Banana Cookies Recipe: Who doesn’t love the sweet, comforting taste of bananas baked into a chewy, golden-brown cookie? Banana cookies are the perfect solution when you have overripe bananas sitting on the counter. Instead of tossing them out, transform them into a batch of warm, soft cookies that are rich in flavor and lightly spiced. They combine the nostalgia of banana bread with the portability and simplicity of cookies. Plus, they’re quick and easy to make, requiring just a handful of pantry staples.
Banana cookies are naturally sweet, which means you can reduce the amount of added sugar compared to traditional cookies. They’re also soft, moist, and melt in your mouth—ideal for kids, adults, and even picky eaters. Whether you’re a seasoned baker or someone trying a new recipe for the first time, this one’s practically foolproof.
Perfect for Any Occasion
Banana cookies are incredibly versatile. Need a quick snack for school lunches? Check. A sweet ending to dinner? You got it. Something easy to pack for a picnic? Absolutely. These cookies also make great gifts—just wrap them up with a ribbon, and you’ve got a homemade present from the heart.
They also adapt well to dietary preferences. You can make them gluten-free, dairy-free, or even vegan without compromising on taste or texture. Add nuts, chocolate chips, or even oats to personalize them further. No matter the occasion, banana cookies bring warmth and joy to any table.
Ingredients You’ll Need
Basic Ingredients for Banana Cookies
Before you dive into baking, let’s gather the essentials. Here’s what you’ll need for a classic batch of banana cookies:
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup unsalted butter (softened) or coconut oil
- 1/2 cup granulated sugar (or brown sugar for a richer taste)
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
These ingredients form the foundation of a soft, moist cookie with a subtle banana flavor. The butter adds richness, while the egg helps bind the dough and create structure.
Optional Add-ins for Extra Flavor
Want to take your banana cookies to the next level? Try these fun add-ins:
- 1/2 cup chocolate chips or chunks
- 1/4 cup chopped walnuts or pecans
- 1/4 cup rolled oats for a chewy texture
- A dash of nutmeg or clove for spice lovers
- 1 tbsp honey or maple syrup for a natural sweetness boost
Mix and match to suit your taste. Chocolate chips pair beautifully with banana, while nuts add a lovely crunch. Oats can make your cookies heartier, perfect for breakfast treats.
Equipment You’ll Need
Kitchen Tools and Gadgets
No fancy equipment required here—just your basic baking tools. Here’s a quick checklist:
- Mixing bowls (1 large, 1 medium)
- Measuring cups and spoons
- Hand mixer or whisk
- Spatula or wooden spoon
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
If you have a cookie scoop, it’s great for evenly portioning the dough. Otherwise, a tablespoon will do just fine.
Tips for Easier Baking
- Use ripe bananas with brown spots—they’re sweeter and mash easily.
- Soften the butter before you begin. Cold butter won’t cream properly.
- Line your baking sheet for easy cleanup and to prevent sticking.
- Chill the dough for 10–15 minutes if it’s too soft to scoop.
Having everything prepped and ready makes the whole process smoother and more enjoyable.
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Mash the bananas in a bowl until smooth—some small lumps are okay. Measure out all your ingredients so they’re ready to go.
Step 2: Mix the Wet Ingredients
In a large bowl, cream together the softened butter and sugar until light and fluffy. This takes about 2–3 minutes with a hand mixer. Add the mashed bananas, egg, and vanilla extract. Beat until everything is well combined and the mixture is smooth.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Stir to combine evenly—this ensures the baking soda and spices are distributed throughout the dough.
Step 4: Mix Everything Together
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Don’t overmix—this can make the cookies tough. If you’re adding chocolate chips, nuts, or oats, fold them in at this stage.
Step 5: Scoop and Shape the Cookies
Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart. These cookies don’t spread much, so you can slightly flatten them with the back of the spoon for an even shape.
Step 6: Bake to Perfection
Bake for 10–12 minutes or until the edges are lightly golden and the tops look set. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Tips and Tricks for the Best Banana Cookies
How to Get the Perfect Texture
Getting that ideal cookie texture—soft, chewy, and moist—can feel like a baking magic trick. But trust me, it’s all about the right technique and timing. The key lies in using ripe bananas. Overripe bananas are not just easier to mash—they also have a higher sugar content and stronger banana flavor, which translates to moister and more flavorful cookies.
If you’re after a chewy texture, don’t skip the egg—it adds structure and moisture. Want them even chewier? Add a tablespoon of honey or maple syrup to the batter. These natural sweeteners also help lock in moisture.
Another tip: slightly underbake the cookies. They’ll continue to cook from residual heat once out of the oven. Pull them when the edges are just golden and the centers are still soft to the touch. As they cool, they firm up into the perfect bite.
For fluffier cookies, chill the dough for about 15 minutes before baking. This helps prevent spreading and gives you a more cake-like cookie. If you like a crispier edge, flatten the dough balls a bit before baking and leave them in for a minute or two longer.
Common Mistakes to Avoid
Avoiding a few common missteps can make a big difference in your final result. One major mistake is using under-ripe bananas. They don’t have the same sweetness or moisture, which can leave your cookies dry and bland.
Another common issue? Overmixing the dough. Once you add the flour, stir just until everything’s combined. Overmixing can develop too much gluten, making the cookies tough instead of tender.
Be mindful of your oven temperature. If it’s too hot, the cookies will brown too quickly on the outside while remaining raw in the center. If it’s too cool, they’ll spread too much and end up flat and greasy. Use an oven thermometer for accuracy, especially if you bake often.
Last tip—don’t overcrowd the baking sheet. Cookies need space to spread a little and bake evenly. Bake in batches if necessary, and don’t rush the process.
Storage and Serving Suggestions
How to Store Your Banana Cookies
Proper storage is key to keeping your banana cookies soft and fresh for days. Once they’ve cooled completely, place them in an airtight container. If stacking them, use parchment paper between layers to prevent sticking. Store at room temperature for up to 3–4 days.
For longer storage, pop them in the fridge where they can last up to a week. Just let them come to room temperature before eating for the best flavor and texture.
Want to freeze them? No problem. Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then transfer to a zip-top freezer bag or container. They’ll keep well for up to 2 months. Thaw at room temperature or warm in the microwave for 10-15 seconds before serving.
You can also freeze the raw dough. Scoop individual portions onto a baking sheet, freeze, then store in a bag or container. Bake from frozen, adding an extra minute or two to the baking time.
Fun Ways to Serve Them
Banana cookies are a treat on their own, but why stop there? Turn them into dessert sandwiches by slathering peanut butter or Nutella between two cookies. Or make an indulgent ice cream sandwich using vanilla or chocolate ice cream.
For a brunch table, stack them with other goodies like muffins and banana bread. Add a small bowl of yogurt or whipped cream and fresh fruit for dipping, and you’ve got a spread that’s both casual and impressive.
Serving kids? Let them drizzle a bit of melted chocolate or spread cream cheese frosting on top. Add sprinkles for a festive twist. Hosting a tea party? Pair them with your favorite cup of tea or coffee and you’ve got an elegant, homey snack.
These cookies are also great in lunchboxes, on road trips, or packed into care packages. Their soft texture and subtle sweetness make them universally loved.
FAQs about Banana Cookies Recipe
1. Can I use overripe bananas for banana cookies?
Absolutely! Overripe bananas are perfect for banana cookies because they’re naturally sweeter and easier to mash. The riper the banana, the richer the flavor.
2. Can I make banana cookies without eggs?
Yes, you can substitute eggs with mashed bananas, applesauce, or flaxseed meal mixed with water. This makes the cookies vegan-friendly and still moist.
3. How do I store banana cookies?
Store your banana cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to 2 months.
4. Can I freeze banana cookie dough?
Yes! Scoop the dough onto a tray, freeze until solid, then transfer to a zip-lock bag. Bake straight from frozen—just add 1–2 extra minutes to the baking time.
5. Why are my banana cookies too soft or cakey?
Bananas add moisture, so cookies can turn out soft or cakey if you use too much banana. Use only the recommended amount, and don’t overmix the batter.
6. Can I add chocolate chips or nuts?
Of course! Chocolate chips, walnuts, pecans, or shredded coconut make excellent additions. Just fold them in gently at the end of mixing.
7. Are banana cookies healthy?
Banana cookies can be a healthier treat, especially when made with whole wheat flour, oats, and natural sweeteners like honey or maple syrup. They’re great for kids and guilt-free snacking.
8. Can I make these cookies gluten-free?
Yes. Simply replace the regular flour with a gluten-free all-purpose flour blend. Make sure other ingredients (like oats) are certified gluten-free.
9. How long does it take to bake banana cookies?
Most banana cookies bake in 10–12 minutes at 350°F (175°C). Keep an eye on the edges—when they’re golden brown, they’re ready!
10. Can I use frozen bananas?
Yes, just thaw and drain them before mashing. Be sure to remove excess liquid so your dough doesn’t get too runny.
Conclusion
Banana cookies are more than just a way to use up old bananas—they’re a soft, flavorful, and comforting treat that fits any occasion. With their tender crumb and versatile flavor, they strike the perfect balance between indulgence and wholesomeness. Whether you’re baking for family, friends, or just to treat yourself, this step-by-step guide ensures success every single time.
They’re quick to make, endlessly customizable, and always satisfying. From mixing bowl to mouth, banana cookies are a delightful journey in every bite. So the next time your bananas start to spot, don’t toss them—bake up a batch of love instead.
