If you love the comforting taste of banana bread, you’ll adore these Banana Bread Cookies. Soft, chewy, and bursting with banana flavor, these cookies are an easy, fun way to enjoy the beloved classic in cookie form. Perfect for breakfast, snacks, or dessert, this simple recipe will quickly become a family favorite.
Why You’ll Love This Recipe
These Banana Bread Cookies are the perfect combination of the classic banana bread flavor and the convenience of cookies. Made with ripe bananas, cinnamon, and a touch of brown sugar, they deliver that warm, cozy banana bread flavor in every bite. The addition of chocolate chips or nuts (optional) makes them extra indulgent. Plus, they come together in just 22 minutes, making them an ideal option when you’re craving something sweet but don’t want to spend hours in the kitchen. They’re soft, chewy, and so satisfying!
Ingredients
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2 ripe bananas, mashed
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1 ½ cups all-purpose flour
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½ teaspoon baking soda
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¼ teaspoon salt
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½ teaspoon ground cinnamon
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½ cup unsalted butter, melted
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½ cup brown sugar
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¼ cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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Optional: ½ cup chocolate chips, chopped walnuts, or pecans
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
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Combine Wet Ingredients: In another bowl, mash the bananas and mix in the melted butter, brown sugar, granulated sugar, egg, and vanilla extract until smooth.
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Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the wet mixture until just combined.
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Add Optional Mix-ins: If desired, fold in chocolate chips, chopped walnuts, or pecans for extra flavor and texture.
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Scoop and Bake: Drop rounded 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 and the centers are set.
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Cool: 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
This recipe yields approximately 24 cookies. The total prep time is just 10 minutes, with a cook time of 12 minutes. In less than 30 minutes, you’ll have a batch of soft, delicious cookies to enjoy!
Variations
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Oats: For added texture and fiber, you can mix in ½ cup of oats.
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Nuts: Swap the chocolate chips for chopped walnuts or pecans for a nuttier flavor.
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Vegan Option: To make these cookies vegan, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) in place of the egg and swap the butter for a plant-based alternative.
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Spices: Experiment with other spices, such as nutmeg or cloves, to give the cookies a unique twist.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies for up to 3 months. Simply thaw at room temperature when you’re ready to enjoy them. You can also reheat the cookies in the microwave for 10–15 seconds if you prefer them warm.
FAQs
Can I use overripe bananas for this recipe?
Yes, using overripe bananas is ideal for these cookies, as they are sweeter and more flavorful.
Can I use a different type of flour?
All-purpose flour works best for this recipe, but you can experiment with whole wheat or gluten-free flour if desired. Just keep in mind that the texture might change slightly.
Do I need to chill the dough before baking?
No, there’s no need to chill the dough. You can bake the cookies immediately after mixing the ingredients.
Can I make these cookies without chocolate chips or nuts?
Absolutely! You can skip the chocolate chips or nuts and still have delicious banana bread cookies.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Scoop the dough into balls, place them on a baking sheet, and freeze them. Once frozen, transfer them to a freezer bag for up to 3 months. When ready to bake, just add a minute or two to the baking time.
Can I double the recipe?
Yes, you can double the recipe to make a larger batch. Just make sure you adjust your baking sheets accordingly.
How do I know when the cookies are done baking?
The cookies are done when the edges are golden brown and the centers are set. You can also insert a toothpick to check for doneness—it should come out clean or with just a few crumbs.
Can I use a hand mixer to mix the dough?
Yes, you can use a hand mixer to combine the wet ingredients. However, it’s best to fold in the dry ingredients by hand to avoid overmixing.
Can I add other mix-ins like dried fruit or seeds?
Definitely! Dried fruit like raisins or cranberries, or seeds like chia or sunflower, would all be great additions to these cookies.
Can I reduce the sugar in this recipe?
If you prefer less sweetness, you can reduce the amount of sugar, but keep in mind that it may affect the texture slightly.
Conclusion
These Banana Bread Cookies are a simple yet delicious treat that brings the comfort of banana bread into the form of a cookie. They’re quick to make, customizable with your favorite mix-ins, and perfect for any occasion—whether it’s breakfast, a snack, or a dessert. With soft, chewy texture and just the right amount of sweetness, these cookies are sure to become a new favorite in your recipe collection!
Print
Banana Bread Cookies Recipe
- Total Time: 22 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Enjoy the comforting taste of banana bread in a chewy, soft cookie form with this easy Banana Bread Cookies recipe. Perfect for breakfast, snacks, or dessert, these cookies are made with ripe bananas and a few simple ingredients. Customize them with chocolate chips or nuts for an extra indulgent treat!
Ingredients
2 ripe bananas, mashed
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter, melted
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Optional: ½ cup chocolate chips, chopped walnuts, or pecans
Instructions
Preheat Oven & Prepare Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
Mash Bananas: In another bowl, mash the bananas and mix with melted butter, brown sugar, granulated sugar, egg, and vanilla extract until smooth.
Combine Wet & Dry Ingredients: Gradually stir the dry ingredients into the wet mixture until just combined.
Add Optional Mix-ins: Fold in chocolate chips or nuts (if using).
Shape Cookies: Drop rounded spoonfuls of dough onto the prepared baking sheet.
Bake: Bake for 10–12 minutes, until the edges are golden and the centers are set.
Cool: Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas for the best flavor.
No need to chill the dough before baking.
Add oats for extra texture and fiber if desired.
Store cookies in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
