I’ve always loved the smell of freshly baked banana bread filling the kitchen, but one day, I wanted something with a little more crunch and portability. That’s when I created these Banana Bread Cookies. They capture all the warm, comforting flavors of classic banana bread—ripe bananas, a hint of cinnamon, and a soft, tender crumb—but in a perfectly bite-sized, crisp cookie. From the first bite, you’ll notice the golden edges and soft, chewy center that melts in your mouth. It’s a recipe that feels like a hug from the inside.
You will love this recipe because it’s a delightful twist on a classic favorite. It’s easy to bake for busy mornings, afternoon snacks, or even as a sweet treat for unexpected guests. The aroma alone will make your kitchen irresistible. Plus, the cookies stay fresh for days when stored in an airtight container, making them ideal for meal prepping or sharing with friends.
What makes this recipe truly versatile is that you can easily adapt it to suit your preferences. Want a little extra chocolate? Add chocolate chips. Prefer some crunch? Toss in chopped nuts. Looking for a healthier option? Swap some flour for oat flour or use natural sweeteners. The base recipe is flexible, and it allows you to experiment while still guaranteeing consistently delicious results.
Another great feature is affordability. The ingredients are simple and commonly found in most kitchens: ripe bananas, flour, sugar, butter, eggs, baking soda, cinnamon, and a pinch of salt. You don’t need any fancy tools or hard-to-find items, and you can make a large batch without breaking the bank.
Ingredients for Banana Bread Cookies:
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3 ripe bananas, mashed
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1/2 cup unsalted butter, softened
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3/4 cup brown sugar
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1 large egg
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1 teaspoon vanilla extract
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1 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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Optional: 1/2 cup chocolate chips or chopped nuts
These cookies are perfect for anyone who loves the taste of banana bread but wants something fun, easy to handle, and ready in less time. Whether you’re baking for your family, gifting to friends, or simply enjoying a sweet treat with your coffee, this recipe is sure to become a staple in your kitchen.
How to Prepare Banana Bread Cookies
Preparing these Banana Bread Cookies is both simple and satisfying. You’ll notice that the process is straightforward, making it a great choice for bakers of all skill levels. With just a few steps, you’ll transform basic ingredients into warm, flavorful cookies that everyone will love.
Step-by-Step Instructions for Preparation
Step 1: Preheat the oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking and help them bake evenly.
Step 2: Mash the bananas
Peel three ripe bananas and place them in a large mixing bowl. Using a fork or potato masher, mash them until smooth. Make sure there are no large chunks remaining, as this will ensure your cookies have a consistent texture.
Step 3: Cream the butter and sugar
In a separate bowl, combine 1/2 cup of softened unsalted butter with 3/4 cup of brown sugar. Using a hand mixer or stand mixer, beat the mixture on medium speed until light and fluffy. This process incorporates air into the dough, which helps make the cookies tender.
Step 4: Add the wet ingredients
To the creamed butter and sugar, add the mashed bananas, 1 large egg, and 1 teaspoon of vanilla extract. Mix thoroughly until the ingredients are well combined and smooth. This mixture forms the flavorful base of your cookies.
Step 5: Combine the dry ingredients
In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt. Make sure the ingredients are evenly distributed to prevent clumps and ensure proper rising.
Step 6: Mix wet and dry ingredients
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until combined; overmixing can result in dense cookies. At this stage, you can also add 1/2 cup of chocolate chips or chopped nuts if desired.
Step 7: Shape the cookies
Using a tablespoon or small cookie scoop, drop portions of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Flatten each cookie slightly with the back of the spoon or your fingers to help them bake evenly.
Step 8: Bake
Place the cookies in the preheated oven and bake for 12–15 minutes, or until the edges are lightly golden. The centers may still appear soft, but they will firm up as the cookies cool.
Step 9: Cool
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This step is crucial to achieving the perfect chewy texture.
Quick and Easy Tips
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Use very ripe bananas for maximum flavor and natural sweetness.
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If in a hurry, you can mash the bananas in the microwave for 20–30 seconds to soften them.
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For faster cleanup, line the baking sheet with parchment paper.
Customization Options
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Add a teaspoon of nutmeg or allspice for extra warmth.
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Mix in dried fruit like raisins or cranberries for added texture.
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Substitute half the flour with whole wheat flour for a healthier option.
Popular with Many People
These Banana Bread Cookies appeal to a wide audience because they are soft, flavorful, and not overly sweet. Children love them as a snack, adults enjoy them with coffee, and they are perfect for lunchboxes or parties. The combination of familiar banana bread flavors and convenient cookie form makes them a hit at any gathering.
By following these steps, you’ll create cookies that are not only delicious but also versatile and customizable to suit your tastes.
PrintBanana Bread Cookies
These Banana Bread Cookies combine the classic flavors of banana bread with the convenience and fun of cookies. Soft, chewy, and slightly crisp on the edges, they are perfect for snacks, breakfast treats, or sharing with friends and family. This recipe is easy to customize and suitable for all skill levels.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 20 1x
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional: 1/2 cup chocolate chips or chopped nuts
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Peel and mash the bananas in a large bowl until smooth.
- In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the mashed bananas, egg, and vanilla extract to the butter mixture. Mix thoroughly until smooth.
- In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Fold in chocolate chips or nuts if desired.
- Using a tablespoon or small cookie scoop, drop dough onto the prepared baking sheet, spacing 2 inches apart. Flatten slightly.
- Bake for 12–15 minutes, until edges are lightly golden and centers are set.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas for maximum sweetness and flavor.
Do not overmix the dough; this keeps cookies tender.
Customize with nuts, chocolate chips, or dried fruits.
Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for 2 months.
FAQs
Q: Can I use frozen bananas for this recipe?
A: Yes, frozen bananas work well. Make sure to thaw them completely and drain any excess liquid before mashing to avoid a soggy dough.
Q: How should I store the cookies?
A: Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months.
Q: Can I make these cookies vegan?
A: Absolutely. Replace the butter with a plant-based alternative and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of a regular egg.
Q: Can I add mix-ins like nuts or chocolate chips?
A: Yes, the dough is very versatile. Fold in up to 1/2 cup of chocolate chips, chopped nuts, or dried fruit to customize the flavor and texture.
Q: Why are my cookies too soft or too dry?
A: Soft cookies often result from underbaking, while dry cookies can come from overbaking or using bananas that are not ripe enough. Bake just until the edges turn golden and the centers are set.
Q: Can I make smaller or larger cookies?
A: Yes, you can adjust the size. Just remember that smaller cookies will bake faster (8–10 minutes), while larger ones may need 15–18 minutes.
Q: Are these cookies freezer-friendly?
A: Yes, place the baked cookies in a freezer-safe container or bag, separated by parchment paper. Thaw at room temperature or warm in the oven before serving.
Q: Can I substitute all-purpose flour with whole wheat or oat flour?
A: Yes, you can replace up to half of the flour with whole wheat or oat flour. Keep in mind the texture may be slightly denser.
Q: Can I make these cookies without sugar?
A: You can use natural sweeteners like maple syrup or honey. Reduce the liquid elsewhere in the recipe slightly to maintain the right dough consistency.