Name: Banana Bread Cookies
Prep time: 20 min
Total time: 20 min
Yield: 12 servings
Cuisine: desserts
Ingredients: 2 ripe bananas 🍌; 1 cup all-purpose flour 🌾; 1/2 cup rolled oats 🥣; 1/2 teaspoon baking soda 🧂; 1/4 teaspoon salt 🧂; 1/3 cup brown sugar 🍬; 1/4 cup melted butter 🧈; 1 teaspoon vanilla extract 🌿; 1/2 cup chopped walnuts or pecans (optional) 🌰; 1/4 cup chocolate chips (optional) 🍫

Introduction: Why Banana Bread Cookies?

Banana bread cookies combine the comforting flavor of classic banana bread with the portable, snackable convenience of cookies. If you have overripe bananas on the counter and you want to avoid turning them into loaf after loaf of banana bread, these cookies are an excellent alternative. They capture the caramelized sweetness and warm spice notes of banana bread while offering a chewy, slightly cakey texture that is more snack-friendly than a slice of bread. Banana bread cookies are especially useful for busy mornings, lunchboxes, coffee breaks, and potlucks because they store well and travel better than loaves. Many home bakers appreciate how forgiving this recipe is: mashed ripe bananas provide moisture and natural sweetness, reducing the need for large amounts of added sugar or butter. Depending on your dietary needs, banana bread cookies can be adapted to be vegan or gluten-free by swapping a few ingredients. They are also ideal for using mix-ins like chocolate chips, chopped nuts, dried fruit, or oats to boost texture and flavor. In this article you’ll find a thoroughly tested base recipe, step-by-step mixing and baking instructions, helpful troubleshooting tips, and creative variations to inspire you. From a search-engine standpoint, this recipe is written to help people looking for easy cookie recipes and banana-based desserts. You’ll find clear ingredient notes, preparation and baking times, and serving suggestions so you can quickly make these cookies for breakfast, dessert, or snack. The recipe balances moisture and structure to deliver cookies that are soft in the center with gently crisp edges, mimicking the best qualities of banana bread in a cookie format. Whether you’re new to baking or experienced, the method below aims to be simple, accessible, and adaptable to what’s in your pantry.

What Makes This Recipe Work: Science and Texture

Understanding why banana bread cookies succeed helps you adjust the recipe with confidence. The core components are bananas for moisture and flavor, flour for structure, a leavening agent (baking powder or baking soda) for lift, fat (butter or oil) for tenderness, and an egg or egg substitute for binding. Bananas are high in natural sugars and water, so they both sweeten and moisten the dough. When combined with flour and baked, the moisture from the bananas steams and gelatinizes starches in the flour, resulting in a cookie that is soft and tender rather than dry or crumbly. Leavening choices affect texture: baking soda reacts with acidic ingredients (like brown sugar or sour cream) for immediate lift and a coarser crumb; baking powder gives more even rise and a finer crumb. For banana bread cookies, a small amount of baking soda paired with a bit of baking powder can achieve a gentle rise that keeps the cookie chewy and slightly puffy. Fat is crucial. Butter imparts flavor and creates a tender crumb, while oil makes cookies softer and often moister over time. If you want a more caramelized edge and richer flavor, use melted butter. For dairy-free or vegan cookies, neutral oil (like canola or light olive) will keep the cookies tender without altering flavor. Sugar affects both sweetness and texture. Brown sugar adds moisture and a deeper caramel note, which complements banana, whereas granulated sugar creates crisper edges. A mix of both strikes a balance: use mostly brown sugar for chewiness and a touch of granulated sugar if you want slight crisping at the edges. Finally, how you handle the dough matters: under-mixing preserves banana pieces and prevents too much gluten development, which keeps cookies tender. Chill the dough briefly if you want defined cookies with minimal spread, or bake immediately for softer, slightly flatter cookies.

Ingredients: What You Need and Why

A clear ingredient list helps you shop and customize. Below is a reliable set of ingredients with notes so you can adjust for flavor, texture, and dietary preferences. - Ripe bananas (2 medium, about 1 to 1 1/4 cups mashed): The riper, the better — brown-spotted bananas have more developed sugars and stronger banana flavor. Use measured mashed banana for consistency. Overripe bananas are ideal because they are sweet and mash into a smooth texture that integrates well into dough. - Unsalted butter (1/2 cup, melted) or neutral oil (1/2 cup for vegan): Butter contributes flavor and helps edges caramelize. If you prefer dairy-free or want an even softer cookie, substitute with a neutral oil like canola or melted coconut oil (note coconut will add flavor). - Brown sugar (3/4 cup packed) + granulated sugar (2 tablespoons): Brown sugar helps create chewiness and a deep caramel flavor that complements banana. The small amount of granulated sugar encourages light crisping without making the cookie crunchy. - Large egg (1) or flax egg for vegan substitute (1 tbsp ground flax + 3 tbsp water): The egg binds and helps with structure; a flax egg works well for vegan cookies, adding chewiness and moisture. - Vanilla extract (1 tsp): Rounds out flavor and enhances banana notes. - All-purpose flour (1 3/4 cups) or a 1:1 gluten-free flour blend: Flour provides structure. For a slightly cakier cookie, replace up to 1/4 cup of flour with rolled oats. If using gluten-free flour, ensure it’s a blend with xanthan gum, or add 1/4 tsp for structure. - Baking soda (1/2 tsp) + baking powder (1/2 tsp): A small combination gives lift while keeping texture tender. - Salt (1/2 tsp): Balances sweetness and enhances overall flavor. - Optional mix-ins: Chocolate chips (1/2 to 1 cup), chopped walnuts or pecans (1/2 cup, toasted), shredded coconut (1/4 cup), or raisins/dried cranberries (1/3 cup). Oats (1/2 cup) can add chew and heartiness. With these ingredients and simple swaps, you can create banana bread cookies that match your texture preferences and dietary needs. Exact measurements yield consistent results, but feel free to adapt mix-ins and minor ingredient swaps to suit what you have on hand.

Gathering Ingredients: Selecting Ripe Bananas and Substitutions

Choosing the right bananas and quality mix-ins has a big impact on flavor and texture. For banana bread cookies, you want bananas that are very ripe — skin heavily freckled or mostly brown. These bananas are softer, sweeter, and more flavorful because starches have converted to sugars. They mash easily and blend smoothly into the dough. If you don’t have ripe bananas, you can speed ripening by placing a banana in a paper bag with an apple or pear overnight to concentrate ethylene gas. Alternatively, roast unpeeled bananas at 400°F (200°C) for 15–20 minutes until the skins darken and the flesh is soft; cooled roasted bananas add a caramelized flavor. If you’re adapting for dietary requirements, here are reliable substitutions: for vegan cookies, replace the egg with a flax or chia “egg” (1 tablespoon ground flax or chia seeds + 3 tablespoons water, set for 5–10 minutes), use a neutral oil instead of butter, and choose dairy-free chocolate chips. For gluten-free, use a certified 1:1 gluten-free flour blend that contains xanthan gum or add 1/4 teaspoon xanthan gum to mimic the elasticity of gluten. For nut-free cookies, omit nuts and consider toasted seeds like pumpkin seeds if you want crunch. When gathering mix-ins, think about textures and complementary flavors. Dark chocolate chips provide contrast to banana sweetness. Chopped walnuts or pecans contribute a classic banana-nut pairing and add crunch; toasty the nuts briefly in a dry skillet to deepen their flavor. Dried fruit like raisins or chopped dates intensifies chew and natural sweetness, while shredded coconut adds tropical notes. If using oats, choose rolled oats for chew rather than quick oats, which can make the cookies more cake-like. Finally, measure ingredients precisely — especially flour and bananas — for best results. Spoon flour into the measuring cup and level it off rather than scooping directly from the bag to avoid packing. For mashed bananas, measure after mashing for consistent moisture levels. Small adjustments during ingredient gathering will prevent common texture issues and let you tailor banana bread cookies to your taste.

Equipment, Prep and Time-Saving Tips

You don’t need fancy equipment for banana bread cookies, but some basic tools make the process easier and more consistent. Essential equipment includes a mixing bowl, a whisk or fork for mashing bananas, an electric hand mixer or stand mixer (optional, for creaming butter and sugar), a rubber spatula for folding, a cookie scoop (or two spoons), a rimmed baking sheet, and parchment paper or a silicone baking mat. A cooling rack is handy to cool cookies quickly and prevent them from getting soggy on the pan. Prep steps save time and improve results. Preheat the oven to the recommended temperature before assembling the dough so the oven is ready when the dough is shaped. Measure dry ingredients in advance and place mix-ins in small bowls for quick folding. If using butter, melt and cool slightly to avoid cooking the egg when combined. If using a flax egg, make it first so it thickens while you prepare other ingredients. Time-saving tips for busy bakers: use a food processor to mash bananas quickly if you’re making a large batch, or mash with a fork for better texture and control in smaller batches. If you’re short on time, bake cookies immediately after mixing; the dough will spread more and yield thinner cookies, which some people prefer. For thicker, more cake-like cookies, chill the dough for 15–30 minutes before scooping. Make-ahead option: prepare dough and freeze scoops on a baking sheet; once frozen, store in a freezer bag and bake directly from frozen, adding a minute or two to the baking time. Cleaning tips: line baking sheets with parchment to reduce cleanup and reuse mixing bowls for icing or other tasks. If you plan to bake multiple batches, rotate the pans between racks halfway through baking to ensure even coloration. With simple tools and a little planning, you’ll find banana bread cookies are fast to make and easy to scale depending on the number of people you’re serving.

Mixing and Baking: Step-by-Step Instructions

This step-by-step section gives the tested method for consistently successful banana bread cookies. Follow measurements and suggested times for best results. 1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. If you’re making multiple sheets, rotate them halfway through baking for even browning. 2. Mash bananas and mix wet ingredients: In a bowl, mash 2 medium very ripe bananas until mostly smooth with a few small lumps. Add 1/2 cup melted and slightly cooled unsalted butter (or 1/2 cup neutral oil), 3/4 cup packed brown sugar and 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract. Whisk until the sugars are dissolved and the mixture is uniform. If using an egg or flax egg, add it now and stir to combine. 3. Combine dry ingredients: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. For added texture, stir in 1/2 cup rolled oats if desired. 4. Combine wet and dry: Fold the dry ingredients into the wet banana mixture using a rubber spatula just until no streaks of flour remain. Avoid over-mixing to keep the cookies tender. Fold in any mix-ins (1/2–1 cup chocolate chips, 1/2 cup toasted chopped nuts, or 1/3 cup dried fruit) until evenly distributed. 5. Scoop and bake: Use a medium cookie scoop (about 2 tablespoons) to drop mounds onto the prepared baking sheet, spacing them 2 inches apart. Optionally, flatten slightly for even baking. Bake for 10–12 minutes at 350°F (175°C) for softer, chewier cookies; bake 12–14 minutes if you prefer a firmer, more set cookie. Watch the edges; cookies are done when the edges are set and the centers still look slightly soft. 6. Cool and finish: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Cooling briefly on the sheet allows the cookies to set without breaking apart, while moving them to a rack prevents residual steam from making them soggy. Optional variation: For a more banana-bread-like crumb, reduce flour by 2 tablespoons and add 2 tablespoons Greek yogurt or sour cream to the wet ingredients. This will yield a moister, slightly denser cookie reminiscent of banana bread slices.

Troubleshooting and Pro Tips for Consistent Results

Even reliable recipes can run into small issues; here are common problems and how to fix them so your banana bread cookies come out perfect every time. Cookies are too flat: This is usually due to overly ripe bananas (extremely liquid), too little flour, or baking at too low a temperature. Fixes: measure mashed banana accurately (about 1 to 1 1/4 cups for 2 medium bananas), chill dough for 15–30 minutes before baking to prevent excess spread, or add 1–2 tablespoons more flour if your dough seems loose. Also ensure your oven is properly preheated to 350°F (175°C) — an oven thermometer can help. Cookies are dry or crumbly: Often caused by too much flour, overbaking, or not enough fat. Fixes: reduce flour slightly (by 1–2 tablespoons), check oven times and remove cookies when centers still look slightly soft, and use the recommended amount of butter or oil. Adding a tablespoon of milk or yogurt to the dough can help if the mixture seems dry. Cookies are undercooked in the center: This can be the result of oversized scoops or crowded pans. Use consistent scoop sizes (about 2 tablespoons) and leave space between cookies for even heat circulation. Bake on the middle rack and avoid stacking trays. If edges are browned but centers remain wet, lower the oven temperature by 15°F and bake a bit longer. Texture is off (too cakey or too dense): Over-mixing develops gluten and leads to a cakier texture. Mix only until combined. If cookies are too dense, ensure your baking powder and baking soda are fresh; expired leavening agents won’t give lift. For chewier results, use more brown sugar than granulated sugar and consider adding an extra tablespoon of melted butter. Flavor tips: To boost banana flavor, add 1/2 teaspoon banana extract in addition to vanilla. A pinch of cinnamon or a 1/4 teaspoon of nutmeg complements banana beautifully. Toast nuts before adding to deepen their flavor and reduce bitterness. By diagnosing these issues and applying the simple fixes above, you’ll get consistent, delicious results whether you’re making your first batch or scaling up for a crowd.

Variations and Add-Ins: Customize Your Banana Bread Cookies

Banana bread cookies are highly adaptable. The base recipe acts as a blank canvas for flavors and textures. Here are tested variations and add-in suggestions that transform the cookie while keeping the reliable banana core. Classic banana chocolate chip: Fold in 1 cup semisweet or dark chocolate chips for a decadent, family-friendly option. The bitterness of dark chocolate balances banana sweetness and adds a melty center. Banana-nut crunch: Add 1/2 cup toasted chopped walnuts or pecans for texture and a classic pairing. Lightly toasting the nuts in a dry skillet for 3–5 minutes accentuates their flavor and reduces raw bitterness. Oatmeal banana cookies: Replace 1/2 cup of the flour with 1/2 cup rolled oats for heartier texture and extra chew. Add a touch more moisture (1 tablespoon yogurt or milk) if the dough feels dry. Coconut and macadamia: Mix in 1/3 cup shredded coconut and 1/2 cup chopped macadamia nuts for a tropical twist with a crunchy bite. Spiced banana: Add 3/4 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg to the dry ingredients for a warm, autumnal profile. Pair with a tablespoon of molasses or dark brown sugar for deeper flavor. Vegan banana bread cookies: Use a flax egg (1 tbsp ground flax + 3 tbsp water), 1/2 cup neutral oil, and dairy-free chocolate chips. The cookies will be moist and slightly denser but still flavorful. Gluten-free option: Use a certified gluten-free 1:1 flour blend with xanthan gum. For a chewier texture, incorporate 1/2 cup quick oats (certified gluten-free if needed). Filled or sandwiched cookies: After baking, sandwich two cooled cookies with a layer of cream cheese frosting, peanut butter, or chocolate ganache. For a more decadent dessert, dust with powdered sugar or drizzle melted chocolate over the tops. Savory twist: For an unexpected variation, add 1/4 teaspoon sea salt flakes on top before baking and include 1/3 cup chopped roasted hazelnuts. The contrast of salted nuts and banana creates a gourmet snack. These variations are easy to mix in at the folding stage to keep gluten development minimal and texture consistent. With small tweaks, you can tailor banana bread cookies to your seasonal cravings and pantry staples.

Final Presentation, Serving Suggestions and Storage

Banana bread cookies are versatile for presentation and serving, whether you’re offering them at a casual brunch, packing them in a lunchbox, or arranging them on a dessert plate. For a home-bakery look, arrange cookies on a wooden board or platter, scatter a few toasted walnut halves, and garnish with a dusting of powdered sugar or a light drizzle of melted dark chocolate. For a cozy breakfast display, stack cookies on a cake stand next to a bowl of fresh sliced bananas and a pot of coffee. If serving at a gathering, label variations (e.g., "chocolate chip" or "gluten-free") so guests with dietary restrictions can make informed choices. Pairings: These cookies pair beautifully with coffee, tea, or cold milk. For brunch, serve alongside yogurt parfaits, fresh fruit, or a bowl of granola. For dessert, pair with a scoop of vanilla or cinnamon ice cream and a few warm caramelized banana slices. For a more decadent option, sandwich two cookies with mascarpone or mascarpone-whipped cream filling and chill for 30 minutes before serving. Storage: Let cookies cool completely before storing to prevent condensation. At room temperature, place cookies in an airtight container with a sheet of parchment between layers and they will stay fresh for 2–3 days. To maintain chewiness, include a slice of fresh apple or a piece of bread in the container — the cookies will absorb a small amount of moisture and stay softer for longer. For longer storage, freeze baked cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. To bake from frozen, add an extra 1–2 minutes to the baking time if reheating in a 325°F (160°C) oven. Reheating: Warm cookies in a 300°F (150°C) oven for 5–7 minutes or microwave one cookie for 10–12 seconds to refresh softness. If the cookie has mix-ins like chocolate chips, watch reheating times closely so chocolate doesn’t overmelt. Presentation tips for photos: Use natural light, keep props minimal, and shoot from slightly above or at a 45-degree angle to highlight the cookie’s texture. Include a peeled banana or a small jug of milk for context. These elements help show the banana bread cookie’s soft interior and golden edges, making them irresistible to viewers and guests alike.