Banana Bread Cookies combine everything you love about classic banana bread—moist texture, warm spices, and sweet banana flavor—into soft, chewy cookies that are perfect for snacking or dessert. These cookies are a brilliant way to use up overripe bananas and require minimal prep. Unlike traditional banana bread that takes nearly an hour to bake, these cookies are ready in a fraction of the time and offer all the same cozy satisfaction in a handheld treat.

They’re great for breakfast on the go, school lunchboxes, or sharing at gatherings. With a soft and cake-like consistency, these cookies are also incredibly versatile—you can add nuts, chocolate chips, or even a swirl of peanut butter for a fun twist. They freeze well, pack easily, and appeal to both kids and adults. Whether you’re a banana bread enthusiast or just have some extra bananas on your counter, these cookies are a must-try. Simple to make, easy to customize, and truly comforting, Banana Bread Cookies are the best of both worlds—comfort food and convenience.

Why You’ll Love This Recipe

Quick and Easy – No mixer required and ready in under 30 minutes.
Great Way to Use Overripe Bananas – A delicious solution for bananas on the verge of going bad.
Soft and Chewy Texture – Like banana bread in cookie form: moist, tender, and satisfying.
Family-Friendly – Loved by kids and adults alike, perfect for lunchboxes or after-school snacks.
Endlessly Customizable – Add chocolate chips, walnuts, oats, or spices to make it your own.

Ingredients

Ripe bananas
All-purpose flour
Brown sugar
Granulated sugar
Unsalted butter
Egg
Baking soda
Vanilla extract
Ground cinnamon
Salt
Optional mix-ins: chocolate chips, chopped walnuts, rolled oats

Variations

Chocolate Chip Banana Cookies: Fold in a handful of semi-sweet or dark chocolate chips.
Nutty Banana Cookies: Add chopped walnuts or pecans for crunch and extra flavor.
Banana Oat Cookies: Stir in some rolled oats for texture and fiber.
Vegan Option: Use a flax egg and plant-based butter.
Spiced Up: Add nutmeg or pumpkin pie spice for a deeper, warmer flavor profile.

How to Make the Recipe

Step 1: Preheat and Prep

Preheat your oven and line a baking sheet with parchment paper.

Step 2: Mash the Bananas

In a bowl, mash ripe bananas until smooth.

Step 3: Mix Wet Ingredients

Add melted butter, brown sugar, granulated sugar, egg, and vanilla extract to the mashed bananas. Mix until combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.

Step 5: Mix Together

Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.

Step 6: Add Optional Mix-ins

Fold in chocolate chips, nuts, or oats if using.

Step 7: Scoop and Bake

Scoop dough onto the prepared baking sheet. Bake until the cookies are golden around the edges and set in the center.

Step 8: Cool

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Tips for Making the Recipe

Use overripe bananas with lots of brown spots for the best flavor.
Don’t overmix the dough to avoid tough cookies.
Let the dough rest for 5–10 minutes before baking for a slightly thicker texture.
Use a cookie scoop for evenly sized cookies.
Bake a test cookie if you’re unsure about doneness—adjust time as needed.

How to Serve

Serve Banana Bread Cookies warm or at room temperature with coffee, tea, or a cold glass of milk. They also make a lovely addition to brunch tables or holiday cookie platters.

Make Ahead and Storage

Storing Leftovers

Keep cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Freezing

Freeze cookies in a single layer, then transfer to a freezer-safe bag. They’ll keep well for up to 3 months.

Reheating

Microwave individual cookies for 10–15 seconds or warm in a 300°F oven for a few minutes to restore softness.

FAQs

1. Can I use frozen bananas?

Yes, just thaw and drain any excess liquid before using.

2. Do I need to chill the dough?

No, but chilling can make the cookies puffier if you prefer that texture.

3. Can I make these cookies gluten-free?

Yes, use a 1:1 gluten-free flour blend.

4. How ripe should the bananas be?

Very ripe with brown spots—this adds the most sweetness and moisture.

5. Can I use coconut sugar instead of brown sugar?

Yes, coconut sugar works as a substitute with a slightly different flavor.

6. Are these cookies soft or crunchy?

They are soft and cake-like, similar to banana bread.

7. Can I add peanut butter?

Yes, swirl in a tablespoon or two of peanut butter for extra flavor.

8. What if I don’t have cinnamon?

You can omit it or replace it with another warm spice like nutmeg or allspice.

9. Can I double the recipe?

Absolutely—just bake in batches and adjust baking time as needed.

10. How do I know when they’re done?

The edges will be golden and the centers just set. A toothpick should come out clean or with a few moist crumbs.

Conclusion

Banana Bread Cookies are a soft, sweet, and wonderfully comforting treat that bring together the best elements of banana bread and cookies in one bite-sized package. Perfect for using up ripe bananas, customizable to your preferences, and easy enough for anyone to make, these cookies are destined to become a household favorite. Whether you’re baking for yourself, your family, or a crowd, this recipe delivers every time.