Banana Bread Cookies are the perfect blend of soft, chewy cookies and the comforting flavor of banana bread. With a hint of sweetness and a light texture, these cookies make a great snack or dessert. They’re easy to whip up with just a few ingredients, making them a go-to recipe when I have a ripe banana on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ripe banana
½ cup granulated sugar
¼ cup melted butter
1 cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
Directions
Preheat the oven to 350°F (175°C).
In a medium bowl, mash the ripe banana until smooth.
Add the granulated sugar and melted butter to the mashed banana, stirring until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the banana mixture, stirring until fully combined.
Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Servings: 12 cookies
Calories per cookie: 120 kcal
Variations
Chocolate Chip Banana Cookies: Stir in ¼ cup of chocolate chips for an extra sweet touch.
Nutty Banana Cookies: Add chopped walnuts or pecans for a bit of crunch.
Cinnamon Spice: Mix in ½ teaspoon of cinnamon for a warm, spiced flavor.
Healthier Option: Use coconut sugar instead of granulated sugar and swap half of the flour for whole wheat flour.
Gluten-Free: Use a 1:1 gluten-free flour substitute.
Storage/Reheating
Room Temperature: Store the cookies in an airtight container for up to 3 days.
Refrigeration: If I want them to last longer, I keep them in the fridge for up to a week.
Freezing: These cookies freeze well! I place them in a freezer-safe bag and store them for up to 3 months.
Reheating: To enjoy them warm, I microwave a cookie for about 10 seconds or pop them in the oven at 300°F for a few minutes.
FAQs
Can I use brown sugar instead of granulated sugar?
Yes! Brown sugar will add a deeper, caramel-like sweetness and make the cookies even softer.
What if my banana isn’t ripe enough?
I speed up ripening by placing the banana in a paper bag for a few hours or baking it at 300°F for about 10 minutes until the skin darkens.
Can I make these cookies vegan?
Absolutely! I swap out the butter for melted coconut oil or vegan butter.
Why are my cookies too dense?
Overmixing the dough can lead to dense cookies. I stir just until the ingredients are combined to keep them soft and light.
Can I add oats to this recipe?
Yes, adding ½ cup of rolled oats gives these cookies a chewy texture and makes them more filling.
Conclusion
These Banana Bread Cookies are an easy and delicious way to enjoy the flavors of banana bread in a soft, chewy cookie form. With minimal ingredients and quick prep, they’re perfect for any occasion. Whether I make them plain or add mix-ins like chocolate chips or nuts, they always turn out delicious.
Recipe:
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Banana Bread Cookies
These Banana Bread Cookies combine the best of both worlds: the soft, chewy texture of cookies with the warm, comforting flavor of banana bread. Made with minimal ingredients, including ripe bananas, butter, and a few pantry staples, this easy cookie recipe is perfect for using up overripe bananas. Whether you’re in the mood for a light dessert, snack, or a healthier twist with mix-ins like chocolate chips or nuts, these cookies are the perfect treat.
- Total Time: 22 minutes
- Yield: 12 cookies
Ingredients
1 ripe banana
½ cup granulated sugar
¼ cup melted butter
1 cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mash the ripe banana until smooth.
- Add the granulated sugar and melted butter to the mashed banana and stir until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture, stirring until fully combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a more indulgent treat, add chocolate chips, chopped nuts, or cinnamon to the dough.
To make them healthier, use coconut sugar and whole wheat flour.
These cookies are freezer-friendly and will last up to 3 months in a freezer-safe bag.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12 cookies
- Calories: 120 kcal
