I remember the first time I made these banana bread cookies, it felt like magic to transform those overripe bananas sitting on my counter into soft, chewy treats my whole family adored. Combining the warm flavors of banana bread with the convenience of a cookie became my go-to quick dessert fix. These easy banana bread cookies bake in about 17-20 minutes and are pure comfort in every bite.
Why You’ll Love These Foolproof Banana Bread Cookies
- Enjoy the perfect soft, chewy, and moist texture that melts in your mouth.
- A brilliant solution for using overripe bananas that might otherwise go to waste.
- Combines two beloved comfort foods, banana bread and cookies, into one irresistible treat. For more ideas, explore other irresistible cookie treats you can make at home.
- Comes with expert tips to ensure every batch turns out just right, even if you’re a beginner baker.
What You’ll Need: Key Ingredients for Your Banana Bread Cookies
Each ingredient plays an essential role in delivering those nostalgic banana bread flavors in cookie form. Very ripe bananas add maximum natural sweetness and incredible moisture, no green spots here! Light brown sugar creates that signature chewy texture and deep caramel notes. Ground cinnamon brings the classic banana bread warmth that ties everything together. Vanilla extract enhances all the flavors, and chocolate chips add melty bursts of richness throughout each cookie.
Ingredient List
- 1 small overripe banana, mashed (it should measure 1/4 cup—if it’s more just discard the overflow)
- 1/2 cup vegetable oil or melted butter
- 1 cup light brown sugar, packed
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup chocolate chips
Step-by-Step Instructions to Make Perfect Banana Bread Cookies
Making these banana bread cookies is easier than you think, and with just a few simple steps, you’ll be enjoying warm, comforting cookies your family will love. Follow along closely, and don’t forget to line your baking sheet with parchment paper to prevent sticking.
- Combine melted butter, brown sugar, and mashed banana in a large bowl. Mix until well blended.
- Add the egg yolk and vanilla extract. Mix well to incorporate all the wet ingredients.
- Stir in the flour, salt, baking soda, and cinnamon until combined with no visible streaks of flour.
- Fold in the chocolate chips. Cover the dough and let it rest for about 15 minutes while the oven preheats. This helps the flour hydrate for better texture.
- Preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a cookie scoop or spoon to scoop about 1-inch dough balls, spacing them 2 inches apart. The dough will be a bit wet. Bake for 10 to 11 minutes, until edges are set and the cookies puff but the centers remain slightly underbaked.
- Cool completely before enjoying.
Expert Tips for the Best Banana Bread Cookies Every Time
- Banana Ripeness Deep Dive: Use bananas with dark spots for natural sweetness and moisture. To ripen bananas faster, place them in a brown paper bag with an apple or tomato overnight.
- Achieving Perfect Texture: Chilling the dough helps control spread and enhances chewiness. For softer cookies, use melted butter; for cakier, slightly reduce baking time and consider oil instead.
- Essential Equipment: A cookie scoop ensures your cookies bake evenly and look uniform, while parchment paper prevents sticking and makes cleanup easy.
- Troubleshooting Common Issues: If your batter feels too wet, add a tablespoon of flour at a time until it firms up. To avoid flat cookies, make sure your baking soda is fresh and don’t overflatten dough balls.
- Don’t Overmix! Stir just until dry ingredients disappear. Overmixing develops gluten, leading to tough cookies instead of soft and tender ones.
Delicious Variations & Mix-ins for Your Banana Bread Cookies
| Variation/Mix-in | Suggested Quantity/Method | Notes for Flavor/Texture |
|---|---|---|
| Walnuts or Pecans | 1/2 cup, finely chopped (lightly toasted optional) | Adds a delightful crunch and classic banana bread nuttiness. |
| Nutmeg & Allspice | 1/4 teaspoon each, added with the cinnamon | Enhances the warm, comforting spice profile. |
| White Chocolate Chips | 2/3 cup, in place of or combined with milk chocolate chips | Offers a sweeter, creamy contrast to the banana flavor. |
| Old-Fashioned Oats | 1/4 cup, mixed with dry ingredients | Introduces a pleasant chewiness and hearty texture. |
| Cream Cheese Frosting | See recipe below | A luscious, tangy topping that perfectly complements the cookies. |
Cream Cheese Frosting for Banana Bread Cookies
Ingredients:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions:
- Beat together cream cheese and butter until smooth.
- Gradually add powdered sugar and beat until fluffy.
- Mix in vanilla extract. Spread over cooled cookies for a tangy, creamy finish. For more topping ideas, check out our sauces section.
Storing and Freezing Your Banana Bread Cookies
Store your banana bread cookies in an airtight container at room temperature for up to 4 days to keep them soft and flavorful. For longer storage, keep them in the fridge for up to 2 weeks. To freeze, place baked cookies in a tightly sealed container or freezer bag separating layers with parchment paper to prevent sticking. You can also freeze raw cookie dough balls on a baking sheet, then transfer them to a bag once firm—bake straight from frozen, adding a couple of extra minutes. Batch baking and freezing cookies or dough is a lifesaver for busy days!
Serving Suggestions for Your Homemade Treats
These cookies pair beautifully with a warm mug of coffee or tea or a cold glass of milk. For an indulgent dessert option, serve them alongside a scoop of vanilla ice cream or a dollop of fresh whipped cream. They’re perfect for sharing at family gatherings, school snacks, or simply savoring as a comforting, cozy treat after a long day.
Banana Bread Cookies: Frequently Asked Questions
What is the ideal ripeness for bananas?
Bananas should be mostly brown spotted with soft skins but not mushy inside. This ripeness provides the best natural sweetness and moisture.
Can I use different types of fat?
Yes, melted butter adds a rich flavor and slightly cakey texture, while vegetable oil keeps cookies moist and chewy. Browned butter can add a nutty depth but may slightly affect spread.
Can I make these cookies healthier?
You can reduce sugar slightly or substitute whole wheat flour for part of the all-purpose flour, but expect texture changes. Natural sugar substitutes can be tricky; experiment carefully.
Can I double or halve this recipe?
Absolutely! Just keep ingredient ratios consistent and watch baking times; larger batches may need extra oven racks or baking sheets.
How do I prevent my cookies from spreading too much?
Make sure your dough isn’t too warm when baking and chill if necessary. Use fresh baking soda and avoid overmixing, which can increase spreading.
What if my batter is too wet even with ripe bananas?
Add a spoonful of flour and mix gently until dough firms but still moist.
Can I make these cookies gluten-free or dairy-free?
Yes, substitute all-purpose flour with a gluten-free blend and use oil instead of butter. Results will vary slightly but remain delicious.
Conclusion
These banana bread cookies are a stress-free way to transform ripe bananas into a soft, chewy, and utterly delicious treat. They cozy up weeknights and brighten snacking with their warm, comforting flavors. Don’t hesitate to try the variations and share your favorite twist with me! Drop a comment below.
banana bread cookies
Ingredients
Equipment
Method
- In a large bowl, combine and mix the melted butter, brown sugar, and mashed banana.
- Incorporate the egg yolk and vanilla extract, mixing thoroughly.
- Add the flour, salt, baking soda, and cinnamon, then stir until fully combined with no dry streaks.
- Gently fold in the chocolate chips, then cover the dough and set aside for 15 minutes to allow the flour to hydrate while the oven preheats.
- Line a cookie sheet with parchment paper and preheat the oven to 350°F. Scoop 1-inch dough balls onto the sheet, spacing them 2 inches apart, then bake for 10-11 minutes until the edges are set but the middles are slightly underbaked.
- Let the cookies cool completely before serving.
