There’s something magical about combining the cozy comfort of banana bread with the irresistible chew of a cookie. Banana bread cookies bring together the best of both worlds—a treat that’s soft, sweet, and perfect for anytime cravings. Whether you’re looking for a creative twist on your favorite banana bread or simply need a quick way to use up those overripe bananas, these cookies deliver big time. With wholesome ingredients and room for plenty of delicious customizations, this recipe is bound to become a household favorite.

Let’s dive into what makes these cookies stand out and why they deserve a spot in your baking rotation.

The Perfect Fusion of Banana Bread and Cookies

What Are Banana Bread Cookies?

Banana bread cookies are exactly what they sound like—a hybrid between moist banana bread and soft-baked cookies. They’re chewy on the outside, fluffy in the middle, and full of rich banana flavor. The texture hits that sweet spot between cake-like and cookie-like, with just the right amount of density to keep every bite satisfying.

These aren’t your average chocolate chip cookies. They bring a homey, nostalgic feel that reminds you of grandma’s banana loaf, but in a portable, snack-sized version. Talk about a win-win.

Why You’ll Love This Recipe

So Many Reasons to Bake These Cookies

Bold banana flavor isn’t the only thing going for this recipe. There’s a lot to love, including:

Moist and Soft Texture

The natural moisture from ripe bananas gives these cookies an irresistibly tender crumb. They don’t dry out easily and stay fresh for days.

Quick and Easy to Make

With minimal prep time and basic pantry ingredients, these cookies come together in less than 30 minutes. No mixer required!

Perfect for All Occasions

From breakfast bites to lunchbox treats and midnight snacks, banana bread cookies are always a good idea.

Versatile and Customizable

Toss in chocolate chips, crushed nuts, oats, or even a swirl of nut butter. There’s no wrong way to personalize them.

A Smart Way to Use Ripe Bananas

If you’ve got spotty bananas on the counter, this recipe will save the day—and reduce waste while you’re at it.

Nutritional Highlights and Wholesome Potential

These cookies don’t just taste good—they can feel good too. Thanks to the bananas, they offer:

Natural sweetness
Fiber and potassium
A lower sugar option when using substitutes

Add in whole wheat flour or oats, and you’ve got yourself a hearty snack that checks all the boxes.

Now that you’re on board with this delicious twist, it’s time to get those ingredients ready. Part 2 is where we break down exactly what you need and how to make smart substitutions for any lifestyle or dietary needs.

Ingredients and Substitutions

To make the best banana bread cookies, you’ll only need a few simple ingredients. The key is to use very ripe bananas. They’re sweeter and softer, which helps give your cookies that moist, banana-bread texture.

Essential Ingredients

Bananas

Use overripe bananas with lots of brown spots.
They’re softer, sweeter, and mash easily.
Not ripe enough? Place them in a warm oven (300°F) for 10–15 minutes.

Flour

All-purpose flour works best for a soft, chewy texture.
For a healthier twist, try whole wheat flour. It adds fiber but may make the cookies a bit denser.
Gluten-free? Use a 1:1 gluten-free baking blend.

Sweeteners

Brown sugar adds moisture and a hint of caramel flavor.
Want a lower-sugar option? Try coconut sugar or a sugar substitute like monk fruit.
Don’t skip sugar completely—bananas need help to balance their natural sweetness.

Fats

Butter adds rich flavor and softness.
Use unsalted butter to control the salt level.
Need a dairy-free option? Coconut oil or vegan butter works too.
For extra flavor, brown the butter before adding it.

Egg

Holds the cookie together and adds structure.
For vegan cookies, replace it with:
- 1 tablespoon of flaxseed meal + 3 tablespoons of water (let it sit for 5 minutes)
- Or try unsweetened applesauce or mashed avocado.

Add-Ins for Extra Flavor and Texture

Chocolate Chips

Use semi-sweet, dark, or mini chips.
Banana and chocolate are always a hit.

Chopped Nuts

Walnuts or pecans add crunch.
Toast them first for deeper flavor.

Oats

Rolled oats make cookies heartier.
Great if you want more fiber or breakfast-style cookies.

Spices

Add cinnamon for warmth.
Try a pinch of nutmeg or cardamom to change the flavor.

Optional Ingredients

Vanilla Extract

Brings out all the flavors.

Baking Soda or Baking Powder

Helps cookies rise.
Baking soda gives a spread and browning.
Baking powder gives a puffier cookie.

With your ingredients ready, it’s time to make the dough. In the next part, we’ll go step by step through the mixing and baking process to ensure soft, perfect cookies every time.

Step-by-Step Preparation Guide

Making banana bread cookies is quick and simple. No fancy tools needed. Just a bowl, spoon, and a little love.

Preparing the Dough

Mash the Bananas

Peel the bananas.
Mash them with a fork until smooth.
A few small lumps are okay.

Mix the Wet Ingredients

In a large bowl, add:
- Mashed bananas
- Melted butter (or oil)
- Brown sugar
- Egg (or vegan substitute)
- Vanilla extract
Stir well until fully combined.

Mix the Dry Ingredients

In another bowl, whisk together:
- Flour
- Baking soda or powder
- Salt
- Cinnamon or other spices
Keep it simple—just mix until blended.

Combine Wet and Dry

Slowly add the dry mix into the wet mix.
Stir gently. Don’t overmix.
Fold in chocolate chips, nuts, or oats last.
The dough should be thick but scoopable.

Baking the Cookies

Shape the Dough

Line a baking tray with parchment paper.
Use a spoon or cookie scoop to drop dough balls.
Space them out—they will spread a little.

Optional: Flatten Slightly

For even baking, press the tops gently with your fingers or a fork.

Bake Time and Temperature

Bake at 350°F (175°C) for 10–12 minutes.
They’re ready when the edges are golden.
The center will look soft—that’s perfect.

Let Them Cool

Leave the cookies on the tray for 5 minutes.
Then move them to a wire rack to cool fully.
This helps them set and stay chewy.

These steps give you soft, flavorful cookies every time. Coming up next, we’ll look at fun ways to change up the recipe—vegan swaps, gluten-free ideas, and extra add-ins.

Variations and Customizations

Want to change things up? This recipe is easy to customize. You can make it vegan, gluten-free, or just add new flavors. Let’s explore how.

Dietary Modifications

Vegan Options

Replace the egg with:
- Flaxseed mix (1 tbsp flaxseed + 3 tbsp water)
- Unsweetened applesauce (¼ cup)
Use plant-based butter or coconut oil.
Pick dairy-free chocolate chips.

Gluten-Free Choices

Use a gluten-free flour blend (1:1 swap for regular flour).
Avoid almond flour alone—it’s too moist.
Add oats for texture if the dough feels soft.

Flavor Enhancements

Add Warm Spices

Cinnamon adds depth.
A pinch of nutmeg or clove works great, too.
Want a bold twist? Try pumpkin spice.

Mix Things In

Chocolate chips? Always a good idea.
Nuts like walnuts or pecans add crunch.
Dried fruit gives a chewy bite—raisins, chopped dates, or cranberries.
Add shredded coconut for a tropical touch.

Texture Tweaks

Chewy Cookies

Use brown sugar.
Slightly underbake them.
Let cool on the tray.

Cakey Cookies

Add a little more flour.
Use baking powder instead of baking soda.

Try one or mix a few of these ideas. You’ll keep the base banana flavor but get something new each time. Next, we’ll look at how to serve them—whether for a snack, a gift, or a party plate.

Serving Suggestions

You’ve baked your banana bread cookies. Now, let’s talk about how to enjoy and share them. These cookies fit any moment—breakfast, snack, dessert, or even a gift.

Pairing Ideas

Best Drinks to Enjoy With

A warm cookie pairs great with a cold glass of milk.
Coffee brings out the banana flavor even more.
Try them with hot cocoa or a chai latte on cold days.

Fun Ways to Eat Them

Crumble over yogurt for a quick breakfast.
Serve with ice cream as a dessert.
Dip in peanut butter for a filling snack.

Presentation Tips

For Parties and Guests

Stack cookies on a plate with a sprinkle of powdered sugar.
Add fresh banana slices or a chocolate drizzle.
Use mini cookies for easy snacking at events.

As Homemade Gifts

Wrap cookies in clear bags tied with ribbon.
Add a label with the name and date.
Great for holidays, birthdays, or thank-you treats.

These cookies are simple, but they look and taste like something special. With a little care in how you serve them, they’ll impress anyone. Up next: how to store them right so they stay soft and fresh for days.

Storage and Shelf Life

Want your banana bread cookies to stay soft and tasty? The way you store them matters. Here’s how to keep them fresh for longer.

Keeping Cookies Fresh

Room Temperature Storage

Let cookies cool completely first.
Place them in an airtight container.
Add a piece of bread or a slice of apple—it helps hold in moisture.
Keep the container on the counter for up to 4 days.

Tip:

Avoid stacking warm cookies. They’ll stick or turn soggy.

Refrigerating the Cookies

Store cookies in a sealed container in the fridge.
They’ll last about 7 to 8 days.
Let them sit at room temperature for a few minutes before eating.
This helps soften them again.

Freezing for Later

Freeze the Dough

Scoop dough onto a tray.
Freeze until firm.
Move scoops to a freezer-safe bag or box.
Label with the date.
Bake straight from frozen—just add 1–2 minutes to the bake time.

Freeze Baked Cookies

Cool completely.
Wrap each cookie in plastic wrap.
Store in a freezer bag.
They stay good for up to 2 months.
Thaw on the counter before serving.

With the right storage, your cookies stay soft, chewy, and full of flavor. Now, let’s look at some quick fixes for common problems, like dry cookies or too much spreading.

Troubleshooting Common Issues

Even simple recipes can go wrong sometimes. If your banana bread cookies didn’t turn out as expected, don’t worry. Here are quick fixes for common problems.

Cookies Too Dry or Crumbly

What Might Have Gone Wrong

You used too much flour.
The bananas weren’t ripe enough.
They baked for too long.

How to Fix It

Use a kitchen scale to measure flour next time.
Pick bananas with lots of brown spots.
Bake until the edges are set, but the center still looks soft.
Add a spoonful of yogurt or applesauce to your dough for moisture.

Cookies Spread Too Much

What Might Have Gone Wrong

The butter was too warm.
The dough was too soft.
No chill time.

How to Fix It

Chill the dough in the fridge for 30 minutes.
Use room temperature, not melted, butter.
Add 1–2 tablespoons more flour if the dough feels too loose.

Lack of Banana Flavor

Why It Happens

Bananas were too small or not ripe.
Too many mix-ins covered the flavor.
Not enough salt or vanilla to balance the sweetness.

How to Fix It

Use 2–3 large, overripe bananas.
Reduce the chocolate chips or nuts slightly.
Try a dash more vanilla extract or a pinch of banana extract.

Once you’ve nailed these fixes, your cookies will be better each time. And if you’ve still got questions, the next part covers the most common ones bakers ask.

Frequently Asked Questions (FAQ)

Many people have quick questions when baking banana bread cookies. Here are clear, simple answers to help you get it right every time.

Can I Use Frozen Bananas?

Yes, frozen bananas work great.

Let them thaw completely.
Drain any extra liquid before mashing.
They may look watery, but the flavor stays strong.

How Do I Make the Cookies Chewier?

Use more brown sugar instead of white.
Don’t overbake—pull them out when the edges set.
Let them cool on the tray for a few minutes.
Chill the dough before baking for a denser bite.

Can I Prepare the Dough Ahead of Time?

Absolutely.

Store dough in the fridge for up to 2 days.
Or freeze scoops of dough to bake later.
Always bake cold dough a bit longer—about 1–2 more minutes.

Are These Cookies Good for Breakfast?

Yes, especially with oats or nuts.

They’re soft, lightly sweet, and filling.
Great with coffee or tea.
You can even reduce the sugar if you like a less sweet start.

How Can I Make the Cookies Look Better?

Add extra chocolate chips on top before baking.
Press the dough lightly with a fork to shape.
A sprinkle of cinnamon sugar gives a nice look and smell.

Still unsure about something? Try once more with the tips above—you’ll get better with each batch.

Conclusion

Banana bread cookies are the perfect mix of comfort and fun. They’re soft, chewy, and full of flavor. Even better—they’re easy to make with simple ingredients you likely already have.

You don’t need special tools or fancy skills. Just grab those ripe bananas, stir everything together, and bake. Want to make them vegan or gluten-free? No problem. There’s a way to make them fit your needs without losing taste.

They work for breakfast, snacks, dessert, or even as a thoughtful gift. Change the mix-ins, add some spice, or enjoy them plain. Either way, you’ll end up with something warm and homemade.

So next time you see spotty bananas on your counter, don’t toss them. Bake a batch of banana bread cookies and make your kitchen smell amazing. Simple, tasty, and always satisfying.

Banana Bread Cookies Recipe

Author: Olivia Hartwellen
Total Time: 22 minutes
Yield: 18–20 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Banana bread cookies blend the soft, moist richness of banana bread with the chewy texture of a classic cookie. These easy-to-make treats are perfect for using up ripe bananas and make a great snack, breakfast bite, or dessert. Naturally sweet, endlessly customizable, and made with simple pantry ingredients, they’re a cozy, wholesome treat for any time of day.

Ingredients

Scale

2 ripe bananas (mashed)
1/2 cup unsalted butter (melted)
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda or baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon (optional)
1/2 cup rolled oats (optional)
1/2 cup chocolate chips (optional)
1/2 cup chopped walnuts or pecans (optional)

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mash the bananas until smooth.
Stir in the melted butter, brown sugar, egg, and vanilla until combined.
In a separate bowl, whisk together flour, baking soda (or powder), salt, and cinnamon.
Mix the dry ingredients into the wet mixture. Stir gently until combined.
Fold in oats, chocolate chips, or nuts if using.
Drop spoonfuls of dough onto the prepared baking sheet.
Flatten slightly with fingers or fork if desired.
Bake for 10–12 minutes, or until edges are lightly golden.
Let cool on the tray for 5 minutes, then move to a rack to cool completely.

Notes

Use overripe bananas for better flavor and texture.

For a vegan version, replace the egg with flaxseed meal or applesauce and use dairy-free butter.

The cookies stay soft and chewy for days if stored properly.

You can reduce the sugar slightly without affecting the texture too much.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert / Snack
Method: Baked
Cuisine: American

Keywords: banana bread cookies, ripe banana recipe, soft cookies, quick banana cookie, easy snack, banana dessert, chewy cookies, breakfast cookies, healthy cookie alternative