Banana Bread Cookies combine the comforting flavors of classic banana bread with the convenience of a cookie. These soft, chewy treats are packed with ripe bananas, warm spices, and optional mix-ins like chocolate chips or nuts. Perfect for breakfast, snacks, or dessert, they are an easy way to use up overripe bananas.
Why You’ll Love This Recipe
- Soft and Chewy – These cookies have a moist, tender texture similar to banana bread.
- Easy to Make – Simple ingredients and a quick baking time make this recipe beginner-friendly.
- Great for Using Overripe Bananas – A delicious way to prevent food waste.
- Customizable – Add chocolate chips, nuts, or spices to suit your taste.
- Kid-Friendly – A great alternative to traditional cookies with natural sweetness from bananas.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Ripe bananas, mashed
- Unsalted butter, melted
- Brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Ground cinnamon
- Chocolate chips or chopped nuts (optional)
Directions
- Preheat the Oven – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients – In a large bowl, whisk together mashed bananas, melted butter, brown sugar, granulated sugar, egg, and vanilla extract until well combined.
- Prepare Dry Ingredients – In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Combine Wet and Dry Mixtures – Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in Mix-Ins – Gently stir in chocolate chips or nuts, if using.
- Scoop and Bake – Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are golden brown.
- Cool and Serve – 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
- Servings: 24 cookies
- Preparation Time: 10 minutes
- Baking Time: 10–12 minutes
- Total Time: 20–22 minutes
Variations
- Nutty Banana Cookies – Add chopped walnuts or pecans for extra crunch.
- Chocolate Lovers’ Version – Stir in white or dark chocolate chips for a richer flavor.
- Spiced Banana Cookies – Enhance the flavor with nutmeg, cloves, or ginger.
- Gluten-Free Option – Use a 1:1 gluten-free flour blend for a wheat-free version.
- Vegan Version – Replace the egg with a flax egg and use dairy-free butter.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigeration: Keep in the fridge for up to a week if you prefer a firmer texture.
- Freezing: Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm cookies in a microwave for 10–15 seconds to restore softness.
FAQs
Can I use frozen bananas?
Yes, thaw them completely and drain excess liquid before mashing.
How do I keep these cookies from becoming too soft?
Slightly reduce the banana amount or add more flour if the dough is too wet.
Can I make these cookies without eggs?
Yes, use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) as a substitute.
What type of sugar works best?
A mix of brown sugar and granulated sugar provides the best balance of moisture and sweetness.
Can I add oats to these cookies?
Yes, replace ½ cup of flour with oats for a chewier texture.
Why did my cookies turn out cakey?
Overmixing the dough or using too much banana can create a cake-like texture.
Can I use whole wheat flour?
Yes, but the cookies may be denser. Try a mix of whole wheat and all-purpose flour.
Do I need to chill the dough?
No, chilling is not required, but it can help prevent spreading if the dough is too soft.
Can I double the recipe?
Yes, simply double all ingredients and bake in batches.
How do I make the cookies crispier?
Bake for an extra 2–3 minutes or reduce the banana quantity slightly.
Conclusion
Banana Bread Cookies are a delicious twist on traditional banana bread, offering all the comforting flavors in a convenient cookie form. Whether you enjoy them plain, with chocolate chips, or with nuts, these cookies are easy to make and perfect for any occasion. Try this recipe today and enjoy a soft, chewy treat that pairs perfectly with coffee or milk.
Print
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12-15 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These soft and chewy cookies capture the classic flavor of banana bread in bite-sized form, perfect for snacking.
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips or chopped nuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter and brown sugar until light and fluffy.
- Mix in mashed bananas, vanilla, and egg.
- In another bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in chocolate chips or nuts if using.
- Drop spoonfuls of dough onto the baking sheet and slightly flatten with a fork.
- Bake for 10-12 minutes or until golden brown.
- Let cool on a wire rack before serving.
Notes
- Best enjoyed fresh but can be stored in an airtight container for up to 5 days.
- Add a sprinkle of powdered sugar for extra sweetness.
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