Banana Bread Cookies combine all the cozy, comforting flavors of classic banana bread in soft, chewy cookie form. With warm spices, a hint of sweetness, and that unmistakable banana flavor, these cookies are perfect when I want a quick treat without making a whole loaf.
Why You’ll Love This Recipe
I love that these cookies are a fun twist on traditional banana bread. They’re easier to portion, faster to bake, and ideal for sharing. The texture is soft and cakey, and they’re a great way to use up overripe bananas. Plus, I can enjoy all the nostalgic flavor of banana bread without waiting an hour for it to bake.
ingredients
(Here’s a tip: Check out 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
salt
ground cinnamon
chopped walnuts or chocolate chips (optional)
directions
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I preheat the oven to 350°F and line a baking sheet with parchment paper.
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In a large bowl, I cream together the butter, brown sugar, and granulated sugar until light and fluffy.
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I add the mashed bananas, egg, and vanilla extract, mixing until combined.
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In a separate bowl, I whisk together the flour, baking soda, salt, and cinnamon.
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I gradually stir the dry ingredients into the wet mixture, just until everything is incorporated.
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If I’m using add-ins like walnuts or chocolate chips, I fold them in now.
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I drop spoonfuls of dough onto the baking sheet and slightly flatten each one.
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I bake for 10–12 minutes, until the edges are set and the tops are slightly golden.
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After letting them cool on the pan for a couple of minutes, I transfer them to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies and takes roughly 25 minutes from start to finish—10 minutes of prep and 10–12 minutes to bake.
Variations
When I want extra richness, I add mini chocolate chips or white chocolate chunks. For a heartier texture, I sometimes mix in rolled oats or substitute part of the flour with whole wheat flour. And if I’m craving a nutty flavor, I stir in chopped pecans or walnuts.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 4 days. They stay soft and moist. For longer storage, I freeze them in a zip-top bag for up to 2 months. I let them thaw at room temp or warm them briefly in the microwave before eating.
FAQs
Can I use bananas that are still a little yellow?
I get the best flavor and texture from overripe bananas—those with brown spots and a soft texture. Less ripe bananas won’t give the same sweetness.
Can I make these cookies gluten-free?
Yes, I use a 1:1 gluten-free flour blend in place of regular flour. The texture stays pretty close to the original.
Do these cookies spread a lot while baking?
Not much—they hold their shape well. I gently press them down before baking to help them cook evenly.
How do I keep the cookies soft?
I make sure not to overbake them, and I store them in an airtight container with a slice of bread inside to help maintain moisture.
Can I add frosting or glaze?
Absolutely! I sometimes drizzle a simple powdered sugar glaze or spread a thin layer of cream cheese frosting on top for extra indulgence.
Conclusion
Banana Bread Cookies are one of my favorite ways to enjoy ripe bananas. They’re quick to make, naturally sweet, and packed with warm, comforting flavors. Whether I’m baking for a crowd or just for myself, these cookies always bring the cozy vibes of banana bread in a fun, bite-sized package.
Print
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
Banana Bread Cookies deliver the cozy, nostalgic taste of banana bread in a soft, chewy cookie that’s quick to bake and perfect for sharing.
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
- Add mashed bananas, egg, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Fold in chopped walnuts or chocolate chips, if using.
- Drop spoonfuls of dough onto the baking sheet and slightly flatten each one.
- Bake for 10–12 minutes, until edges are set and tops are lightly golden.
- Let cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- Add oats or substitute some flour with whole wheat for a heartier cookie.
- To keep cookies soft, store with a slice of bread in the container.
- Freeze leftovers in a zip-top bag for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
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