When life hands me overripe bananas, I don’t panic—I bake. Banana dessert recipes have always been my happy place, but this twist takes the classic banana bread and shrinks it into bite-sized joy. Think soft cookies with that warm banana flavor you grew up with, but without the loaf pan drama. I’ll be honest, I wasn’t sure about calling these cookies at first. The texture leans more toward the chewy middle of a banana bread slice. But after a few bites (okay, five), I decided they earned the cookie title fair and square. They’re easy, forgiving, and yes, they taste even better the next morning with coffee—like all good banana bread recipes should. The beauty of this recipe is that it doesn’t scream for perfection. One banana bread recipe can give you comfort, but this one lets you sneak in chocolate chips, walnuts, or just keep it plain and cozy. It’s the kind of recipe that makes the kitchen smell like you’ve been baking for hours, even if it only took you twenty minutes.
Table of Contents
- 1) Key Takeaways
- 2) Easy Banana Bread Cookies Recipe
- 3) Ingredients for Banana Bread Cookies
- 4) How to Make Banana Bread Cookies
- 5) Tips for Making Banana Bread Cookies
- 6) Making Banana Bread Cookies Ahead of Time
- 7) Storing Leftover Banana Bread Cookies
- 8) Try these Desserts next!
- 9) Banana Bread Cookies
- 10) Nutrition
1) Key Takeaways
These banana bread cookies are the sweet spot between a cookie and banana bread. They’re soft, chewy, and packed with flavor. One ripe banana is all you need to get started. They bake quickly, fill your kitchen with comfort, and make a perfect afternoon treat with coffee or tea.
You can add chocolate chips or walnuts to make them your own. The recipe is simple enough for kids to help with but delicious enough to serve at a gathering. They taste just like banana bread, but in a form that’s easier to grab and share.
If you love banana dessert recipes, this will be your new go-to. They’re practical, quick, and turn an ordinary banana into something that feels like a little celebration.
2) Easy Banana Bread Cookies Recipe
I like to think of these cookies as banana bread with less commitment. Instead of waiting nearly an hour for a loaf to bake, you get cookies ready in about 20 minutes. That’s fast enough for a last-minute dessert when a craving hits. The texture is soft with a slight chew, and every bite has that comforting banana flavor we all know.
What makes this recipe easy is how forgiving it is. The banana doesn’t have to be perfect. The butter can be soft but not melted. Even if you stir the batter a little more than you should, the cookies will still come out tasting like a success. It’s hard to mess up something this good.
If you already like banana bread recipes, this cookie version feels like a natural extension. Same flavor, less time, more fun. It’s a win all around.
3) Ingredients for Banana Bread Cookies
Ripe Banana: The star of the show. That overripe banana on your counter is all you need to get that rich banana bread flavor in a cookie form.
Unsalted Butter: Softened butter gives the dough a creamy base. It adds richness and helps create that chewy texture we’re aiming for.
Brown Sugar: Brings a caramel-like sweetness that pairs beautifully with banana. It keeps the cookies moist too.
Granulated Sugar: Balances the brown sugar and keeps the flavor from being too heavy.
Egg: Holds the dough together and adds structure, so the cookies bake up soft but not crumbly.
Vanilla Extract: A splash of vanilla rounds out the flavor and makes the banana taste even warmer.
All-Purpose Flour: The base of the dough. It keeps everything balanced and bakes into that cookie texture we love.
Baking Soda: Helps the cookies puff just a bit so they’re not too dense.
Salt: Just a little to keep the sweetness from taking over.
Cinnamon: Adds warmth and a subtle spice, like the cozy taste of banana bread itself.
Chocolate Chips or Walnuts: Totally optional, but they take these cookies from simple to special. I usually can’t resist adding chocolate.
4) How to Make Banana Bread Cookies
Step 1. Preheat your oven to 350°F. Line a baking sheet with parchment paper to keep the cookies from sticking and to make clean-up easier.
Step 2. Mash your ripe banana in a bowl until it’s mostly smooth. A few small lumps are fine. They’ll blend into the dough as it bakes.
Step 3. In a large mixing bowl, cream the softened butter with both sugars until the mixture looks fluffy and light. This step is what gives the cookies their tender crumb.
Step 4. Beat in the egg and vanilla extract. Then stir in the mashed banana until everything is well mixed.
Step 5. In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Add this dry mixture into the wet one a little at a time, stirring until just combined.
Step 6. If you’re adding chocolate chips or walnuts, fold them in gently now. Don’t overmix, or the cookies can turn tough.
Step 7. Drop spoonfuls of dough onto the baking sheet. Leave some space between them since they’ll spread a little.
Step 8. Bake for 10 to 12 minutes until the edges look lightly golden. The centers will still be soft. That’s what makes them chewy.
Step 9. Let the cookies cool on a wire rack before serving. Or eat one warm straight from the tray—I usually do.
5) Tips for Making Banana Bread Cookies
Use very ripe bananas. The more spotted and soft they are, the stronger the flavor will be. If your banana isn’t ripe enough, the cookies will taste flat. That’s a little secret I learned after baking more banana bread recipes than I can count.
Don’t overbake. The cookies will look slightly underdone when they come out of the oven, but they’ll firm up as they cool. Trust the process. Soft centers are what make them special.
Experiment with add-ins. Chocolate chips, nuts, even a sprinkle of oats on top can change things up. Each variation makes the recipe feel new without much effort.
6) Making Banana Bread Cookies Ahead of Time
You can make the dough ahead and keep it in the fridge for up to 24 hours. Chilling lets the flavors settle in and makes the dough easier to handle. Scoop and bake straight from the fridge when you’re ready.
If you want to freeze, shape the dough into balls and freeze them on a tray. Once solid, move them to a freezer bag. You can bake them directly from frozen, just add a couple of minutes to the baking time.
Freshly baked cookies will always taste best, but these little tricks help when you want banana dessert recipes ready at a moment’s notice.
7) Storing Leftover Banana Bread Cookies
Keep the cookies in an airtight container at room temperature for three days. They’ll stay soft and chewy. If you want them to last longer, store them in the fridge for up to a week.
For longer storage, freeze the baked cookies. Wrap them tightly or use a freezer-safe container. They’ll keep well for up to two months. Thaw at room temperature before eating.
These cookies don’t need much to stay delicious. Simple storage keeps them tasting just like the day you baked them.
8) Try these Desserts next!
9) Banana Bread Cookies
Banana Dessert Recipes: Banana Bread Cookies Everyone Loves
Ingredients
- 1 ripe banana, 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 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup chocolate chips or chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Mash the ripe banana in a medium bowl until smooth.
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
- Beat in the egg and vanilla extract, then stir in the mashed banana.
- In another bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in chocolate chips or walnuts if using.
- Drop spoonfuls of dough onto the baking sheet and bake for 10–12 minutes until lightly golden.
- Cool on a wire rack before enjoying.
10) Nutrition
Serving Size: 1 cookie, Calories: 110, Sugar: 8 g, Sodium: 85 mg, Fat: 5 g, Saturated Fat: 3 g, Carbohydrates: 15 g, Fiber: 1 g, Protein: 1 g, Cholesterol: 15 mg
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