Banana Bread Cookies Recipe: If you’re torn between baking a loaf of banana bread or a batch of soft cookies, let me stop you right there—you don’t have to choose. Banana bread cookies are the perfect fusion of moist, flavorful banana bread and the irresistible chewiness of cookies. They’re soft on the inside, just a little crisp on the outside, and bursting with banana flavor in every bite.
Think of them as the easier, quicker version of banana bread—but just as satisfying. They’re bite-sized treats that bring all the warm, comforting notes of traditional banana bread without the long bake time. Whether you’re trying to use up ripe bananas or just craving something cozy and sweet, these cookies are your go-to solution.
And the best part? They’re so versatile. You can make them plain, stud them with chocolate chips, sprinkle in some chopped nuts, or even add a dash of cinnamon or nutmeg for that extra warmth. These cookies are a hit with kids and adults alike and are perfect for breakfast, snacking, or dessert.
Why You’ll Love This Recipe
There’s no shortage of reasons why this banana bread cookie recipe is bound to become a household favorite:
- Quick & Easy: No fancy equipment or techniques needed. Just mix, scoop, and bake.
- One-Bowl Wonder: Less mess, fewer dishes to clean.
- Naturally Sweetened: Ripe bananas add natural sweetness, which means you can use less added sugar.
- Customizable: Add chocolate chips, nuts, raisins, or even a peanut butter swirl.
- Kid-Friendly: Soft, sweet, and full of flavor—perfect for lunchboxes and after-school snacks.
Whether you’re a beginner baker or a seasoned pro, this recipe is easy to follow and always delivers delicious results. Plus, it’s a great way to reduce food waste by using up those overripe bananas you’ve got sitting on your counter.
Ingredients You’ll Need
Ripe Bananas – The Star Ingredient
At the heart of every great banana bread cookie is the banana itself. But not just any banana—you need those soft, deeply speckled, brown-skinned bananas that look like they’re past their prime. Why? Because the riper the banana, the sweeter and more flavorful it becomes.
Here’s what to look for:
- Skin with black spots or completely brown
- Soft to the touch, almost mushy
- Sweet, aromatic banana smell
These bananas are loaded with natural sugars and moisture, which not only sweeten your cookies naturally but also make them incredibly soft and moist. If your bananas aren’t quite there yet, you can speed up the ripening process by placing them in a brown paper bag for a day or two.
Pantry Staples and Optional Add-ins
Aside from bananas, the rest of the ingredients are simple, everyday pantry staples. Here’s what you’ll need:
Basic Ingredients:
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup brown sugar or coconut sugar
- 1/3 cup melted butter or coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
These ingredients form the base of your cookies. The brown sugar adds a deeper, caramel-like sweetness, while the butter provides richness and softness. The baking soda helps the cookies rise slightly while keeping them chewy.
Optional Mix-Ins:
- 1/2 cup chocolate chips – Because who doesn’t love chocolate?
- 1/2 cup chopped walnuts or pecans – Adds a bit of crunch.
- 1 teaspoon ground cinnamon or nutmeg – For extra warmth.
- 2 tablespoons shredded coconut or oats – For texture and fiber.
Feel free to play around and make this recipe your own. If you’re into spice, a pinch of clove or ginger can add an autumnal twist. Want a healthier version? Try using whole wheat flour or reducing the sugar a bit.
Essential Equipment for Baking
Kitchen Tools for Smooth Prep
Before diving into the baking process, let’s talk gear. Good tools don’t just make baking easier—they make it more enjoyable. Luckily, banana bread cookies don’t require anything fancy, and chances are, you already have everything you need in your kitchen.
Here’s your essential equipment checklist:
- Mixing bowls (medium and large) – For combining wet and dry ingredients separately.
- Fork or potato masher – Perfect for mashing bananas to the right texture.
- Measuring cups and spoons – Accuracy matters for baking.
- Spatula or wooden spoon – Ideal for mixing the dough without overworking it.
- Hand mixer (optional) – Speeds things up, especially when creaming butter and sugar.
- Cookie scoop or tablespoon – Ensures uniform cookie sizes for even baking.
- Baking sheet – Use a large one with raised edges.
- Parchment paper or silicone baking mat – Prevents sticking and promotes even baking.
- Cooling rack – Allows cookies to cool without becoming soggy on the bottom.
With these tools ready, your baking process will be smooth, clean, and efficient. Having everything laid out beforehand (a.k.a. mise en place) saves time and minimizes cleanup stress later on.
Baking Tips for Best Results
Great recipes are made even better with a few solid baking tips up your sleeve. Here’s how to make sure your banana bread cookies turn out perfectly every time:
- Don’t overmix the dough: Once the wet and dry ingredients are combined, mix just until you don’t see any streaks of flour. Overmixing can lead to tough, dense cookies.
- Use room temperature ingredients: Eggs and butter blend more smoothly when they’re not straight from the fridge, creating a more uniform batter.
- Chill the dough (optional): If your dough feels sticky, pop it in the fridge for 20–30 minutes. It makes scooping easier and helps prevent spreading during baking.
- Line your baking sheet: Whether it’s parchment paper or a silicone mat, lining your pan prevents sticking and makes cleanup a breeze.
- Rotate your baking sheet halfway through: For even baking, especially if your oven has hot spots.
- Test doneness with a touch: The cookies should look set and lightly golden at the edges but still soft in the center. They’ll firm up as they cool.
Remember, banana bread cookies are supposed to be soft and slightly cake-like—don’t expect a crunchy texture unless you intentionally bake them longer.
Step-by-Step Recipe Instructions
Step 1: Mash the Bananas
Start with the bananas—these guys are the foundation of flavor and texture. Peel your ripe bananas and place them in a medium-sized mixing bowl. Use a fork or potato masher to mash them until smooth with just a few small lumps for texture.
You’re aiming for about 1 cup of mashed banana. Too much banana can make your cookies overly wet and gooey, so try to measure it out if possible. This step sets the tone for everything that follows, so take your time to get the texture just right.
Step 2: Mix Wet and Dry Ingredients
Now, let’s build the base. In a large mixing bowl, combine your melted butter (or coconut oil), brown sugar, egg, and vanilla extract. Whisk everything together until the mixture looks smooth and slightly glossy. This is your wet team.
In a separate bowl, whisk together your dry ingredients: flour, baking soda, and salt. Mixing the dry ingredients separately ensures the baking soda is evenly distributed—so your cookies rise evenly and don’t have weird salty patches.
Once both the wet and dry mixtures are ready, slowly add the dry ingredients into the wet bowl. Use a spatula to fold the flour in gently—just enough to combine. It’s okay if the dough is a little sticky or thick.
Step 3: Combine and Fold in Extras
Time to customize. Once the base dough is mixed, fold in any optional add-ins like:
- Chocolate chips
- Chopped nuts
- Coconut flakes
- Cinnamon or nutmeg
Be careful not to overload the dough, especially with too many wet or heavy ingredients. A half-cup of mix-ins is usually a good limit.
Fold everything in gently until well distributed. The dough should be thick enough to hold its shape on a spoon but soft and scoopable.
Step 4: Scoop and Shape the Dough
Now comes the fun part—forming your cookies. Grab a cookie scoop, spoon, or tablespoon and start scooping your dough onto a parchment-lined baking sheet. You’ll want to leave about 2 inches of space between each scoop, as the cookies will spread a bit during baking.
If you want a more uniform, rounded cookie, you can gently shape the dough balls with your fingers or the back of a spoon. Don’t press them down—let the oven do the work of flattening them out. You’re aiming for that perfect soft center with slightly crisp, golden edges.
For a more bakery-style look, you can press a few chocolate chips or nuts on top of each scoop of dough. It gives your cookies a more “finished” appearance and adds a nice texture contrast once baked.
Here are a few extra tips for shaping:
- If your dough is very soft, chill it for 20 minutes before scooping.
- Want thicker cookies? Use a taller dough mound and don’t flatten them.
- Want more even baking? Use two trays and rotate them halfway through the baking time.
Once your dough is portioned out and shaped, you’re just minutes away from warm, banana-scented magic.
Step 5: Bake to Perfection
Preheat your oven to 350°F (175°C) before you start baking—having the oven ready ensures even cooking from the start.
Place your tray of scooped dough into the center rack and bake for 10 to 12 minutes. Keep an eye on them around the 9-minute mark. You’re looking for:
- Lightly golden edges
- Soft, puffed centers
- Slight cracks on the surface
They might look a little underbaked in the center when you take them out—and that’s okay. They’ll continue to cook as they cool on the tray for a few minutes.
Once they’re firm enough to move, transfer the cookies to a wire cooling rack to cool completely. This prevents the bottoms from becoming too soft or soggy.
Pro tip: These cookies taste even better the next day. The banana flavor intensifies overnight, and the texture becomes even more tender and cake-like.
Storage Tips and Serving Suggestions
How to Store Your Banana Bread Cookies
Let’s talk about how to keep your cookies fresh and delicious. These banana bread cookies are soft and moist, so storing them properly is key to maintaining that texture.
Here’s what to do:
- Room Temperature: Store cookies in an airtight container lined with parchment paper. They’ll stay fresh for 3 to 4 days.
- Refrigerator: If you want to extend their life, keep them in the fridge for up to a week. Let them come to room temp or microwave for 10 seconds before eating.
- Freezer: Want to save them for later? Freeze the cookies in a single layer, then transfer them to a freezer bag. They’ll last for up to 3 months. Reheat in the oven or microwave for a just-baked feel.
For best results, place a slice of bread in the container with your cookies. It sounds strange, but the bread absorbs moisture and keeps the cookies soft.
Fun Ways to Serve and Enjoy Them
These cookies are great straight from the oven, but you can take things up a notch with a little creativity:
- Drizzle with melted chocolate or a light cream cheese glaze for dessert vibes.
- Sandwich with peanut butter or Nutella between two cookies for a rich treat.
- Pair with coffee or tea for a cozy afternoon snack.
- Serve with ice cream for an easy banana split-style dessert.
- Crush and layer into parfaits with whipped cream and fruit for a no-bake trifle.
They’re perfect for brunch tables, bake sales, or late-night cravings. Honestly, you’ll probably find yourself making them again and again—they’re just that good.
FAQs about Banana Bread Cookies Recipe
1. Can I use frozen bananas?
Yes! Just thaw them completely and drain any excess liquid before mashing. Frozen bananas work just as well and even enhance the flavor.
2. How long do these cookies stay fresh?
At room temperature, they stay fresh for about 3–4 days in an airtight container. For longer storage, refrigerate or freeze them.
3. Can I make them gluten-free?
Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking flour. Make sure to check your other ingredients for gluten content too.
4. Are these cookies good for kids?
They’re perfect for kids! Soft, sweet, and easy to chew. Plus, you can sneak in some oats, flaxseed, or grated carrots for extra nutrition.
5. Can I freeze the dough for later use?
Yes! Scoop the dough onto a tray, freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen—just add a minute or two to the baking time.
Conclusion
Banana bread cookies are everything you love about classic banana bread, packed into a soft, chewy cookie form that’s both satisfying and snackable. They’re easy to make, endlessly customizable, and a delicious way to use up those ripe bananas. Whether you enjoy them as a midday snack, pack them in lunchboxes, or serve them at gatherings, these cookies always deliver.
Now that you’ve got the step-by-step guide and all the pro tips, there’s nothing stopping you from whipping up a batch today. Trust me—once you try them, banana bread cookies might just replace your go-to banana bread recipe.
