Dessert

Banana Bread Cookies Recipe

ByLily Monroe October 27, 2025October 27, 2025

Introduction

Banana Bread Cookies are a delightful twist on classic banana bread, combining its moist, sweet flavors into a portable, chewy treat. Perfect for snacking or sharing, these cookies are quick to make and customizable with your favorite mix-ins.

A stack of three golden brown peanut butter cookies is shown on a white marbled surface, each cookie having a rough, crumbly texture with visible sugar crystals and small bits of peanut. The top layer displays the classic crisscross fork marks that create a grid pattern on the surface, slightly sunken and darker around the edges. The cookies have slightly uneven edges, giving them a rustic, homemade look. In the blurred background, more cookies show similar patterns and textures, blending softly into the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ripe bananas, mashed
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter, melted
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Optional: ½ cup chocolate chips, chopped walnuts, or pecans

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon until evenly combined.
Step 3: In another bowl, mash the bananas and stir in the melted butter, brown sugar, granulated sugar, egg, and vanilla extract until smooth and well mixed.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
Step 5: Fold in any optional mix-ins like chocolate chips, walnuts, or pecans to add extra texture and flavor.
Step 6: Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them apart to allow for spreading.
Step 7: Bake for 10–12 minutes, or until the edges are golden and the centers are set but still soft.
Step 8: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use overripe bananas for the best natural sweetness and moisture.
Swap in half whole wheat flour for a nuttier flavor and added fiber.
Add a pinch of nutmeg or ground ginger for more warm spice notes.
For a vegan version, replace the egg with a flax egg and use coconut oil instead of butter.
Mix in dried fruit like raisins or cranberries for a chewy contrast.

Storage

Store the banana bread cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container or bag for up to 1 month. To reheat, simply warm them in a microwave for 10–15 seconds or until soft.

How to Serve

The image shows a white round plate with four soft chocolate chip cookies, one with a bite taken out, placed on white crumpled parchment paper. The cookies are golden brown with darker brown chocolate chips spread unevenly on top, giving a shiny texture where chips melted slightly. The edges of the cookies are a bit darker and crisp-looking, while the middle parts look chewy and soft. The plate is set on a white marbled surface, and a woman's hand is partly visible near the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well once thawed and mashed. They may add extra moisture, so make sure to drain any excess liquid before mixing.

How do I make the cookies less soft and more crunchy?

Try baking the cookies a couple of minutes longer, or reduce the amount of mashed banana slightly. Also, using chilled dough can help them hold their shape better and crisp up during baking.