Introduction

These delicious banana bread cookies combine the moist, comforting flavors of banana bread with the convenience of a cookie. Perfect for a quick snack or an easy dessert, they are simple to make and delightfully soft.

Two thick, chewy cookies with a golden brown color sit on white parchment paper on a baking tray. Each cookie has visible slices of banana and small dark chocolate chips scattered on top, adding texture and contrast. The sliced bananas are pale yellow with a soft, moist look, while the chocolate chips are smooth and shiny. The cookies have slightly crispy edges and a soft center, with one cookie partially broken to show the inside. A whole yellow banana is placed blurred in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ripe bananas, mashed
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
Step 3: Beat in the egg and mashed bananas until the mixture is well combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Step 5: Gradually stir the dry ingredients into the banana mixture until just combined. Fold in the chopped walnuts if using.
Step 6: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake for 12 minutes or until the edges are lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Tips & Variations

For extra flavor, add 1/2 cup of chocolate chips or raisins in place of walnuts.
Make sure the bananas are very ripe for the best sweetness and moisture.
Do not overmix the dough to keep the cookies tender and soft.
Sprinkle a pinch of coarse sugar on top before baking for a slight crunch and sparkle.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 1 month. To reheat, warm cookies in a low oven or microwave briefly to regain softness.

How to Serve

Four warm, golden-brown cookies stacked in a slight curve on white parchment paper, placed on a textured white plate. Each cookie has a soft surface with visible melty dark chocolate chunks and creamy banana slices embedded evenly throughout. The cookie edges are slightly crisp with a crackled texture, while the centers look chewy and tender. The photo is taken on a white marbled background with a blurred yellow banana in the distance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use overripe bananas for these cookies?

Yes, overripe bananas are actually ideal because they are sweeter and mash easily, adding natural moisture and flavor to the cookies.

Can I substitute walnuts with another nut or omit them?

Absolutely. You can use pecans, almonds, or leave out the nuts entirely if you prefer a nut-free cookie.

Delicious Banana Bread Cookies Recipe

Print Recipe

★★★★★

4.4 from 108 reviews

These delicious Banana Bread Cookies combine the moist, sweet flavors of classic banana bread with the convenient, handheld form of cookies. Made with ripe bananas, brown sugar, and a hint of cinnamon, they offer a soft texture and rich taste, perfect for snacking or dessert.

Author: Elias
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

2 ripe bananas, mashed
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1 large egg

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt

Optional Ingredients

1/2 cup chopped walnuts (optional)

Instructions

Preheat oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and for easy cleanup.
Cream butter and sugar: In a large mixing bowl, cream together the softened unsalted butter and brown sugar until the mixture is light and fluffy, which helps create a tender texture in the cookies.
Add egg and bananas: Beat in the egg and mashed bananas thoroughly until the ingredients are fully combined, adding moisture and natural sweetness to the dough.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt to ensure even distribution of leavening and spices.
Mix wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring carefully to incorporate everything into a uniform dough. If using, fold in the chopped walnuts now.
Shape cookies: Drop rounded tablespoons of the dough onto the prepared baking sheets, spacing them adequately for baking.
Bake: Place the baking sheets in the preheated oven and bake for 12 minutes or until the edges of the cookies turn lightly golden, indicating they are done but still soft inside.
Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Ensure bananas are very ripe for maximum sweetness and moistness.
For a nut-free version, simply omit the walnuts.
These cookies are best enjoyed within 2-3 days stored in an airtight container.
You can add chocolate chips or raisins as alternative mix-ins.
Use parchment paper or silicone mats to prevent sticking and make cleanup easier.

Keywords: banana bread cookies, banana cookies, easy cookie recipe, soft cookies, baked banana treats