Imagine the irresistible charm of banana bread, baked into soft, pillowy cookies with just the right hint of golden edges and a cakey center. That’s exactly what you get with these Banana Bread Cookies. They’re the treat you whip up when you want the cozy comfort of banana bread in a snackable, hand-held form—perfect for mornings, afternoon pick-me-ups, or sharing with friends over coffee. Whether you’re a die-hard banana bread fan or simply looking for an easy way to use up ripe bananas, these cookies will quickly become a favorite in your baking repertoire.
Ingredients You’ll Need
There’s nothing fussy or fancy here—the ingredients for Banana Bread Cookies are everyday staples, but each one plays a starring role in creating that classic flavor, moist texture, and delightful aroma. Let’s walk through what you’ll need and why it matters.
- Unsalted butter, softened: Brings richness and helps create those tender, melt-in-your-mouth cookies.
- Brown sugar, packed: Adds a deep, caramel-like sweetness and keeps the cookies extra moist.
- Granulated sugar: Balances the brown sugar and gives the cookies a gentle crispness on the edges.
- Large egg: Provides structure and binds everything together for a perfect, cakey texture.
- Vanilla extract: Rounds out the flavor and adds a cozy, bakery-style aroma.
- Mashed ripe banana (about 1 medium): The star of the show! Go for extra-ripe bananas with plenty of brown spots for the best sweetness and flavor.
- All-purpose flour: The foundation that gives the cookies their classic, soft crumb.
- Baking soda: Helps the cookies rise and stay fluffy without getting dense.
- Ground cinnamon: Adds warmth and that unmistakable banana bread aroma.
- Salt: Just a pinch brings all the flavors into focus and prevents the cookies from tasting flat.
- Chopped walnuts or pecans (optional): For a bit of crunch and a classic banana bread vibe—totally up to your taste!
- Mini chocolate chips (optional): Because a little chocolate never hurts, and it pairs so well with banana.
How to Make Banana Bread Cookies
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this keeps your cookies from sticking and makes cleanup a breeze. Trust me, you’ll want to have everything ready when your dough comes together.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is key for that perfect cookie texture, so give it a good mix (about 2-3 minutes) until it looks creamy and well-blended.
Step 3: Add the Wet Ingredients
Beat in the egg, vanilla extract, and mashed banana to the creamed mixture. The banana will make things look a bit curdled, but don’t worry—it’s all part of the magic. You’ll be amazed at how fragrant the dough becomes at this stage!
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures that your leavening and spices are evenly distributed throughout the dough, so every bite of your Banana Bread Cookies is spot-on.
Step 5: Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix—this is how you keep your cookies tender and soft. If you’re adding nuts or chocolate chips, fold them in now for little pockets of crunch or melty chocolate.
Step 6: Scoop and Bake
Drop tablespoon-sized scoops of dough onto your prepared baking sheet, leaving about 2 inches between each cookie. These cookies will puff up more than spread, so neat little mounds work perfectly. Bake for 10–12 minutes, until the edges are lightly golden and the centers are set.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This lets them firm up just enough so they don’t fall apart. Once cooled, they’re ready to enjoy—though good luck waiting that long!
How to Serve Banana Bread Cookies
Garnishes
For an extra-special touch, drizzle the cookies with a simple glaze made from powdered sugar and milk, or dust them lightly with powdered sugar. A sprinkle of chopped nuts or a few extra mini chocolate chips right after baking also adds a delightful finish that makes your Banana Bread Cookies truly bakery-worthy.
Side Dishes
These cookies are perfect alongside a cup of hot coffee, spiced chai, or a tall glass of cold milk. For a brunch spread, serve them next to fresh fruit or yogurt. Their soft texture and banana-forward flavor make them a great complement to breakfast or dessert boards.
Creative Ways to Present
Try stacking Banana Bread Cookies in a mason jar for a sweet homemade gift, or arrange them on a pretty platter with a bowl of whipped cream cheese dip. For a fun twist, sandwich two cookies together with a layer of Nutella or peanut butter for an indulgent treat that’s sure to impress kids and adults alike.
Make Ahead and Storage
Storing Leftovers
Keep your Banana Bread Cookies in an airtight container at room temperature for up to three days. They stay soft and moist, thanks to the banana, but if you’re in a humid climate, you might want to keep them in the fridge to maintain freshness a little longer.
Freezing
These cookies are fantastic for freezing! Simply arrange them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. They’ll keep beautifully for up to two months, so you can always have a stash ready for snack emergencies.
Reheating
To bring your cookies back to that freshly-baked glory, just let them thaw at room temperature or pop them in the microwave for about 10 seconds. This warms them up and makes the chocolate chips (if you added them) deliciously melty again.
FAQs
Can I use frozen bananas for Banana Bread Cookies?
Absolutely! Just thaw your frozen bananas and drain off any excess liquid before mashing. Frozen bananas are often extra sweet and flavorful, perfect for baking.
Do I have to use nuts or chocolate chips?
Nope! The mix-ins are completely optional. If you prefer a classic banana bread flavor, leave them out, or get creative with dried fruit, coconut, or even toffee bits.
Why are my cookies so soft and cakey?
That’s the magic of this recipe! Banana Bread Cookies are meant to be soft, pillowy, and a bit cakey—just like your favorite banana bread, but in cookie form. If you’d like a firmer texture, bake them for an extra minute or two.
Can I double the recipe for a crowd?
Definitely. This recipe doubles beautifully—just make sure to use a large enough bowl for mixing and rotate your baking sheets halfway through if you’re baking multiple batches at once.
How do I know when the cookies are done?
Keep an eye out for lightly golden edges and a set center. The cookies will continue to cook slightly as they cool on the baking sheet, so don’t wait for them to get too brown in the oven.
Final Thoughts
If you love the comfort of banana bread, you owe it to yourself to try these Banana Bread Cookies! They’re a breeze to make, endlessly adaptable, and always a crowd-pleaser. Give them a whirl the next time you have a ripe banana on hand—you might just find yourself baking an extra batch to share!
Print
Banana Bread Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these soft and cakey Banana Bread Cookies that capture the rich, comforting flavors of classic banana bread in an easy-to-make cookie form. Perfect for a sweet treat or dessert, these cookies combine ripe banana, warm cinnamon, and optional nuts or chocolate chips for extra texture and flavor.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe banana (about 1 medium)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup mini chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter together with the brown sugar and granulated sugar until the mixture is light, fluffy, and well combined, creating a creamy base for the cookies.
- Add Egg, Vanilla, and Banana: Beat in the egg, vanilla extract, and mashed ripe banana until the ingredients are fully incorporated, giving the dough moisture and banana flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening and spices throughout the flour.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet banana mixture, stirring gently just until combined to avoid overmixing and maintain a tender texture.
- Fold in Optional Nuts and Chocolate Chips: If using, fold in the chopped walnuts or pecans and mini chocolate chips evenly to add texture and bursts of flavor to the cookies.
- Shape Cookies: Drop tablespoon-sized scoops of the cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading while baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges turn lightly golden and the centers appear set but soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up slightly before transferring them to a wire rack to cool completely, ensuring optimal texture.
Notes
- These cookies are soft and cakey with a flavor reminiscent of classic banana bread.
- For an extra sweet touch, drizzle a light glaze made from powdered sugar and milk over cooled cookies.
- Cookies freeze well and can be stored in an airtight container for up to 2 months.
- Both nuts and chocolate chips are optional; feel free to customize according to your preferences or dietary requirements.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
