Banana Bread Cookies Recipe

Introduction

Banana bread cookies combine the comforting flavors of classic banana bread with the convenience of a cookie. They are soft, chewy, and perfect for a quick snack or dessert that everyone will love.

Ingredients

• 2 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chocolate chips, chopped walnuts, or pecans

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. Step 3: In another bowl, mash the bananas and mix in melted butter, brown sugar, granulated sugar, egg, and vanilla extract until smooth.
4. Step 4: Gradually stir the dry ingredients into the wet mixture until just combined.
5. Step 5: Fold in optional mix-ins like chocolate chips or nuts, if using.
6. Step 6: Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Step 7: Bake for 10–12 minutes, until the edges are golden and the centers are set but still soft.
8. Step 8: Cool the cookies on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• For extra moist cookies, use very ripe bananas with brown spots.
• Swap the all-purpose flour for whole wheat flour to add a nutty flavor and more fiber.
• Add 1/2 teaspoon of nutmeg or a pinch of ground cloves for additional warmth in the spice profile.
• Try mixing in dried fruit like raisins or cranberries instead of nuts for a chewy texture contrast.
• Chilling the cookie dough for 30 minutes before baking can help prevent spreading and keep cookies thicker.

Storage

Store banana bread cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag or container for up to 2 months. To reheat, warm in a microwave for 10-15 seconds or let them come to room temperature naturally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw them completely and drain any excess liquid before mashing to avoid making the dough too wet.

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it includes xanthan gum or another binder to help maintain the texture.

Banana Bread Cookies Recipe

Print Recipe

★★★★★

4.9 from 141 reviews

These Banana Bread Cookies offer the perfect blend of soft, moist banana bread flavor in a convenient cookie form. Made with ripe bananas, warm cinnamon, and optional mix-ins like chocolate chips or nuts, these cookies are a delightful treat perfect for snacks or dessert. Easy to prepare and bake, they bring all the comforting taste of banana bread with a fun, portable twist.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Main Ingredients

• 2 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Wet Ingredients

• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Optional Mix-ins

• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts or pecans

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
3. Prepare Wet Ingredients: In another bowl, mash the ripe bananas thoroughly. Then add the melted butter, brown sugar, granulated sugar, egg, and vanilla extract, mixing until the mixture is smooth and well combined.
4. Combine Mixtures: Gradually stir the dry ingredients into the banana mixture, mixing just until combined to avoid overworking the batter which can result in tough cookies.
5. Add Optional Mix-ins: Gently fold in chocolate chips, chopped walnuts, or pecans if using, to add texture and extra flavor to the cookies.
6. Shape Cookies: Use a rounded spoon to drop dollops of dough evenly spaced onto the prepared baking sheet, giving them room to spread slightly.
7. Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers are set but still soft.
8. Cool: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

• Use very ripe bananas for the best natural sweetness and moisture.
• For extra flavor, toast the nuts before folding them in.
• Do not overmix the batter to keep the cookies tender.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• You can omit the butter and substitute with coconut oil for a dairy-free version, though texture may vary slightly.

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