Banana Bread Cookies bring together the best of both worlds — the comforting, moist flavor of banana bread and the soft, chewy texture of cookies. Whether you’re looking to use up that last overripe banana or you’re craving something cozy, these cookies are the perfect treat. With only a few ingredients and minimal prep time, they make an excellent go-to for a quick dessert or snack.
Why You’ll Love These Banana Bread Cookies
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Quick & Easy – Only 6 basic ingredients, no mixer required.
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Great for Ripe Bananas – An ideal way to use overripe fruit.
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Soft & Chewy – These cookies stay moist with a tender texture.
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Customizable – Add chocolate chips, nuts, or cinnamon for variety.
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Freezer-Friendly – Make ahead and store for whenever a craving hits.
Ingredients
For the Cookies:
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1 ripe banana, mashed
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½ cup granulated sugar
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¼ cup melted butter
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1 cup all-purpose flour
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¼ teaspoon baking soda
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¼ teaspoon salt
Optional Add-ins:
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¼ teaspoon cinnamon
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½ teaspoon vanilla extract
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¼ cup chopped walnuts or mini chocolate chips
Instructions
1. Prep the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
2. Mix Wet Ingredients
In a medium bowl, mash the banana until smooth. Stir in the sugar and melted butter. If using vanilla extract, add it here.
3. Add Dry Ingredients
Sift in the flour, baking soda, and salt. Add cinnamon if using. Stir just until a dough forms — do not overmix.
4. Add Optional Mix-ins
Fold in chocolate chips or chopped nuts if using.
5. Scoop & Shape
Using a tablespoon or cookie scoop, drop dough onto the baking sheet about 2 inches apart.
6. Bake
Bake for 10–12 minutes or until the edges are golden and the tops look set.
7. Cool
Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.
Storage & Freezing Instructions
Room Temperature:
Store in an airtight container for up to 3 days.
Refrigerator:
Keeps well for up to 1 week — bring to room temperature before serving.
Freezer:
Place cooled cookies in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature before eating.
Serving Suggestions & Pairings
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With Coffee or Tea – Perfect for a cozy afternoon break.
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As Breakfast Cookies – Add oats and cinnamon for a hearty morning treat.
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Dessert Sandwiches – Spread cream cheese frosting between two cookies.
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With Ice Cream – Warm a cookie and top with vanilla ice cream.
Pro Tips for Perfect Banana Bread Cookies
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Use very ripe bananas for the best flavor.
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Do not overmix the dough to keep cookies soft.
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Let the cookies cool on the baking sheet to avoid breaking.
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Add a pinch of nutmeg or brown sugar for deeper flavor.
Conclusion
Banana Bread Cookies are a simple, satisfying treat for any banana lover. They’re soft, sweet, and incredibly easy to make with just a few pantry staples. Whether you’re baking for family, gifting cookies to a friend, or making a snack for yourself, this recipe is a go-to favorite.
Frequently Asked Questions (FAQ)
Can I use frozen bananas?
Yes, thaw and drain any excess liquid before using.
Can I double the recipe?
Absolutely. Double all ingredients and bake in batches.
Can I add oats?
Yes! Add ¼–½ cup of quick oats for extra texture.
What type of sugar can I use?
Brown sugar adds more moisture, but granulated sugar keeps it classic.
Can I make these vegan?
Use plant-based butter. This recipe has no eggs, so it’s already nearly vegan!
Banana Bread Cookies – Soft & Chewy Recipe
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy Banana Bread Cookies are made with just 6 ingredients and are the perfect treat to use up ripe bananas. Easy, quick, and freezer-friendly!
Ingredients
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1 ripe banana, mashed
-
½ cup granulated sugar
-
¼ cup melted butter
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1 cup all-purpose flour
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¼ teaspoon baking soda
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¼ teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
In a medium bowl, mash the banana until smooth. Stir in the sugar and melted butter. If using vanilla extract, add it here.
Sift in the flour, baking soda, and salt. Add cinnamon if using. Stir just until a dough forms — do not overmix.
Fold in chocolate chips or chopped nuts if using.
Using a tablespoon or cookie scoop, drop dough onto the baking sheet about 2 inches apart.
Bake for 10–12 minutes or until the edges are golden and the tops look set.
Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.
Notes
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Add chocolate chips or nuts for variation.
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Store in airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 12mg
Keywords: banana cookies, banana dessert, banana bread cookie