Banana Cookie Recipe: If you’ve got a couple of overripe bananas lying on your kitchen counter, this banana cookie recipe is exactly what you need. It’s a sweet, chewy, and comforting treat that combines the soft texture of banana bread with the bite-sized fun of cookies. Whether you’re baking with kids or looking for a quick dessert, banana cookies are foolproof and delicious.
Why Banana Cookies?
Let’s be real—banana bread is great, but have you ever tried banana cookies? They’re lighter, quicker to make, and perfect for on-the-go snacking. These cookies pack the warm sweetness of bananas, a hint of cinnamon, and the soft, chewy texture we all crave in a homemade cookie. Plus, they’re a great way to reduce food waste. No more throwing out those too-soft bananas. Turn them into something magical instead.
Banana cookies are also super versatile. Want them healthy? Use oats. Craving indulgence? Add chocolate chips or drizzle with a glaze. Hosting brunch? These cookies fit in like a charm. The flavor adapts to your creativity, and they’re naturally moist—so there’s less chance of overbaking them.
Ingredients You’ll Need
Basic Ingredients
Here’s what you’ll need for the base recipe:
- 2 ripe bananas (medium to large)
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar (or coconut sugar)
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
These ingredients create a soft, tender cookie with balanced sweetness. Make sure your bananas are very ripe—brown spots mean more flavor and moisture.
Optional Add-ins for Flavor Boost
- 1/2 cup chocolate chips or chunks
- 1/2 cup chopped walnuts or pecans
- 1/2 cup shredded coconut
- 1/4 cup raisins or dried cranberries
- 1/4 tsp nutmeg or pumpkin pie spice (for a spiced twist)
These extras can take your cookies from “yum” to “holy banana wow.” Play around and see what combos you like best.
Tools and Equipment
You don’t need fancy tools—just basic kitchen staples:
- Mixing bowls (large and medium)
- Fork or potato masher (for mashing bananas)
- Hand mixer or stand mixer (optional but helpful)
- Cookie sheet
- Parchment paper or silicone baking mat
- Cookie scoop or spoon
- Cooling rack
Keep it simple. Most of this is probably already in your kitchen.
Step-by-Step Banana Cookie Recipe
Step 1 – Preparing the Ingredients
First things first: set the stage for success. Preheat your oven to 350°F (175°C). Line your cookie sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup a breeze.
Mash the bananas in a medium bowl until smooth but a bit chunky—think baby food consistency. Set them aside.
Meanwhile, gather your dry ingredients: sift together the flour, baking soda, salt, and cinnamon. This helps avoid clumps and ensures your cookies bake evenly.
Step 2 – Mixing the Wet Ingredients
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. You can use a hand mixer here for speed, or go old school with a wooden spoon if you’re feeling nostalgic.
Once the mixture is fluffy, add in the egg, mashed bananas, and vanilla extract. Mix until everything is well combined. The batter may look a little curdled—that’s totally normal because of the banana’s texture.
Step 3 – Adding the Dry Ingredients
Gradually mix the dry ingredients into the wet mixture. Add about a third at a time, mixing until just combined after each addition. Be careful not to overmix here—just stir until no streaks of flour remain. Overmixing can lead to tough cookies, and nobody wants that.
Step 4 – Folding in Add-ins
Here’s where the magic happens. If you’re planning to use any add-ins like chocolate chips, nuts, or dried fruit, now’s the time to gently fold them in. Use a spatula or wooden spoon and stir just enough to distribute everything evenly.
Want some ideas? Chocolate chips and walnuts are a classic combo. Coconut and white chocolate? Heavenly. Cranberries and pecans? A festive favorite. Don’t be afraid to experiment a little—banana is a forgiving flavor that pairs well with a ton of different ingredients.
Keep the total amount of add-ins to about 1 cup to avoid overwhelming the dough. You want to enhance the banana flavor, not bury it.
Step 5 – Scooping the Dough
Using a cookie scoop (or a tablespoon), drop rounded spoonfuls of dough onto your prepared baking sheet. Leave about 2 inches between each cookie—these cookies spread just a bit while baking.
If you want a more uniform shape, gently press the tops of the dough balls with the back of a spoon. These cookies tend to bake up soft and rounded, so flattening them slightly can help achieve a classic cookie look.
Don’t overcrowd the sheet. If you have more dough than space, just bake in batches. It’s worth the wait.
Step 6 – Baking to Perfection
Slide that tray into your preheated oven and bake for 10–12 minutes. The cookies should be golden brown around the edges but still soft in the center. Don’t overbake—remember, the bananas keep things moist, so the cookies will firm up a bit as they cool.
Every oven is a little different, so keep an eye on them the first time around. When in doubt, take them out sooner rather than later. Soft and chewy beats dry and crumbly any day.
If you like a bit of crunch, you can add 1–2 extra minutes to the baking time. Just be careful not to burn the bottoms.
Step 7 – Cooling and Storing
Once they’re done baking, remove the tray from the oven and let the cookies sit for 2–3 minutes on the baking sheet. This gives them a chance to finish setting up and makes them easier to transfer.
Then, move them to a wire rack to cool completely. If you can wait that long, that is. Warm banana cookies fresh from the oven? Hard to resist.
For storage, keep them in an airtight container at room temperature for up to 3 days. Want them to last longer? Pop them in the fridge for up to a week, or freeze them for up to 3 months. Just thaw and enjoy.
Tips for Perfect Banana Cookies Every Time
Let’s be honest—baking is part science, part magic. These tips will help ensure your banana cookies come out amazing every single time:
- Use ripe bananas: The darker the peel, the sweeter and more flavorful the cookie.
- Don’t overmix the dough: Once the dry ingredients are added, stir just until combined.
- Chill the dough: If your dough feels too soft, chill it for 20–30 minutes before baking to prevent excessive spreading.
- Try parchment paper: It helps cookies bake evenly and keeps the bottoms from burning.
- Check doneness early: Banana-based cookies brown faster due to the sugars, so keep an eye on them.
Little tweaks can make a big difference. Don’t skip these!
Healthier Alternatives and Substitutions
Trying to make your banana cookies a bit healthier? Totally doable without sacrificing flavor. Here are some swaps to consider:
- Butter → Coconut oil: For a dairy-free and slightly tropical twist.
- All-purpose flour → Whole wheat flour or oat flour: Adds fiber and nutrients.
- Sugar → Maple syrup or honey: Natural sweeteners add complexity.
- Egg → Flax egg: Great for vegans or anyone avoiding eggs.
- Add oats: Rolled oats give the cookies a heartier texture and boost the fiber content.
You can tailor these cookies to fit nearly any dietary need or goal. That’s the beauty of baking with bananas—they’re naturally sweet, moist, and nutrient-rich.
Variations to Try
Once you’ve mastered the basic banana cookie, the possibilities are endless. Think of this recipe as your canvas—and your pantry as your paint palette. Here are some fun and tasty variations to shake things up:
1. Banana Chocolate Chip Cookies
The classic combo. Just add 1/2 to 3/4 cup of semi-sweet chocolate chips to the dough. Want to go over the top? Use dark chocolate chunks for that melty, rich goodness.
2. Oatmeal Banana Cookies
Add 1 cup of rolled oats to the base recipe. This not only boosts the fiber but also gives your cookies a chewy, hearty bite. Perfect for breakfast or a midday pick-me-up.
3. Banana Peanut Butter Cookies
Swap out half the butter for creamy peanut butter. It adds richness and a flavor that pairs beautifully with banana. You can even toss in some chopped peanuts for crunch.
4. Banana Spice Cookies
Add an extra 1/4 teaspoon each of nutmeg, allspice, and ground cloves. These warm spices give your cookies a cozy, autumn-like vibe that’s hard to resist.
5. Banana Coconut Cookies
Stir in 1/2 cup of shredded coconut for a tropical twist. Want even more flavor? Add a dash of almond extract.
Mix and match these ideas to keep things exciting. Banana cookies are super forgiving, so go ahead and get creative!
How to Store Banana Cookies
Proper storage is key to keeping your cookies tasting fresh. Because banana adds moisture, these cookies stay soft for days—but they can also get a little too soft if not stored right.
Here’s how to keep them in top shape:
- Room Temperature: Store in an airtight container with a sheet of parchment between layers. They’ll stay fresh for 3–4 days.
- Refrigerator: Keeps them good for up to a week. Just let them come to room temp before serving for best texture.
- Freezer: Banana cookies freeze beautifully. Place cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. They’ll last up to 3 months.
Want to freeze the dough instead? Scoop individual portions onto a tray, freeze, then store. Bake straight from the freezer—just add a couple of minutes to the baking time.
Common Mistakes to Avoid
Even simple recipes can go sideways if you’re not careful. Watch out for these common banana cookie blunders:
Using Under-ripe Bananas
Green or yellow bananas just don’t have the same sweetness or moisture as ripe ones. Always use bananas with plenty of brown spots for the best results.
Overmixing the Dough
Mixing too much can develop gluten, which leads to tough cookies. Stir until ingredients are just combined and no more.
Overbaking
Banana cookies can go from chewy to dry in a flash. Pull them out when they’re just golden on the edges and slightly soft in the center—they’ll continue to cook as they cool.
Skipping the Cooling Rack
Leaving cookies on the hot baking sheet can lead to soggy bottoms. Transfer them to a wire rack after a couple of minutes for even cooling.
Avoiding these little mistakes can take your cookies from good to bakery-level amazing.
FAQs about Banana Cookie Recipe
1. Can I use overripe bananas for banana cookies?
Absolutely! Overripe bananas are perfect—they’re sweeter, softer, and mash up easily, giving your cookies that rich banana flavor.
2. Do I need to chill the cookie dough?
It depends on the recipe, but chilling helps prevent spreading and intensifies flavor. If you’ve got the time, pop it in the fridge for 30 minutes.
3. Can I make banana cookies gluten-free?
Yes! Just substitute the all-purpose flour with a gluten-free blend. Make sure it’s a 1:1 ratio mix for best results.
4. How should I store banana cookies?
Keep them in an airtight container at room temperature for up to 3 days. For longer freshness, freeze them—they reheat beautifully.
5. Can I add extras like chocolate chips or nuts?
Heck yes! Chocolate chips, walnuts, pecans, or even shredded coconut all pair deliciously with banana. Go wild.
6. Why are my banana cookies too soft or cakey?
Bananas add moisture. If you want crispier cookies, reduce the banana amount slightly or bake a few minutes longer.
7. Can I make these cookies vegan?
Definitely. Use flax eggs and a plant-based butter substitute. You’ll still get that same chewy, banana-kissed bite.
Conclusion
Banana cookies are the cozy, chewy treat you didn’t know you needed. They’re easy to make, packed with flavor, and endlessly customizable. Whether you’re tossing in chocolate chips, swirling in peanut butter, or keeping it classic, this recipe will become your go-to for overripe bananas.
Plus, with all the options for healthy swaps and tasty add-ins, there’s a version of this cookie for every mood and moment. So next time you’ve got some bananas on the brink, skip the bread and reach for the cookie sheet instead. Happy baking!
