Banana Bread Cookies Homemade Recipe

If banana bread and chewy cookies had a baby, these Banana Bread Cookies would be it. Think soft centers, golden edges, and that familiar banana-cinnamon flavor in a perfectly portable treat. They’re the kind of cookie that feels like a hug warm, nostalgic, and just sweet enough.

These cookies are ideal when you’ve got ripe bananas sitting on the counter but don’t want to commit to a full loaf of bread. They’re quicker, cuter, and super freezer-friendly too. Bonus? The dough comes together in minutes no mixer required.

What makes them special? They’re made with real mashed banana, a touch of brown sugar for depth, and a hint of warm spice. You can dress them up with chocolate chips, walnuts, or a cream cheese glaze… or keep them simple and let the banana shine.

This recipe is easy enough for weekday baking, but charming enough to serve at brunch or add to a holiday cookie tray. Ready to make a batch?

What is Banana Bread Cookies?

Banana Bread Cookies are everything you love about banana bread moist, flavorful, and comforting baked into a soft, chewy cookie form. They’re basically banana bread’s cuter, faster sibling. Why wait an hour for a loaf when you can bake up a dozen cookies in half the time?

Ever wonder what to do with that one sad, brown banana on the counter? This is the answer. As the saying goes, “Waste not, want not!” and in this case, you’ll definitely want to turn those ripe bananas into something delicious. Give these cookies a try and prepare for instant smiles.

Why You’ll Love This Recipe

• Soft & Chewy Texture – Like banana bread in cookie form, with a slightly crisp edge.
• One-Bowl Wonder – Easy cleanup with just a bowl and a spoon.
• Ripe Banana Magic – A great way to use up those extra bananas.
• Quick Bake Time – No waiting for a loaf to rise or cool—ready in 20 minutes!
• Customizable – Add nuts, chocolate chips, or a drizzle of glaze for your own twist.

How to Make Banana Bread Cookies

Quick Overview

These cookies come together quickly with pantry staples and one ripe banana. Mix everything in one bowl, scoop, bake, and you’re done. Perfect for beginners and busy bakers alike.

Key Ingredients

Ingredient	Quantity	Preparation
All-purpose flour	1 ¼ cups	Sifted
Ripe banana	1 large	Mashed
Brown sugar	½ cup	Packed
Granulated sugar	¼ cup	–
Unsalted butter	½ cup (1 stick)	Softened
Egg	1 large	Room temperature
Vanilla extract	1 tsp	–
Baking soda	½ tsp	–
Ground cinnamon	½ tsp	Optional but recommended
Salt	¼ tsp	–
Optional mix-ins	½ cup	Chocolate chips or walnuts

Step-by-Step Instructions

Cream Butter and Sugars

Put the granulated sugar, brown sugar, and softened butter in a large mixing basin. Beat until light and creamy. This creates a soft texture and helps the cookies rise slightly.

Add Egg, Banana, and Vanilla

Add the egg, vanilla essence, and mashed banana and stir until well blended. The banana not only adds flavor, but also acts as a natural sweetener and moisture booster.

Combine Dry Ingredients

Add the baking soda, salt, cinnamon, and flour. Stir gently just until no streaks of flour remain. Avoid overmixing, which can make the cookies tough.

Fold in Mix-ins

If using, gently stir in chocolate chips, chopped walnuts, or any add-ins you like. This step is optional, but adds a nice twist.

Scoop and Bake

Preheat your oven to 350°F (175°C). After lining a baking sheet with parchment paper, scoop the dough into balls that are about 1½ tablespoons in size. Place about 2 inches apart and flatten slightly. Bake until the centers are just set and the edges are brown, 9 to 11 minutes.

Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Enjoy warm or at room temperature.

What to Serve with Banana Bread Cookies

Banana Bread Cookies are cozy, flavorful, and perfect for enjoying any time of day—but pairing them with a few complementary recipes can create a more complete and satisfying spread. Whether you’re planning a weekend brunch or a dessert platter, these recipe ideas make perfect companions:

Crescent Roll Hot Dogs – Sweet and savory is always a winning combo. These fun, flaky snacks are great for brunch gatherings alongside cookies.

Cotton Candy Poke Cake – Light, colorful, and whimsical, this cake offers a playful balance to the warm banana cookie flavor.

Cinnamon Roll Cheesecake – Rich, creamy, and swirled with cinnamon, it mirrors the comforting vibe of the cookies while adding a decadent touch.

Protein Milkshake Recipe – Balance your sweet treat with a chilled, creamy shake that’s both refreshing and satisfying.

Brie Cheese Bites – A touch of savory elegance with a gooey center—these bites offer a rich, buttery contrast to your soft banana cookies.

Pro Tips for Perfect Banana Bread Cookies

Use overripe bananas – The darker the peel, the better. Overripe bananas add maximum moisture and flavor.

Don’t overmix – Stir just until the flour disappears to keep cookies soft and tender.

Chill dough (optional) – For thicker cookies, chill the dough for 30 minutes before baking.

Add a mix-in – Chocolate chips, walnuts, or even a cream cheese swirl make these cookies pop.

Watch the bake time – Remove them when the edges are golden but centers still look slightly underdone. They’ll finish setting as they cool.

Want them extra soft? Add 1 teaspoon of cornstarch to the flour mix it helps retain moisture and softness.

How to Store and Serve

Room Temperature:
Keep cookies in an airtight container at room temperature for up to 3–4 days. To keep them soft, put a piece of bread inside the jar.

Refrigeration:
You can refrigerate them for up to 1 week, but they may firm up slightly. Let them come to room temp before serving.

Freezing:
After cooling, put the cookies in a freezer-safe bag for up to two months. Thaw at room temperature or warm in the microwave for a fresh-out-of-the-oven feel.

Serving Tips:
Serve warm with coffee, tea, or milk. For a dessert twist, top with a scoop of ice cream and drizzle with caramel!

FAQs About Banana Bread Cookies

What is the secret ingredient to keep cookies soft?

Brown sugar and mashed bananas both help retain moisture. For extra softness, a teaspoon of cornstarch in the dry mix works wonders.

Will too much baking soda ruin banana bread?

Yes, excess baking soda can cause cookies or banana bread to rise too quickly and collapse. It can also leave a bitter aftertaste.

When should you not use bananas for banana bread or cookies?

Avoid bananas with mold, an alcohol-like smell, or excessive liquid. Very soft and spotted bananas are great but they shouldn’t be rotten.

How do bakeries keep their cookies soft?

They often use a higher ratio of brown sugar, slightly underbake the cookies, and store them in airtight containers. Some even use corn syrup or cornstarch for extra softness.

How do you make cookies soft instead of hard?

Use brown sugar, don’t overbake, and avoid overmixing the dough. Adding banana helps, and storing cookies with a slice of bread keeps them soft longer.

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