Banana Bread Cookies Recipe – The Best Banana Dessert Cookies You’ll Crave

It all started with a bunch of bananas that had gone from yellow to freckled and a craving for something warm and sweet. I usually turn to banana bread when that happens, but this time I wanted something easier to grab—a finger food dessert that didn’t require slicing or plates. That’s when the idea for banana bread cookies hit me. What if I could bake all the cozy flavor of banana bread into a soft, chewy cookie?

These Banana Bread Cookies have everything I love: the rich banana flavor, just the right amount of sweetness, and that chewy cookie texture I crave. They’re simple, quick, and make the kitchen smell amazing. Whether you want a fun twist on a classic, need a quick dessert for guests, or are just staring at overripe bananas on your counter, this recipe is a winner. Let me walk you through how I make them.

Why You’ll Love These Banana Bread Cookies

There are cookies, and then there are cookies that make your entire house smell like warm banana bread with a hint of caramel. Here’s why these banana bread cookies are a permanent part of my dessert rotation:

• All the banana bread flavor you love in a cookie. Each bite is soft, flavorful, and spiced just right.
• Soft and chewy with a hint of crisp on the edges. The contrast in textures is cookie perfection.
• Uses pantry staples and your overripe bananas. Nothing fancy—just real ingredients and cozy results.
• No need for a loaf pan or slicing. This is banana bread’s low-maintenance cousin.
• Perfect for lunchboxes, gifts, or a cozy night in. I pack them for my daughter’s school snack and tuck a few aside for my afternoon tea.
• Easy to freeze and reheat. They taste freshly baked even days later.
• Adaptable with chocolate chips, nuts, or spices. You can remix the base recipe endlessly.

Don’t miss our Blueberry Cookies if you love fruity, soft-baked treats too.

Ingredients

For the Cookies:

• 2 very ripe bananas, mashed (about 1 cup)
• ½ cup unsalted butter, softened
• ¾ cup light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon (optional but delicious)
• 1 cup chocolate chips (optional but highly recommended)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream the butter and sugars until light and fluffy.
3. Mix in the mashed bananas, egg, and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Combine the dry ingredients with the wet, mixing just until blended.
6. Fold in chocolate chips or any mix-ins you like.
7. Scoop dough by tablespoons onto prepared baking sheets.
8. Bake for 10–12 minutes, until edges are golden and centers are just set.
9. Cool on the sheet for 5 minutes before transferring to a wire rack.

How to Serve Banana Bread Cookies

These banana bread cookies are so versatile, I find myself reaching for them at every hour of the day. Here’s how I love serving them:

• Warm out of the oven. Nothing beats a soft cookie fresh from the oven. The edges are crisp, the center is gooey, and the banana aroma fills the air.
• Paired with coffee or tea. They’re perfect with my morning latte or afternoon chai. Dunk one—it’s heaven.
• As an easy dessert. Stack them on a plate with a scoop of vanilla or cinnamon ice cream. Drizzle with caramel or chocolate sauce for a sweet finish.
• Lunchbox treat. I pack two in parchment for school or work snacks. My daughter calls them “banana cookie muffins” and always asks for more.
• Party platter star. Add banana bread cookies to a cookie tray with Best Chocolate Chip Cookies and Best Brown Butter Chocolate Chip Cookie for variety.
• Gifting baked goods. I wrap six cookies in a bakery bag with a bow and hand them out to neighbors or friends—instant smiles.

How to Store Banana Bread Cookies

Proper storage keeps Banana Bread Cookies fresh and flavorful for days. Here’s what I do:

• Room Temperature: Place cookies in an airtight container at room temp. They stay soft for up to 3 days. I line the container with a paper towel to absorb moisture.
• Refrigerator: If it’s warm out, pop the container in the fridge. The cookies firm slightly but stay chewy. A quick microwave burst (5–10 seconds) revives them.
• Freezer: I always freeze half the batch. Let them cool completely, layer with parchment in a freezer bag, and they’ll last up to 2 months. Thaw at room temp or reheat gently.
• Frozen Dough Option: Scoop cookie dough onto a tray, freeze until solid, then transfer to a bag. Bake straight from frozen—just add a minute or two to baking time.
• Keep that soft texture: Don’t overbake banana bread cookies, and store with a slice of bread in the container to maintain softness.

Tips to Make These Cookies Perfect

I’ve tested this recipe many times, and here are my go-to tips for the best banana bread cookies:

• Bananas matter. Use the ripest bananas you’ve got—brown, spotty, and soft. They’re sweeter and more flavorful.
• Measure carefully. Spoon and level your flour to avoid a dry dough. Too much flour ruins that soft texture.
• Mix gently. Overmixing leads to dense cookies. Stir just until the flour disappears.
• Don’t skip chilling (if warm in your kitchen). If your dough feels too soft to scoop, chill it for 15–20 minutes.
• Line your pans. Parchment paper or silicone mats help cookies bake evenly and prevent over-browning.
• Customize mix-ins. Fold in nuts, mini chocolate chips, white chocolate, or shredded coconut.
• Add crunch. Sprinkle coarse sugar on top before baking for bakery-style sparkle.
• Bake in batches. Leave enough space for banana bread cookies to spread slightly. Rotate pans halfway for even baking.

Variations of Banana Bread Cookies

You can use this base recipe in so many creative ways. Here are my favorite riffs:

• Banana Chocolate Chip Cookies: Double the chocolate chips and drizzle melted chocolate on top.
• Walnut Banana Cookies: Stir in ½ cup toasted walnuts for crunch and a deeper flavor.
• Spiced Banana Cookies: Add a pinch of nutmeg and a dash of clove or cardamom for cozy fall flavors.
• Peanut Butter Banana: Swirl a tablespoon of creamy peanut butter into the batter for a nutty twist on banana bread cookies.
• Oatmeal Banana Cookies: Replace ½ cup flour with rolled oats for texture and heartiness.
• Coconut Banana Cookies: Add ¼ cup shredded coconut to the dough.
• Frosted Banana Cookies: Spread cream cheese frosting or maple glaze on cooled banana bread cookies for a dessert-style version.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend—the texture is still lovely.

Try pairing these banana bread cookies with Cinnamon Swirl Banana Bread to showcase all the ways bananas can shine in baked goods.

FAQs

Final Thoughts

Banana Bread Cookies are the treat I didn’t know I needed until I made them—and now I bake them regularly. They’re easy, quick, and check all the boxes: delicious, cozy, kid-friendly, and great for sharing. If you’ve got bananas getting too ripe, don’t toss them—turn them into banana bread cookies.

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