Banana Bread Cookies

If you love the comforting aroma and flavor of classic banana bread but want a quicker, hand-held treat, Banana Bread Cookies are the perfect solution. These cookies capture all the warm, spiced flavors of banana bread—ripe bananas, cinnamon, nutmeg, and a touch of vanilla—in a soft, chewy cookie form that’s perfect for snacking anytime.

Unlike traditional banana bread, these cookies bake faster and are easier to share or pack for lunches, picnics, or on-the-go treats. They also make a fantastic way to use up overripe bananas, transforming them into bite-sized morsels of banana goodness. With a tender crumb and subtle sweetness, these cookies strike a perfect balance between dessert and breakfast.

Plus, banana bread cookies are highly adaptable. You can add nuts, chocolate chips, or dried fruit to customize the texture and flavor to your liking. Whether you’re baking for kids, adults, or just yourself, these cookies are sure to become a favorite in your recipe collection.

Why You’ll Love This Recipe

1. Quick and Easy – Ready in under 30 minutes, perfect for last-minute baking.
2. Banana Bread Flavor – All the classic flavors of banana bread in cookie form.
3. Soft and Chewy Texture – Moist, tender, and perfectly chewy every time.
4. Great Use for Overripe Bananas – No waste, just delicious treats.
5. Customizable Add-Ins – Mix in nuts, chocolate chips, or dried fruit for extra flair.

Ingredients

• Ripe bananas
• All-purpose flour
• Baking soda
• Ground cinnamon
• Nutmeg
• Salt
• Unsalted butter or oil
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Optional add-ins (walnuts, pecans, chocolate chips, raisins)

Variations

• Chocolate Chip Banana Cookies: Add mini chocolate chips to the dough.
• Nutty Banana Cookies: Fold in chopped walnuts or pecans for crunch.
• Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
• Vegan: Substitute eggs with flax eggs and use plant-based butter or oil.
• Spiced Up: Add extra cinnamon, nutmeg, or even a pinch of cloves for warmth.

How to Make the Recipe

Step 1: Preheat Oven and Prepare Baking Sheets

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

Step 2: Mash Bananas

In a large bowl, mash the ripe bananas until smooth.

Step 3: Mix Wet Ingredients

Add softened butter, brown sugar, granulated sugar, eggs, and vanilla extract to the bananas. Mix well until combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Stir until just combined. Fold in any optional add-ins.

Step 6: Scoop and Bake

Drop spoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart. Flatten slightly if desired. Bake for 10-12 minutes or until edges are lightly golden.

Step 7: Cool

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for Making the Recipe

• Use very ripe bananas with lots of brown spots for maximum sweetness and flavor.
• Don’t overmix the dough to keep cookies tender.
• Use room temperature butter and eggs for better texture.
• Slightly flatten cookie dough balls to encourage even baking.
• Store cookies in an airtight container to maintain softness.

How to Serve

• Serve at room temperature with a glass of milk or your favorite hot beverage.
• Pack in lunchboxes or snack bags for on-the-go treats.
• Offer alongside breakfast or brunch as a sweet side.
• Pair with peanut butter or cream cheese spread for extra indulgence.
• Garnish with a dusting of powdered sugar for a pretty presentation.

Make Ahead and Storage

Storing Leftovers

Keep cookies in an airtight container at room temperature for up to 4 days.

Freezing

Freeze cookies in a sealed container or bag for up to 3 months. Thaw at room temperature before serving.

Reheating

Warm cookies briefly in the microwave (10–15 seconds) or oven (300°F/150°C for 5 minutes) for a fresh-baked taste.

FAQs

1. Can I use less sugar?

Yes, you can reduce sugar slightly but the cookies will be less sweet.

2. Can I substitute butter with oil?

Yes, use an equal amount of vegetable or coconut oil.

3. How ripe should the bananas be?

Very ripe with plenty of brown spots or fully brown for best flavor.

4. Can I add oats?

Yes! Adding oats will give a heartier texture.

5. Are these cookies soft or crunchy?

They are soft and chewy, similar to banana bread texture.

6. Can I double the recipe?

Yes, just double all ingredients and bake on multiple sheets.

7. How do I store cookies to keep them soft?

Store in airtight containers with a slice of bread to maintain moisture.

8. Can I make these dairy-free?

Yes, substitute butter with dairy-free alternatives.

9. How long do cookies last?

They stay fresh for up to 4 days at room temperature.

10. Can I use frozen bananas?

Yes, thaw completely and drain any excess liquid before using.

Conclusion

Banana Bread Cookies bring the best of banana bread into a fun, portable cookie form that’s perfect for any occasion. Easy to whip up, irresistibly soft, and loaded with cozy flavors, they’re a wonderful way to use ripe bananas while satisfying sweet cravings. Whether for breakfast, snack time, or dessert, these cookies are sure to become a beloved favorite in your baking repertoire.

Print