Introduction
Banana Bread Cookies combine everything people love about classic banana bread with the convenience and charm of a cookie. These cookies are soft, tender, and packed with real banana flavor, delivering that familiar comforting taste in a smaller, hand-held form. If you love banana bread but want something quicker and more snackable, this recipe is the perfect solution.
What makes Banana Bread Cookies so special is their texture. They’re moist and cake-like on the inside, with lightly golden edges that give just enough structure. Ripe bananas provide natural sweetness and moisture, while warm notes of vanilla and cinnamon give them that unmistakable banana bread aroma. They’re cozy, nostalgic, and incredibly satisfying.
These cookies are ideal for using up overripe bananas and come together with simple pantry ingredients. Perfect for breakfast treats, afternoon snacks, lunchboxes, or dessert, Banana Bread Cookies are a guaranteed hit with both kids and adults. One batch rarely lasts long.
Ingredients
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon (optional)
½ cup unsalted butter, softened
¾ cup brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 large bananas)
½ cup chopped walnuts or chocolate chips (optional)
Preparation
Step 1: Preheat and Prepare
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and brown sugar together until light and creamy, about 2 minutes. This creates a soft cookie base.
Step 4: Add Wet Ingredients
Mix in the egg and vanilla extract until fully combined. Add the mashed bananas and mix gently until smooth and evenly incorporated.
Step 5: Combine and Bake
Add the dry ingredients to the wet ingredients and mix just until combined. Fold in walnuts or chocolate chips if using. Scoop tablespoon-sized portions onto the prepared baking sheets and bake for 10–12 minutes, until the cookies are set and lightly golden around the edges. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Variation
