Hey friends! Today, I’m excited to share a baking recipe that brings together two cozy favorites — banana bread and cookies — into one irresistible treat: Banana Bread Cookies! These cookies are soft, cakey, and full of warm banana flavor, with hints of cinnamon and brown sugar that make your kitchen smell like a hug.
I first whipped these up on a lazy Sunday when I had one lonely ripe banana and a craving for something sweet but quick. The result? A batch of golden, pillowy cookies that tasted just like banana bread — but in snackable, hand-held form. They’re perfect for lunchboxes, coffee breaks, or late-night cravings (I may or may not have eaten three in one sitting).
Let’s get baking!
Recipe at a Glance
- Prep Time: 15 minutes
- Bake Time: 10–12 minutes
- Total Time: ~30 minutes
- Skill Level: Easy
- Servings: 18–20 cookies
- Tools Needed: Mixing bowls, electric mixer, cookie scoop or spoon, baking sheet, parchment paper
- Make-Ahead Friendly: Yes! Dough can be chilled or frozen
Ingredients List
Wet Ingredients
- 1 ripe banana (about ½ cup mashed)
The riper, the better — brown spots = flavor! - ½ cup unsalted butter, softened
Can sub with coconut oil or vegan butter - ½ cup brown sugar
Adds moisture and caramel notes - ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1½ cups all-purpose flour
Can sub with whole wheat flour for a heartier texture - ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
Optional Mix-Ins
- ½ cup chopped walnuts or pecans
- ½ cup mini chocolate chips
- ¼ cup shredded coconut
Step-by-Step Instructions
Step 1: Prep Your Pan & Preheat
- Line a baking sheet with parchment paper.
- Preheat oven to 350°F (175°C).
Step 2: Cream the Butter & Sugars
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg, vanilla, and mashed banana. Mix until smooth.
Sensory Checkpoint: The mixture should look creamy and smell like banana pudding!
Step 3: Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
Step 4: Combine & Fold
- Gradually add dry ingredients to wet, mixing just until combined.
- Fold in any optional mix-ins like nuts or chocolate chips.
Pro Tip: Don’t overmix — it keeps the cookies tender!
Step 5: Scoop & Bake
- Drop spoonfuls (or use a cookie scoop) onto prepared baking sheet.
- Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
Visual Cue: Tops should be puffed and slightly cracked — like mini banana bread domes!
Step 6: Cool & Enjoy
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
Serving & Storage Tips
| Storage Method | Instructions | Shelf Life |
|---|---|---|
| Room Temp | Store in airtight container | 3–4 days |
| Refrigerator | Keeps cookies moist longer | Up to 1 week |
| Freezer | Freeze baked cookies or raw dough balls | Up to 2 months |
| Serving Suggestion | Warm slightly and serve with coffee or milk | Anytime treat! |
Troubleshooting & FAQ
| Issue | Solution |
|---|---|
| Cookies too flat | Chill dough for 30 minutes before baking |
| Dry texture | Use very ripe banana and don’t overbake |
| Too cakey | Reduce banana slightly or add 1 tbsp more flour |
| Sticky bottoms | Let cool fully before storing |
| Dough too soft | Chill for 15–30 minutes before scooping |
Variations to Try
- Peanut Butter Banana Cookies: Add ¼ cup peanut butter to the wet mix.
- Banana Oatmeal Cookies: Replace ½ cup flour with quick oats.
- Tropical Twist: Add shredded coconut and chopped dried pineapple.
Closing Encouragement
These Banana Bread Cookies are the kind of treat that feels homemade in the best way — soft, comforting, and full of flavor. Whether you’re baking with kids, using up ripe bananas, or just craving something cozy, this recipe is a winner.
So go ahead, preheat that oven and let the banana magic begin. I’d love to hear how yours turn out — tag me or drop a comment if you bake them!
Happy baking, friends!