Banana Bread Cookies are everything you love about moist banana bread, transformed into soft and chewy cookies. With a rich banana flavor, hints of cinnamon, and a melt-in-your-mouth texture, these cookies are perfect for breakfast, snacking, or dessert. If you have overripe bananas sitting on the counter, skip the loaf and make these crowd-pleasing cookies instead!
Ingredients:
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- Optional: ½ cup chopped walnuts or mini chocolate chips
Preparation:
Step 1:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2:
- In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
Step 3:
- In another bowl, beat the butter, granulated sugar, and brown sugar until light and creamy.
Step 4:
- Add the egg and vanilla extract to the butter mixture. Beat until fully incorporated.
Step 5:
- Stir in mashed bananas. The mixture may look slightly curdled—this is normal.
Step 6:
- Gradually mix in the dry ingredients until just combined. Fold in nuts or chocolate chips if using.
Step 7:
- Drop spoonfuls of dough (about 1½ tablespoons each) onto prepared baking sheets.
Step 8:
- Bake for 10–12 minutes, or until edges are set and tops are lightly golden.
Step 9:
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Variation:
- Add nutmeg or cloves for a spiced version.
- Drizzle with cream cheese glaze for a frosted treat.
- Use gluten-free flour to make them GF-friendly.
COOKING Note:
Because of the banana content, these cookies are naturally soft and cakey. Avoid overbaking or they’ll lose their tenderness.
Serving Suggestions:
- Enjoy warm with a mug of coffee or tea.
- Serve with a side of yogurt and fruit for a sweet breakfast.
- Pack in lunchboxes as a fun homemade treat.
- Top with peanut butter for extra indulgence.
Tips:
- Use very ripe bananas for maximum flavor.
- Let butter soften at room temperature for best texture.
- Chill dough for thicker cookies (optional).
- Store in an airtight container at room temperature for up to 4 days.
⏱️ Time Overview:
- Prep Time: 15 minutes
- Cooking Time: 12 minutes
- Total Time: 27 minutes
🍽️ Nutritional Information (per cookie, approx. 24 cookies):
- Calories: ~140
- Protein: ~2g
- Carbohydrates: ~19g
- Fat: ~6g
- Sugar: ~10g
- Sodium: ~85mg
- Fiber: ~1g
❓FAQs
Can I use frozen bananas?
- Yes! Thaw them first and drain any excess liquid before mashing.
Can I freeze the dough?
- Absolutely. Scoop dough onto a tray, freeze until solid, then store in a freezer bag for up to 2 months.
How do I make them vegan?
- Use vegan butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
Can I add oats?
- Yes! You can replace ½ cup of flour with rolled oats for a heartier texture.
Conclusion:
Banana Bread Cookies are soft, sweet, and bursting with banana flavor. They offer all the comfort of traditional banana bread in a fun, handheld cookie form. Whether you add nuts, chocolate chips, or keep it classic, these cookies are a delightful way to use up ripe bananas—and guaranteed to disappear fast!