Banana Bread Cookies are a fun twist on the classic banana bread you know and love, but in a cookie form! They pack all the comforting flavors of ripe bananas, warm cinnamon, and a hint of vanilla, with a soft and chewy texture that’s just perfect for snacking. These little bites make banana bread easier to share and enjoy anytime without needing a knife and plate.
I love making these cookies when I have ripe bananas sitting on the counter that I don’t want to go to waste. They’re quick to mix up, and I usually find myself sneaking one or two before dinner because the smell alone is so hard to resist. Plus, adding a handful of chocolate chips or walnuts makes them extra special, and it’s a simple way to switch things up every time I bake.
These cookies are great for lunchboxes, a quick breakfast with your coffee, or just a cozy afternoon treat. They travel well, and I’ve brought them to picnics and parties where everyone asks for the recipe. It’s like banana bread but easier to share and eat on the go, and I always feel a little proud handing these out because they’re both tasty and homemade.
Key Ingredients & Substitutions
Ripe Bananas: The star here! Using very ripe bananas gives natural sweetness and moistness. If you’re short on bananas, you can add a little applesauce, but the flavor won’t be quite the same.
Butter: I like using unsalted butter for control over salt content. You can swap with coconut oil for a dairy-free option—it adds a nice subtle flavor.
Flour: All-purpose flour works best here. For gluten-free, try a 1-to-1 gluten-free baking blend instead.
Rolled Oats: These add chewiness and texture. If you don’t have rolled oats, quick oats can work but cause a softer bite.
Chocolate Chips: Semi-sweet chips balance the sweetness nicely. Dark chocolate or dairy-free chips are great alternatives. Or skip them for a nutty banana cookie.
Walnuts or Pecans: Optional but bring crunch and a toasty flavor. Toast nuts lightly to boost their aroma.
How Do You Ensure Soft, Chewy Banana Bread Cookies?
The key is balancing moisture and structure. Here’s how:
- Mash bananas really well—it improves moisture throughout the cookie.
- Use softened butter (not melted) to keep the dough stable and chewy.
- Don’t overmix once you add flour; stir just until combined to avoid tough cookies.
- Include oats for texture, but be gentle folding them in.
- Watch baking time closely. Around 12-15 minutes is enough; overbaking dries them out.
Also, letting cookies cool on the baking sheet a few minutes helps them set properly before handling. This keeps them soft inside but gives a slight crisp edge.
Equipment You’ll Need
- Baking sheets – flat and roomy for even baking and spreading of cookies.
- Parchment paper or silicone baking mats – stops sticking and makes cleanup easy.
- Mixing bowls – one large for wet ingredients and one for dry to keep things organized.
- Fork or potato masher – perfect for mashing ripe bananas smoothly.
- Spoon or cookie scoop – helps portion out equal cookie sizes for even baking.
- Microwave-safe bowl – for melting chocolate chips to drizzle on top.
- Wire rack – to cool cookies evenly without sogginess on the bottom.
Flavor Variations & Add-Ins
- Swap walnuts for pecans or chopped almonds for a different nutty crunch.
- Add 1/2 cup shredded coconut for a tropical twist that pairs well with banana.
- Mix in dried fruit like raisins or chopped dates to add chewy sweetness.
- Use white chocolate chips or butterscotch chips instead of chocolate for a sweeter finish.
How to Make Banana Bread Cookies?
Ingredients You’ll Need:
Main Ingredients:
- 2 ripe bananas (about 1 cup mashed)
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup rolled oats
Add-Ins & Toppings (Optional):
- 1/2 cup chopped walnuts or pecans
- 1/2 cup semi-sweet chocolate chips, plus more for drizzling
- Flaky sea salt for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 12-15 minutes to bake. Add an extra 10 minutes for cooling and drizzling melted chocolate. So, expect to spend roughly 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to stop cookies from sticking.
2. Mash Bananas and Mix Wet Ingredients:
In a large bowl, mash the ripe bananas with a fork until smooth but still a little chunky. Add softened butter, granulated sugar, egg, and vanilla extract. Stir everything until nicely combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, and salt. This keeps your dry mix even and lump-free.
4. Mix Wet and Dry Ingredients Together:
Gradually add the dry ingredients to the banana mixture. Stir gently just until everything is combined—don’t overmix, or cookies could get tough.
5. Fold in Oats, Nuts, and Chocolate Chips:
Add the rolled oats, chopped nuts (if using), and ½ cup chocolate chips. Fold them into the dough to spread the yummy bits evenly throughout.
6. Scoop and Bake:
Use a spoon or cookie scoop to drop rounded tablespoons of dough about 2 inches apart on your prepared baking sheets. Bake for 12-15 minutes, or until edges are golden and tops look set.
7. Cool and Finish:
Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely. Meanwhile, melt a few extra chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth.
8. Drizzle Chocolate and Add Sea Salt:
Drizzle the melted chocolate over each cookie. If you like, sprinkle lightly with flaky sea salt for a nice contrast in flavor. Let the chocolate set before serving.
Enjoy these soft, chewy banana bread cookies with their delicious chocolate swirls and a hint of sea salt. Perfect for a cozy treat anytime!
Can I Use Frozen Bananas for This Recipe?
Yes! Just make sure to thaw frozen bananas completely and drain any excess liquid before mashing. This helps keep the cookie dough from becoming too wet.
Can I Substitute the Butter?
Absolutely. You can use coconut oil or a dairy-free margarine for a dairy-free option. Just use the same amount, and soften it to room temperature for easy mixing.
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 for up to 2 months.
Can I Make These Cookies Nut-Free?
Yes, simply omit the nuts and increase the chocolate chips or add extra oats for texture. These cookies are still delicious without the nuts!