Banana Bread Cookies are little bites of sweet, tender banana bread in cookie form. They have all the cozy flavors you love—ripe bananas, warm cinnamon, and a touch of vanilla—wrapped up with a soft, chewy texture that feels just right. These cookies are perfect when you want a snack that’s both comforting and easy to grab on the go.
I love making these cookies when I have overripe bananas sitting on the counter. Instead of baking a big loaf of banana bread, I whip up a batch of these cookies because they bake faster and are portioned perfectly for sharing (or sneaking a couple before dinner!). Plus, they fill the house with that amazing banana and cinnamon smell that always makes me feel at home.
These cookies are wonderful alongside a glass of milk or a cup of tea. I like to pack them up for road trips or bring them to work as a midday treat. Every time I make them, people ask for the recipe because they’re so addictive yet simple. If you like banana bread but want to mix things up, this cookie version might just become your new favorite!
Key Ingredients & Substitutions
Bananas: Use ripe or even overripe bananas for natural sweetness and moisture. If you’re short on bananas, you can add a bit of applesauce (¼ cup) to keep moisture.
Butter: Unsalted butter adds richness and tenderness. You can swap it with coconut oil for a dairy-free option, but expect a slight coconut flavor.
Brown Sugar: It adds a mild molasses flavor and chewiness. You can use white sugar, but the cookies will be a bit less moist and flavorful.
Rolled Oats: These contribute texture and a hearty bite. For a gluten-free option, use certified gluten-free oats. Quick oats will work too, but the texture is softer.
Nuts: Walnuts or pecans add crunch and flavor but are optional. If you don’t like nuts or need nut-free, just leave them out or add raisins or chocolate chips instead.
How Do You Keep Banana Bread Cookies Soft and Chewy?
The secret to soft cookies lies mostly in the moisture from banana and the right baking time. Here’s my go-to:
- Don’t overmix the dough once you add dry ingredients—mix just until combined to avoid tough cookies.
- Bake at 350°F and watch closely near the end. When edges turn golden but centers look set (not dry), it’s time to take them out.
- Let cookies cool on the baking sheet for a few minutes before moving them. This helps them set and stay soft inside.
- Store in an airtight container to keep moisture locked in and the cookies chewy for days.
Equipment You’ll Need
- Mixing bowls – for combining wet and dry ingredients separately to keep things neat and easy.
- Measuring cups and spoons – to get your ingredients just right, especially baking soda and spices.
- Wooden spoon or spatula – perfect for folding in oats and nuts without overmixing.
- Baking sheet – for a flat surface so cookies bake evenly and get a nice golden edge.
- Parchment paper – stops cookies from sticking and makes cleanup much easier.
- Cookie scoop or spoon – helps you make cookies the same size so they bake evenly.
- Wire cooling rack – lets cookies cool properly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Chocolate chips – add sweetness and melty chocolate in every bite; great when you want a more dessert-like cookie.
- Replace nuts with dried cranberries or raisins – for a chewy, fruity contrast that pairs well with banana.
- Stir in shredded coconut – gives a tropical twist and extra texture to the cookies.
- Add a teaspoon of espresso powder – enhances banana flavor and adds a subtle coffee note.
How to Make Banana Bread Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup rolled oats
Optional Add-ins and Toppings:
- 1/2 cup chopped walnuts or pecans (optional)
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
Preparing and baking these cookies takes about 25 minutes total: 10 minutes to mix everything together and 12-15 minutes for baking. Then, allow about 5 extra minutes to cool before enjoying. Easy and quick for a tasty snack!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and help with easy cleanup.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter and brown sugar until the mixture becomes light and fluffy. Next, beat in the egg, mashed bananas, and vanilla extract, mixing until everything is well combined.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). This helps distribute the leavening agents and spices evenly.
4. Bring It All Together:
Slowly add the dry ingredients to the wet banana mixture, stirring gently until just combined. Be careful not to overmix to keep the cookies tender.
5. Add Texture:
Fold in the rolled oats and optional chopped nuts. These add a lovely chewy texture and a bit of crunch.
6. Shape and Bake the Cookies:
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet. Space the cookies about 2 inches apart to give them room to spread. Lightly sprinkle each cookie with flaky sea salt for a touch of balance and flavor.
Bake in your preheated oven for 12-15 minutes, or until the edges turn golden brown and the centers are set.
7. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely. Enjoy your soft, chewy banana bread cookies with your favorite drink!
Can I Use Frozen Bananas for Banana Bread Cookies?
Absolutely! Just make sure to thaw them completely and drain any excess liquid before mashing. This keeps the dough from becoming too wet.
How Should I Store Banana Bread Cookies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag for up to 2 months and thaw at room temperature when ready to eat.
Can I Substitute the Nuts or Oats?
Yes! If you’re nut-free, skip the nuts or replace them with seeds like pumpkin or sunflower. Rolled oats add texture, but you can omit them for a smoother cookie or substitute with crushed cereal flakes.
Can I Make This Recipe Vegan?
To make it vegan, replace the butter with coconut oil or vegan margarine, use a flax or chia egg instead of a regular egg, and check that your sugar is vegan-friendly. The cookies will turn out deliciously moist!
