Banana Bread Cookies

Why You’ll Love This Recipe

I love these cookies because they deliver everything I enjoy about banana bread — that soft, sweet, banana-rich flavor — in a convenient, handheld cookie form. They’re quick to mix up, require no fancy equipment, and make a great snack or breakfast-on-the-go. Plus, they’re a fun and easy way to get creative with add-ins like chocolate chips, nuts, or oats.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas (mashed)

• All-purpose flour

• Baking soda

• Salt

• Ground cinnamon

• Unsalted butter (softened)

• Brown sugar

• White sugar

• Egg

• Vanilla extract

Optional add-ins:

• Chocolate chips

• Chopped walnuts or pecans

• Rolled oats

directions

I start by preheating the oven and lining a baking sheet with parchment paper. In a bowl, I whisk together the flour, baking soda, salt, and cinnamon.

In a separate bowl, I cream the butter with both sugars until light and fluffy. I beat in the egg, vanilla, and mashed banana until smooth. Then I slowly mix in the dry ingredients until just combined. If I’m using chocolate chips, nuts, or oats, I fold them in at the end.

Using a spoon or cookie scoop, I drop the dough onto the baking sheet, leaving space between each cookie. I bake them until the edges are golden and the centers are set — usually around 10–12 minutes. After baking, I let them cool on the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 20–24 cookies, depending on size. It takes around 25–30 minutes total — 10 minutes to prepare the dough and 10–12 minutes per batch in the oven.

Variations

I like switching things up with mix-ins: chocolate chips for a dessert-like cookie, oats for extra texture, or chopped nuts for crunch. For a healthier version, I reduce the sugar slightly or use whole wheat flour. I’ve also made them with dairy-free butter and they turn out just as soft and tasty.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them — they thaw quickly and taste just as good. If I want them warm again, I pop one in the microwave for about 10 seconds.

FAQs

Can I use frozen bananas?

Yes, I let them thaw and drain any extra liquid before mashing. They work great in this recipe.

Can I make these cookies gluten-free?

I’ve used a 1:1 gluten-free baking flour and they turned out well. The texture may be slightly different, but still delicious.

Do I need to chill the dough?

No, I usually bake the dough right away. But if I want slightly thicker cookies, chilling the dough for 30 minutes helps.

Can I make them without eggs?

Yes, I’ve used a flax egg (1 tbsp ground flax + 3 tbsp water) as a substitute, and the cookies came out soft and moist.

Are these cookies sweet enough for dessert?

Definitely. They’re naturally sweet from the bananas, and with a few chocolate chips added in, they taste just like a soft banana bread treat.

Conclusion

Banana bread cookies are the best of both worlds — all the comfort of banana bread in the fun form of a soft cookie. I love how simple, flexible, and flavorful they are, making them one of my favorite go-to treats when ripe bananas are on the counter. Whether I keep them plain or pack in extra goodies, they never last long in my kitchen.