Name: Banana Bread Cookies
Prep time: 10 min
Cook time: PT-487700H32M52S
Total time: PT-487700H32M52S
Cuisine: American
Ingredients: 2 ripe bananas (mashed); 1/2 cup unsalted butter (softened); 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; Optional: 1/2 cup rolled oats; Optional: 1/2 cup chocolate chips; Optional: 1/2 cup chopped walnuts or pecans

Why You’ll Love This Recipe

These cookies are the perfect way to use up overripe bananas and satisfy a sweet craving without committing to a full loaf of banana bread. They’re easy to make, freezer-friendly, and kid-approved. With their soft texture and rich banana flavor, they’re ideal for lunchboxes, coffee breaks, or cozy weekends at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ripe bananas (mashed)
Unsalted butter (softened)
Brown sugar
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Baking soda
Salt
Ground cinnamon
Optional: Rolled oats, chocolate chips, chopped walnuts, or pecans

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the mashed bananas, egg, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in any optional mix-ins like oats, chocolate chips, or nuts.
Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Makes about 24 cookies
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 20–25 minutes

Variations

Chocolate Banana Cookies: Add ½ cup of mini chocolate chips for a sweeter treat.
Banana Nut: Stir in chopped walnuts or pecans for added crunch.
Oatmeal Banana: Add ½ cup rolled oats for extra texture and fiber.
Frosted Version: Top with a light cream cheese glaze for a bakery-style cookie.
Gluten-Free: Use a 1:1 gluten-free flour blend to make them gluten-free.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

To freeze, place cooled cookies in a freezer-safe container or bag and store for up to 2 months. Thaw at room temperature or microwave for 10–15 seconds for a warm treat.

FAQs

Can I use frozen bananas?

Yes, just thaw and drain excess liquid before mashing and using in the recipe.

Why are my cookies cakey?

These cookies have a soft, bread-like texture due to the banana. For firmer cookies, use less banana or chill the dough before baking.

Can I make these egg-free?

Yes, replace the egg with a flax egg or ¼ cup unsweetened applesauce for a vegan option.

Can I use whole wheat flour?

Yes, replace up to half the all-purpose flour with whole wheat for a nuttier flavor and added fiber.

How ripe should the bananas be?

The riper, the better—brown, spotty bananas are ideal for maximum sweetness and moisture.

Can I double the recipe?

Absolutely. Just be sure to bake in batches or use multiple sheets to avoid overcrowding.

Do these cookies spread?

They don’t spread much, so gently flatten them with the back of a spoon if you prefer a thinner cookie.

Are they good for breakfast?

Yes, they’re lightly sweetened and full of banana goodness—great with coffee or on-the-go.

Can I add peanut butter?

Yes, swirl in a few tablespoons of peanut butter for extra richness and flavor.

Do they need to be refrigerated?

Not immediately, but if keeping longer than 3 days, refrigerate to maintain freshness.

Conclusion

Banana Bread Cookies are a delightful mashup of soft banana bread and easy-to-grab cookies. They’re quick to make, endlessly customizable, and a great way to use up ripe bananas. Whether you enjoy them plain or with your favorite mix-ins, these cookies are sure to become a regular in your baking routine.