Banana Bread Cookies are little bites of comfort that bring together the sweet, warm flavors of classic banana bread with the crisp, chewy texture of a cookie. These treats are packed with ripe bananas, a touch of cinnamon, and a hint of vanilla that makes them so inviting and tasty. They’re perfect when you want a quick snack that feels like a cozy hug.
I love making these cookies when I have some bananas getting extra ripe on the counter — it’s a great way to use them up without having to make a whole loaf of bread. Plus, they bake faster than traditional banana bread, which means you get to enjoy that amazing banana flavor way sooner. I often add a handful of chocolate chips or walnuts for a little extra fun and crunch.
One of my favorite ways to serve Banana Bread Cookies is alongside a warm cup of tea or coffee, especially on a chilly afternoon. They’re great for sharing, too — I always find that people are curious about how these little cookies taste like banana bread, and they’re usually pleasantly surprised. It’s a simple, sweet treat that feels special every time.
Key Ingredients & Substitutions
Bananas: Use very ripe bananas with brown spots for the best, sweetest flavor. If you don’t have fresh ones, frozen mashed bananas work great too after thawing.
Flour: All-purpose flour gives a nice chewy texture. For gluten-free, try a 1-to-1 gluten-free blend.
Butter: Softened unsalted butter adds creaminess. You can swap with coconut oil for a dairy-free option, but expect a slight flavor change.
Oats: Old-fashioned oats add chew and hearty texture. Quick oats can be used but may create a softer cookie.
Mix-ins: Walnuts or pecans bring crunch, chocolate chips add sweetness, and raisins give chewiness. These are optional and customizable.
How Do You Get Banana Bread Cookies Soft but Not Too Sticky?
The key is balancing moisture and structure. Here’s how:
- Use very ripe bananas mashed well but not watery.
- Cream butter and sugars until fluffy to help aerate the dough.
- Add dry ingredients gradually and mix just until combined.
- Don’t overmix once oats and extras are added to avoid tough cookies.
- Drop dough in spaced portions to allow spreading.
- Bake just until edges turn golden; centers should still look set but soft.
- Let cookies cool on the baking sheet to firm up before moving.
Following these tips helps you get cookies that are soft on the inside, with a pleasant texture that isn’t gooey or dense.
Equipment You’ll Need
- Baking sheet – a flat, sturdy sheet where your cookies will bake evenly without sticking.
- Parchment paper or silicone baking mat – helps cookies release easily and makes cleanup simple.
- Mixing bowls – you’ll need one for wet ingredients and one for dry ingredients to keep things organized.
- Hand mixer or wooden spoon – to cream the butter and sugar, making the dough light and fluffy.
- Cookie scoop or tablespoon – for dropping evenly sized cookie dough balls on your baking sheet.
- Wire cooling rack – lets cookies cool evenly without becoming soggy on the bottom.
Flavor Variations & Add-Ins
- Swap walnuts or pecans for chopped toasted almonds for a different crunch and nutty flavor.
- Add 1/2 teaspoon ground ginger or cardamom for a warm spice twist that complements the banana.
- Mix in white chocolate chips instead of dark chocolate for a sweeter cookie.
- Toss in shredded coconut for extra texture and a tropical hint.
How to Make Banana Bread Cookies?
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
Wet Ingredients:
- ¼ cup unsalted butter, softened
- ¼ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large ripe banana, mashed (about ½ cup)
- 1 large egg
- 1 teaspoon vanilla extract
Add-Ins (Optional):
- ½ cup old-fashioned oats
- ¼ cup chopped walnuts or pecans
- ¼ cup dark chocolate chips or raisins
Topping (Optional):
- Thin banana chips
- Coarse sea salt for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 10 to 12 minutes of baking. Cooling takes an additional 5 minutes before serving, making the whole process quick and easy, perfect for a tasty treat in under 30 minutes.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg if you’re using it. Set this aside for now.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy. Then, add the mashed banana, egg, and vanilla extract. Beat these together until they’re fully combined and smooth.
3. Combine Wet and Dry Mixtures:
Gradually add the dry flour mixture into your banana mixture, stirring just until everything comes together. Be careful not to overmix.
4. Add Oats and Optional Add-Ins:
Fold in the oats, nuts, and chocolate chips or raisins if you’d like. The cookie dough will be a little sticky – that’s perfect!
5. Shape and Bake:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheet, leaving about 2 inches between each cookie. If you like, gently press a banana chip on top of each cookie and sprinkle lightly with coarse sea salt for a delicious touch.
Bake for 10 to 12 minutes until the edges look golden and the centers feel set to the touch.
6. Cool and Serve:
Take the cookies out of the oven and let them cool on the baking sheet for 5 minutes. Then move them to a wire rack to cool completely. Enjoy them with your favorite hot drink or as a quick snack anytime!
Can I Use Overripe or Frozen Bananas?
Yes! Overripe bananas with lots of brown spots are perfect for this recipe since they’re super sweet and soft. If using frozen bananas, thaw them fully and drain any excess liquid before mashing to avoid soggy dough.
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. Just make sure your baking powder and other ingredients are also gluten-free for the best results.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container or bag for up to 2 months. Thaw at room temperature before enjoying.
Can I Add Other Mix-Ins?
Definitely! Feel free to add chopped nuts, chocolate chips, raisins, or even shredded coconut to customize your banana bread cookies. Just fold them in after combining the wet and dry ingredients for an easy mix-up.
