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Banana Bread Cookies

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These banana bread cookies are soft, chewy, and cake-like, capturing all the comforting flavors of classic banana bread in a portable, shareable cookie. Perfect for using up ripe bananas and ideal for gifting, potlucks, or a cozy homemade treat.

Ingredients

Scale
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar (light or dark)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup (170g) chocolate chips or chopped nuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat.
  2. In a medium bowl, mash 2 ripe bananas (about 1 cup) until mostly smooth with a few small lumps.
  3. In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes with a hand mixer, or by hand with a sturdy spoon).
  4. Beat in the egg and vanilla extract until well combined, scraping down the sides as needed.
  5. Add the mashed bananas to the butter mixture and stir until well mixed. The batter may look a bit curdled.
  6. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
  7. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  8. Fold in chocolate chips or chopped nuts, if using.
  9. Use a medium cookie scoop or tablespoon to drop heaping spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake for 11-14 minutes, or until the edges are golden and the centers look just set. For larger cookies, add a minute or two.
  11. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. If cookies spread too much, chill the dough for 30 minutes before baking. For picture-perfect cookies, press a few extra chips or nuts on top before baking.

Notes

For best results, use very ripe bananas. Measure flour by spooning and leveling to avoid dry cookies. Chill dough for thicker cookies. Customize with your favorite add-ins like nuts, chocolate chips, or dried fruit. Cookies freeze well and stay soft for several days. For gluten-free or vegan adaptations, use a 1:1 gluten-free flour blend and a flax egg with plant-based butter.

Nutrition

Keywords: banana bread cookies, banana cookies, easy banana cookies, banana bread dessert, homemade cookies, soft cookies, quick cookies, potluck cookies, gifting cookies, kid-friendly cookies

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