Banana Bread Cookies Are My Favorite Way to Use Ripe Bananas
Got one lonely banana sitting on the counter? Don’t toss it—bake it into a cookie. These Banana Bread Cookies are tender, lightly sweet, and filled with the warm, nostalgic flavor of classic banana bread… but in soft, snackable cookie form.
Perfect for breakfast bites, after-school snacks, or cozy weekend baking, this recipe is customizable, forgiving, and ready in under 30 minutes. Add your favorite mix-ins like chocolate chips, raisins, or walnuts—or glaze them for a little extra love.
🧡 Why I Love This Recipe
- Banana bread flavor in cookie form
- Quick prep & bake time—no waiting for loaves to cool
- One bowl, easy cleanup
- Perfectly soft with optional crunch from nuts
- Freezer-friendly and great for gifting
📝 Ingredients
For the Cookies:
- 1 ripe banana, mashed
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional but recommended)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup chocolate chips or raisins (optional)
For the Glaze (Optional):
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
👨🍳 Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: Make the Dough
In a large bowl, mix butter and sugar until creamy. Add in the mashed banana and stir to combine.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add dry ingredients to wet, mixing just until combined. Fold in nuts, chocolate chips, or raisins if using.
Step 3: Scoop and Bake
Drop dough onto prepared baking sheet using a spoon or cookie scoop—about 1.5 tablespoons per cookie.
Space cookies 2 inches apart. Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
Step 4: Cool and Glaze (Optional)
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth.
Drizzle glaze over completely cooled cookies using a spoon or piping bag.
🔄 Variations & Tips
- More banana flavor: Add ¼ tsp banana extract
- Make it breakfast-worthy: Use half whole wheat flour
- No egg needed! The banana holds everything together
- Like them chewy? Slightly underbake for a softer texture
- Make ahead: Store baked cookies in the fridge or freeze unbaked dough balls
🍽 Serving Suggestions
Serve these banana cookies with:
- A hot mug of tea or coffee
- Vanilla Greek yogurt and fruit for breakfast
- As a sidekick to Chocolate Chip Banana Bread for a banana-lover’s dessert spread
- Add them to a cookie tray with Chocolate Chip Cookie Bites or Caramel Apple Pie Cookies
- Or go full indulgence with Peanut Butter Brownies
🧊 Storage & Freezing
- Room temp: Store in an airtight container for 3–4 days
- Fridge: Keep for up to 1 week—great for meal prep
- Freezer: Freeze baked cookies or dough balls for up to 2 months
📚 More Recipes You’ll Love
- This Chocolate Chip Banana Bread
- Chocolate Chip Cookie Bites
- The Best Peanut Butter Brownies
- This Edible Cookie Dough
- Caramel Apple Pie Cookies
📝 Final Thoughts
These Banana Bread Cookies are soft, cozy, and absolutely addictive—especially with that optional glaze on top. Whether you add nuts, drizzle with icing, or go pure and simple, they’re a guaranteed hit for banana bread lovers and cookie fans alike.
Let me know how you customize yours—and don’t forget to follow for more easy baking wins you can whip up in minutes!
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