Banana Bread Cookies Recipe
If there’s anything more delightful than warm banana bread, it’s these Banana Bread Cookies. Imagine everything you love about classic banana bread—sweet ripe banana, hints of cinnamon, cozy brown sugar—and pack it into a soft, cake-like cookie that practically melts in your mouth. With their nostalgic flavor and playful chocolate chips or walnuts, these cookies are perfect for snacking, gifting, or sneaking into lunch boxes. They’re a must-bake when you have a lonely brown-spotted banana on your counter (and a sweet tooth calling your name)!
Ingredients You’ll Need
The beauty of Banana Bread Cookies lies in their simplicity and heartwarming flavors. Each ingredient is carefully chosen, blending together to create that signature moist crumb and irresistible taste you crave from banana bread, but in cookie form.
- Unsalted butter, softened: Lends a rich, tender texture and buttery flavor as the foundation for these cookies.
- Brown sugar, packed: Adds lovely molasses depth and caramel notes, enhancing the banana’s natural sweetness.
- Granulated sugar: Boosts sweetness and helps achieve soft, melt-in-your-mouth results.
- Large egg: Provides structure and binds everything together for perfect cookies every time.
- Vanilla extract: Infuses a comforting aroma that plays beautifully with banana and cinnamon.
- Ripe banana, mashed: The star ingredient—make sure it’s extra ripe for maximum flavor and natural sweetness.
- All-purpose flour: Creates the ideal chewy yet cakey structure we love in Banana Bread Cookies.
- Baking soda: Gives your cookies lift, ensuring they stay soft and puff up just right.
- Ground cinnamon: Adds warmth and a gentle spice, making every bite cozy and inviting.
- Salt: Balances the sweetness and intensifies all the glorious flavors.
- Chopped walnuts (optional): For a delightful crunch and nutty richness—classic banana bread style.
- Mini chocolate chips (optional): Because who can resist gooey chocolate amidst soft, banana-infused goodness?
How to Make Banana Bread Cookies
Step 1: Preheat and Prepare Your Baking Sheet
Start by preheating your oven to 350°F (175°C), which guarantees perfectly baked, golden treats every time. Line a baking sheet with parchment paper so nothing sticks, and your Banana Bread Cookies will lift off effortlessly. This tiny prep step makes cleanup easier too!
Step 2: Cream the Butter and Sugars
In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture becomes light, fluffy, and a little irresistible. This step adds air, giving you cookies that are soft and pillowy—plus it ensures every bite is infused with deep caramel-like sweetness.
Step 3: Add Banana, Egg, and Vanilla
Beat in the egg, vanilla extract, and mashed banana. You’ll notice the mixture turn creamy and aromatic, with inviting notes of vanilla and banana mingling together. The banana not only brings flavor but also keeps things super moist.
Step 4: Mix Together the Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking soda, cinnamon, and salt. This little mixing step ensures you don’t get any lumps or uneven baking soda, giving you cookies that are uniformly perfect in each and every bite.
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing so your cookies stay light and cakey rather than dense. You want to see a beautiful, thick batter at this stage—almost like banana bread in cookie dough form!
Step 6: Fold In Walnuts and Chocolate Chips
This is your moment for creativity. Gently fold in chopped walnuts and/or mini chocolate chips. The nuts offer an earthy crunch, while chocolate brings a touch of indulgence. Leave either out if you prefer, or mix and match to suit your mood.
Step 7: Scoop and Bake
Drop heaping tablespoon-sized mounds of dough onto your prepared baking sheet, spacing them out by about two inches—they’ll puff up as they bake, so give them room to shine. Bake for 10–12 minutes until the edges are just golden, and the centers look set but still soft.
Step 8: Cool and Enjoy
Let the Banana Bread Cookies cool on the baking sheet for five minutes to set their shape, then transfer them to a wire rack. The hardest part is waiting, as the wonderful aroma fills your kitchen. Once cool, grab a cookie (or two) and prepare for a cozy, sweet treat!
How to Serve Banana Bread Cookies
Garnishes
Take your Banana Bread Cookies over the top with a dusting of powdered sugar, a drizzle of melted chocolate, or a tiny sprinkle of flaky sea salt. These finishing touches not only enhance flavor but also make the cookies look bakery-worthy for sharing or gifting.
Side Dishes
Pair these cookies with a steaming mug of coffee, a cold glass of milk, or even some tangy Greek yogurt for breakfast. They also make a lovely companion to fresh berries, creating a delicious and balanced snack any time of day.
Creative Ways to Present
Stack them in a rustic cookie jar, box them up for a sweet homemade gift, or sandwich two Banana Bread Cookies with cream cheese icing for a decadent dessert. You can even crumble one over vanilla ice cream for a delightful sundae topping!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Banana Bread Cookies in an airtight container at room temperature for up to three days. Their softness increases as they sit—almost like they get fluffier overnight! For extra longevity, store them in the fridge for up to a week, but expect to snack on them long before then.
Freezing
To freeze, let your cookies cool completely, then arrange them in a single layer in a freezer-safe container or zip-top bag. They freeze beautifully for up to three months. Just grab one when your sweet craving hits—no need to thaw first if you like them chilled!
Reheating
If you love your Banana Bread Cookies warm (who doesn’t?), pop them in a 300°F oven for a few minutes or microwave for 10–15 seconds. They’ll come out soft, fragrant, and just as inviting as freshly baked.
FAQs
Can I use bananas that aren’t very ripe?
The riper the banana, the sweeter and more flavorful your cookies will be. If your banana is still yellow with little to no brown spots, try baking it in its peel at 300°F for 10-15 minutes to quickly ripen it before mashing.
Is it okay to skip the nuts or chocolate chips?
Absolutely! The Banana Bread Cookies are delicious as-is, but you can customize them however you like. Omit nuts or chocolate chips for a more classic banana bread flavor, or replace with dried fruit for a fun twist.
Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free blend, and ensure your other ingredients are gluten-free certified. The texture might be slightly different but still delicious and soft.
Why are my cookies cakey instead of chewy?
Banana Bread Cookies are naturally soft and cake-like because of the mashed banana and creamed butter. If you prefer a chewier texture, try using a little less banana, or flatten the cookies slightly before baking to help them spread a bit more.
Can I double the recipe?
Definitely! This recipe doubles beautifully so you can bake a big batch for parties, potlucks, or whenever you’re sharing with friends. Just use two baking sheets or bake in batches to ensure even baking.
Final Thoughts
Whether you’re in the mood for a nostalgic treat or just want to make good use of a ripe banana, Banana Bread Cookies are sure to become a favorite in your home. Give them a try—your kitchen will smell amazing, and your cookie jar will be brimming with smiles!
Print
Banana Bread Cookies Recipe
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These Banana Bread Cookies are a delightful twist on classic banana bread, combining the flavors of ripe bananas, warm cinnamon, and optional add-ins like walnuts and mini chocolate chips. Soft, cake-like, and perfect for breakfast or snacking!
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 ripe banana, mashed (about 1/2 cup)
Optional Add-Ins:
- 1/2 cup chopped walnuts
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add wet ingredients: Beat in the egg, vanilla extract, and mashed banana until well combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add optional add-ins: Fold in the walnuts and/or chocolate chips if using.
- Bake: Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra banana flavor, use an overly ripe banana.
- These cookies are soft and cake-like—great for breakfast or snacking.
- Store in an airtight container for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
