Banana Bread Cookies Recipe – Soft and Chewy

If banana bread and cookies had a delicious dessert baby, these Banana Bread Cookies would be it. Soft, chewy, and packed with banana flavor, they’re the perfect cross between a slice of classic banana bread and a melt-in-your-mouth sugar cookie. With simple pantry staples and just one ripe banana, you can whip up a batch in no time.

Whether you’re craving a quick snack or looking for a cozy, sweet treat to share with family and friends, these cookies bring the warmth of banana bread to the cookie jar—no mixer needed.

Why You’ll Love These Banana Bread Cookies

• Banana Bread Meets Cookie – The familiar flavor of banana bread, now portable and snackable.

• Soft and Chewy Texture – Moist on the inside with lightly golden edges.

• Simple Ingredients – Made with common pantry staples.

• One-Bowl Wonder – Easy to mix by hand, minimal cleanup.

• Great Way to Use Ripe Bananas – No need to bake a whole loaf.

Ingredients

• 1 ripe banana, mashed

• ½ cup granulated sugar

• ¼ cup melted butter

• 1 cup all-purpose flour

• ¼ teaspoon baking soda

• ¼ teaspoon salt

Instructions

Step 1: Prep Your Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Make the Dough

In a medium bowl, mash the ripe banana. Stir in granulated sugar and melted butter until combined.

Add the flour, baking soda, and salt. Mix until a soft dough forms. Be careful not to overmix.

Step 3: Scoop and Shape

Using a spoon or small cookie scoop, drop dough onto the prepared baking sheet, spacing about 2 inches apart. Flatten gently with a fork for a crisscross pattern or leave as is for a rounder cookie.

Step 4: Bake

Bake for 9–11 minutes or until the edges are golden and the centers are set.

Step 5: Cool

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Storage & Freezing Instructions

To Store:
Place cooled cookies in an airtight container at room temperature for up to 4 days.

To Freeze:
Wrap cookies individually or layer with parchment paper in a freezer-safe container or bag. Freeze for up to 2 months. Thaw at room temperature before serving.

Serving Suggestions & Pairings

• Serve warm with a glass of cold milk or hot coffee.

• Add a drizzle of peanut butter or Nutella on top for extra indulgence.

• Pair with yogurt or fruit for a quick breakfast cookie.

• Use as ice cream sandwich cookies with a scoop of vanilla or banana ice cream between two.

Pro Tips for Perfect Banana Bread Cookies

• Use Very Ripe Bananas – The browner, the better. Ripe bananas are sweeter and add more moisture.

• Don’t Overmix – Stir just until the flour disappears for tender cookies.

• Chill for Thicker Cookies – For a puffier cookie, chill the dough for 20 minutes before baking.

• Add-Ins Welcome – Try chocolate chips, chopped nuts, or cinnamon for extra flavor.

Conclusion

These Banana Bread Cookies offer everything you love about banana bread in cookie form—easy, satisfying, and made in under 30 minutes. They’re the ideal sweet treat for using up that lone ripe banana on your counter, and they taste like home in every bite.

Bake up a batch today and enjoy a twist on tradition that’s sure to become a go-to favorite!

Frequently Asked Questions

Can I double the recipe?
Yes! This recipe doubles easily—just make sure to use two baking sheets or bake in batches.

Can I add chocolate chips or nuts?
Absolutely! Stir in ½ cup of chocolate chips, chopped walnuts, or pecans for added texture.

Do these cookies spread a lot?
A little. For thicker cookies, chill the dough before baking.

Can I make them gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Can I use oil instead of butter?
Yes, use an equal amount of neutral oil like vegetable or canola oil, but the texture may be slightly different.

Banana Bread Cookies Recipe – Soft and Chewy

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• Author: Helen Bittner
• Total Time: 20 minutes
• Yield: 12 cookies 1x
• Diet: Vegetarian

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Description

These banana bread cookies are soft, chewy, and full of sweet banana flavor. The perfect way to use a ripe banana for a quick dessert.

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Ingredients

Scale 1x2x3x

• 1 ripe banana, mashed

• ½ cup granulated sugar

• ¼ cup melted butter

• 1 cup all-purpose flour

• ¼ teaspoon baking soda

• ¼ teaspoon salt

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Instructions

Step 1: Prep Your Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Make the Dough

In a medium bowl, mash the ripe banana. Stir in granulated sugar and melted butter until combined.

Add the flour, baking soda, and salt. Mix until a soft dough forms. Be careful not to overmix.

Step 3: Scoop and Shape

Using a spoon or small cookie scoop, drop dough onto the prepared baking sheet, spacing about 2 inches apart. Flatten gently with a fork for a crisscross pattern or leave as is for a rounder cookie.

Step 4: Bake

Bake for 9–11 minutes or until the edges are golden and the centers are set.

Step 5: Cool

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• For a more cake-like texture, add 1 egg to the batter.

• Sprinkle cinnamon sugar on top before baking for extra flavor.

• Add a handful of mini chocolate chips for a tasty twist.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 95
• Sugar: 6g
• Sodium: 45mg
• Fat: 4.5g
• Saturated Fat: 2.5g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 0.5g
• Protein: 1g
• Cholesterol: 10mg

Keywords: banana cookies, banana bread cookies, easy cookie recipe