I’ve always loved banana bread — warm, sweet, and full of comforting flavor. But sometimes, I don’t want to wait an hour for a loaf to bake. That’s when these banana bread cookies come to the rescue. They’re soft, sweet, and taste just like banana bread, but in a quicker, bite-sized form. I love whipping up a batch for a cozy afternoon snack, to use up ripe bananas, or to share with friends over coffee.
These cookies capture all the goodness of banana bread but bake up in minutes. Plus, they’re easy to customize with chocolate chips, nuts, or even a drizzle of icing if I’m feeling fancy.
Why This Recipe Works
These banana bread cookies are one of my favorite quick bakes because they’re:
- Soft and cake-like: They practically melt in your mouth.
- Quick to make: No waiting around like traditional banana bread.
- Perfectly sweet with natural banana flavor: Great for using up those ripe bananas on the counter.
- Easy to customize: Add-ins like chocolate chips, walnuts, or pecans make them even better.
- Kid-friendly and freezer-friendly: A batch never lasts long, but they freeze beautifully too.
Ingredients You’ll Need
(Makes about 24 cookies | Prep Time: 10 minutes | Bake Time: 12 minutes)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed (about 1 cup)
- 1 cup semi-sweet chocolate chips or chopped walnuts (optional)
How I Make Banana Bread Cookies (Step-by-Step)
1. Preheat and Prepare
I preheat my oven to 350°F and line a baking sheet with parchment paper.
2. Whisk the Dry Ingredients
In a medium bowl, I whisk together the flour, baking soda, salt, and cinnamon.
3. Cream the Butter and Sugars
In a large mixing bowl, I beat the softened butter with the granulated sugar and brown sugar until light and fluffy.
4. Add the Wet Ingredients
I mix in the egg and vanilla extract, then stir in the mashed bananas until well combined.
5. Combine Everything
I slowly add the dry ingredients to the wet mixture, stirring just until combined. If I’m using chocolate chips or nuts, I fold them in at this stage.
6. Scoop and Bake
Using a cookie scoop or tablespoon, I drop the dough onto the prepared baking sheet, leaving a couple of inches between each cookie. They bake for 10-12 minutes, until the edges are set and the tops are just beginning to turn golden.
7. Cool and Enjoy
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. They’re best enjoyed slightly warm with a cup of coffee or cold milk.
My Favorite Tips for Perfect Banana Bread Cookies
- Use overripe bananas: The darker the banana, the better the flavor.
- Don’t overmix the batter: This keeps the cookies soft and tender.
- Add-ins are key: Chocolate chips, white chocolate, or chopped pecans take these cookies to the next level.
- Sprinkle with cinnamon sugar before baking: For a sweet crunch on top.
- Store in an airtight container: They stay soft for days.
What I Serve with These Cookies
These cookies are a treat on their own, but I love pairing them with:
- A warm cup of cinnamon tea
- Fresh berries for a light, fruity side
- A drizzle of melted chocolate or caramel sauce
- A scoop of vanilla ice cream for a banana bread cookie sundae
FAQs (From My Kitchen to Yours)
Q: Can I freeze these cookies?
A: Yes! Store in an airtight container and freeze for up to 2 months. Just thaw at room temperature before serving.
Q: Can I make these cookies gluten-free?
A: Absolutely! Just swap the all-purpose flour with your favorite 1:1 gluten-free baking mix.
Q: Can I make them dairy-free?
A: Use a plant-based butter alternative and dairy-free chocolate chips if needed.
Q: How do I store them?
A: Keep them in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
Why These Banana Bread Cookies Deserve a Spot in Your Recipe Collection
These cookies are quick, easy, and packed with that comforting banana bread flavor we all love. They’re perfect for busy mornings, lunchbox treats, or whenever I crave something sweet and soft without much fuss. Whether you enjoy them plain, filled with chocolate chips, or with a handful of nuts for crunch, they’re the kind of cozy baking project that never disappoints.
I hope you give these banana bread cookies a try — they’ve become one of my favorite ways to use up ripe bananas and make something delicious in no time.
The Best Banana Bread Cookies That Taste Like Little Bites of Comfort
Ingredients
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 cups packed brown sugar
- 2 large ripe bananas, mashed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 cup semi-sweet chocolate chips or chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the mashed bananas, eggs, and vanilla extract to the butter mixture and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips or walnuts if using.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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