If you’re looking for the perfect Banana Bread Cookies, this recipe combines the cozy flavor of classic banana bread with the soft, chewy texture of homemade cookies. Made with ripe bananas, warm cinnamon, and simple pantry ingredients, these cookies are a delicious treat for breakfast, dessert, or an afternoon snack.
Why You’ll Love This Recipe
- Thick, soft, and bakery-style texture
- Uses ripe bananas to reduce food waste
- Easy one-bowl recipe with simple ingredients
- Perfect for lunchboxes, parties, or family gatherings
- Delicious balance of banana bread flavor and chewy cookies
- Freezes beautifully for make-ahead baking
Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 large egg, room temperature
- 1/2 cup (120ml) mashed ripe bananas (about 1–2 medium bananas)
- 1 tablespoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add the egg, mashed bananas, and vanilla extract, mixing until smooth.
- In another bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
- Scoop about 2 tablespoons of dough for each cookie and place them on the prepared baking sheets, leaving space between them.
- Bake the Banana Bread Cookies for 10–12 minutes, or until the edges are lightly golden and the tops appear set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Tips & Tricks
- Use very ripe bananas with dark spots for the sweetest flavor.
- Chill the dough for 20–30 minutes if it’s too soft.
- Add chopped walnuts or pecans for extra crunch.
- Stir in mini chocolate chips for a sweeter variation.
- Do not overbake—the cookies continue cooking as they cool.
- Measure flour correctly by spooning it into the measuring cup and leveling it off.
Details
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–27 minutes
- Yield: About 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Sprinkle coarse sugar on top before baking for a bakery-style finish.
- Serve warm with coffee, tea, or a glass of milk.
- Drizzle with a simple vanilla glaze for an extra-special dessert.
- Add a pinch of nutmeg for a richer banana bread flavor.
Nutrition (Approximate Per Cookie)
- Calories: 165
- Protein: 2g
- Carbohydrates: 23g
- Fat: 7g
- Saturated Fat: 4g
- Sugar: 12g
- Fiber: 1g
FAQ
Can I freeze Banana Bread Cookies?
Yes. Freeze baked cookies in an airtight container for up to 3 months.
Can I use frozen bananas?
Absolutely. Thaw and drain any excess liquid before mashing.
Why are my cookies too flat?
Your butter may have been too soft or the dough wasn’t chilled. Chilling helps create thicker cookies.
Can I add chocolate chips?
Yes. Chocolate chips pair wonderfully with bananas and cinnamon.
Can I make these cookies ahead of time?
Yes. Refrigerate the dough for up to 48 hours before baking.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies for up to 3 months.
Reheating: Warm in the microwave for 10–15 seconds or in a 300°F oven for about 5 minutes.
Similar Recipes
Banana Bread Cookies: The Ultimate Thick and Soft Baked Recipe
Ingredients
- 1/2 cup 115g unsalted butter, softened
- 1/2 cup 100g granulated sugar
- 1/2 cup 100g light brown sugar, packed
- 1 large egg room temperature
- 1/2 cup 120ml mashed ripe bananas (about 1–2 medium bananas)
- 1 tablespoon vanilla extract
- 2 cups 250g all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add the egg, mashed bananas, and vanilla extract, mixing until smooth.
- In another bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
- Scoop about 2 tablespoons of dough for each cookie and place them on the prepared baking sheets, leaving space between them.
- Bake the Banana Bread Cookies for 10–12 minutes, or until the edges are lightly golden and the tops appear set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
- Sprinkle coarse sugar on top before baking for a bakery-style finish.
- Serve warm with coffee, tea, or a glass of milk.
- Drizzle with a simple vanilla glaze for an extra-special dessert.
- Add a pinch of nutmeg for a richer banana bread flavor.
Conclusion
These Banana Bread Cookies are everything you love about homemade banana bread in a soft, thick, and irresistible cookie. Whether you’re using up ripe bananas or baking for family and friends, this easy banana cookie recipe delivers delicious results every time.