Creamy, comforting, and slightly chewy — Banana Bread Cookies are a delightful mashup of two classic favorites that feel like a warm hug on a plate. These cookies capture the soft, banana-sweet flavor of banana bread but in a portable, quicker-to-bake cookie form that’s perfect for snack time, lunchboxes, or a simple dessert. Fun fact: many home bakers first invented banana-based cookies as a way to use up ripened bananas without making a whole loaf. I love how they vanish fast at family gatherings.
This recipe is special because it’s incredibly simple, fast to mix, and great for both beginner bakers and kids helping in the kitchen. If you like the twist on flavors, you might also enjoy our take on banana bread chocolate chip cookies, which add melty chips for extra indulgence. Read on — you’ll be excited to try these and share them with friends.
What is Banana Bread Cookies?
What’s in a name — banana? bread? cookie? Why not all three? Banana Bread Cookies are exactly what they sound like: cookies made with mashed banana that mimic the flavor and softness of banana bread in cookie form. Who decided this clever hybrid existed? Probably someone who didn’t want to wait for a loaf to cool and thought, why not bite-sized happiness?
Is it a loaf in disguise or a cookie with ambition? Both! And remember the classic saying: “the way to a man’s heart is through his stomach.” Maybe that’s why these are always gone first at potlucks. Give them a try and see which camp you join — cookie lovers or loaf lovers — and then tell me which you prefer!
Why You’ll Love This:
- Irresistible texture: Slightly soft centers with gently crisp edges give you the best of banana bread in a single bite. The banana keeps them moist and tender, while the edges brown just enough for contrast.
- Economical and waste-free: Using overripe bananas saves money and avoids food waste. You don’t need many ingredients, so it’s a budget-friendly snack that feels homemade and special.
- Flavor boosters: A touch of butter and sugar highlights the banana’s sweetness, and optional add-ins like nuts, cinnamon, or chocolate chips elevate every bite.
If you enjoyed our banana bread chocolate chip cookie version, this simpler batter-focused recipe is a lovely companion to try when you want something quick and minimal-fuss. Don’t wait — bake a batch this afternoon and enjoy the warm aroma filling your kitchen.
How to Make:
Quick Overview
This recipe is intentionally straightforward and forgiving. Mixing is minimal, and the dough comes together quickly without complex technique. You’ll end up with tender, banana-scented cookies that bake in under 15 minutes — great for busy afternoons. Prep time is about 10 minutes and baking time 10–12 minutes, so you’ll be enjoying cookies in roughly 20–25 minutes total. For another similar approach explained step-by-step, check our guide to Banana Bread Cookies.
Ingredients
- 1 ripe banana, mashed until mostly smooth (room temperature)
- 1/2 cup granulated sugar
- 1/4 cup melted butter (cooled slightly)
- 1 cup all-purpose flour (spooned and leveled)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Position the oven rack in the center for even baking.
- Mash the banana in a mixing bowl until mostly smooth. A few tiny lumps are fine; they add texture and flavor.
- Add the granulated sugar and melted butter to the mashed banana and mix well until the mixture is uniform and slightly glossy.
- In a separate bowl, whisk together flour, baking soda, and salt to ensure even distribution of rising agent and seasoning.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon just until combined. Avoid overmixing to keep cookies tender.
- Drop rounded spoonfuls of dough (about 1.5 tablespoons each) onto the prepared baking sheet, keeping them 2 inches apart to allow for slight spreading.
- Bake for 10–12 minutes, or until the edges turn golden brown and the centers are set but still soft when lightly touched.
- Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
- Enjoy with coffee, tea, or a scoop of vanilla ice cream for an extra-treat moment!
What to Serve With:
- A steaming mug of black coffee or a creamy latte for contrast.
- Hot tea — Earl Grey or chai pairs beautifully with banana’s warm notes.
- Vanilla ice cream or whipped cream for an easy dessert upgrade.
- Fresh fruit salad for a light, balanced snack plate.
- A small bowl of salted caramel sauce for dunking and indulgence.
Top Tips for Perfecting:
- Use very ripe bananas (lots of brown spots) for maximum sweetness and banana flavor.
- If you want a richer cookie, swap half the butter for melted coconut oil or add a tablespoon of plain yogurt.
- Add-ins: fold in 1/3 cup chocolate chips, chopped walnuts, or a pinch of cinnamon for extra depth.
- Don’t overmix the batter — mix until you no longer see dry flour to avoid tough cookies.
- For uniformly sized cookies, use a small cookie scoop to portion dough.
- If cookies spread too much, chill the dough 15 minutes before baking.
Storing and Reheating Tips:
- Room temperature: Store in an airtight container for up to 3 days. Place a slice of bread in the container to help retain moisture.
- Refrigeration: Keep in an airtight container for up to 5 days.
- Freezing: Freeze cooled cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 2 months. Thaw at room temperature or reheat gently.
- Reheating: Warm in a 300°F oven for 5–7 minutes or microwave a single cookie for 12–15 seconds for a fresh-baked feel.
FAQs
Can I use more than one banana?
Yes, you can increase banana to 1.5–2 bananas, but reduce any extra moisture by adding a tablespoon or two more flour if the dough becomes too loose.
Can these be made gluten-free?
Yes. Substitute 1:1 gluten-free all-purpose flour and be sure it contains xanthan gum for structure. Texture will be slightly different but still delicious.
Can I add chocolate chips or nuts?
Absolutely — fold in up to 1/3 cup of chocolate chips, chopped walnuts, or pecans to add crunch and flavor.
How do I make them chewier or crispier?
For chewier cookies, slightly underbake and let them finish on the hot sheet. For crispier edges, bake a minute or two longer and flatten slightly before baking.
Can I make the dough ahead of time?
Yes, store in the fridge for up to 24 hours and bake directly from chilled — you may need an extra minute or two of baking time.
Conclusion
These Banana Bread Cookies are a quick, comforting treat that transforms simple pantry staples and overripe bananas into bite-sized joy. They’re easy enough for beginners, adaptable for flavor variations, and perfect for saving money by using what you already have. If you want another inspired take on banana-flavored cookies, check out this tasty variation at Banana Bread Chocolate Chip Cookies – Broma Bakery. Try a batch today and share them with family or friends — they’ll be asking for the recipe.
Banana Bread Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1 ripe banana mashed until mostly smooth room temperature
- 1/2 cup granulated sugar
- 1/4 cup melted butter cooled slightly
- 1 cup all-purpose flour spooned and leveled
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Position the oven rack in the center for even baking.
- Mash the banana in a mixing bowl until mostly smooth. A few tiny lumps are fine; they add texture and flavor.
- Add the granulated sugar and melted butter to the mashed banana and mix well until the mixture is uniform and slightly glossy.
- In a separate bowl, whisk together flour, baking soda, and salt to ensure even distribution of rising agent and seasoning.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon just until combined. Avoid overmixing to keep cookies tender.
- Drop rounded spoonfuls of dough (about 1.5 tablespoons each) onto the prepared baking sheet, keeping them 2 inches apart to allow for slight spreading.
- Bake for 10–12 minutes, or until the edges turn golden brown and the centers are set but still soft when lightly touched.
- Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
- Enjoy with coffee, tea, or a scoop of vanilla ice cream for an extra-treat moment!