Banana Bread Cookies Recipe
If you’re craving the warm, comforting flavors of homemade banana bread but want something snackable and fun, let me introduce you to Banana Bread Cookies. These delightful treats combine everything you love about classic banana bread—moist texture, sweet ripe banana flavor, and a hint of cozy spice—into a perfect, portable cookie. With every bite, you’ll get pops of oats, optional nuts and chocolate, and the kind of homestyle goodness that instantly feels nostalgic. They’re my go-to whenever I have spare ripe bananas on the counter, and I can’t wait for you to fall in love with them, too!
Ingredients You’ll Need
Gathering the right ingredients is the first step to Banana Bread Cookie bliss! Each ingredient plays a star role in creating the soft, chewy texture, rich banana essence, and subtle layers of flavor that make these cookies truly irresistible.
- Unsalted butter (1/2 cup, softened): Lends richness and keeps the cookies incredibly tender and moist.
- Granulated sugar (1/2 cup): Provides sweetness and helps with the classic cookie texture.
- Brown sugar (1/2 cup, packed): Brings warmth, chewiness, and a subtle note of caramel to every bite.
- Large egg (1): Binds the ingredients together and adds just the right amount of lift.
- Vanilla extract (1 teaspoon): Enhances all the other flavors and adds an irresistible aroma.
- Mashed ripe bananas (1 cup, about 2 medium): The key player—make sure your bananas are spotty and overripe for maximum sweetness and flavor!
- All-purpose flour (1 1/2 cups): Gives structure to the cookies without making them too dense.
- Baking soda (1 teaspoon): Works with the banana to give the cookies a soft, cake-like rise.
- Ground cinnamon (1/2 teaspoon): Adds warmth and brings out the bakery-fresh aroma.
- Salt (1/4 teaspoon): Balances the sweetness and enhances all the flavors.
- Old-fashioned oats (1 1/2 cups): Delivers chewiness, a bit of texture, and that classic oatmeal cookie feel.
- Chopped walnuts (1/2 cup, optional): For crunch and a lovely nutty accent—feel free to swap for pecans or leave them out.
- Chocolate chips (1/2 cup, optional): A decadent addition—choose your favorite variety or go without for pure banana bread vibes.
How to Make Banana Bread Cookies
Step 1: Prepare Your Baking Sheets
Start by preheating your oven to 350°F (175°C) and line your baking sheets with parchment paper. This simple step ensures an easy release and perfectly golden bottoms—plus, a little less cleanup later!
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This helps create a soft texture and nicely blends the sugars with the butter for an even sweetness in each cookie.
Step 3: Add Egg, Vanilla, and Banana
Mix in the egg, vanilla extract, and mashed ripe bananas. You’ll notice the dough become creamy and wonderfully fragrant—the ripe bananas not only add sweetness but also infuse the dough with moisture and bold banana flavor.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt. This step evenly distributes the leavening and spice so you get consistent flavor and rise in every cookie.
Step 5: Mix Dry and Wet Ingredients
Gradually add the dry mixture to your wet ingredients, stirring just until everything is combined. You want to avoid overmixing so your Banana Bread Cookies stay tender and not tough.
Step 6: Add Oats and Optional Mix-Ins
Gently stir in the old-fashioned oats, and if you’re in the mood, toss in the chopped walnuts and chocolate chips. This is the moment to get creative—swap in raisins or pecans, or keep things simple without any extras.
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about two inches between each cookie. Bake for 10–12 minutes, until the edges are lightly golden and the centers look just set. Slightly underbaking gives chewier cookies—my personal favorite!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheets for five minutes before transferring them to a wire rack. This brief rest allows the cookies to firm up while still keeping their pillowy softness. Now, try not to eat them all at once!
How to Serve Banana Bread Cookies
Garnishes
Though these cookies are scrumptious on their own, a little extra flourish goes a long way. Try a sprinkle of powdered sugar, a drizzle of melted chocolate, or even a touch of cinnamon-sugar on top right after baking. Each option brings an added layer of flavor and a bakery-worthy finish.
Side Dishes
These cookies pair beautifully with a cold glass of milk, a steaming mug of coffee, or even a scoop of vanilla ice cream for an impromptu dessert. For a healthy twist, a side of fresh berries complements the sweetness and adds a pop of color.
Creative Ways to Present
Stack your Banana Bread Cookies on a rustic cake stand for a cozy brunch table, or package them in a cute box lined with parchment as a thoughtful homemade gift. For parties, set up a cookie platter with mixed nuts and fresh fruit for a crowd-pleasing display.
Make Ahead and Storage
Storing Leftovers
To keep your Banana Bread Cookies fresh, store them in an airtight container at room temperature. They’ll stay soft and delicious for up to three days—though they rarely last that long in my house!
Freezing
If you want to savor these cookies later, freezing is a breeze. Simply layer the completely cooled cookies between sheets of parchment in a freezer-safe container or zip-top bag. They’ll keep beautifully for up to three months, ready to brighten up any day.
Reheating
Give leftover or frozen Banana Bread Cookies a quick refresh by warming them in a low oven (about 300°F) for just a few minutes. This perk brings back that just-baked aroma and makes each bite taste fresh once again.
FAQs
Can I make Banana Bread Cookies gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend and double-check that your oats are certified gluten-free. The rest of the recipe stays just as easy and delicious.
Do I have to use both sugars?
Using both granulated and brown sugar gives these cookies the perfect balance of crisp edges and chewy centers. If you’re in a pinch, you can use one or the other, but I recommend a mix for best results.
Can I leave out the nuts or chocolate chips?
Definitely! Both the walnuts and chocolate chips are completely optional, so feel free to skip them if you prefer pure banana bread flavor or swap for mix-ins like raisins or even dried cranberries.
How ripe should my bananas be?
The riper, the better! Look for bananas that are almost entirely brown or speckled—they’re sweetest and add the most flavor and moisture to your Banana Bread Cookies.
What’s the best way to mash the bananas?
A simple fork will do the trick, but for ultra-smooth banana, you can use a potato masher or handheld mixer. The smoothness of your mash can also change the texture: chunkier for more rustic cookies, smoother for uniform texture.
Final Thoughts
If you love the cozy, familiar comfort of banana bread but wish it came in bite-sized form, these Banana Bread Cookies are bound to become your new favorite treat. Give them a try next time you have some overripe bananas and discover just how fun, easy, and utterly satisfying banana cookies can be. Happy baking!
Print
Banana Bread Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Banana Bread Cookies are a delightful twist on traditional banana bread, combining the flavors of ripe bananas, oats, and warm spices into a chewy, portable treat that’s perfect for snacking or dessert.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium)
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Extras:
- 1 1/2 cups old-fashioned oats
- 1/2 cup chopped walnuts (optional)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and mashed bananas.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Mix Everything Together: Gradually add the dry ingredients to the banana mixture, mixing until just combined. Stir in oats, walnuts, and chocolate chips if desired.
- Bake: Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 10–12 minutes or until edges are lightly golden.
- Cool and Serve: Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
- For chewier cookies, slightly underbake them.
- Walnuts and chocolate chips can be swapped for raisins or omitted.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
