Banana Bread Cookies

Banana Bread Cookies combine everything you love about banana bread—moist texture, sweet banana flavor, and warm spices—into soft, chewy cookies. These are perfect for using up overripe bananas and make a great breakfast-on-the-go, snack, or dessert with a cup of coffee. They’re easy to whip up and even easier to love.

Why You’ll Love This Recipe

• All the cozy flavor of banana bread in cookie form
• Soft, cake-like texture with crispy edges
• Great way to use up ripe bananas
• No mixer required—just one bowl and a spoon
• Kid-friendly and freezer-friendly
• Ready in under 30 minutes

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ripe bananas (mashed)
• unsalted butter (softened)
• brown sugar
• granulated sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• ground cinnamon
• salt
• chopped walnuts or pecans (optional)
• mini chocolate chips (optional)

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
3. Mix in the mashed bananas, egg, and vanilla extract until well combined.
4. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the banana mixture, stirring until just combined.
6. Fold in chopped nuts or chocolate chips, if using.
7. Drop spoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart.
8. Bake for 10–12 minutes or until the edges are lightly golden and the centers are set.
9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: 24 cookies
• Prep time: 10 minutes
• Cook time: 12 minutes
• Total time: 22 minutes

Variations

• Add 1/2 cup of oats for extra texture
• Use whole wheat flour for a heartier cookie
• Mix in dried cranberries or raisins for a fruity twist
• Add a dash of nutmeg or clove for more spice
• Top with a light glaze or cream cheese drizzle for extra indulgence

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 4 days
• Refrigerator: Keep up to 1 week in the fridge
• Freezer: Freeze in a single layer, then transfer to a bag or container for up to 2 months
• Reheating: Microwave for 10–15 seconds to soften

FAQs

Can I use frozen bananas?

Yes, thaw them completely and drain any excess liquid before mashing.

Do I have to use nuts or chocolate chips?

No, they’re optional and can be left out or replaced with other mix-ins.

Can I make these cookies vegan?

Yes, substitute the egg with a flax egg and use plant-based butter.

Why are my cookies cakey?

These cookies are naturally soft and cake-like due to the banana moisture.

Can I use baking powder instead of baking soda?

It’s best to stick with baking soda, as it reacts better with the banana’s acidity.

How ripe should the bananas be?

Use bananas that are heavily speckled or nearly black for the best flavor.

Can I double the recipe?

Yes, the recipe doubles well for larger batches.

Do these cookies spread?

They spread only slightly; for flatter cookies, gently press the dough down before baking.

Can I add a glaze?

Absolutely! A simple vanilla or cinnamon glaze works perfectly.

How do I know when they’re done?

They’re done when the edges are lightly golden and the center is set but soft.

Conclusion

Banana Bread Cookies are the perfect fusion of soft banana bread and chewy cookies, bringing comfort and flavor in every bite. They’re easy to make, endlessly customizable, and great for sharing—or not! Whether you enjoy them plain or loaded with chocolate and nuts, they’re bound to become a go-to recipe whenever you have ripe bananas on hand.

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