There’s something almost magical about the way your kitchen smells when banana bread is baking – that warm, comforting aroma of ripe bananas, vanilla, and just a hint of cinnamon that makes everyone gravitate toward the oven. These banana bread cookies capture all of that cozy goodness but in a perfectly portable, soft-baked cookie form that’s ready in a fraction of the time.
I developed this recipe after realizing that while I absolutely love banana bread, I don’t always want to commit to an entire loaf. Sometimes you want that familiar banana bread taste but in individual portions that you can grab for breakfast, pack in lunch boxes, or share with friends without the ceremony of slicing a whole loaf. These cookies solve that problem beautifully.
What makes these cookies truly special is how they manage to taste exactly like your favorite banana bread while maintaining that perfect cookie texture – soft and chewy in the center with just slightly crisp edges. They’re made with real mashed bananas, which keeps them incredibly moist and gives them that authentic banana bread flavor that artificial extracts just can’t match. Plus, they bake in just 12 minutes, making them perfect for those moments when you need a banana bread fix fast.
Ingredients
For the Cookies:
- 3 large ripe bananas, mashed (about 1 cup)
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup chopped walnuts (optional)
- 1/3 cup mini chocolate chips (optional)
For the Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
Start by preheating your oven to 350°F (175°C) and lining two large baking sheets with parchment paper. The parchment is important here because these cookies have a tendency to stick slightly due to their soft, moist texture.
In a small bowl, whisk together the cinnamon sugar topping ingredients and set aside. This simple mixture will give your cookies a beautiful sparkly finish and an extra layer of that warm spice flavor.
Choose your bananas wisely – they should be very ripe with plenty of brown spots on the peel. These overly ripe bananas have developed more sugar and deeper flavor, which is exactly what you want. Mash them in a large mixing bowl until mostly smooth with just a few small lumps remaining. You want about one cup of mashed banana.
Add the melted butter to the mashed bananas and stir until well combined. The butter should be melted but not hot, as you don’t want it to cook the egg when you add it next.
Mix in both the brown sugar and granulated sugar, stirring until the mixture is smooth and well combined. The brown sugar adds moisture and that deeper molasses flavor that’s essential to good banana bread, while the granulated sugar helps with the cookie structure.
Beat in the egg and vanilla extract until everything is well incorporated. The mixture should look smooth and cohesive at this point, with that beautiful golden color from the brown sugar and egg.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This dry ingredient mixture is what gives these cookies their banana bread flavor profile – the cinnamon and nutmeg are essential for that warm, spiced taste.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Don’t overmix here, as that can lead to tough cookies. The dough should be soft and slightly sticky, similar to a thick banana bread batter.
If you’re using walnuts or chocolate chips, fold them in now. Walnuts add that classic banana bread crunch, while chocolate chips turn these into something more dessert-like. Both are delicious options.
Using a cookie scoop or spoons, drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. These cookies will spread slightly but not dramatically.
Lightly sprinkle the top of each cookie with the cinnamon sugar mixture. This creates a beautiful finished look and adds a subtle crunch that contrasts nicely with the soft cookie interior.
Bake for 11-13 minutes, until the edges are set and very lightly golden. The centers should still look slightly underdone – they’ll continue cooking on the hot pan after you remove them from the oven. This is the key to keeping them soft and chewy rather than dry.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This cooling time allows them to finish setting up without becoming overcooked.
Flavor & Texture Notes
These banana bread cookies deliver exactly what their name promises – all the comforting flavors of classic banana bread in perfect cookie form. The ripe bananas provide natural sweetness and moisture, creating cookies that are incredibly soft and tender throughout with just enough structure to hold their shape.
The flavor is rich and complex, with the mashed bananas taking center stage but supported by warm notes of cinnamon and nutmeg. The brown sugar adds depth and that slightly caramelized sweetness that makes banana bread so irresistible. Each bite tastes like you’re eating a piece of the best banana bread you’ve ever had.
The texture is where these cookies really shine. They’re soft and chewy in the center with edges that have just enough firmness to provide a slight textural contrast. The cinnamon sugar topping adds a delicate crunch and extra warmth that enhances the overall experience.
If you add walnuts, they provide pleasant bursts of nuttiness and crunch that complement the soft cookie base beautifully. Chocolate chips turn these into something more indulgent, with pockets of melted chocolate that pair surprisingly well with the banana flavor.
Tips & Variations
The ripeness of your bananas is crucial to the success of these cookies. Use bananas that are very ripe – the peels should have lots of brown spots and the fruit should be soft and sweet. Underripe bananas won’t provide enough flavor or natural sweetness.
Don’t overbake these cookies if you want them to stay soft and chewy. They should look slightly underdone when you remove them from the oven. The residual heat from the baking sheet will finish cooking them perfectly.
For extra banana flavor, you can add 1/4 teaspoon of banana extract along with the vanilla, but be careful not to overdo it as banana extract can be quite strong.
Make these cookies your own with different add-ins. Dried cranberries, mini marshmallows, or even a handful of oats can create interesting variations. Pecans work just as well as walnuts if that’s your preference.
For a healthier version, you can substitute half the all-purpose flour with whole wheat pastry flour, or try using coconut oil in place of butter for a subtle tropical note.
If you want to make these dairy-free, simply substitute the butter with an equal amount of melted coconut oil or vegan butter substitute.
Storage & Make-Ahead
These cookies stay remarkably soft and fresh when stored properly. Keep them in an airtight container at room temperature for up to one week. The natural moisture from the bananas helps keep them tender longer than typical cookies.
The cookie dough can be made ahead and refrigerated for up to 2 days before baking. In fact, chilling the dough for at least 30 minutes often improves the cookies’ shape and prevents excessive spreading.
You can also freeze the cookie dough for up to 3 months. Scoop the dough into balls, freeze them on a baking sheet until solid, then transfer to freezer bags. Bake directly from frozen, adding an extra minute or two to the baking time.
Baked cookies freeze beautifully for up to 3 months. Layer them between parchment paper in freezer containers. They thaw quickly at room temperature and taste just as fresh as when first baked.
Serving Suggestions
These cookies are perfect for breakfast with a cup of coffee or tea – they’re not overly sweet and have that wholesome banana bread quality that makes them feel appropriate for morning eating.
They make excellent lunch box treats for both kids and adults, staying soft and delicious even hours after baking. Pack them with some fresh fruit for a balanced snack.
For dessert, try serving them warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. The warm cookie with cold ice cream creates a delightful temperature contrast.
These cookies are also wonderful for entertaining. They’re familiar enough that everyone loves them, but special enough to feel like you made an effort. Arrange them on a pretty plate with some fresh banana slices for an attractive presentation.
FAQ
Can I use frozen bananas for this recipe? Yes! Thaw the bananas completely and drain off any excess liquid before mashing. Frozen bananas often become even more soft and sweet, which actually works perfectly for this recipe.
Why are my cookies spreading too much? This usually happens when the butter is too warm or the dough is too soft. Let the dough chill in the refrigerator for 30 minutes before baking, and make sure your butter was melted but cooled before mixing.
Can I make these without eggs? You can substitute the egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or use 1/4 cup unsweetened applesauce.
How do I know when the cookies are done? The edges should be set and very lightly golden, but the centers should still look slightly underdone. They’ll continue cooking on the hot pan after removal from the oven.
Can I double this recipe? Absolutely! This recipe doubles well. Just make sure you have enough baking sheets and oven space, or bake in batches to ensure even cooking.
These banana bread cookies represent the best of both worlds – the beloved flavors of classic banana bread in a convenient, perfectly portioned cookie form. They’re soft, flavorful, and incredibly satisfying, with that homemade taste that makes people think you spent hours in the kitchen when really, you had fresh cookies in less than 30 minutes. Whether you’re using up overripe bananas, looking for a new breakfast treat, or wanting to bring something special to share, these cookies deliver comfort and deliciousness in every single bite.
