Banana Bread Cookies bring together the best of both worlds—soft, chewy cookies with all the warm, comforting flavors of classic banana bread. Each bite is packed with mashed bananas, a hint of cinnamon, and the perfect touch of sweetness that makes you feel right at home.
I love making these cookies when I have a few overripe bananas sitting around. Instead of baking a whole loaf, I get to enjoy the same delicious taste in a handheld treat that’s perfect for sharing or packing in lunches. Plus, they bake faster than traditional banana bread, which is always a win in my book!
These cookies are great on their own with a glass of milk, but I also like to add a handful of chocolate chips or chopped nuts for a little extra fun. Whether you’re looking for a quick snack or a cozy dessert, banana bread cookies always hit the spot and remind me of those comforting family kitchen moments.
Key Ingredients & Substitutions
Bananas: Use ripe or overripe bananas for the sweetest flavor and moist texture. If you don’t have bananas, unsweetened applesauce can work, but it will change the taste a bit.
Butter: I prefer unsalted butter so I can control the salt level, but you can substitute with softened coconut oil for a dairy-free option.
Sugars: Brown sugar adds moisture and depth, while granulated sugar helps with crispness. You can use all brown sugar for extra chewiness.
Rolled oats: They add great texture and a bit of heartiness. If you’re gluten-free, use certified gluten-free oats or substitute with more flour.
Chocolate chips: Semi-sweet chips work well, but you can swap for nuts, raisins, or skip them altogether for a simple cookie.
How Do You Get Soft, Chewy Banana Bread Cookies with a Perfect Balance?
Softness comes from the right mix of wet ingredients and not overbaking. Here’s how I do it:
- Use ripe bananas mashed well so they blend smoothly into the dough.
- Cream the butter and sugars thoroughly for airiness and texture.
- Mix dry and wet ingredients just until combined—overmixing can make the cookies tough.
- Watch the baking time closely; pull cookies out as soon as edges are golden, but centers still look soft. They’ll firm up as they cool.
- Adding a sprinkle of flaky sea salt at the end enhances flavor and balances sweetness.
This method helps achieve cookies that are tender inside with a lovely, slightly crisp edge—just like you want banana bread cookies to be!
Equipment You’ll Need
- Mixing bowls – for mixing your wet and dry ingredients separately and easily combining them.
- Hand or stand mixer – helps cream the butter and sugars until fluffy for better cookie texture.
- Measuring cups and spoons – to get your ingredients just right and keep the cookies consistent.
- Cookie scoop or tablespoon – makes evenly sized cookies so they bake uniformly.
- Baking sheet – a flat, sturdy surface for baking your cookies evenly.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup a breeze.
- Wire cooling rack – lets cookies cool without getting soggy.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a crunchy texture that pairs great with banana flavor.
- Swap chocolate chips for white chocolate or butterscotch chips to change up the sweetness.
- Mix in dried cranberries or raisins for a chewy, fruity twist.
- Try adding a pinch of nutmeg or ginger along with cinnamon for a warm spice boost.
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
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup old-fashioned rolled oats
- 1/2 cup semi-sweet chocolate chips
- Flaky sea salt, for sprinkling
- Optional: banana slices for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 10-12 minutes to bake. Add a few minutes more for cooling, and you’ll have delicious banana bread cookies ready in less than 30 minutes total. Perfect for a quick, tasty treat!
Step-by-Step Instructions:
1. Get Your Oven Ready:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps your cookies bake evenly and stops them from sticking.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Then, beat in the egg, mashed bananas, and vanilla extract until everything is combined nicely.
3. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
4. Combine Wet and Dry:
Slowly add the dry mixture into the wet ingredients. Mix gently just until combined—don’t overmix to keep your cookies tender.
5. Add the Oats and Chocolate Chips:
Fold in the rolled oats and chocolate chips evenly into the dough.
6. Shape and Add Toppings:
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. If you like, gently press a thin banana slice on top of each cookie for decoration. Sprinkle a little flaky sea salt on each cookie to boost the flavor.
7. Bake and Cool:
Bake in your preheated oven for 10-12 minutes. Look for golden edges and cookie centers that look set but still soft. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
8. Enjoy!
Grab a glass of milk or your favorite drink and enjoy your freshly baked banana bread cookies. They’re soft, chewy, and bursting with delicious flavors!
Can I Use Frozen Bananas for Banana Bread Cookies?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps keep your dough from getting too wet and ensures better cookie texture.
How Should I Store Leftover Banana Bread Cookies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag or container for up to 2 months. Thaw at room temperature before enjoying.
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and make sure your oats are certified gluten-free. This works well while keeping the texture similar.
What Can I Add to Customize the Cookies?
Try adding chopped nuts like walnuts or pecans, dried fruit like raisins or cranberries, or swapping chocolate chips for white chocolate or butterscotch chips to suit your taste.
