Banana Bread Cookies – Soft, Chewy, and Comforting

Banana bread cookies bring all the cozy flavor of classic banana bread in a quick, handheld treat. They’re soft, lightly spiced, and naturally sweet from ripe bananas. If you’ve got a couple of bananas going soft on the counter, this is the perfect way to use them.

These cookies bake up tender and cake-like, with crisp edges and a fluffy middle. They’re just right for lunch boxes, coffee breaks, or a late-night snack.

What Makes This Recipe So Good

• Big banana flavor: Ripe bananas shine here, so you don’t need as much sugar.
• Soft and chewy texture: Think banana bread meets cookie—pillowy center with a gentle bite.
• Easy pantry ingredients: No hard-to-find items; you likely have everything on hand.
• Quick to make: No chilling required. From bowl to oven in minutes.
• Customizable: Add chocolate chips, nuts, oats, or a cinnamon-sugar dusting.

What You’ll Need

• 2 medium very ripe bananas (about 1 cup mashed)
• 1/2 cup unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon (optional but recommended)
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 cup chopped walnuts or pecans (optional)
• 3/4 cup chocolate chips (optional)

How to Make It

1. Preheat the oven: Set your oven to 350°F (175°C).Line two baking sheets with parchment paper for easy cleanup.
2. Mash the bananas: In a bowl, mash the bananas until mostly smooth. A few small lumps are fine.
3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter with the brown sugar until light and fluffy, about 2–3 minutes.
4. Add egg and vanilla: Beat in the egg and vanilla until fully combined. Scrape down the bowl as needed.
5. Stir in the bananas: Mix in the mashed bananas.The batter will look curdled—totally normal.
6. Whisk dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
7. Combine wet and dry: Add the dry ingredients to the wet mixture. Stir gently just until the flour disappears. Don’t overmix.
8. Fold in mix-ins: If using, fold in nuts and/or chocolate chips.The dough will be soft and a bit sticky.
9. Scoop the dough: Use a medium cookie scoop (about 1 1/2 tablespoons) to portion the dough onto the prepared sheets, leaving 2 inches between cookies.
10. Bake: Bake for 10–12 minutes, until the edges are set and the centers look puffed and just dry on top. They should be pale golden, not dark.
11. Cool: Let the cookies rest on the sheet for 5 minutes, then move to a wire rack to cool completely. They will firm up as they cool.

Storage Instructions

• Room temperature: Store in an airtight container for 2–3 days.Tuck a small piece of bread or a slice of apple in the container to keep cookies soft.
• Refrigerator: Keep up to 5 days. Bring to room temperature or warm briefly before serving for best texture.
• Freezer: Freeze baked cookies in a zip-top bag for up to 2 months. Thaw at room temperature or warm in a 300°F oven for 5–7 minutes.
• Freeze the dough: Scoop mounds onto a parchment-lined tray, freeze until solid, then transfer to a freezer bag.Bake from frozen, adding 1–2 minutes to the bake time.

Health Benefits

• Natural sweetness: Ripe bananas add sweetness, allowing for less added sugar than many cookies.
• Fiber and potassium: Bananas contribute dietary fiber and potassium, which supports heart health and muscle function.
• Portion control: Cookies offer the flavor of banana bread in smaller servings, making it easier to enjoy mindfully.
• Simple swaps: You can use part whole wheat flour, reduce sugar slightly, or add oats and nuts for more fiber and healthy fats.

Common Mistakes to Avoid

• Using under-ripe bananas: Green or barely yellow bananas won’t mash well or taste sweet enough. Use bananas with lots of brown spots.
• Overmixing the dough: This can make cookies tough. Stir just until combined after adding the dry ingredients.
• Overbaking: These cookies dry out fast if baked too long.Pull them when edges set and tops look just dry.
• Skipping salt: A little salt sharpens the banana flavor and balances sweetness. Don’t leave it out.
• Too much banana: Adding extra mashed banana can make cookies spread too much and turn gummy. Measure about 1 cup.

Variations You Can Try

• Chocolate chip: Stir in 3/4 cup semi-sweet or dark chips for a dessert-style cookie.
• Nutty crunch: Add 1/2 cup chopped walnuts or pecans.Toast them first for extra flavor.
• Oatmeal banana: Swap 1/2 cup of the flour for quick oats. The cookies will be heartier and chewier.
• Cinnamon-sugar topping: Sprinkle with a mix of cinnamon and sugar before baking for a snickerdoodle vibe.
• Glaze: Drizzle with a simple vanilla glaze (powdered sugar, milk, vanilla) once cooled.
• Whole wheat: Replace up to half the all-purpose flour with white whole wheat flour. Add 1–2 teaspoons milk if the dough seems too thick.
• Raisin or cranberry: Fold in 1/2 cup raisins or dried cranberries for a bakery-style twist.
• Peanut butter swirl: Dollop 1/4 cup warmed peanut butter into the mixed dough and gently swirl before scooping.

FAQ

Can I make these cookies gluten-free?

Yes.

Use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum. The dough may be slightly looser; chill for 20 minutes if it’s too soft to scoop.

What if I only have one banana?

You can still make the cookies, but reduce the flour to about 1 1/2 cups and consider adding 1–2 tablespoons milk or yogurt for moisture. Flavor will be milder.

Do I need to chill the dough?

Not usually.

The dough is designed to bake right away. If your bananas were very large or your kitchen is warm, chill 20–30 minutes to prevent spreading.

Can I reduce the sugar?

You can reduce the brown sugar to 1/2 cup. The cookies will be less sweet and slightly cakier, but still tender thanks to the bananas.

Why did my cookies turn out gummy?

Gumminess often comes from too much banana or underbaking.

Measure the mashed banana, avoid extra, and bake until the tops look set and no longer shiny.

How do I make them more cake-like?

Add an extra 1–2 tablespoons flour and bake on the shorter end of the time. Skipping chocolate chips and nuts also keeps the texture lighter.

Can I use coconut oil instead of butter?

Yes. Use refined coconut oil for a neutral flavor and make sure it’s soft but not melted.

The cookies may spread a bit more and have a slightly different crumb.

What’s the best way to ripen bananas fast?

Bake unpeeled bananas on a baking sheet at 300°F for 15–20 minutes, until black and soft. Let them cool before peeling and mashing.

Wrapping Up

Banana bread cookies are a simple, comforting bake that fits any day of the week. They use up ripe bananas, come together fast, and taste like a cozy slice of banana bread in cookie form.

Keep the ingredients basic, avoid overmixing, and pull them from the oven while they’re still soft. Customize them with your favorite mix-ins, and you’ll have a go-to recipe you’ll make again and again.