Banana Bread Cookies bring the cozy flavor of homemade banana bread into soft, tender cookies that are easy to bake and perfect for using ripe bananas. Made with butter, brown sugar, cinnamon, and mashed banana, these cookies have lightly golden edges and soft centers with plenty of warm banana flavor.
They’re a simple family-friendly treat for lunchboxes, afternoon snacks, or whenever you have a couple of overripe bananas waiting on the counter.
Why You’ll Love This Recipe
These cookies deliver familiar banana bread flavor without waiting for an entire loaf to bake. Mashed ripe banana keeps the centers moist and tender, while butter and brown sugar add richness and a subtle caramel-like sweetness.
The recipe is also wonderfully straightforward. There’s no complicated shaping or special decorating required—simply mix the dough, scoop it onto baking sheets, and bake.
Cinnamon adds cozy warmth without overwhelming the banana, making these soft banana cookies a family-friendly dessert that works throughout the year.
Ingredients
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 1 large egg, room temperature
- ½ cup (120 ml) mashed ripe banana
- 1 tablespoon alcohol-free vanilla extract or vanilla flavoring
- 2 cups (250 g) all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Add the softened butter, granulated sugar, and light brown sugar to a large mixing bowl.
- Using a stand mixer or hand mixer, beat for approximately 2–3 minutes until the mixture becomes lighter and fluffy.
- Add the egg and mix until incorporated.
- Add the mashed ripe banana and vanilla. Mix until evenly combined. The mixture may look slightly softer than traditional cookie dough because of the moisture from the banana.
- In a separate bowl, whisk together the all-purpose flour, cinnamon, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms. Avoid overmixing.
- Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, leaving about 2 inches between each portion.
- Bake the Banana Bread Cookies for 10–12 minutes, or until the edges are lightly golden and the tops look set and matte.
- Remove the baking sheets from the oven. Allow the cookies to rest on the pans for approximately 5 minutes.
- Transfer the cookies to a wire rack and let them cool completely.
Tips & Tricks
Use very ripe bananas with plenty of brown spots. The riper the banana, the sweeter and more pronounced its flavor will be.
Measure the mashed banana rather than relying only on the number of bananas. Different bananas vary considerably in size.
Make sure your butter is softened but not melted. Melted butter can cause the cookies to spread differently and alter their texture.
Don’t overmix the dough after adding the flour. Mixing just until combined helps maintain the soft, tender texture associated with banana bread.
For thicker cookies, refrigerate the prepared dough for 20–30 minutes before baking.
If you want extra texture, fold in chopped walnuts, pecans, or chocolate chips after incorporating the flour.
Details
Prep Time: 15 minutes
Cook Time: 10–12 minutes per batch
Total Time: About 30 minutes
Yield: Approximately 20–24 cookies
Category: Dessert, Snack
Method: Baking
Cuisine: American-Inspired
Difficulty: Easy
Dietary Notes: Vegetarian, pork-free, alcohol-free when prepared with alcohol-free vanilla, halal-friendly when suitable packaged ingredients are used
Notes
For banana chocolate chip cookies, fold approximately ¾ cup chocolate chips into the finished dough.
Chopped walnuts or pecans work especially well if you want the cookies to taste even more like traditional banana nut bread.
A pinch of nutmeg can be added alongside the cinnamon for additional warmth.
For a sweeter finish, drizzle completely cooled cookies with a simple powdered sugar glaze.
These cookies should be soft in the center when they leave the oven. Avoid overbaking them in an attempt to create a crisp cookie, as the banana naturally gives them a cake-like tenderness.
Nutrition
Approximate nutrition per cookie:
Calories: 130–160 kcal
Protein: 2–3 g
Carbohydrates: 20–24 g
Fat: 5–7 g
Nutrition is an estimate and depends on cookie size and specific ingredients used.
FAQ
What are Banana Bread Cookies?
Banana Bread Cookies are soft cookies made with mashed ripe banana, butter, brown sugar, cinnamon, and traditional baking ingredients. They combine the cozy flavor and moist texture of banana bread with the convenience of individual cookies.
Why are my banana cookies cakey?
Bananas contain considerable moisture, so banana cookies naturally tend to be softer and more cake-like than traditional chocolate chip or sugar cookies. Proper flour measurement and avoiding excessive banana help control the texture.
How ripe should bananas be for banana cookies?
Very ripe bananas are best. Look for yellow bananas covered with brown spots or bananas that have become mostly brown. These are sweeter, softer, and easier to mash.
Can I add chocolate chips to Banana Bread Cookies?
Yes. Chocolate chips pair especially well with banana and cinnamon. Fold about ½–¾ cup into the dough before scooping the cookies.
Can I make banana cookie dough ahead of time?
Yes. Cover the dough tightly and refrigerate it for up to 24 hours. Chilled dough may need an additional minute or two in the oven.
Can I use frozen bananas?
Yes. Thaw frozen bananas completely and drain off excessive separated liquid before mashing and measuring them.
Storage
Store cooled Banana Bread Cookies in an airtight container at room temperature for about 2 days. Because these cookies contain mashed banana and retain considerable moisture, refrigeration is a good option for longer storage.
Refrigerated cookies can be kept in an airtight container for up to 5 days. Bring them to room temperature before serving or warm them briefly for a softer texture.
For longer storage, freeze completely cooled cookies in a freezer-safe container for up to 2 months. Place parchment paper between layers to prevent sticking.
Thaw at room temperature before serving.
Similar Recipes
Banana Bread Cookies
Ingredients
- ½ cup 115 g unsalted butter, softened
- ½ cup 100 g granulated sugar
- ½ cup 100 g light brown sugar, packed
- 1 large egg room temperature
- ½ cup 120 ml mashed ripe banana
- 1 tablespoon alcohol-free vanilla extract or vanilla flavoring
- 2 cups 250 g all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Add the softened butter, granulated sugar, and light brown sugar to a large mixing bowl.
- Using a stand mixer or hand mixer, beat for approximately 2–3 minutes until the mixture becomes lighter and fluffy.
- Add the egg and mix until incorporated.
- Add the mashed ripe banana and vanilla. Mix until evenly combined. The mixture may look slightly softer than traditional cookie dough because of the moisture from the banana.
- In a separate bowl, whisk together the all-purpose flour, cinnamon, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms. Avoid overmixing.
- Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, leaving about 2 inches between each portion.
- Bake the Banana Bread Cookies for 10–12 minutes, or until the edges are lightly golden and the tops look set and matte.
- Remove the baking sheets from the oven. Allow the cookies to rest on the pans for approximately 5 minutes.
- Transfer the cookies to a wire rack and let them cool completely.
Notes
Conclusion
Banana Bread Cookies are an easy way to turn ripe bananas into a soft, cinnamon-scented treat without baking a full loaf of banana bread. Brown sugar and butter provide richness while mashed banana keeps every cookie tender and flavorful.
Enjoy them as they are, or customize the dough with chocolate chips, walnuts, pecans, or a simple glaze. They’re quick, approachable, and especially useful when you have ripe bananas that need to be used.