Banana Bread Cookies

I was visiting a friend who runs a small daycare out of her home, and during snack time, I noticed something interesting. The kids were torn between choosing banana bread slices and chocolate chip cookies. As they debated (with the seriousness only toddlers can manage), one kid quietly asked, “Can we have both?” That stuck with me.

Later that week, while staring at two overripe bananas on my counter, that innocent request came back. I thought—why not try combining the comforting flavor of banana bread with the soft, chewy goodness of cookies?

So I started experimenting. A little cinnamon, just enough mashed banana for flavor (not too much to make them cakey), and optional chocolate chips and chopped walnuts for texture. The result? A soft, cozy, golden cookie that’s not too sweet but rich with the nostalgic taste of banana bread—made bite-sized. It’s a casual treat that works for breakfast, afternoon snacks, or anytime you want something homey without baking a whole loaf.

Now they’ve become a staple, especially when I’ve got just one or two bananas left on the edge of ripeness. Friends and neighbors have started asking for a batch when they swing by. They’re easy, mess-free, and impossible not to love. Plus, they make your kitchen smell like heaven.

Short Description

Soft, tender, and packed with banana flavor, these banana bread cookies offer all the comfort of banana bread in the form of chewy, satisfying cookies—with optional walnuts and chocolate chips for added indulgence.

Key Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup mashed ripe banana (about 1 medium banana)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup mini chocolate chips (optional)

Tools Needed

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Rubber spatula
• Baking sheet
• Parchment paper
• Cooling rack
• Cookie scoop or tablespoon

Cooking Instructions

Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even browning.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until well combined.

Step 3: Cream the Butter and Sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. This step adds air to the dough, helping create a soft texture.

Step 4: Add Egg, Vanilla, and Banana
Mix in the egg, vanilla extract, and mashed banana until fully incorporated. The banana should be smooth with a few small lumps for texture.

Step 5: Combine Wet and Dry Mixtures
Gradually stir the dry ingredients into the wet mixture. Mix just until combined—overmixing can make the cookies tough.

Step 6: Fold in Add-ins
If using, fold in the chopped nuts and mini chocolate chips. These add a satisfying crunch and richness.

Step 7: Scoop and Space the Dough
Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

Step 8: Bake the Cookies
Bake for 10–12 minutes or until the edges are lightly golden and the centers look just set. The cookies should still be soft in the center.

Step 9: Cool Before Serving
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.

Why You’ll Love This Recipe

– Uses ripe bananas you might toss otherwise

– Easy to make with pantry staples

– Soft and chewy, not cakey

– Optional add-ins make it versatile

– No need for fancy equipment or chill time

Mistakes to Avoid & Solutions

1. Using too much banana
Too much mashed banana makes the cookies dense and overly soft. Stick to 1/2 cup. If your banana is large, measure it after mashing.

2. Overmixing the dough
Once the flour goes in, stir gently just until you see no more dry spots. Overmixing creates a tough cookie.

3. Not using ripe bananas
Green or under-ripe bananas won’t provide enough sweetness or moisture. Use bananas with lots of brown spots.

4. Skipping parchment paper
These cookies can spread slightly and stick—parchment ensures easy removal and even baking.

5. Overbaking
Remove them when the edges are golden but the centers still look soft. They’ll continue cooking slightly as they cool.

Serving and Pairing Suggestions

– Serve as a breakfast-on-the-go with coffee or a smoothie

– Enjoy as an afternoon snack with cold milk

– Plate with fresh fruit for a balanced snack

– Add to lunchboxes for kids or adults

– Make a dessert sandwich: spread cream cheese or peanut butter between two cookies

– Offer on a brunch platter with muffins, scones, and fresh fruit

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 4 days

For longer storage, freeze in a zip-top bag for up to 2 months

To reheat:

– Microwave for 10–15 seconds for a warm, fresh-from-the-oven feel

– Or bake at 300°F for 4–5 minutes to refresh the texture

Don’t refrigerate—they’ll dry out faster

FAQs

1. Can I use whole wheat flour instead of all-purpose?
Yes, but substitute only half the flour with whole wheat to keep the cookies from becoming too dense.

2. What can I use instead of butter?
Use coconut oil or a plant-based butter substitute in equal amounts. The texture might be slightly different but still delicious.

3. Can I make these cookies vegan?
Yes! Replace the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water), and use vegan butter and chocolate chips.

4. Do I need to chill the dough?
Nope—these cookies don’t require chilling. That means faster cookie satisfaction!

5. Can I double the recipe?
Absolutely. Just be sure to bake in batches or use two trays to avoid overcrowding.

Tips & Tricks

– Mash the banana with a fork for the perfect consistency—don’t purée it

– Use mini chocolate chips so you get some in every bite

– Lightly toast the nuts before adding for extra flavor

– If dough feels too sticky, chill it for 10 minutes before scooping

– Sprinkle a pinch of sea salt on top after baking for a sweet-salty finish

Recipe Variations

1. Peanut Butter Banana Cookies

Swap 1/4 cup butter for 1/4 cup peanut butter

Add 1/3 cup crushed peanuts for crunch

Skip chocolate chips for a more classic flavor combo

Flavor Profile: Rich, nutty, and super satisfying

2. Banana Oatmeal Cookies

Replace 1/2 cup flour with 1/2 cup quick oats

Add 1/4 tsp nutmeg for warmth

Fold in raisins instead of chocolate chips

Flavor Profile: Hearty, chewy, and breakfast-friendly

3. Tropical Banana Cookies

Add 1/4 cup shredded coconut and 1/4 cup chopped dried pineapple

Use white chocolate chips instead of regular

Flavor Profile: Sweet, bright, and fruity

4. Spiced Banana Cookies

Increase cinnamon to 1 tsp, add 1/4 tsp ginger and nutmeg

Use chopped pecans and dark chocolate chunks

Flavor Profile: Cozy and warm with a hint of spice

Final Thoughts

Banana bread cookies don’t try to impress—they simply deliver. They’re soft, comforting, and just sweet enough to satisfy a craving without overwhelming. What makes them stand out is their balance—easy to make, forgiving, and surprisingly versatile. You’re not working with complicated techniques or hard-to-find ingredients. It’s about using what’s already in your kitchen to create something warm and familiar.

These cookies have a gentle kind of appeal. No heavy frostings, no dramatic layers—just honest, feel-good flavor in every bite. Bake them once, and they quietly earn a spot in your go-to recipe list. Not because they shout for attention, but because they always come through when you want something simple, satisfying, and worth sharing.