If you adore the cozy flavors of banana bread but want a fun twist, this Banana Bread Cookies Recipe is the perfect new favorite to bake. These cookies capture all the warm, sweet notes of classic banana bread with a chewy, tender texture that’s just ideal for snacking or sharing. With simple ingredients and a straightforward method, you’ll have delicious bites that boast ripe banana richness, a hint of cinnamon, and melty chocolate chips that make every mouthful unforgettable. This is comfort in cookie form, ready to brighten your day.
Ingredients You’ll Need
Gathering these simple ingredients is the first step toward cookie bliss. Each one plays a special role in bringing out the perfect taste, texture, and color that make this Banana Bread Cookies Recipe so irresistible.
- 1 cup (120g) all-purpose flour: The foundation that gives these cookies structure and the perfect soft crumb.
- ½ tsp baking soda: Helps the cookies rise just enough for a tender bite without being cakey.
- ½ tsp cinnamon: Adds a warm spice that pairs beautifully with the banana’s natural sweetness.
- ¼ tsp salt: Balances the flavors and enhances the sweetness of the bananas and sugar.
- ½ cup (1 stick / 115g) unsalted butter, melted: Adds richness and keeps the cookies moist throughout baking.
- â…“ cup (65g) brown sugar: Brings deep, caramel-like sweetness that complements the banana perfectly.
- ¼ cup (50g) granulated sugar: Provides a slight crunch and helps with a golden-brown color.
- ½ cup (120g) mashed ripe banana (about 1 medium banana): The star ingredient that infuses these cookies with moistness and natural sweetness.
- 1 tsp vanilla extract: Boosts overall flavor with a warm, aromatic note.
- ½ cup (90g) chocolate chips (or walnuts for crunch): Keeps each bite fun and adds either gooey chocolate or delightful crunch—your choice!
- Optional Topping: Cinnamon sugar for rolling: A simple finishing touch that adds sparkle and extra flavor.
How to Make Banana Bread Cookies Recipe
Step 1: Prepare for baking
Start by preheating your oven to 350°F (175°C). This ensures a warm oven that bakes the cookies evenly. Then, line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. This helps evenly distribute the leavening agent and spices, which is key for consistent flavor and texture throughout every cookie.
Step 3: Combine wet ingredients
In a separate bowl, stir the melted butter, brown sugar, granulated sugar, mashed banana, and vanilla extract until smooth and unified. The sugars will dissolve into the butter, while the banana adds natural moisture, resulting in a luscious cookie base.
Step 4: Bring wet and dry together
Gently fold the dry ingredients into the wet mixture, stirring just until combined. Overmixing can lead to tough cookies, so stop once you see no more flour. Then fold in the chocolate chips (or walnuts) to sprinkle bursts of irresistible flavor throughout.
Step 5: Shape the cookies
Using a spoon or cookie scoop, portion about 1.5 tablespoons of dough per cookie. Place them on your lined baking sheet spaced about 2 inches apart to give them room to spread into soft, golden rounds.
Step 6: Bake to perfection
Bake for 10 to 12 minutes until cookie edges are set and a slight softness remains in the center. This ensures they stay chewy and moist, much like classic banana bread, but perfectly portable as cookies.
Step 7: Cool and set
Let the cookies rest on the baking sheet for 5 minutes after baking. This lets them firm up so they don’t crumble when you transfer them to a wire rack to cool completely. Patience here rewards you with perfect texture every time.
How to Serve Banana Bread Cookies Recipe
Garnishes
A light dusting of cinnamon sugar transforms these banana bread cookies into something extra special, adding visual appeal and a little sparkle. You could also drizzle a bit of melted white or dark chocolate on top for a decadent finish.
Side Dishes
Pair these cookies with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. For a more breakfast-inspired option, serve alongside a cup of strong coffee or a chai latte, both of which complement the warmth of the cinnamon and banana perfectly.
Creative Ways to Present
Try stacking these cookies between parchment paper as a sweet gift that’s easy to transport. Or sandwich two cookies together with cream cheese frosting or Nutella for an indulgent treat that will wow friends and family.
Make Ahead and Storage
Storing Leftovers
Keep your leftover banana bread cookies fresh by storing them in an airtight container at room temperature for up to 4 days, or refrigerate to stretch their life a bit longer. This simple storage keeps them soft and flavorful.
Freezing
You can freeze these cookies for up to 2 months. Place them in a sealed freezer bag or container, separating layers with parchment paper to prevent sticking. Just thaw at room temperature before serving.
Reheating
Warm the cookies for about 10 seconds in the microwave to bring back that freshly baked softness and to melt the chocolate chips slightly. Alternatively, pop them into a 300°F oven for 5 minutes to refresh their texture.
FAQs
Can I use overripe bananas for this Banana Bread Cookies Recipe?
Yes! Overripe bananas are actually ideal because they are sweeter and more flavorful, which enhances the taste of the cookies beautifully.
What can I substitute for chocolate chips?
Walnuts or pecans add a lovely crunch, or you can use dried fruit like raisins or cranberries for a chewy sweet twist.
Are these cookies gluten-free?
Not as is, but you can substitute the all-purpose flour with a gluten-free baking blend for a tasty gluten-free alternative.
How can I make these cookies vegan?
Swap the butter for coconut oil or vegan margarine and use a flax egg or other egg substitute if needed; the banana helps keep the texture moist.
Can I add nuts to this Banana Bread Cookies Recipe?
Absolutely! Chopped walnuts or pecans mix well and add a nice crunch that balances the chewy softness of the banana cookies.
Final Thoughts
This Banana Bread Cookies Recipe is a delightful way to enjoy the classic flavors of banana bread with the convenience of a cookie. Whether you’re baking for friends, family, or just yourself, these cookies deliver warmth, comfort, and sweetness in every bite. Give them a try and watch how they quickly become a beloved treat in your kitchen repertoire.
Print
Banana Bread Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delicious and moist banana bread cookies that combine the classic flavors of banana bread with the convenience of a cookie. These treats are soft in the center with a slightly crisp edge, flavored with cinnamon and chocolate chips, perfect for a quick snack or dessert.
Ingredients
Dry Ingredients
- 1 cup (120g) all-purpose flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Wet Ingredients
- ½ cup (1 stick / 115g) unsalted butter, melted
- â…“ cup (65g) brown sugar
- ¼ cup (50g) granulated sugar
- ½ cup (120g) mashed ripe banana (about 1 medium banana)
- 1 tsp vanilla extract
Add-ins
- ½ cup (90g) chocolate chips (or walnuts for crunch)
Optional Topping
- Cinnamon sugar for rolling
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt until well combined to evenly distribute the leavening and spices.
- Combine Wet Ingredients: In a separate bowl, mix the melted unsalted butter with brown sugar, granulated sugar, mashed ripe banana, and vanilla extract until smooth and fully blended.
- Combine Mixtures: Stir the dry ingredients into the wet ingredients just until combined, making sure not to overmix to keep the cookies tender. Then fold in the chocolate chips or walnuts gently.
- Shape Cookies: Using about 1.5 tablespoons of dough per cookie, scoop and space them 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are set and the centers remain soft, indicating the perfect chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breaking.
Notes
- To add crunch, substitute walnuts or pecans for chocolate chips.
- For extra flavor, roll cookie dough in cinnamon sugar before baking.
- Be careful not to overbake to maintain soft centers.
- Store cookies in an airtight container for up to 4 days.
- Use ripe bananas for the best sweetness and moisture.
