gluten-free, substitute all-purpose flour with a gluten-free flour blend.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 3 days. To keep them soft, I add a slice of bread to the container—it helps maintain moisture. If I want to reheat, I pop them in the microwave for about 10-15 seconds or briefly warm them in the oven at 150°C (300°F) for 5 minutes.
FAQs
Can I use overripe bananas?
Yes! Overripe bananas work best for this recipe because they’re sweeter and mash easily, giving the cookies great flavor and moisture.
Can I freeze the cookie dough?
I usually freeze the dough balls on a tray first, then transfer them to a freezer bag. When ready, I bake them straight from frozen, adding a couple extra minutes to the bake time.
Are these cookies chewy or cakey?
They’re soft and chewy with a slight crisp on the edges—somewhere between a classic cookie and banana bread texture.
Can I make these vegan?
I haven’t tried it yet, but swapping brown sugar for coconut sugar and using a flax egg or another egg substitute might work well.
Can I add oats or nuts?
Absolutely! Adding rolled oats or chopped nuts gives the cookies more texture and makes them even heartier.
Conclusion
These banana bread cookies have quickly become one of my favorite quick treats. With just six ingredients and no fuss, they’re perfect for breakfast, snacks, or a simple dessert. I love how versatile they are, so I always experiment with add-ins. Give this recipe a try—I think you’ll enjoy the cozy banana flavor packed into every bite.
The Best Banana Bread Cookies (6 ingredients!)
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 25 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and chewy banana bread cookies that capture the classic banana bread flavor with just six simple ingredients.
Ingredients
- 2 ripe bananas (mashed)
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ cup chocolate chips (optional)
Instructions
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, mash the ripe bananas until smooth.
- Add the brown sugar and mix well until combined.
- Stir in the flour, baking powder, and ground cinnamon until just combined.
- Fold in the chocolate chips if using.
- Scoop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden and the cookies are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use overripe bananas for sweeter, more flavorful cookies.
- Optional chocolate chips add extra sweetness and texture.
- Store cookies in an airtight container with a slice of bread to maintain moisture.
- Freeze dough balls to bake fresh cookies later.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 70mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Leave a Reply