Easy Banana Bread Cookies

Introduction

If you love the comforting taste of banana bread but want something easier and more snackable, Banana Bread Cookies are the perfect answer. They’re soft, chewy, and filled with natural banana sweetness. With just a few simple pantry ingredients, these cookies come together quickly and make a delicious treat for breakfast, snacks, or dessert. They taste like a cozy slice of banana bread, but in portable, bite-sized form.

My recipe story

I grew up baking banana bread with my family whenever we had a few bananas that were just a little too ripe to eat on their own. It was always a comforting tradition—the smell of bananas, butter, and sugar filling the kitchen made it feel like home. Over time, I started experimenting with turning banana bread into other treats: muffins, pancakes, and eventually, cookies. These Banana Bread Cookies quickly became a favorite because they have all the flavors of banana bread but are faster to make and easier to share. Whenever I bring a batch to a gathering, they disappear in minutes.

Ingredient breakdown

The beauty of Banana Bread Cookies is that they use basic ingredients you likely already have at home. Each ingredient plays a role in creating the soft, chewy texture and signature flavor of these cookies.

The ripe banana is the star of the show—it adds natural sweetness, a tender texture, and that unmistakable banana bread flavor. The more spotted and ripe your banana is, the sweeter your cookies will be. Granulated sugar enhances the sweetness and helps the cookies brown slightly in the oven, giving them a subtle caramel-like taste.

Melted butter brings richness and moisture, making the cookies soft and slightly dense, just like banana bread. For the dry ingredients, flour provides structure, while a pinch of baking soda and salt balance the flavors and help the cookies rise just enough. If you want to elevate them further, add vanilla extract for warmth, cinnamon for spice, or fold in extras like chocolate chips or walnuts.

Equipment you’ll need

• Mixing bowls (one medium, one small)
• Whisk or fork (for mashing banana)
• Wooden spoon or spatula
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack

Step-by-step directions

1. Preheat and prepare: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Preparing your baking surface ensures the cookies bake evenly and don’t stick. It also makes cleanup quick and hassle-free.
2. Mash the banana: In a medium mixing bowl, mash the ripe banana with a fork until smooth with just a few small lumps remaining. The banana should be soft enough to blend easily into the batter. This mashed fruit not only adds flavor but also moisture and natural sweetness.
3. Combine wet ingredients: Add the granulated sugar and melted butter to the mashed banana. Whisk everything together until the mixture looks smooth and well blended. This step creates the sweet, buttery base of the cookies.
4. Add dry ingredients: Gently stir in the flour, baking soda, and a pinch of salt. Mix just until combined—overmixing can make the cookies tough. At this stage, you can also fold in optional ingredients like cinnamon, chocolate chips, or nuts for added texture and flavor.
5. Scoop the dough: Using a spoon or small cookie scoop, drop portions of dough onto the prepared baking sheet. Space them about 2 inches apart to allow for spreading as they bake. For evenly sized cookies, a scoop works best, but a spoon will do just fine.
6. Bake the cookies: Place the baking sheet in the preheated oven and bake for 10–12 minutes, or until the edges are set and lightly golden. The centers should remain soft, which keeps the cookies chewy and moist.
7. Cool and enjoy: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. This short rest allows them to firm up slightly, making them easier to handle. Enjoy warm, or let them cool completely before storing.

Variations & substitutions

Banana Bread Cookies are wonderfully adaptable. If you want extra indulgence, stir in a handful of chocolate chips or white chocolate chunks. For a nutty crunch, fold in walnuts, pecans, or almonds. If you prefer a spiced flavor, add ground cinnamon, nutmeg, or even a pinch of cloves for a warm, cozy taste. You can also make them slightly healthier by substituting half of the flour with whole wheat flour or oat flour. For dairy-free cookies, replace the butter with coconut oil or a vegan butter alternative. The recipe is forgiving, so feel free to adjust based on what you have in your pantry.

Storage, freezing & make-ahead

These cookies store beautifully, making them perfect for meal prep and snacking. Keep them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. If you’d like to freeze them, let the cookies cool completely, then place them in a freezer-safe bag or container. They’ll keep for up to 2 months in the freezer. To enjoy, thaw at room temperature or warm them in the microwave for a few seconds to bring back their soft texture. You can also freeze unbaked cookie dough balls—just bake them straight from frozen, adding an extra 1–2 minutes to the baking time.

Serving ideas & pairings

Banana Bread Cookies are delicious on their own, but they’re also great with a few pairings. Enjoy them with a hot cup of coffee or tea for a cozy afternoon snack. They pair beautifully with a glass of cold milk, making them a kid-approved treat. For dessert, sandwich a scoop of vanilla ice cream between two cookies for a fun twist. You can also drizzle them with a simple glaze made from powdered sugar and milk for extra sweetness and presentation. These cookies are versatile enough to be served at breakfast, brunch, or as a sweet snack anytime of day.

FAQ

Can I make Banana Bread Cookies without butter?
Yes! You can use coconut oil, vegetable oil, or vegan butter as a substitute. Each option will slightly change the texture but keep the cookies soft.

Can I double the recipe?
Absolutely. This recipe doubles well, making it perfect if you want to bake for a crowd or freeze extra for later.

What if I don’t have ripe bananas?
If your bananas aren’t ripe enough, bake them in their peels at 300°F (150°C) for 15–20 minutes until blackened. Let them cool before mashing.

Why did my cookies turn out flat?
This may happen if your banana is overly large and adds too much moisture. Add 1–2 tablespoons of extra flour to balance the dough.

Can I make these gluten-free?
Yes, just replace the all-purpose flour with a gluten-free flour blend designed for baking. The texture may be slightly different, but the flavor will be just as good.

Final thoughts

Banana Bread Cookies are a wonderful way to enjoy the comfort of banana bread in a fun, bite-sized version. They’re quick to prepare, versatile with mix-ins, and make an excellent snack or dessert for any occasion. Whether you enjoy them plain, with chocolate chips, or dressed up with nuts and spices, these cookies are sure to become a staple in your baking rotation. Next time you have ripe bananas on the counter, skip the loaf pan and whip up a batch of these irresistible cookies—you’ll be glad you did.

Banana Bread Cookies

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• Author: Sarah White
• Total Time: 22 minutes
• Yield: 12 cookies 1x
• Diet: Vegetarian

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Description

Soft, chewy, and packed with banana flavor, these cookies are the perfect mix of classic banana bread and a handheld sweet treat.

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Ingredients

Scale 1x2x3x

• 1 ripe banana, mashed

• ½ cup granulated sugar

• ¼ cup melted butter

• 1 cup all-purpose flour

• ½ teaspoon baking soda

• Pinch of salt

• ½ teaspoon vanilla extract (optional)

• ¼ teaspoon ground cinnamon (optional)

• ½ cup chocolate chips or chopped nuts (optional)

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Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, mash the banana until mostly smooth.

3. Stir in sugar and melted butter until combined.

4. Add flour, baking soda, salt, and optional spices; mix until just blended.

5. Fold in chocolate chips or nuts if using.

6. Scoop spoonfuls of dough onto the baking sheet, spacing 2 inches apart.

7. Bake for 10–12 minutes until edges are lightly golden and centers look set.

8. Cool on the sheet for 5 minutes, then transfer to a rack to finish cooling.

Notes

Store cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Delicious with coffee, tea, or a glass of milk.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American