Banana Bread Cookies

Why You’ll Love This Recipe

Banana Bread Cookies take everything you love about banana bread — the moist, comforting flavor, the soft crumb, the sweet banana aroma — and turn it into bite-sized cookies that are perfect for snacking, lunchboxes, or dessert. They bake up faster than a loaf, are easier to share, and give you that cozy bananabread feeling in every bite. They’re also a great way to use overripe bananas so nothing goes to waste. Plus, by tweaking things like add-ins or textures, you can customize them to be chewy, cakey, or more cookie-like, depending on what mood you’re in.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Here’s a breakdown of what each ingredient does and why it matters:

• Bananas – Ripe, even over-ripe, bananas bring the signature banana flavor and moisture. They act as a natural sweetener and help keep the cookies soft and tender.
• Sugar – Usually a granulated sugar, brown sugar, or a mix. This provides sweetness and contributes to browning. Brown sugar adds moisture and a little extra depth of flavor.
• Butter or Oil – Adds richness and fat, which makes the cookies soft and gives them that melt-in-your-mouth texture. Butter will also lend a little more buttery flavor; oil makes things a bit more tender and can keep them moist.
• Eggs – Provide structure and help bind the ingredients. An egg yolk (or full egg) will contribute to softness without making the cookies cakey (if used in the right ratio).
• Vanilla Extract – Enhances the flavor, bringing out the banana and sugar. A little vanilla goes a long way.
• Flour (All-Purpose or Alternatives) – Gives body and structure. All-purpose flour is standard, though you can substitute whole wheat, gluten-free mixes, or oat flour with some adjustments.
• Leavening (Baking Soda or Powder) – Helps the cookies rise a bit and gives them lift so they’re not dense. Banana adds moisture, so leavening counteracts that to maintain a good texture.
• Salt – Balances the sweetness and enhances all the other flavors, particularly banana and vanilla.
• Add-Ins (Chocolate Chips, Nuts, Spices, etc.) – Optional but fun: chocolate chips, walnuts, pecans, raisins, cinnamon or even nutmeg can elevate the flavor and texture. They add both flavor and variety to each bite.

Directions

Here are step-by-step instructions you can follow to make delicious Banana Bread Cookies:

1. Preheat & Prep
   Preheat your oven to about 175-180 °C (350 °F). Line baking sheets with parchment paper or use silicone mats to prevent sticking.
2. Mix Wet Ingredients
   In a bowl, mash the ripe bananas until fairly smooth. Then beat in sugar and softened butter (or oil), mixing until creamy. Add eggs (or egg yolks) and vanilla extract, beating just until everything is combined.
3. Add Dry Ingredients
   In a separate bowl, whisk together flour, baking soda (and/or baking powder), salt (and any spices like cinnamon or nutmeg if you like). Slowly add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Over-mixing can make cookies tough.
4. Fold in Add-Ins
   Gently fold in chocolate chips, nuts, or any other add-ins you’ve chosen. Do this by hand if possible to avoid breaking chips or overworking the dough.
5. Portion & Bake
   Drop cookie dough by rounded tablespoonfuls (or use a cookie scoop) onto the prepared baking sheets. Leave a bit of space between them (about 2-3 cm / an inch) for spreading. The dough tends to be wet and sticky — that’s okay.
6. Bake Time
   Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden but the centers are still soft. If you prefer a firmer cookie, bake a minute or two longer. Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling.

Servings and timing

• Yield: This recipe generally makes about 24-36 cookies, depending on how large you make them (using tablespoon-size scoops will give more, larger scoops fewer).
• Prep time: ~ 10-15 minutes (includes mashing bananas, mixing, etc.)
• Bake time: ~ 10-12 minutes per batch
• Cooling time: ~ 10 minutes (on sheet and rack)

Storage / Reheating

• Store cooled cookies in an airtight container at room temperature. They should stay fresh for 2-3 days.
• For longer storage, you can freeze them: first place them on a tray to freeze solid, then transfer to a zip-top bag or freezer container. They’ll keep for up to 2-3 months in the freezer.
• To reheat, let them come to room temperature, or gently warm in a low oven (≈ 150 °C / 300 °F) for a few minutes, or microwave briefly (10-15 seconds) if you want them soft.

Variations and Customizations

You can adapt Banana Bread Cookies many ways, depending on flavor preferences or dietary needs:

• Spices: Add cinnamon, nutmeg, or ginger for warm flavor. A dash of ground cardamom also works nicely.
• Add-Ins: Mix in chocolate chips (semi-sweet, dark, or white), toffee bits, chopped nuts (walnuts, pecans), shredded coconut, or dried fruit (raisins, cranberries).
• Texture Adjustments: For cakier cookies, use more flour or add a little baking powder; for chewier, reduce flour a bit, use brown sugar, or use only egg yolk instead of whole egg.
• Healthier Swaps: Substitute whole wheat flour, oat flour, or gluten-free flour blends. Reduce sugar or use coconut sugar. Replace butter with coconut oil or a plant-based butter.
• Vegan Option: Use flax-seed “egg” (1 tablespoon ground flax soaked in 3 tablespoons water) or other egg substitutes; use non-dairy butter or oil, non-dairy chocolate chips if using.
• Toppings / Glaze: After baking, drizzle with glaze (powdered sugar mixed with milk or a milk alternative + vanilla) or sprinkle a sugar-cinnamon mix over warm cookies.

FAQs

What kind of bananas should I use?

Use very ripe bananas (lots of brown spots or even mostly brown) — they are sweeter and mash easily, giving more flavor and moisture.

Can I make the dough ahead of time?

Yes. You can make the dough, cover it, and refrigerate for up to 24 hours. Just note cookies may spread less and need slightly longer baking.

How do I prevent cookies from being too soggy in the middle?

Don’t over-mash bananas (some texture is okay), don’t use too much banana relative to flour. Also, bake until edges are set; the center will continue to firm a bit as cookies cool.

How can I make them more cake-like or more cookie-like?

For cake-like: use more flour, include a little baking powder, bake slightly longer, and maybe use whole egg. For cookie-like: less flour, use only egg yolk, less baking powder, shorter bake so centers stay soft.

Can I substitute the sugar?

Yes — brown sugar, coconut sugar, or some sweeteners like maple syrup or honey (adjust moisture) can work. With liquid sweeteners, reduce other liquids slightly to compensate.

If I don’t have butter, what can I use?

Melted coconut oil or another neutral vegetable oil works. Margarine or plant-based butter are also substitutes.

Can I freeze the baked cookies?

Yes. Once cooled, freeze in airtight container. To warm, bring to room temp or briefly reheat in oven or microwave.

What size should I scoop the cookies?

Using a tablespoon gives medium-sized cookies. For smaller cookies, use teaspoon. Big cookies need more spacing on sheet and maybe extra bake time.

How to avoid spreading too much?

Chill the dough briefly before baking, use less butter or oil, ensure baking sheets are not too warm. Also leave enough space.

Nutrition / allergens concerns?

Banana provides natural sugar, but sugar is still used, so treat as dessert. Allergies: eggs, dairy, gluten can be substitutes with vegan/gluten-free alternatives.

Conclusion

Banana Bread Cookies are an ideal treat when you want the flavor of banana bread but in a quicker, portable form. They’re forgiving (especially with those overripe bananas), highly adaptable to taste or dietary needs, and perfect for sharing or freezing. Every bite delivers that cozy, warm-banana goodness with the added convenience of a cookie — soft, chewy, or cakey, depending on how you tweak things. Try making a batch today and customize with your favorite add-ins; I’m sure they’ll become a favorite in your baking rotation.

Hungry for more?  Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!