Banana Bread Cookies Recipe

Introduction

Banana bread cookies offer the perfect blend of soft, cakey banana bread with the convenience of a cookie. These flavorful treats are quick to make and customizable with your favorite mix-ins like chocolate chips or nuts.

Ingredients

• 2 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chocolate chips, chopped walnuts, or pecans

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. Step 3: In another bowl, mash the bananas and mix in the melted butter, brown sugar, granulated sugar, egg, and vanilla extract until smooth.
4. Step 4: Gradually stir the dry ingredients into the wet mixture until just combined.
5. Step 5: Fold in optional mix-ins like chocolate chips or nuts if desired.
6. Step 6: Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Step 7: Bake for 10–12 minutes, until the edges are golden and the centers are set.
8. Step 8: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use overripe bananas for the best natural sweetness and moisture.
• For a gluten-free option, substitute the all-purpose flour with a gluten-free blend.
• Add a pinch of nutmeg along with cinnamon for extra warmth in flavor.
• Try swapping half the butter for coconut oil to add a subtle tropical note.
• Mix in dried fruits like raisins or cranberries for chewy bursts of flavor.

Storage

Store the banana bread cookies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them refrigerated up to 1 week or freeze for up to 3 months. Reheat briefly in the microwave or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw and drain any excess liquid before mashing them to avoid overly wet dough.

How do I prevent the cookies from spreading too much?

Make sure to chill the dough briefly before baking or avoid adding too much butter. Using parchment paper also helps keep the shape intact.

Banana Bread Cookies Recipe

Print Recipe

★★★★★

4.9 from 109 reviews

These Banana Bread Cookies combine the moist sweetness of classic banana bread with the convenient, bite-sized form of cookies. Featuring ripe bananas, warm cinnamon, and optional mix-ins like chocolate chips or nuts, they offer a deliciously soft texture with a hint of spice. Perfect for snacking or dessert, these cookies bake quickly and provide a delightful twist on a beloved flavor.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Wet Ingredients

• 2 ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Optional Mix-ins

• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts or pecans

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
3. Combine Wet Ingredients: In a separate bowl, mash the ripe bananas thoroughly, then mix in the melted unsalted butter, brown sugar, granulated sugar, egg, and vanilla extract until the mixture is smooth and well blended.
4. Incorporate Dry Ingredients: Gradually add the dry mixture into the wet ingredients, stirring gently until just combined, taking care not to overmix which can toughen the cookies.
5. Add Mix-ins: Fold in any desired optional ingredients like chocolate chips or chopped nuts to add texture and flavor variations.
6. Scoop Dough onto Baking Sheet: Drop rounded spoonfuls of the cookie dough onto the lined baking sheet, spacing them evenly to allow for spreading during baking.
7. Bake Cookies: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the edges are golden brown and the centers have set but remain soft.
8. Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on it for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents breakage.

Notes

• Use very ripe bananas with brown spots for maximum sweetness and moisture.
• For a nuttier flavor, toast walnuts or pecans before folding them into the dough.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• To make these cookies vegan, substitute the egg with a flax egg and use vegan butter.
• Adjust baking time slightly if using larger or smaller cookies to avoid under or over-baking.

Keywords: banana bread cookies, easy banana cookies, quick dessert, cinnamon banana cookies, chocolate chip banana cookies, nut banana cookies