Banana Bread Cookies are a delightful twist on the classic banana bread we all love. These cookies capture the sweet, nutty flavor of ripe bananas, warm cinnamon, and a soft, chewy texture that feels just like a bite-sized slice of banana bread. They’re perfect when you want something sweet but easily shareable and quick to eat.
I really enjoy making these cookies when I have overripe bananas sitting around because it’s a great way to use them up without committing to a whole loaf. Plus, baking cookies is just plain fun and faster, which means you get your banana bread fix sooner! I like to add a handful of chopped nuts or chocolate chips to give them a little extra surprise inside.
These cookies are great for snacks, lunchboxes, or just a little something to enjoy with a hot cup of tea or coffee. I often find myself sneaking a couple right out of the oven before they’ve even cooled! They remind me of cozy mornings at home, where the smell of bananas and cinnamon fills the kitchen and everything feels calm and happy.
Key Ingredients & Substitutions
Ripe Bananas: The star of this recipe! Use very ripe bananas with brown spots for the best natural sweetness and moisture. If you’re short on bananas, you can add a splash of applesauce, but the flavor won’t be quite the same.
Butter: Unsalted butter adds richness and helps create a chewy texture. You can swap for coconut oil or vegan butter to make these dairy-free.
Brown Sugar: This brings a nice molasses flavor that pairs well with bananas. If you don’t have brown sugar, regular granulated sugar or coconut sugar will work, but the taste will be a bit different.
Oats: Old-fashioned oats give these cookies a hearty texture and fiber. Rolled oats are best, but quick oats can be used in a pinch for a softer bite.
Mix-ins (Nuts, Chocolate, Coconut): These add great texture and flavor. Feel free to customize—try dried cranberries, raisins, or your favorite nuts to make it your own.
How Do I Get Soft, Chewy Banana Bread Cookies Every Time?
Softness and chewiness come down to a few important steps:
- Don’t overmix the dough: Once you add the flour mixture, stir gently until just combined. Overmixing can make cookies tough.
- Use ripe bananas: They add moisture and sweetness that keep cookies tender.
- Watch the baking time closely: Bake until the edges are set and golden but the center is still soft. Cookies will continue to firm up a bit as they cool.
- Let them cool on the baking sheet: This helps them finish cooking without getting too crisp underneath.
Following these tips ensures your banana bread cookies stay soft on the inside with just a hint of chewiness on the outside—perfect for snacking any time of day!
Equipment You’ll Need
- Mixing bowls – one large for wet ingredients and one for dry; makes mixing easy and mess-free.
- Hand mixer or wooden spoon – a hand mixer speeds up creaming butter and sugar, but a wooden spoon works fine too.
- Baking sheet – a flat baking sheet helps cookies bake evenly and brown nicely on the edges.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup much easier.
- Measuring cups and spoons – essential for getting the right amounts of ingredients for perfect cookies.
- Spoon or cookie scoop – for dropping even-sized dough balls to help cookies bake uniformly.
- Wire rack – cools cookies quickly and keeps them from getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap chocolate chunks for white chocolate or butterscotch chips to bring a different sweet twist.
- Add ½ cup dried cranberries or raisins for a fruity pop that pairs well with banana.
- Use chopped pecans or macadamia nuts instead of walnuts for a different crunch and flavor.
- Stir in ½ teaspoon ground ginger or pumpkin pie spice for a warm spice variation—perfect in fall.
How to Make Banana Bread Cookies?
Ingredients You’ll Need:
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup unsalted butter, softened
- 2/3 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup old-fashioned oats
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chunks or chips
- 1/4 cup shredded coconut (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. You’ll spend a few minutes mixing the dough, scooping it onto a baking sheet, and then baking the cookies until golden. Then, just let them cool a bit before enjoying. Total time is about 25 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking and make cleanup easier.
2. Mix Wet Ingredients:
In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. Beat in the egg, then stir in the mashed bananas and vanilla extract until everything is well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg (if using) together. This helps evenly distribute the spices and leavening agents.
4. Mix Dry into Wet:
Gradually add the dry ingredients to the banana mixture and mix gently until just combined. Avoid overmixing to keep the cookies tender.
5. Add Texture:
Fold in the oats, nuts (if using), chocolate chunks, and shredded coconut (if using) so they’re spread evenly throughout the dough.
6. Bake Your Cookies:
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart. Bake for 12-15 minutes or until the cookies are golden brown on the edges and just set in the center.
7. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Then, serve and enjoy your delicious banana bread cookies!
Can I Use Frozen Bananas for This Recipe?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This prevents adding too much moisture and keeps your cookies from becoming soggy.
Can I Substitute the Butter?
Absolutely! You can use coconut oil or a dairy-free margarine to make the cookies vegan or dairy-free. Keep the amount the same for best results.
How Should I Store Leftover Banana Bread Cookies?
Store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage. To refresh, warm briefly in the microwave or oven.
Can I Add Other Mix-Ins?
Feel free to switch up the nuts and chocolate chunks for your favorites—like dried cranberries, white chocolate chips, or even chopped dried fruit—for a personalized touch.
