Banana Bread Cookies

Banana Bread Cookies are soft, chewy, and filled with that nostalgic banana bread flavor I love—only in cookie form. These cookies are the perfect way to use up ripe bananas and are great for  warm spices, a soft-baked texture, and the option to add chocolate chips or nuts, they’re just as comforting as a slice of banana bread but easier to share.

Why You’ll Love This Recipe

I love how these cookies have all the best parts of banana bread—moist texture, warm cinnamon, sweet banana flavor—but bake up quicker and don’t require slicing. They’re super simple to makbreakfast on the go, afternoon snacks, or even dessert. Withe, naturally sweet from ripe bananas, and stay soft for days. Whether I’m baking a batch for the week or sharing them with friends, these cookies never disappoint.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ripe bananas (mashed)

• unsalted butter (softened)

• brown sugar

• granulated sugar

• egg

• vanilla extract

• all-purpose flour

• baking soda

• ground cinnamon

• salt

• optional: chocolate chips, chopped walnuts, or pecans

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, I cream together the butter and sugars until light and fluffy.

3. I mix in the mashed bananas, egg, and vanilla until smooth.

4. In a separate bowl, I whisk together the flour, baking soda, cinnamon, and salt.

5. I gradually add the dry ingredients to the banana mixture, stirring just until combined.

6. If I’m adding chocolate chips or nuts, I fold them in now.

7. I scoop the dough onto the baking sheet in rounded tablespoons, spacing them about 2 inches apart.

8. I bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers are set.

9. I let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies. It takes around 15 minutes to prep, 10–12 minutes to bake, and 10 minutes to cool—so I plan for about 35 minutes from start to finish.

Variations

Sometimes I add a handful of oats to the batter for a banana oatmeal cookie feel. I’ve also drizzled them with a light glaze made from powdered sugar and milk for a sweeter touch. For a healthier spin, I use whole wheat flour or reduce the sugar slightly if the bananas are extra ripe. And when I want extra warmth, I add a pinch of nutmeg or clove.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days, or refrigerate them for up to a week. They stay soft and moist. To reheat, I microwave one for about 10 seconds for that fresh-from-the-oven texture. They also freeze well for up to 2 months—just thaw at room temperature.

FAQs

Can I use overripe bananas?

Yes, the riper the better. I use bananas with plenty of brown spots—they’re sweeter and mash more easily.

Can I make these cookies without eggs?

Yes, I’ve replaced the egg with a flax egg (1 tablespoon flaxseed + 3 tablespoons water) and they still turn out great.

Do these cookies spread a lot?

They spread a little but stay more puffy and cake-like—just like banana bread in cookie form.

Can I make these gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with success. Just make sure your mix includes xanthan gum for structure.

Can I add a cream cheese frosting?

Absolutely. A light swipe of cream cheese frosting on top makes them taste like mini banana bread cupcakes.

Conclusion

Banana Bread Cookies are a soft, cozy treat that brings the comfort of banana bread into a convenient cookie form. I love how easy they are to make, how well they keep, and how customizable they are for whatever I’m craving. Whether I’m using up overripe bananas or baking something to share, these cookies always hit the spot.