Okay, gather ’round, friends! Let me tell you about the magic that happens when you combine two of the best comfort foods: banana bread and cookies. Yes, I’m talking about Banana Bread Cookies! I remember the first time I made these. I had a bunch of ripe bananas sitting on the counter, and my kids were begging for cookies. Instead of making the usual banana bread (again!), I decided to get a little creative. I wanted all the flavor of banana bread, but in an easy, handheld cookie form. The first batch was… well, let’s just say it wasn’t my finest moment. They were flat, kind of greasy, and definitely not something I wanted to share. But I was determined! I tweaked the recipe, experimented with different amounts of flour and butter, and finally, after a few tries, I nailed it. These Banana Bread Cookies are soft, chewy, and packed with banana flavor and just a hint of cinnamon.

Now, this Banana Bread Cookies recipe has become a staple in our house. It’s perfect for those days when you want a little something sweet but don’t want to spend hours in the kitchen. Plus, it’s a great way to use up those overripe bananas that no one wants to eat. I swear, the riper the bananas, the better the cookies! My family loves them, and I often make a double batch because they disappear so quickly. Baking these Banana Bread Cookies always reminds me of those simple moments – the sweet smell filling the kitchen, the kids giggling as they sneak tastes of the batter, and the feeling of warmth and happiness that comes from sharing something homemade. The best part is that these ripe banana cookies are really easy to make! Whether you’re a seasoned baker or just starting, I promise you can whip up a batch of these in no time. So, preheat your oven, grab your mixing bowls, and let’s get baking!

Ingredients

1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas (about 3 medium)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips (optional, but highly recommended!)
1/4 cup chopped walnuts or pecans (optional)

When it comes to making these Banana Bread Cookies, a few ingredient choices can really make a difference. I always use real butter because I find it gives the cookies a richer flavor and a better texture. Margarine just doesn’t cut it here. And speaking of butter, make sure it’s softened, not melted. Softened butter creams better with the sugars, creating a light and airy base for your cookies. For the bananas, the browner, the better! Those super ripe bananas are sweeter and have a stronger banana flavor, which is exactly what you want for the banana cookies recipe. I usually buy bananas a few days ahead of time and let them sit on the counter until they’re spotty and soft.

As for the flour, I generally use all-purpose, but you could also experiment with whole wheat flour for a slightly healthier version. When making Banana Bread Cookies, you can find good quality vanilla extract at most grocery stores, but I sometimes like to splurge on a fancy bottle from a local bakery. You can save a little money when getting the flour and cinnamon at local discount stores. My mom’s banana cookies recipe always uses walnuts, but if you’re not a fan of nuts, feel free to leave them out or substitute with chocolate chips. Sometimes, I’ll even add both! Store any leftover ingredients like flour, nuts, and chocolate chips in airtight containers in a cool, dry place to keep them fresh for future baking adventures. Here’s a little Banana Bread Cookies trick I learned from my mom: she always adds a pinch of nutmeg to her banana bread (and now her cookies) for an extra layer of warmth and spice. It’s a subtle addition, but it makes a big difference!

How to Make Banana Bread Cookies: Step-by-Step

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze. Trust me, you’ll thank me later.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. I use an electric mixer for this, but you can also do it by hand. Just make sure your butter is really soft, or you’ll be working those arm muscles!
Beat in the egg and vanilla extract until well combined. Don’t worry if your batter looks a little curdled at this point. It’ll all come together in the end.
In a separate bowl, mash the ripe bananas with a fork until smooth. You can leave a few small chunks if you like a little texture in your cookies.
Add the mashed bananas to the butter mixture and mix until just combined. Be careful not to overmix, or your cookies will be tough.
In another bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures that the baking soda and cinnamon are evenly distributed throughout the batter.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, be careful not to overmix.
Stir in the chocolate chips and nuts (if using). I like to use a rubber spatula for this step to gently fold in the chocolate chips and nuts without deflating the batter.
Drop by rounded tablespoons onto the prepared baking sheets. Leave a little space between each cookie, as they will spread slightly during baking.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. In my kitchen, Banana Bread Cookies usually takes about 11 minutes, but oven temperatures can vary. Keep an eye on them and take them out when they look just right. Your Banana Bread Cookies should smell like warm bananas and cinnamon, with a hint of chocolate if you added chocolate chips.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart.

While the Banana Bread Cookies are baking, I usually tidy up the kitchen or start preparing dinner. It’s a great way to multitask and make the most of my time. I learned the hard way with Banana Bread Cookies that underbaking them is better than overbaking. Slightly underbaked cookies will be softer and chewier, while overbaked cookies will be dry and crumbly. One shortcut my family uses is buying pre-mashed bananas! It saves you the step of mashing them.

Serving Suggestions

My family enjoys these Banana Bread Cookies in so many ways! The kids love our Banana Bread Cookies when I pack them in their lunchboxes for a sweet treat during the school day. I sometimes put a little dollop of peanut butter on top to add some protein. For a more decadent dessert, I like to serve them warm with a scoop of vanilla ice cream. The warm, soft cookie melts the ice cream just a little, creating a heavenly combination. A drizzle of caramel sauce wouldn’t hurt either! This Banana Bread Cookies is perfect for bake sales, potlucks, or just a cozy night in with the family.

I’ve found a few simple presentation tips that make these cookies look extra special. Dusting them with a little powdered sugar before serving adds a touch of elegance. You can also arrange them on a pretty plate with a few slices of fresh banana for a beautiful display. If you have extra Banana Bread Cookies, they can be stored in an airtight container at room temperature for up to 3 days. They’re also delicious straight from the freezer! I often freeze a batch of Banana Bread Cookies so we can enjoy them whenever we want.

For a seasonal twist, try adding a pinch of pumpkin pie spice in the fall or some chopped cranberries and orange zest during the holidays. My friends always ask for this Banana Bread Cookies recipe, and I’m always happy to share. It’s such a simple and delicious treat that everyone loves. For a simple side dish try adding milk or coffe. Also try linking to internal links like these: Easy Banana Zucchini Bread, Cranberry Pistachio Shortbread Cookies

Frequently Asked Questions

Can I use frozen bananas for these cookies? Absolutely! Just make sure to thaw them completely and drain any excess liquid before mashing them. Frozen bananas can sometimes be a little wetter than fresh bananas, so you might need to add a tablespoon or two of extra flour to the batter to get the right consistency.
Can I make these cookies gluten-free? Yes, you can! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum, as this will help to bind the ingredients together and give the cookies a better texture. My Banana Bread Cookies mistake was using to much gluten-free flour.
Can I add other ingredients to these cookies? Of course! Feel free to get creative and add your favorite mix-ins. Some other great options include chopped pecans, raisins, shredded coconut, or even a swirl of Nutella.
How do I prevent the cookies from spreading too much? There are a few things you can do to prevent your Banana Bread Cookies from spreading too much. First, make sure your butter is softened, not melted. Second, chill the dough in the refrigerator for at least 30 minutes before baking. This will help to firm up the butter and prevent the cookies from spreading. Third, don’t overmix the batter. Overmixing can develop the gluten in the flour, which can cause the cookies to spread. You know what I do when my Banana Bread Cookies won’t stop spreading? Throw them in the freezer.
Can I freeze these cookies? Yes, you can freeze these cookies for up to 3 months. Let them cool completely before freezing. Then, place them in a single layer on a baking sheet and freeze for about 30 minutes, or until they are solid. This will prevent them from sticking together when you store them. Transfer the frozen cookies to a freezer bag or airtight container and store in the freezer.
Why are my cookies dry? Dry cookies are usually caused by overbaking or using too much flour. Make sure you’re not overbaking the cookies, and measure your flour accurately. Spoon the flour into your measuring cup and level it off with a knife, rather than scooping it directly from the bag. This will prevent you from packing too much flour into the cup. Reader guests have said this about my banana bread cookies recipe.
Can I reduce the amount of sugar in this recipe? You can reduce the amount of sugar slightly, but keep in mind that sugar not only adds sweetness but also contributes to the texture of the cookies. If you reduce the sugar too much, the cookies may be dry or crumbly. I usually reduce the granulated sugar by 1/4 cup without any noticeable difference in the final product.

Final Thoughts

This Banana Bread Cookies recipe holds a special place in my heart because it’s a reminder that even the simplest ingredients can be transformed into something truly delicious and comforting. It is a warm hug in the form of a cookie, and I love how it brings my family together.

My Banana Bread Cookies Pro Tips:

Use super ripe bananas
Don’t overmix the batter
Slightly underbake the cookies for a softer texture

Here are a few variations you can try:

Chocolate Chunk Banana Bread Cookies: Substitute the chocolate chips with chopped chocolate chunks for a more intense chocolate flavor.
Peanut Butter Banana Bread Cookies: Add 1/2 cup of peanut butter to the batter for a nutty and flavorful twist. My son absolutely loves this version!
Cinnamon Streusel Banana Bread Cookies: Top the cookies with a cinnamon streusel topping before baking for added sweetness and texture. This is my personal favorite! These cinnamon banana cookies are an absolute hit.

I encourage you to make this Banana Bread Cookies recipe your own. Experiment with different flavors, add your favorite mix-ins, and most importantly, have fun! I hope these Banana Bread Cookies bring as much joy to your family as they have to mine. Remember, baking is all about experimenting and finding what works best for you. Don’t be afraid to make mistakes, and don’t give up if your first batch isn’t perfect. Just keep trying, and you’ll eventually create a batch of Banana Bread Cookies that you and your family will love. For extra info about recipes try external links like these [{“title”:”Allrecipes – Banana Bread Cookies Recipe”,”url”:”https://www.allrecipes.com/recipe/288263/banana-bread-cookies/”},{“title”:”Sally’s Baking Addiction – Banana Bread Cookies”,”url”:”https://sallysbakingaddiction.com/banana-bread-cookies/”},{“title”:”Food Network – Banana Cookies”,”url”:”https://www.foodnetwork.com/recipes/banana-cookies-recipe-1973077″}]

So, go ahead, get in the kitchen, and bake up a batch of these Banana Bread Cookies. I promise you won’t regret it!

Banana Bread Cookies

Print Recipe

Enjoy the comforting flavors of banana bread in cookie form! These soft and chewy banana bread cookies are incredibly easy to make and perfect for a quick and delicious treat.

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: About 24 cookies
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2-3 medium)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Stir in the mashed bananas until evenly incorporated.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the chopped nuts, if using.
Drop by rounded tablespoons onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are lightly golden brown.
Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For an extra touch, drizzle the cooled cookies with a simple glaze made from powdered sugar and milk.