If banana bread and cookies had a baby, this would be it. These banana bread cookies are soft, cakey, and packed with cozy banana flavor. They’re the kind of treat you bake when you have overripe bananas sitting on the counter and a craving for something sweet and comforting. I made a batch last weekend, and between me, my kids, and a couple of neighbors who dropped by, they were gone in a flash!
Table of Contents
Why You’ll Love These Banana Bread Cookies
These cookies are soft in the middle, a little crisp on the edges, and full of that sweet, nostalgic banana bread taste. You don’t need any fancy tools, and the dough comes together quickly. Plus, they make your kitchen smell like a bakery! If you love banana bread but want something bite-sized and easy to share, these cookies are the perfect twist.
Ingredients You’ll Need
Basic Ingredients
To make these banana bread cookies, you’ll need:
- Ripe bananas, the browner, the better for maximum sweetness
- All-purpose flour, gives structure
- Baking soda, helps the cookies puff up
- Brown sugar, adds moisture and caramel flavor
- Butter, for richness
- Egg, helps bind the dough
- Vanilla extract, adds depth
- Cinnamon, optional, but so cozy with banana
Note: You can find the printable recipe with exact measurements below.
Tools You’ll Need
You’ll just need a few basics:
- Mixing bowls
- Whisk or electric hand mixer
- Cookie scoop or tablespoon
- Baking sheet
- Parchment paper or silicone mat
That’s it! No stand mixer or fancy gear needed.
Fun Add-Ins and Substitutions
Make Them Gluten-Free
You can swap the all-purpose flour for a 1 to 1 gluten free baking blend. I’ve used oat flour before too, and while the texture is slightly softer, it still turns out delicious. Just check your oats are certified gluten free if you go that route.
Try a Vegan Twist
To make these vegan, use a flax egg (1 tablespoon flaxseed + 3 tablespoons water), and swap in vegan butter or coconut oil. I’ve tried both and honestly, the cookies still come out soft and tasty. You won’t miss the egg at all!
Mix-Ins You Can Add
Want to make these cookies extra special? Try folding in:
- Chocolate chips
- Chopped walnuts or pecans
- Shredded coconut
- Dried cranberries
My favorite combo? Chocolate chips and walnuts. It gives the perfect balance of sweet and crunch.
How to Make Banana Bread Cookies
Step-by-Step Instructions
1. Prep Your Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. Mash your ripe bananas in a bowl until smooth. Measure out all your ingredients and set them within reach. This little bit of prep makes the whole process smoother, especially when you’ve got butter melting or bananas waiting to be mixed.
2. Mix the Wet Ingredients
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Then, stir in the mashed bananas, egg, and vanilla extract. It should look silky and smell like banana heaven. I like to use a hand mixer here, but a whisk works just fine too if you’re in a no fuss mood.
3. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and a pinch of salt. Mixing the dry ingredients before adding them in helps everything blend evenly, so you don’t end up with a pocket of baking soda or too much spice in one bite. My mom always insisted on this step, and she was right!
4. Fold It All Together
Slowly add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to gently fold everything together. Be careful not to overmix, or the cookies can turn out dense. At this point, you can toss in your chocolate chips or chopped nuts. I usually go half and half to please both the chocolate lovers and the nut fans in the house.
5. Scoop and Shape the Dough
Use a cookie scoop or a tablespoon to drop mounds of dough onto your prepared baking sheet. Leave a little space between each one since they’ll spread a bit. You can gently flatten them with your fingers if you want more of a cookie shape. I sometimes top a few with extra chocolate chips just for looks, they always impress!
6. Bake and Cool the Cookies
Pop the tray into the oven and bake for 10 to 12 minutes, or until the edges are lightly golden. The centers will still look soft, and that’s exactly what you want. Let them cool on the baking sheet for a few minutes before moving to a wire rack. Your kitchen will smell like warm banana bread bliss.
Optional Cooking Methods
Air Fryer Version
You can totally make these in the air fryer! Scoop the dough onto parchment paper rounds that fit your air fryer basket. Air fry at 320°F (160°C) for about 8 minutes. They’ll be a bit puffier but still soft and tasty. It’s a great option when you don’t want to heat up the whole oven.
Chilling the Dough First
Want thicker, chewier cookies? Chill the dough for 30 minutes before baking. It helps control the spread and deepens the flavor a bit too. I usually chill half the dough when I’m not in a rush, then bake the rest right away. It’s a fun way to see which version you like best!
Helpful Tips and Tricks
Tips for the Best Banana Bread Cookies
Use very ripe bananas, the spottier, the better. They bring natural sweetness and a rich banana flavor. Don’t overmix the dough once you add the flour or the cookies can turn tough. If you want a softer center, take them out when they still look a little underbaked in the middle. Also, try adding a pinch of nutmeg or clove for extra warmth. I do that in the fall, and it always makes them feel cozier.
Common Mistakes to Watch Out For
Avoid using underripe bananas, they won’t mash well and the flavor will be flat. Another big one is overbaking. Banana cookies are meant to be soft, so take them out while the centers still look a bit doughy. They’ll continue to set as they cool. Also, make sure your butter isn’t too melted when mixing. I’ve done that in a rush, and the cookies spread too much. Lastly, watch your flour, too much and they’ll turn dry.
How to Serve These Cookies
Perfect Pairings
These cookies are perfect with a cup of coffee or a glass of cold milk. But if you want to level things up, pair them with a scoop of Blue Cookie Ice Cream for a fun and tasty twist. The combo of warm, chewy banana cookies with cold, creamy ice cream is pure comfort food magic. My kids love building little ice cream sandwiches with them, it’s messy, but totally worth it!
Fun Serving Ideas
Serve these on a dessert platter with other mini treats like brownies or cupcakes for parties or potlucks. You can also drizzle them with melted chocolate or a simple vanilla glaze for a bakery style touch. Around the holidays, I like to wrap them in cute little treat bags with a ribbon, makes a sweet and personal homemade gift. And for a cozy night in, warm them up slightly and enjoy with a blanket and your favorite show.
Banana Bread Cookie Nutrition Facts
Calorie Info and Nutrients
These banana bread cookies are a cozy treat with a balanced mix of carbs, fats, and a bit of fiber thanks to the bananas. Here’s a rough breakdown per cookie, based on a batch of 20:
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 160 kcal | Approximate per cookie |
| Protein | 2g | From egg and flour |
| Carbohydrates | 24g | From bananas and sugar |
| Fat | 6g | Mostly from butter |
| Saturated Fat | 3g | Moderate level |
| Cholesterol | 15mg | From egg and butter |
| Sodium | 70mg | From baking soda and butter |
| Fiber | 1g | From bananas and flour |
| Potassium | 120mg | Naturally in bananas |
| Iron | 4% DV | From enriched flour |
Health Benefits of Key Ingredients
Bananas are the real MVP here, they are rich in potassium, vitamin B6, and fiber, which all support heart health and digestion. A bit of cinnamon adds antioxidants, and if you add nuts, you are getting healthy fats too. Even though they are a treat, these cookies bring some nutritional value to the table, especially when made with simple, real ingredients.
How to Lighten Them Up
You can easily tweak this recipe to make it a bit lighter. Swap the butter for coconut oil or a light olive oil. Use half the sugar or replace it with mashed dates or maple syrup. I have also tried using whole wheat flour for a fiber boost. The cookies turn out slightly denser, but still delicious and totally satisfying.
How to Store & Reheat For Later
Best Storage Tips
Once the cookies are completely cool, store them in an airtight container at room temperature. They will stay soft and chewy for up to 4 days. If you want to keep them longer, pop them in the fridge for up to a week. You can also freeze them, just layer with parchment paper in a freezer safe container, and they will last up to 3 months. It is great for making a batch ahead for busy weeks or surprise guests.
How to Reheat Without Drying Out
To reheat, just pop one or two cookies in the microwave for 10 to 12 seconds. They will be soft and warm, just like fresh baked. If you are reheating a bunch, place them on a baking sheet in a low oven at about 300°F for 5 minutes. Do not overheat or they will get dry. I like to wrap mine in a damp paper towel before microwaving, it keeps the texture perfectly moist and tender.
Frequently Asked Questions
Can I freeze Banana Bread Cookies?
Absolutely! Let the cookies cool completely, then freeze them in a sealed container or zip top bag. I like to layer parchment paper between them to prevent sticking. They will stay good for up to 3 months. Just thaw at room temperature or pop one in the microwave for a warm treat.
How do I stop them from turning cakey?
Cakey cookies usually mean too much flour or overmixing. Make sure to spoon and level your flour, and stop mixing as soon as the dry ingredients are just combined. Also, try not to use overly large bananas, they add more moisture and can give the cookies a muffin like texture.
Can I add oats to this recipe?
Yes, rolled oats make a great addition! They add texture and a little extra fiber. I like replacing about 1/4 cup of flour with oats or just folding in 1/2 cup at the end. It gives the cookies a heartier bite, kind of like a soft oatmeal banana hybrid. So good!
What’s the best way to mash bananas?
Use a fork if you like a little chunkiness or a potato masher if you want it smooth. I usually go somewhere in between so you get little banana bits throughout the cookies. If you are in a hurry, a hand mixer works too. Just do not puree, it will make the dough too wet.
Can I cut down on the sugar?
You can! Try reducing the sugar by about 1/4 cup without affecting texture too much. Ripe bananas already bring a lot of natural sweetness. I have also used coconut sugar and even maple syrup with good results. Just keep in mind, less sugar means a slightly softer, less crisp edge.
How long do these cookies stay fresh?
They are best within the first 2 to 3 days when kept in an airtight container at room temperature. After that, they will still taste great but may get a bit softer. You can store them in the fridge for up to a week, or freeze for longer storage without losing flavor.
More Easy Dessert Recipes
If you are in the mood for more sweet ideas, here are a few other treats I think you will love:
- Boston Cream Cupcakes Recipe is a must try for a sweet treat.
- Oreo Mud Pie Recipe offers a fun and indulgent dessert option.
- Blue Cookie Ice Cream Recipe adds a cool twist to your dessert lineup.
Let me know which one you try next!
Soft and Chewy Banana Bread Cookies
Equipment
- Baking Sheet
Ingredients
Cookie Dough Ingredients
- 2 ripe bananas mashed
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¾ cup brown sugar packed
- ½ cup unsalted butter softened
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp cinnamon
Optional Add-Ins
- ½ cup chocolate chips optional
- ½ cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the ripe bananas in a bowl until smooth.
- Cream the softened butter and brown sugar in a large mixing bowl until light and fluffy.
- Stir in the mashed bananas, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and cinnamon.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Optionally, fold in the chocolate chips and chopped walnuts.
- Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10 to 12 minutes until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.