🍌🍪 Banana Bread Cookies
Soft, chewy, and wonderfully banana-forward, these easy Banana Bread Cookies turn a ripe banana into a cozy homemade treat.
They have the comforting flavor of classic banana bread but in a soft, handheld cookie. Melted butter gives them richness, while a touch of vanilla and cinnamon adds warm bakery-style flavor.
They’re perfect for using up an overripe banana and make a quick snack, afternoon treat, or simple dessert.
⏱️ Recipe Information
Prep Time: 10 minutes
Chill Time: 20 minutes
Bake Time: 10–12 minutes
Total Time: About 40 minutes
Yield: 16–18 cookies
Difficulty: Easy
Method: Baked
🛒 Ingredients
- 1 ripe banana, mashed
- ½ cup (100 g) granulated sugar
- ¼ cup (57 g) unsalted butter, melted and slightly cooled
- 1 cup (125 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Optional Add-Ins
- ½ cup chocolate chips
- ¼ cup chopped walnuts or pecans
- ¼ teaspoon nutmeg
- A pinch of ground cloves
👩🍳 Instructions
1. Prepare the Banana
Peel the ripe banana and place it in a mixing bowl.
Mash thoroughly with a fork until mostly smooth.
A few tiny banana pieces are perfectly fine and will add little pockets of banana flavor to the cookies.
2. Add the Butter and Sugar
Pour the melted butter into the mashed banana.
Add the granulated sugar and vanilla extract.
Whisk until the mixture is smooth and well combined.
Make sure the butter has cooled slightly before adding it.
3. Combine the Dry Ingredients
In a separate bowl, whisk together:
- All-purpose flour
- Baking soda
- Salt
- Cinnamon
This distributes the baking soda and seasonings evenly throughout the flour.
4. Make the Cookie Dough
Gradually add the dry ingredients to the banana mixture.
Use a spatula or wooden spoon to gently stir until a soft cookie dough forms.
Do not overmix.
The dough will be softer and more moist than traditional chocolate-chip cookie dough because of the banana.
5. Add Optional Mix-Ins
If desired, fold in chocolate chips or chopped nuts.
Chocolate chips pair especially well with the warm banana flavor.
6. Chill the Dough
Cover the bowl and refrigerate the dough for approximately 20 minutes.
Chilling makes the soft dough easier to scoop and helps prevent excessive spreading during baking.
7. Prepare the Oven
Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper.
8. Portion the Cookies
Scoop the dough onto the prepared baking sheet using approximately 1½ tablespoons of dough per cookie.
Leave about 2 inches (5 cm) between each portion.
The cookies will spread slightly as they bake.
9. Bake
Bake for 10–12 minutes, or until the edges are lightly golden and the centers look set.
Don’t overbake them.
The centers should remain soft when the cookies come out of the oven.
10. Cool
Allow the cookies to cool on the baking sheet for 5 minutes.
Then transfer them to a wire rack to cool completely.
They will firm up slightly as they cool while remaining soft and tender inside.
⭐ Chef’s Tips
Use a very ripe banana
The more ripe and naturally sweet the banana, the stronger the banana flavor will be.
Don’t add too much flour
Bananas vary in size and moisture. If the dough seems particularly wet, add flour 1 tablespoon at a time rather than adding a large amount at once.
Don’t overbake
These cookies should remain soft. Remove them when the edges are lightly golden and the centers are just set.
Chill if necessary
If your banana is especially large or moist, chilling the dough for 30–40 minutes can make it easier to work with.
Let them cool
The cookies continue setting as they cool, so don’t judge their final texture while they’re still hot.
🍫 Easy Variations
Chocolate Chip Banana Bread Cookies
Fold ½ cup chocolate chips into the dough.
Banana Walnut Cookies
Add ¼ cup chopped walnuts or pecans for a classic banana-bread combination.
Cinnamon Sugar Cookies
Before baking, lightly sprinkle the tops with a mixture of granulated sugar and cinnamon.
Peanut Butter Banana Cookies
Add 2 tablespoons creamy peanut butter to the wet ingredients.
Double Chocolate Banana Cookies
Add 2 tablespoons unsweetened cocoa powder and ½ cup chocolate chips. Reduce the flour slightly to keep the dough soft.
Banana Coconut Cookies
Fold in ¼ cup shredded coconut for a tropical variation.
🍽️ Serving Suggestions
Enjoy these cookies with:
- Cold milk
- Coffee
- Hot chocolate
- Tea
- Vanilla ice cream
- Peanut butter
- Chocolate sauce
For a dessert-style treat, warm a cookie for a few seconds and serve it with a scoop of vanilla ice cream.
🧊 Storage
Store completely cooled cookies in an airtight container at room temperature for up to 3 days.
Place parchment paper between layers if stacking them.
Because these cookies contain fresh banana, refrigeration is recommended for longer storage.
❄️ Freezing
Freeze Baked Cookies
Cool completely, then place the cookies in a freezer-safe container or bag.
Freeze for up to 2 months.
Thaw at room temperature.
Freeze Cookie Dough
Scoop the dough into individual portions and place them on a parchment-lined tray.
Freeze until firm, then transfer to a freezer bag.
Bake from frozen, adding approximately 2–3 minutes to the baking time.
🍌🍪 Final Result
These Banana Bread Cookies are a delicious way to transform one ripe banana into a batch of soft, comforting treats.
They have the cozy flavor of banana bread with the convenience of a cookie—sweet, buttery, tender, and packed with ripe banana flavor.
Add chocolate chips or toasted nuts for an extra-special batch.
One ripe banana + a few pantry staples = soft, irresistible banana bread cookies! 🍌🍪✨