Best Banana Bread Cookies

Introduction

Best Banana Bread Cookies deliver everything you love about classic banana bread—sweet banana flavor, warm cinnamon notes, and soft, tender texture—in convenient cookie form. Moist, cake-like, and lightly chewy, these cookies are perfect for using up ripe bananas and baking something quick without pulling out a loaf pan. They’re comforting, simple, and dangerously easy to snack on.

Why you’ll love this recipe

• Soft, cake-like texture
• Strong banana bread flavor
• Great way to use ripe bananas
• One-bowl friendly

• Perfect for snacks or dessert

Ingredients (makes 18–22 cookies)

• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 ripe banana, mashed
• 1 large egg
• 1 tsp vanilla extract
• 1½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp ground cinnamon

• ¼ tsp salt

Optional Add-Ins

• ½ cup chocolate chips
• ½ cup chopped walnuts or pecans

• ¼ tsp nutmeg

Essential Tools and Equipment

• Mixing bowl
• Hand mixer or whisk
• Baking sheet
• Parchment paper

• Cookie scoop or spoon

Step-by-step process (detailed)

1. Preheat and prepare

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Cream butter and sugars

In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes until light and fluffy. This helps keep the cookies soft.

3. Add wet ingredients

Mix in mashed banana, egg, and vanilla extract until fully combined. The mixture may look slightly loose—this is normal.

4. Mix dry ingredients

In a separate bowl, whisk flour, baking soda, cinnamon, and salt until evenly combined.

5. Make the dough

Add dry ingredients to the wet mixture. Stir gently just until no dry streaks remain. Do not overmix.

6. Fold in add-ins

If using chocolate chips or nuts, fold them in gently until evenly distributed.

7. Scoop the cookies

Scoop 1½-tablespoon portions of dough onto prepared baking sheets, spacing about 2 inches apart. These cookies spread slightly but stay thick.

8. Bake

Bake for 10–12 minutes, until cookies are set around the edges and lightly golden on the bottoms. Tops will remain pale and soft.

9. Cool

Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. They firm up slightly as they cool.

Mistakes to avoid

• Using underripe bananas — weak flavor
• Overbaking — dry cookies
• Overmixing — dense texture
• Too much flour — cakey and dry

• Expecting crisp cookies — these are soft

Variations of Best Banana Bread Cookies

• Chocolate Chip Banana Cookies — classic favorite
• Banana Nut — add walnuts or pecans
• Oatmeal Banana Cookies — replace ½ cup flour with oats
• Peanut Butter Banana — swirl in peanut butter
• Gluten-Free — use a 1:1 gluten-free flour blend

Tips for storage & make-ahead

• Store airtight at room temperature up to 3 days
• Refrigerate up to 5 days
• Freeze-baked cookies up to 2 months
• Freeze dough balls and bake as needed

Frequently Asked Questions

Are these cookies crispy?
No—they’re soft and cake-like, similar to banana bread.

Can I use very ripe bananas?
Yes—brown, spotty bananas are ideal.

Why are my cookies flat?
Butter may be too warm or the banana too large.

Can I add frosting?
Yes—cream cheese glaze works beautifully.

Conclusion

Best Banana Bread Cookies are the perfect hybrid treat—soft, moist, and full of banana bread flavor in an easy-to-eat cookie. Simple to make and endlessly customizable, they’re ideal for using ripe bananas and satisfying sweet cravings without committing to a loaf. One batch disappears fast.