Banana Bread Cookies Recipe

If you love the cozy comfort of banana bread and the irresistible charm of cookies, you’re going to fall head-over-heels for these Banana Bread Cookies! They’re soft, chewy, and filled with warm banana flavor, with just the right touch of cinnamon and sweetness. Perfect for using up ripe bananas, this easy treat comes together in one bowl and makes your kitchen smell amazing. Whether you’re baking for a weekend snack or a quick sweet fix, these cookies are simple, satisfying, and totally Pinterest-worthy.

Why You’ll Love Banana Bread Cookies

These Banana Bread Cookies are like a warm hug in cookie form! They’re soft in the center, slightly crisp on the edges, and packed with real banana flavor. Plus, you don’t need any fancy tools or ingredients—just one bowl and some pantry staples. They’re quick to whip up, kid-approved, and perfect for breakfast-on-the-go, snack time, or dessert. Want to add chocolate chips or chopped walnuts? Go for it! This recipe is super flexible, so you can make it your own. Trust us—you’ll want to make a double batch.

Ingredients

These banana bread cookies use basic ingredients you likely already have in your kitchen. The star of the show? Ripe bananas! The riper, the better—those brown spots mean maximum flavor. Here’s what you’ll need:

• 1 cup mashed ripe bananas (about 2–3 medium bananas)
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Optional: 1/2 cup chocolate chips, chopped walnuts, or both!

Instructions

These banana bread cookies come together quickly, with minimal cleanup—just one bowl and a spoon (or mixer if you’re feeling fancy). Here’s how to make them:

How to Make Banana Bread Cookies:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mash the bananas in a large mixing bowl until smooth.
3. Add the butter, brown sugar, and granulated sugar to the bowl. Mix until creamy and well combined.
4. Stir in the egg and vanilla extract until the mixture is smooth.
5. Sprinkle in the flour, baking soda, cinnamon, and salt. Mix until just combined—don’t overmix.
6. Fold in any optional add-ins like chocolate chips or walnuts.
7. Drop spoonfuls of dough (about 1.5 tablespoons each) onto the prepared baking sheet, leaving some space between cookies.
8. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
9. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

These Banana Bread Cookies are perfect when you need a quick treat that doesn’t sacrifice flavor. From start to finish, you’ll be enjoying warm, gooey cookies in less than 30 minutes!

This Recipe Makes:

• About 18–20 cookies, depending on the size of your scoops.

Total Time:

• Prep Time: 10 minutes
• Bake Time: 10–12 minutes per batch
• Cooling Time: 5 minutes

Perfect for an after-school snack, lazy Sunday baking, or even a last-minute dessert!

Tips and Variations

These Banana Bread Cookies are super versatile—feel free to get creative and customize them to suit your taste or what you have on hand. Here are some fun ways to switch things up:

Tips & Variations:

• No Butter? Swap in coconut oil or a plant-based butter for a dairy-free version.
• Go Gluten-Free: Use a 1:1 gluten-free baking flour to make this recipe gluten-free friendly.
• Add Some Crunch: Stir in chopped walnuts or pecans for texture.
• Chocolate Lover? Fold in mini chocolate chips or chunks—white, dark, or milk!
• Spice It Up: Add a pinch of nutmeg or a dash of pumpkin spice for extra cozy vibes.
• Make It Breakfast-Friendly: Reduce the sugar a bit and add oats for a more breakfast-style cookie.

Storage

These cookies are so tasty, they usually disappear fast—but if you do have leftovers, here’s how to keep them fresh and delicious.

Storage Tips:

• Room Temperature: Store cookies in an airtight container for up to 3 days. Add a slice of bread to the container to help keep them soft!
• Fridge: Want them to last a little longer? Store in the fridge for up to 5–6 days.
• Freezer: Freeze baked cookies in a single layer, then transfer to a zip-top bag. They’ll stay good for up to 2 months. Just thaw and enjoy—or warm them in the microwave for a few seconds for that fresh-baked feel.

FAQs

And there you have it—soft, sweet, and perfectly cozy Banana Bread Cookies that come together in no time and satisfy every craving. Whether you’re a banana bread lover, a cookie fanatic, or just someone with a couple of ripe bananas to use up, this recipe is a total win. Plus, it’s easy to customize, kid-friendly, and perfect for sharing.

Craving more tasty recipes? Follow @butteryrecipes on Pinterest and Facebook for daily inspiration!

You Might Also Like These Recipe

• If you’ve got extra bananas to use, you’ll also love these Banana Nut Muffins—perfect for busy mornings!

• Craving more fruity baked goodness? These Strawberry Cheesecake Cinnabon Rolls are a sweet treat you have to try.

• Looking for a show-stopping dessert to go with your cookies? This Strawberry Swirl Cheesecake is both gorgeous and delicious.

Banana Bread Cookies Recipe

Print Recipe

Pin Recipe

If you love the cozy comfort of banana bread and the irresistible charm of cookies, you’re going to fall head-over-heels for these Banana Bread Cookies! They’re soft, chewy, and filled with warm banana flavor, with just the right touch of cinnamon and sweetness.

• Total Time: 27 minutes
• Yield: 18–20 cookies 1x

Ingredients

Scale 1x2x3x

• 1 cup mashed ripe bananas (about 2–3 medium bananas)
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Optional: 1/2 cup chocolate chips, chopped walnuts, or both

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mash the bananas in a large mixing bowl until smooth.
3. Add the butter, brown sugar, and granulated sugar to the bowl. Mix until creamy and well combined.
4. Stir in the egg and vanilla extract until the mixture is smooth.
5. Sprinkle in the flour, baking soda, cinnamon, and salt. Mix until just combined—don’t overmix.
6. Fold in any optional add-ins like chocolate chips or walnuts.
7. Drop spoonfuls of dough (about 1.5 tablespoons each) onto the prepared baking sheet, leaving some space between cookies.
8. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
9. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use super ripe bananas with brown or black spots for the best flavor. Optional chilling of the dough can help prevent spreading.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 9g
• Sodium: 80mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 0.5g
• Protein: 1.5g
• Cholesterol: 15mg

Keywords: banana bread cookies, banana cookies, chewy banana cookies, easy banana cookie recipe