Banana Bread Cookies Recipe
Craving the cozy comfort of banana bread with the delightful convenience of a grab-and-go cookie? Meet Banana Bread Cookies, the irresistible fusion you never knew you needed. These cookies combine the moist, cake-like texture of classic banana bread with the beloved chewiness of an oatmeal cookie—plus a sprinkle of chocolate chips or crunchy nuts if you want to get fancy. Each bite is packed with banana flavor and a gentle hint of cinnamon, making these sweet morsels perfect for breakfast, snacking, or even dessert.
Ingredients You’ll Need
These Banana Bread Cookies use simple pantry ingredients, but each one plays a starring role in building flavor, texture, and a golden hue in every bite. Don’t skip the small things—they each bring something special!
- Unsalted butter, softened: Gives the cookies a rich, tender crumb and blends beautifully with sugars for a creamy base.
- Brown sugar, packed: Imparts a deep caramel note and soft texture to the cookies.
- Granulated sugar: Balances out the molasses flavor from the brown sugar, adding sweetness and a delicate crispness.
- Large egg: Binds the dough and ensures the cookies stay moist.
- Vanilla extract: Enhances all the other flavors and makes your kitchen smell amazing.
- Medium ripe banana, mashed: The star ingredient that delivers natural sweetness and that unmistakable banana bread character.
- All-purpose flour: Offers structure and ensures the cookies aren’t too cakey or too dense.
- Baking soda: Provides lift, giving the cookies their soft texture.
- Ground cinnamon: Adds warmth and a hint of spice—totally cozy and essential.
- Salt: Just a pinch brings all the flavors to life!
- Old-fashioned rolled oats: For a lovely chew and extra wholesome goodness.
- Chopped walnuts or pecans (optional): Brings a nutty crunch and an extra layer of flavor—toast them for even more pizzazz!
- Semi-sweet chocolate chips (optional): Melty pockets of chocolate that make every cookie feel extra-special.
How to Make Banana Bread Cookies
Step 1: Prep Your Baking Sheets
Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and to prevent any potential sticking. This simple step makes the post-cookie joy linger even longer!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture turns light and fluffy. This helps dissolve the sugars and gives you a creamy base for the dough—don’t skimp on mixing time here!
Step 3: Add Wet Ingredients
Beat in the egg, vanilla extract, and mashed banana until the mixture is smooth and well combined. You’ll notice a gorgeous, slightly speckled batter—this is the moment when those Banana Bread Cookies start smelling like magic.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This step ensures even distribution of the rising agent and spices so every bite is perfectly flavored and fluffy.
Step 5: Bring It All Together
Gradually add the dry mixture to your wet ingredients, mixing just until combined. Avoid overmixing here as it keeps your cookies tender and soft—just the way Banana Bread Cookies should be.
Step 6: Stir in Oats, Nuts, and Chocolate Chips
Fold in the rolled oats for chewiness, along with chopped nuts and chocolate chips if you’re using them. These mix-ins add fun surprises and texture to each cookie, and make them look wonderfully homemade.
Step 7: Shape and Bake
Scoop out tablespoon-sized portions onto your prepared baking sheets, spacing each about two inches apart. Bake for 10 to 12 minutes, until the edges are lightly golden but the centers remain soft and cake-like. Let them cool on the baking sheet for five minutes before gently transferring them to a wire rack to cool completely.
How to Serve Banana Bread Cookies
Garnishes
A light dusting of powdered sugar or a drizzle of melted chocolate makes these cookies extra inviting. If you love texture, a sprinkle of finely chopped nuts on top before baking can add both flair and crunch.
Side Dishes
Pair your Banana Bread Cookies with a cold glass of milk, a hot cup of coffee, or even a smoothie for a cheerful breakfast. They also sit happily alongside fresh fruit for an easy snack platter everyone will love.
Creative Ways to Present
Serve Banana Bread Cookies stacked in a rustic basket lined with a pretty napkin, or tie a few into little bundles with kitchen twine for charming snack packs. For parties, arrange them on a cake stand with banana slices and chocolate chips scattered around for an eye-catching display.
Make Ahead and Storage
Storing Leftovers
Keep these cookies soft by storing them in an airtight container at room temperature for up to four days. If you’d like to go the extra mile, tuck a slice of bread into the container to maintain their tender texture.
Freezing
Banana Bread Cookies freeze beautifully! Place cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer them to a zip-top bag or airtight container. They’ll keep well in the freezer for up to three months—perfect for those emergency sweet cravings.
Reheating
When you’re ready to enjoy, just let the cookies come to room temperature or pop them in the microwave for 10–15 seconds. You’ll be rewarded with that freshly-baked softness and the nostalgic aroma of banana bread all over again.
FAQs
Can I use overripe bananas?
Absolutely! Overripe bananas with lots of brown spots are perfect for these cookies. They add extra flavor, sweetness, and moisture, making your Banana Bread Cookies even more irresistible.
Can I make them gluten-free?
Yes, simply replace the all-purpose flour with your favorite 1:1 gluten-free baking blend. Just make sure your oats are certified gluten-free as well, and you’re good to go.
Are the cookies sweet enough without chocolate chips?
Definitely! The banana and sugars bring plenty of natural sweetness on their own. If you prefer a less sweet treat, leaving out the chocolate chips lets the banana and cinnamon flavors shine even more.
How do I make the cookies more cake-like or chewy?
If you love a cakier texture, avoid overbaking and don’t be afraid to use slightly more banana. For chewier cookies, let them bake just until the edges start to brown and leave them to finish firming up outside the oven.
Can I double the recipe?
Yes, this recipe doubles beautifully. Just make sure to use two large baking sheets and rotate them halfway through baking so all your Banana Bread Cookies bake evenly and come out perfectly golden.
Final Thoughts
If you’re a fan of banana bread and cookies, these Banana Bread Cookies truly combine the best of both worlds. Whether you savor them fresh out of the oven or tuck one into your bag for later, you’ll be hooked on every soft, fragrant bite. Give this recipe a try—you’ll love sharing (and maybe even hoarding) these treats!
Print
Banana Bread Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in the flavors of banana bread in cookie form with these soft and chewy banana bread cookies. Packed with oats, nuts, and chocolate chips, these cookies are the perfect treat for any time of day.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 medium ripe banana, mashed (about 1/2 cup)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Mix-Ins (Optional):
- 1 cup old-fashioned rolled oats
- 1/2 cup chopped walnuts or pecans
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and mashed banana until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add Mix-Ins: Stir in oats, nuts, and chocolate chips if using.
- Bake: Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are lightly golden.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a softer, cake-like texture, avoid overbaking.
- Overripe bananas work best for maximum sweetness and flavor.
- You can omit nuts or chocolate chips for a simpler version.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 7 g
- Sodium: 80 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
