When you think of banana bread, warm, comforting flavors probably come to mind. Now imagine those flavors in a cookie form—soft, chewy, and perfectly sweet. These banana bread cookies are a fantastic twist on the classic treat, bursting with banana goodness in every bite.
Whether you want a quick snack or a sweet dessert, this banana bread cookies recipe is easy to make and sure to please. You’ll love how simple ingredients transform into these soft, flavorful cookies that everyone will ask for again and again.
Why You'll Love This Recipe
- Soft and chewy texture with a moist banana flavor.
- Easy to make with common pantry ingredients.
- Perfect for using overripe bananas, reducing food waste.
- Great snack or dessert for any time of day.
- Customizable with nuts or chocolate chips for extra indulgence.
Ingredients
Gather these simple ingredients to make about 24 delicious banana bread cookies. Make sure your bananas are ripe for the best natural sweetness and flavor.
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup mini chocolate chips (optional)
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies
- Calories (approx. per serving): 110
How to Make Banana Bread Cookies
- Preheat your oven to 350°F and line two baking sheets with parchment paper for easy cleanup.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes using a hand mixer or stand mixer.
- Add in the egg, mashed bananas, and vanilla extract, mixing until fully combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined—avoid overmixing to keep cookies tender.
- Fold in the chopped nuts and/or chocolate chips if using, distributing evenly throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes until the edges are set and lightly golden but the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips for the Best Results
- Use very ripe bananas with brown spots for the sweetest flavor and best texture.
- Don’t overmix the batter once you add the flour to keep cookies tender and soft.
- Chilling the dough for 30 minutes before baking can help cookies hold their shape better.
- Feel free to swap walnuts for pecans or omit nuts altogether if you prefer a nut-free version.
- For extra flavor, add a pinch of nutmeg or a drizzle of honey before baking.
Storage and Reheating
Store banana bread cookies in an airtight container at room temperature for up to 4 days to keep them soft and fresh. If you want to keep them longer, freeze the cookies in a sealed container or freezer bag for up to 3 months.
When ready to eat, thaw frozen cookies at room temperature or warm them gently in the microwave for 10-15 seconds to enjoy that fresh-baked softness and flavor.
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes! Thaw frozen bananas completely and drain excess liquid before mashing to avoid overly wet dough. Frozen bananas work just as well and bring great flavor.
Are these banana bread cookies gluten-free?
This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend that measures cup-for-cup and ensure baking soda is gluten-free.
Can I make these cookies vegan?
You can make this recipe vegan by replacing the butter with a plant-based margarine, the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), and ensuring add-ins are vegan-friendly.
How do I keep these cookies soft?
Store cookies in an airtight container at room temperature and avoid overbaking. Adding a slice of bread in the container can also help maintain moisture for a few days.
