Name: Banana Bread Cookies
Prep time: 10 min
Cook time: PT-487015H36M43S
Total time: 25 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking soda; ½ tsp salt; ½ tsp cinnamon (optional); ½ cup unsalted butter, softened; ½ cup brown sugar; 1 ripe banana, mashed; 1 large egg; 1 tsp vanilla extract; 1 cup old-fashioned rolled oats (optional); ½ cup chocolate chips or walnuts (optional)

I’m excited to share my recipe for Banana Bread Cookies—soft, chewy, and bursting with that classic banana flavor I love. These cookies combine the best parts of banana bread with the convenience of a cookie, making them perfect for a quick snack or dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour

1 tsp baking soda

½ tsp salt

½ tsp cinnamon (optional)

1 ripe banana, mashed

½ cup unsalted butter, softened

1 large egg

½ cup brown sugar

1 tsp vanilla extract

1 cup old-fashioned rolled oats (optional for extra texture)

½ cup chocolate chips or walnuts (optional)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, whisk together the flour, baking soda, salt, and cinnamon if using.

In a separate large bowl, beat the softened butter and brown sugar until the mixture is light and fluffy.

Stir in the mashed banana, egg, and vanilla extract until everything is well combined.

Gradually add the dry ingredients to the wet mixture, mixing just until combined. At this point, I like to fold in oats, chocolate chips, or walnuts for extra texture.

Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden and the cookies are set.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 18-20 cookies depending on the size of the scoops. Prep time is around 10 minutes, and baking takes 10-12 minutes. Overall, I can have these cookies ready in about 25 minutes from start to finish, which is perfect for a quick homemade treat.

Variations

I often tweak this recipe by adding different mix-ins. Sometimes I use walnuts for a nutty crunch, other times chocolate chips to satisfy my sweet tooth. For a healthier twist, I add rolled oats or swap half the flour for whole wheat flour. Cinnamon is optional but adds a lovely warmth that I enjoy. You could also try adding a handful of dried fruit like raisins or cranberries for a chewy surprise.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days, and they stay soft and chewy. If I want to keep them longer, I freeze the baked cookies for up to 3 months. When reheating, I pop them in the microwave for about 10-15 seconds or warm them in a low oven to refresh that just-baked softness.

FAQs

Can I use overripe bananas for this recipe?

Absolutely. Overripe bananas work best because they’re sweeter and mash easily, adding natural moisture and flavor to the cookies.

Can I make these cookies gluten-free?

Yes! I substitute the all-purpose flour with a gluten-free flour blend that works for baking, but be sure it contains xanthan gum or another binder for the best texture.

What if I don’t have brown sugar?

You can substitute brown sugar with an equal amount of granulated sugar mixed with a teaspoon of molasses for a similar flavor and moisture.

Can I skip the oats or nuts?

Definitely. The oats and nuts are optional for added texture, but the cookies will still be delicious without them.

How do I make these cookies more chewy or more cakey?

For chewier cookies, try adding an extra tablespoon of mashed banana or a little bit more brown sugar. For cakier cookies, add a teaspoon of baking powder and slightly reduce the butter.

Conclusion

I love how these Banana Bread Cookies are a simple yet delicious way to enjoy banana bread in a new form. They’re easy to make, customizable, and always a hit whether for a quick snack or sharing with friends. Next time I have ripe bananas sitting on the counter, this recipe is my go-to to turn them into a soft, flavorful treat everyone enjoys.