There’s something universally comforting about the aroma of bananas baking in the oven. For many of us, banana bread brings back memories of childhood kitchens filled with warmth, the sight of overripe bananas on the counter transformed into something magical, and the sound of a loved one softly humming while mixing batter. But imagine all the nostalgic goodness of banana bread — the moist, tender crumb, the rich banana flavor, the subtle sweetness — tucked into the palm of your hand as a cookie.
Banana bread cookies are the perfect fusion of two beloved treats. While traditional banana bread is usually baked in a loaf pan and sliced, these cookies take that homey, familiar taste and reshape it into soft, cake-like rounds that are easy to share, gift, or snack on the go. They’ve become a favorite in my household, especially during cooler months when the kitchen becomes the heart of the home. These cookies carry the essence of comfort and tradition but offer a fun, bite-sized twist that’s perfect for modern life.
What I love most is how banana bread cookies connect us across generations. They remind me of autumn afternoons spent baking with my grandmother, where nothing fancy was needed — just ripe bananas, a few pantry staples, and lots of love. Whether you bake them for a family gathering, a cozy weekend treat, or simply to use up those speckled bananas, they are sure to bring smiles to everyone who tries them.
Why You’ll Love This Recipe
These banana bread cookies are:
- Soft and fluffy — like little banana bread bites.
- Easy to make — no fancy equipment needed.
- Naturally sweetened by ripe bananas — less added sugar.
- Perfect for any time of day — breakfast, snack, or dessert.
- Family-friendly and kid-approved — great for lunchboxes.
Ingredients You’ll Need
- 1 cup mashed ripe bananas (about 2 large bananas)
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup chopped walnuts (optional)
- ½ cup chocolate chips (optional)
How to Make Banana Bread Cookies
Step-by-Step Instructions
Step 1: Mash and Prepare
Start by peeling and mashing your ripe bananas in a medium bowl. The riper, the better — those deep brown spots mean intense sweetness and rich flavor. I always think of my grandmother at this point, who would never let a banana go to waste. She believed the best banana recipes came from the ugliest bananas.
Step 2: Cream the Butter and Sugar
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step creates a soft, tender crumb in the final cookie. I love using a hand mixer here, but a sturdy wooden spoon works just as well if you want to bake the old-fashioned way.
Step 3: Add Wet Ingredients
Beat in the egg and vanilla extract until well combined. Then gently fold in the mashed bananas. Your batter will look a little loose — that’s okay! The moisture from the bananas is what makes these cookies so soft and cake-like.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Slowly add the dry mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep the cookies tender.
Step 5: Fold in Extras
If you’re using walnuts or chocolate chips, gently fold them in. I sometimes like making half the batch plain and half with chocolate, just to please everyone.
Step 6: Scoop and Bake
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Drop heaping tablespoons of dough onto the sheets, leaving about 2 inches of space between each. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
Step 7: Cool and Enjoy
Let the banana bread cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. They taste amazing slightly warm, when the chocolate is still melty, or the next day when the flavors deepen.
Helpful Tips
- Choose very ripe bananas — they should be heavily speckled or even turning black.
- Do not overmix — stir until just combined for the best texture.
- Add-ins are flexible — try pecans, raisins, or even a drizzle of cream cheese glaze.
- Store well — they stay soft for days in an airtight container.
Details
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
These cookies are a fantastic way to use up overripe bananas. If you like, you can make them a bit healthier by swapping in whole wheat flour or reducing the sugar slightly, thanks to the natural sweetness of the bananas.
Nutritional Information (Per Cookie)
- Calories: 120
- Carbohydrates: 18g
- Protein: 2g
- Fat: 5g
- Saturated Fat: 3g
- Fiber: 1g
- Sugar: 10g
Frequently Asked Questions
Can I freeze banana bread cookies?
Yes! Let them cool completely, then freeze in a single layer before transferring to a freezer bag. They’ll keep for up to 2 months.
Can I make these gluten-free?
You can use a gluten-free all-purpose flour blend. Just check that it’s a 1:1 replacement.
What’s the best way to store them?
Keep them in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
Storage Instructions
Store banana bread cookies in an airtight container at room temperature for 3–4 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months.
Related Recipes
If you liked these banana bread cookies, you’ll definitely enjoy these other cheesy delights:
Conclusion
Banana bread cookies are a beautiful marriage of nostalgia and convenience — all the cozy, homemade flavors of banana bread wrapped into a soft, handheld cookie. Whether you’re baking for loved ones, using up ripe bananas, or simply craving something comforting, these cookies are sure to become a favorite. I hope you love them as much as my family does. Happy baking!
Print
Banana Bread Cookies
Description
There’s something universally comforting about the aroma of bananas baking in the oven. For many of us, banana bread brings back memories of childhood kitchens filled with warmth, the sight of overripe bananas on the counter transformed into something magical, and the sound of a loved one softly humming while mixing batter. But imagine all the nostalgic goodness of banana bread — the moist, tender crumb, the rich banana flavor, the subtle sweetness — tucked into the palm of your hand as a cookie.
Banana bread cookies are the perfect fusion of two beloved treats. While traditional banana bread is usually baked in a loaf pan and sliced, these cookies take that homey, familiar taste and reshape it into soft, cake-like rounds that are easy to share, gift, or snack on the go. They’ve become a favorite in my household, especially during cooler months when the kitchen becomes the heart of the home. These cookies carry the essence of comfort and tradition but offer a fun, bite-sized twist that’s perfect for modern life.
What I love most is how banana bread cookies connect us across generations. They remind me of autumn afternoons spent baking with my grandmother, where nothing fancy was needed — just ripe bananas, a few pantry staples, and lots of love. Whether you bake them for a family gathering, a cozy weekend treat, or simply to use up those speckled bananas, they are sure to bring smiles to everyone who tries them.
Ingredients
1 cup mashed ripe bananas (about 2 large bananas)
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup chopped walnuts (optional)
½ cup chocolate chips (optional)
Instructions
Step 1: Mash and Prepare
Start by peeling and mashing your ripe bananas in a medium bowl. The riper, the better — those deep brown spots mean intense sweetness and rich flavor. I always think of my grandmother at this point, who would never let a banana go to waste. She believed the best banana recipes came from the ugliest bananas.
Step 2: Cream the Butter and Sugar
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step creates a soft, tender crumb in the final cookie. I love using a hand mixer here, but a sturdy wooden spoon works just as well if you want to bake the old-fashioned way.
Step 3: Add Wet Ingredients
Beat in the egg and vanilla extract until well combined. Then gently fold in the mashed bananas. Your batter will look a little loose — that’s okay! The moisture from the bananas is what makes these cookies so soft and cake-like.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Slowly add the dry mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep the cookies tender.
Step 5: Fold in Extras
If you’re using walnuts or chocolate chips, gently fold them in. I sometimes like making half the batch plain and half with chocolate, just to please everyone.
Step 6: Scoop and Bake
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Drop heaping tablespoons of dough onto the sheets, leaving about 2 inches of space between each. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
Step 7: Cool and Enjoy
Let the banana bread cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. They taste amazing slightly warm, when the chocolate is still melty, or the next day when the flavors deepen.
Notes
These cookies are a fantastic way to use up overripe bananas. If you like, you can make them a bit healthier by swapping in whole wheat flour or reducing the sugar slightly, thanks to the natural sweetness of the bananas.
