Banana Bread Cookies are a fun twist on two classic treats rolled into one. These little cookies carry all the warm, sweet flavors of banana bread – ripe bananas, soft cinnamon, and a touch of vanilla – but they’re crispier and perfect for snacking. They have a soft chew in the middle with just enough crisp around the edges to make each bite satisfying.
I love these cookies because they come together quickly and feel like a special little surprise when you bite into one. Plus, they’re a great way to use up bananas that are a little too ripe to eat on their own. Whenever I make a batch, the whole kitchen smells like comforting banana bread, but the cookie shape means they’re easier to share and carry along to work or school.
My favorite way to enjoy Banana Bread Cookies is with a tall glass of milk or a warm cup of tea in the afternoon. They make a perfect treat whether you want something sweet after lunch or a little pick-me-up during a busy day. I find myself reaching for these cookies again and again because they’re just the right mix of nostalgia and something a bit different.
Key Ingredients & Substitutions
Bananas: Ripe bananas give natural sweetness and moisture. Overripe bananas with brown spots work best here. If fresh bananas are scarce, frozen mashed bananas can also be used—just thaw and drain excess juice.
Oats: Rolled oats add chew and texture. If you prefer a finer texture, you can pulse oats in a food processor for a bit, or substitute with quick oats. Avoid instant oats since they may alter texture.
Butter: Unsalted butter adds richness. You can swap for coconut oil for a dairy-free option, but the flavor will be slightly different. Using softened butter is key to easy mixing.
Chocolate Chips: Semisweet or dark chocolate chips add depth and balance the sweetness. If you want nut-free, you can skip nuts or substitute with seeds like sunflower or pumpkin seeds.
How Can I Make Soft and Chewy Banana Bread Cookies?
Getting the perfect soft and chewy texture depends on a few key steps:
- Don’t Overmix: Stir dry and wet ingredients until just combined. Too much mixing creates tough cookies.
- Use Ripe Bananas: The natural moisture keeps the cookie tender. Avoid underripe bananas.
- Watch Baking Time: Bake just until edges turn golden and centers are set but still soft. Overbaking leads to crispier cookies.
- Let Cool Before Moving: Allow cookies to firm up on the baking sheet before transferring to a rack. This helps keep their shape and soft center.
Equipment You’ll Need
- Baking sheet – A flat, sturdy baking sheet ensures even baking and prevents cookies from spreading too much.
- Parchment paper – Makes cleanup easy and stops cookies from sticking to the pan.
- Mixing bowls – Use one for wet ingredients and another for dry ones to keep things organized.
- Wooden spoon or silicone spatula – Perfect for folding ingredients gently without overmixing.
- Measuring cups and spoons – Accurate measurements help your cookies turn out just right every time.
- Cookie scoop or spoon – Helps you portion uniform cookie dough balls so they bake evenly.
- Wire cooling rack – Lets cookies cool evenly and keeps bottoms crisp.
Flavor Variations & Add-Ins
- Swap chocolate chips for white chocolate or butterscotch chips for a sweeter twist.
- Add 1/2 cup chopped nuts like walnuts or pecans for crunch and a nutty flavor.
- Mix in 1/4 cup shredded coconut for a tropical hint that pairs well with banana.
- Stir in 1/4 teaspoon ground nutmeg or extra cinnamon for a warmer, spiced note perfect for fall.
How to Make Banana Bread Cookies?
Ingredients You’ll Need:
Banana Bread Cookie Dough:
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chocolate chips (semisweet or dark)
- Optional: 1/4 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 10-12 minutes to bake. Add a few more minutes to let the cookies cool before enjoying, so the whole process is around 25 minutes.
Step-by-Step Instructions:
1. Preparing Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep your cookies from sticking and make cleanup easy.
2. Mixing the Wet Ingredients:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Next, beat in the egg and vanilla extract until everything is fully combined. Stir in the mashed bananas to add natural sweetness and moisture.
3. Combining the Dry Ingredients:
In a separate bowl, whisk together the flour, rolled oats, baking soda, salt, and ground cinnamon. This ensures even distribution of the leavening agents and spices.
4. Bringing It All Together:
Gradually add the dry ingredients into the banana mixture, stirring gently to combine without overmixing. Overmixing can make the cookies tough, so stir just until combined. Fold in the chocolate chips and, if you like, the chopped nuts for extra texture and flavor.
5. Baking the Cookies:
Using a spoon or cookie scoop, drop tablespoon-sized balls of dough onto your prepared baking sheet, spacing them about 2 inches apart to give them room to spread. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
6. Cooling the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. This helps them firm up and makes them easier to handle.
Enjoy your banana bread cookies soft and chewy, filled with warm banana flavor and pockets of melted chocolate—a perfect treat anytime!
Can I Use Frozen Bananas for Banana Bread Cookies?
Yes! Just make sure to thaw them completely and drain any extra liquid before mashing. This helps keep your cookie dough from becoming too wet.
How Should I Store Leftover 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 or container for up to 2 months. Thaw at room temperature before enjoying.
Can I Substitute the Butter?
You can swap unsalted butter for coconut oil or a plant-based butter alternative if you prefer dairy-free options. Keep in mind the texture and flavor may be slightly different.
Can I Add Other Mix-Ins?
Absolutely! Nuts like walnuts or pecans, shredded coconut, or even dried fruit such as raisins or cranberries work well. Just fold them in during the last mixing step.
