Banana Bread Cookies are like tiny, soft bites of your favorite homemade banana bread, packed with the warm flavors of ripe bananas, a hint of cinnamon, and just the right touch of sweetness. They have a chewy, cake-like texture that’s comforting and perfectly satisfying whether you’re snacking or need a little sweet treat with your coffee.
I love these cookies because they combine the best parts of banana bread but in a much quicker, easy-to-share form. Plus, they’re great when you have overripe bananas that you don’t want to waste. I always find myself sneaking a couple while the batch is still warm—they’re just that good!
My favorite way to enjoy Banana Bread Cookies is fresh out of the oven or paired with a glass of cold milk after a busy day. They make a wonderful snack to bring along on picnics or to pack in lunchboxes because they hold their soft, tender texture really well. These cookies really bring a little cozy comfort to any afternoon.
Key Ingredients & Substitutions
Ripe Bananas: The star of this recipe! Use very ripe bananas with brown spots for natural sweetness and moist texture. If you don’t have bananas, unsweetened applesauce can be a partial substitute but the flavor will change.
Butter: Provides richness and tenderness. You can swap with coconut oil or vegan butter for a dairy-free version, though the flavor will differ slightly.
Flour: All-purpose flour works best for a classic cookie texture. For a gluten-free option, try a 1-to-1 gluten-free baking flour blend.
Chocolate Chips & Walnuts: Chocolate chips add sweetness; nuts add crunch. Substitute chocolate chips with raisins or dried cranberries for a different touch. Nuts can be swapped for pecans or omitted for nut allergies.
Spices: Cinnamon is key to that banana bread feel. Nutmeg is optional but adds warmth. If you like, add a pinch of ground ginger or allspice for a little extra flavor.
How Do You Prevent Banana Bread Cookies From Being Too Soft or Too Dry?
Getting the texture just right is important! Here’s what helps:
- Use very ripe bananas—they bring moisture and sweetness.
- Don’t overmix the dough once you add the flour; this keeps cookies tender, not tough.
- Watch the baking time: 10-12 minutes until edges are golden but centers still soft.
- Let cookies cool on the baking sheet before moving to a wire rack; this helps them firm up without drying out.
These steps make sure your banana bread cookies are soft and chewy, just like little bites of banana bread!
Equipment You’ll Need
- Baking sheet – perfect for baking cookies evenly and easily transferring in and out of the oven.
- Parchment paper or silicone baking mat – keeps cookies from sticking and makes cleanup quick.
- Mixing bowls – you’ll need one for wet ingredients and one for dry ingredients to keep things organized.
- Hand mixer or wooden spoon – use a hand mixer to cream butter and sugars quickly, or a wooden spoon for simple mixing.
- Cookie scoop or spoon – helps you portion the dough evenly so cookies bake uniformly.
- Wire cooling rack – lets cookies cool down properly without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap chocolate chips for white chocolate or butterscotch chips to change up the sweetness and flavor.
- Add ½ cup shredded coconut for extra texture and a mild tropical twist.
- Stir in dried fruit like raisins or chopped dates for natural sweetness and chewiness.
- Mix chopped pecans or almonds instead of walnuts for a different nutty crunch.
How to Make Banana Bread Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
Add-ins:
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts (optional)
- Flaky sea salt, for topping (optional)
Time Needed:
This recipe takes about 15 minutes of prep time and 10-12 minutes for baking. You’ll also want to allow about 5 minutes for cooling before enjoying your cookies. So, plan on roughly 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Baking Space:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to keep your cookies from sticking and make cleanup easier.
2. Make the Cookie Batter:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until you get a light and fluffy mixture. Next, add the mashed bananas, egg, and vanilla extract, stirring until everything is blended well.
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix to keep your cookies tender.
3. Add Chocolate Chips and Nuts:
Fold in the chocolate chips and chopped walnuts, spreading them evenly throughout the dough.
4. Shape and Bake the Cookies:
Use a cookie scoop or tablespoon to drop spoonfuls of dough onto your prepared baking sheet. Leave about 2 inches of space between each cookie as they will spread a little. If you like, sprinkle a tiny pinch of flaky sea salt on each mound of dough for an extra flavor boost.
Bake your cookies for 10-12 minutes, or until the edges turn golden and the centers look set but still soft.
5. Cool and Enjoy:
Once baked, let the cookies cool on the sheet for about 5 minutes to help them set up. Then transfer the cookies to a wire rack and let them cool completely if you want to store them or enjoy them by all means while they’re still warm and gooey!
Can I Use Frozen Bananas for This Recipe?
Yes! Just make sure to thaw the frozen bananas completely and drain any excess liquid before mashing. This helps keep the cookie dough from becoming too wet.
Can I Substitute the Butter?
You can swap unsalted butter with an equal amount of coconut oil or vegan butter for a dairy-free option. Keep in mind the flavor and texture might vary slightly.
How Should I Store Leftover Banana Bread Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. To keep them soft longer, add a slice of fresh bread in the container to maintain moisture.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough a day ahead and keep it refrigerated. Just scoop and bake the cookies fresh when you’re ready.
