Banana Bread Cookies are a delightful twist on two classic favorites—soft, chewy cookies that taste just like your favorite banana bread. These treats have all the warm, comforting flavors of ripe bananas, cinnamon, and a hint of vanilla, packed into a perfectly bite-sized cookie. They’re a fun way to enjoy banana bread in a new and easy-to-share form.
I love making these cookies when I have leftover bananas that are extra ripe, because it feels like a little kitchen magic turning something past its prime into such a tasty snack. Plus, they come together quickly and fill the house with the sweetest, coziest smell that always makes me smile. For a little extra crunch, I sometimes add chopped walnuts or chocolate chips—both are winners in my book.
These banana bread cookies are perfect for lunchboxes, afternoon coffee breaks, or whenever you need a quick, homemade pick-me-up. I often pack a batch when we go on a picnic or send some with my kids to school—they’re always a hit! It’s a recipe I come back to again and again, especially when I want to keep things simple but still tasty and special.
Key Ingredients & Substitutions
Bananas: Ripe bananas add natural sweetness and moisture. Overripe ones are best because they mash easily and taste sweeter. If unavailable, you can swap with unsweetened applesauce for moisture but flavor will be milder.
Butter & Brown Sugar: Butter gives richness, and brown sugar adds moisture plus a slight caramel flavor. You can replace butter with coconut oil for a dairy-free version, and use coconut sugar if you want a less sweet cookie.
Rolled Oats: Oats boost texture and heartiness, keeping the cookie soft but chewy. Quick oats can work, though rolled oats hold up better.
Walnuts or Pecans (Optional): Adds crunch and nutty flavor. Feel free to omit for nut allergies or swap for seeds like pumpkin or sunflower seeds.
How Do I Get Soft and Chewy Banana Bread Cookies?
Softness is all about the right balance of wet and dry ingredients and baking time:
- Use ripe bananas for moisture.
- Don’t overmix the dough—combine just until ingredients are blended to avoid tough cookies.
- Watch the baking time closely; removing cookies when edges are set but centers still soft keeps them chewy.
- Let cookies cool on the baking sheet a few minutes before moving to a rack. This helps them finish baking gently and hold shape.
These tips help keep your cookies tender and packed with banana goodness every time.
Equipment You’ll Need
- Baking sheet – a flat tray for even cooking; lined with parchment paper helps prevent sticking.
- Mixing bowls – one for wet ingredients, one for dry makes mixing easier and cleaner.
- Measuring cups and spoons – accurate measurements keep your cookies consistent.
- Wooden spoon or spatula – perfect for folding ingredients without overworking the dough.
- Cookie scoop or tablespoon – helps portion cookies evenly for uniform baking.
- Wire rack – lets cookies cool evenly and keeps them from getting soggy.
Flavor Variations & Add-Ins
- Add chocolate chips for extra sweetness and gooey pockets in each bite.
- Mix in shredded coconut for a tropical twist and chewy texture.
- Swap walnuts for chopped pecans or almonds to vary the nutty crunch.
- Stir in a handful of dried cranberries or raisins to add tartness and chewiness.
How to Make Banana Bread Cookies?
Ingredients You’ll Need:
Main Ingredients:
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 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
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup rolled oats
- 1/2 cup chopped walnuts or pecans (optional)
Topping:
- Flaked sea salt for sprinkling
- Thin banana slices for topping (1-2 bananas)
- Maple syrup or honey for drizzling (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation time and about 12-15 minutes of baking. Don’t forget to add 5 minutes for cooling, so expect around 30 minutes total from start to finish. It’s a quick treat that fills your kitchen with a wonderful banana bread aroma!
Step-by-Step Instructions:
1. Prepare for Baking:
First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to keep the cookies from sticking and for easy cleanup.
2. Mix the Wet Ingredients:
In a large bowl, use a spoon or mixer to cream together the softened butter and brown sugar until the mixture looks light and fluffy. Then beat in the egg, followed by mashed bananas and vanilla extract. Mix until everything is combined smoothly.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and optional nutmeg. This helps distribute the spices and leavening evenly.
4. Mix Wet and Dry Ingredients:
Gradually stir the dry ingredients into the banana mixture until just combined – be careful not to overmix. Then fold in the rolled oats and nuts if you’re using them, to add texture and flavor.
5. Shape and Add Toppings:
Use a tablespoon or cookie scoop to drop mounds of cookie dough onto your prepared baking sheet, keeping them about 2 inches apart. Gently press a thin banana slice on top of each cookie mound for a pretty and tasty finish.
6. Bake the Cookies:
Bake in your preheated oven for 12-15 minutes. The cookies should be lightly golden around the edges but still soft in the middle when done. Keep an eye on them to avoid overbaking.
7. Cool and Finish:
Remove the cookies from the oven and immediately sprinkle a pinch of flaked sea salt on each. Let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. If you like, drizzle some maple syrup or honey on top before serving for an extra sweet touch!
Can I Use Frozen Bananas for Banana Bread Cookies?
Yes! Just make sure to thaw frozen bananas completely and drain any excess liquid before mashing. This keeps the dough from becoming too wet and helps maintain the right cookie texture.
Can I Substitute the Butter with Oil?
Absolutely, you can use an equal amount of vegetable or coconut oil instead of butter for a dairy-free option. Keep in mind that oil may make the cookies a little softer and less fluffy.
How Should I Store Leftover Cookies?
Store your banana bread cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag or container for up to 2 months—just thaw before enjoying.
Can I Add Chocolate Chips or Other Mix-ins?
Definitely! Chocolate chips, shredded coconut, or dried fruit like raisins or cranberries make great additions. Just fold in about 1/2 cup along with the oats and nuts for extra flavor and texture.
