Imagine all the cozy, nostalgic comfort of banana bread, but in a soft, cake-like cookie that’s perfect for sharing (or keeping all to yourself). These Banana Bread Cookies are golden, pillowy, and packed with irresistible banana flavor, chocolate chips, and crunchy walnuts if you wish. Whether you need a sweet snack for the lunchbox or an easy dessert for company, this recipe delivers a delightful twist on a classic favorite.
Ingredients You’ll Need
The beauty of these Banana Bread Cookies lies in their simplicity. Each ingredient has a special purpose, working together to create an irresistibly tender, flavorful cookie that captures everything we love about banana bread in bite-sized form.
- Unsalted butter: Provides rich flavor and helps create a soft, tender crumb.
- Packed brown sugar: Adds moisture and a subtle caramel note to the cookies.
- Granulated sugar: Balances the brown sugar and ensures the cookies aren’t overly dense.
- Large egg: Binds the dough and keeps the cookies soft and cakey.
- Vanilla extract: Enhances all the sweet banana and buttery flavors.
- Mashed ripe banana: The star ingredient, delivering moistness and sweet banana flavor—make sure your banana is very ripe!
- All-purpose flour: Gives the cookies structure while keeping them beautifully tender.
- Baking soda: Helps the cookies puff up and stay light.
- Ground cinnamon: Adds warmth and depth, echoing classic banana bread spices.
- Salt: Balances the sweetness and enhances all the flavors.
- Chopped walnuts or pecans (optional): For crunch and that classic banana bread nuttiness.
- Mini chocolate chips or raisins (optional): Adds bursts of sweetness or chewy contrast—go with your favorite!
How to Make Banana Bread Cookies
Step 1: Prep Your Baking Sheet and Oven
Start by preheating your oven to 350°F (175°C) so it’s ready to go once your dough comes together. Line a baking sheet with parchment paper to ensure easy release and effortless cleanup—no sticking, no hassle!
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is key—it creates air pockets in the dough for that signature soft, cake-like texture in your Banana Bread Cookies.
Step 3: Add Wet Ingredients
Next, beat in the egg, vanilla extract, and mashed banana. Your kitchen will start to smell amazing at this point! Make sure the banana is well-mashed and fully incorporated for an even, moist crumb throughout each cookie.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures even distribution of the leavening and spices, so every bite of your cookies is perfectly balanced.
Step 5: Bring It All Together
Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined. Be careful not to overmix—this helps keep your Banana Bread Cookies super tender and soft.
Step 6: Fold in Mix-Ins
If you’re using nuts, chocolate chips, or raisins, fold them into the dough now. This is your chance to make the cookies your own, whether you love a little crunch, extra sweetness, or both!
Step 7: Scoop and Bake
Drop tablespoon-sized scoops of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for gentle spreading. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers look set but still soft.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them finish setting up and makes them even easier to handle. Now comes the best part—dig in and savor every soft, banana-filled bite!
How to Serve Banana Bread Cookies
Garnishes
For a bakery-worthy finish, try drizzling your Banana Bread Cookies with a simple glaze made from powdered sugar and a splash of milk. You can also sprinkle them with extra chopped nuts or a pinch of cinnamon while the glaze is still wet for a pretty and flavorful touch.
Side Dishes
Pair these cookies with a glass of cold milk, a cup of hot coffee, or even a scoop of vanilla ice cream for dessert. They’re also wonderful alongside fresh fruit or a dollop of whipped cream if you’re feeling extra indulgent.
Creative Ways to Present
Stack the cookies in a pretty tin for gifting, or arrange them on a dessert platter with other treats for a party spread. For a special brunch, tuck a couple Banana Bread Cookies into a napkin-lined basket and watch them disappear!
Make Ahead and Storage
Storing Leftovers
Keep your Banana Bread Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days, making them perfect for grab-and-go snacking or lunchbox treats throughout the week.
Freezing
If you want to save some for later, these cookies freeze beautifully. Simply place cooled cookies in a zip-top bag or airtight container, separating layers with parchment paper. Freeze for up to 2 months, then thaw at room temperature whenever you need a quick treat.
Reheating
To bring back that just-baked warmth, pop a cookie in the microwave for about 10 seconds, or warm a few in a 300°F oven for 3 to 5 minutes. This refreshes their texture and releases all that wonderful banana aroma as if they were fresh from the oven.
FAQs
Can I use frozen bananas in Banana Bread Cookies?
Absolutely! Just thaw the bananas completely and drain any excess liquid before mashing and adding to your dough. Frozen bananas are often even sweeter, giving your cookies extra flavor.
What can I use instead of nuts or chocolate chips?
Feel free to swap in dried cranberries, shredded coconut, or even white chocolate chips. Or, leave out the mix-ins altogether for a pure banana bread flavor in every cookie.
Why are my cookies more cakey than chewy?
Banana Bread Cookies are meant to be soft and cake-like, just like a slice of banana bread! The mashed banana and egg add moisture and structure, creating that tender, fluffy bite.
Can I make these cookies gluten-free?
Yes, you can substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The cookies should still come out soft and delicious, though the texture may vary slightly depending on the blend.
How do I know when the cookies are done baking?
Look for lightly golden edges and centers that are set but still soft to the touch. The cookies will continue to firm up as they cool, so be careful not to overbake for the best, most tender results.
Final Thoughts
If you love banana bread and crave something a little more snackable, these Banana Bread Cookies are destined to become a new favorite. Give them a try—you’ll be amazed at how quickly they disappear, and you just might find yourself reaching for ripe bananas a little more often!
Print
Banana Bread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these soft, cakey Banana Bread Cookies that capture the classic flavors of banana bread in a convenient, bite-sized treat. Perfect for dessert or a sweet snack, these cookies combine ripe bananas, warm cinnamon, and optional nuts or chocolate chips for added texture and taste.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe banana (about 1 medium)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup mini chocolate chips or raisins
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper for easy removal and cleanup.
- Cream butter and sugars: In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which ensures a tender cookie texture.
- Combine wet ingredients: Beat in the egg, vanilla extract, and mashed bananas into the creamed sugar and butter mixture until fully blended into a smooth batter.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening agent and spices.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing, which can make cookies tough.
- Add extras: Fold in chopped nuts and mini chocolate chips or raisins if you’re using them, adding extra flavor and texture.
- Scoop the dough: Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- Cooling: Let the cookies cool on the baking sheet for 5 minutes to set further before transferring them to a wire rack to cool completely, preventing breakage.
Notes
- These cookies have a soft, cake-like texture reminiscent of classic banana bread, making them deliciously moist and tender.
- For an extra touch of sweetness, consider drizzling a simple glaze made from powdered sugar and milk once the cookies have cooled.
- Store these cookies in an airtight container at room temperature, where they will remain fresh for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
