Banana bread is a household staple – moist, comforting, and wonderfully fragrant. But what happens when you take all that banana bread magic and transform it into a soft, chewy cookie? You get banana bread cookies – the best of both worlds. These cookies are sweet, tender, and packed with real banana flavor, offering the familiar warmth of banana bread in a portable, snackable form.
Whether you’re trying to use up ripe bananas or just craving a cozy homemade treat, this recipe is simple, satisfying, and sure to become a new favorite in your dessert rotation. So grab those spotty bananas and let’s turn them into something unforgettable.
A Cookie with the Soul of Banana Bread
There’s something deeply nostalgic about banana bread. It reminds many of us of home kitchens filled with the sweet scent of ripening bananas, buttery batter, and that golden, crusty top we all love. But banana bread is also a commitment. It takes time to bake, and once it’s sliced, it doesn’t always store or travel well.
That’s where banana bread cookies come in. These cookies capture everything we love about banana bread — the moisture, the warmth, the comfort — but deliver it in bite-sized, easy-to-carry, easy-to-share portions. They’re chewy like a classic chocolate chip cookie but flavored like your favorite loaf of banana bread. Best of all, they’re incredibly easy to make and ready in under 30 minutes.
Why You'll Fall in Love with Banana Bread Cookies
Here’s why these cookies are going to win your heart (and stomach):
Banana-forward flavor: These cookies make full use of ripe bananas, giving them natural sweetness and moisture.
Soft and chewy texture: Think dense, fudgy cookie rather than crisp or cakey. Perfectly satisfying!
Customizable mix-ins: Add chocolate chips, walnuts, pecans, shredded coconut, or even a peanut butter drizzle.
Freezer-friendly: Make a double batch and freeze some dough or baked cookies for banana cravings later.
Less waste: A great way to use bananas that are past their prime.
Ingredients You'll Need
These cookies come together with pantry basics and one very ripe banana. Here’s what you’ll need:
Wet Ingredients:
1 ripe banana, mashed (about ½ cup)
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 egg
1 teaspoon vanilla extract
Dry Ingredients:
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon (optional but recommended)
Optional Add-ins:
½ cup chocolate chips (mini or regular)
½ cup chopped walnuts or pecans
2 tablespoons shredded coconut
Dash of nutmeg or cardamom for a warm spice twist
How to Make Banana Bread Cookies
- Prep the Ingredients
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Mash your ripe banana in a small bowl until smooth.
- Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and white sugar until creamy and light in color. This will help create a soft, chewy cookie base.
- Add the Banana, Egg, and Vanilla
Mix in the mashed banana, egg, and vanilla extract. Blend until smooth and fully combined.
- Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add this dry mix to the wet ingredients and stir until a soft dough forms.
- Fold in Your Add-ins
Add chocolate chips, nuts, or other mix-ins of your choice. Don’t overmix—just fold them in gently until evenly distributed.
- Scoop and Bake
Drop tablespoon-sized portions of dough onto the prepared baking sheets, leaving some space between them. These cookies don’t spread much, so you can gently flatten them with the back of a spoon if you prefer a flatter cookie.
Bake for 10–12 minutes, or until the edges are golden and the centers are set but still soft. They’ll firm up as they cool.
- Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling. Enjoy warm or at room temperature!
Tips for Success
Use very ripe bananas: The browner, the better. They’ll give the cookies a stronger banana flavor and more natural sweetness.
Don’t overbake: These cookies should be soft and chewy. Pull them out when they’re just barely golden on the edges.
Chill the dough if needed: If your dough feels too soft or sticky, chill it for 20–30 minutes before baking.
Add texture: Nuts add a nice crunch and complement the banana flavor beautifully.
Storage and Freezing
These cookies store well in an airtight container at room temperature for up to 3–4 days. You can also freeze the cookie dough or the baked cookies:
To freeze dough: Scoop onto a tray and freeze until solid. Then transfer to a freezer bag. Bake directly from frozen, adding 1–2 minutes to the bake time.
To freeze baked cookies: Let them cool completely, then store in a sealed bag or container for up to 3 months. Reheat in the microwave for a soft, fresh-from-the-oven feel.
Healthier Variations
Want to lighten things up? Here are a few healthier twists:
Replace some flour with oats: Use ½ cup rolled oats and 1 cup flour for a more wholesome texture.
Substitute whole wheat flour: Swap in up to 100% whole wheat flour for added fiber.
Use less sugar: Ripe bananas already add natural sweetness. Try cutting the sugar by 25–30% if you prefer.
Try coconut oil: For a dairy-free option, substitute coconut oil for the butter.
Make it vegan: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of a regular egg, and a dairy-free butter alternative.
Pairing Ideas
These cookies are perfect on their own, but here are a few ways to elevate your banana bread cookie experience:
With coffee or tea: Their soft, sweet flavor pairs beautifully with a warm beverage.
As an ice cream sandwich: Place a scoop of vanilla or caramel ice cream between two cookies.
Drizzled with icing: Mix powdered sugar and a little milk or lemon juice for a light glaze.
Dipped in chocolate: Half-dip the cookies in melted chocolate and let them set for a fancier treat.
A Great Bake for All Occasions
Banana bread cookies aren’t just a way to use up overripe bananas — they’re a treat worth making intentionally. Bring them to potlucks, send them in lunchboxes, or enjoy them with a good book and a warm drink. Their soft, moist texture and gentle banana flavor make them a universal favorite with both kids and adults.
Whether you dress them up with chocolate chips and nuts or keep them simple and pure, these cookies have a way of bringing warmth and comfort to any day. They’re cozy, quick, and crowd-pleasing — just like the best banana bread should be.
Final Thoughts
If you’re a fan of banana bread and cookies, this recipe is calling your name. It combines the best of both worlds — the soft richness of banana bread and the convenience of cookies — into one easy and delicious treat. The next time you spot a browning banana on the counter, don’t toss it — turn it into something unforgettable.