If you love banana bread but want something a little more portable (and quicker to bake), these Banana Bread Cookies are the perfect solution! They have the same soft, moist texture and warm, comforting banana flavor—just in a bite-sized form. Perfect for breakfast on the go, a quick snack, or a sweet treat with your afternoon coffee, these cookies are simple to make and full of nostalgic, homemade goodness.
What makes these cookies special? They’re lightly crisp on the outside, soft and cake-like in the middle, and packed with natural banana sweetness. With just six simple ingredients, you probably already have everything you need in your kitchen!
Why You’ll Love This Recipe
- Quick & Easy – No fancy equipment or long prep times required.
- Perfect for Overripe Bananas – A great way to use up that lonely banana on your counter.
- Soft & Moist – These cookies have a cake-like texture, just like banana bread.
- Kid-Friendly – A fun treat that kids (and adults) will love!
Ingredients You’ll Need
- 1 ripe banana, mashed
- ½ cup granulated sugar
- ¼ cup melted butter
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
How to Make Banana Bread Cookies
Making these cookies is incredibly simple—just mix, scoop, and bake!
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2: Mash the Banana
In a medium-sized mixing bowl, mash the ripe banana until smooth. A few small lumps are fine, but you want it mostly pureed so it blends well into the dough.
Step 3: Mix the Wet Ingredients
To the mashed banana, add the granulated sugar and melted butter. Stir until well combined. The mixture should be smooth and slightly glossy.
Step 4: Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture into the banana mixture, stirring until just combined. Be careful not to overmix—you want soft cookies, not dense ones!
Step 5: Scoop the Dough
Using a spoon or cookie scoop, drop small mounds of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie, as they will spread slightly.
Step 6: Bake to Perfection
Place the cookies in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the tops look set.
Step 7: Cool and Enjoy
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Helpful Tips
- Use a very ripe banana – The riper the banana, the sweeter and more flavorful your cookies will be. Look for bananas with brown spots for the best results.
- Don’t overmix the dough – Overmixing can lead to tough cookies. Stir just until the ingredients are combined.
- Customize with mix-ins – Add chocolate chips, nuts, cinnamon, or a drizzle of honey for extra flavor.
- Want crispier cookies? – Bake them a little longer until they turn a deep golden brown.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12-14 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- These cookies have a soft, cake-like texture rather than being crunchy or chewy. If you prefer crispier cookies, try flattening them slightly before baking.
- If your bananas aren’t quite ripe enough, you can speed up the ripening process by microwaving them for 30 seconds or baking them at 300°F for 10-15 minutes until they soften.
- For a healthier twist, replace the granulated sugar with honey or maple syrup, and swap half of the all-purpose flour for whole wheat flour.
Nutritional Information (Per Cookie)
Estimated values per cookie:
- Calories: 90
- Protein: 1g
- Carbohydrates: 13g
- Fat: 4g
- Fiber: 0.5g
Frequently Asked Question
Can I make these cookies ahead of time?
Yes! These cookies store well for a few days and actually taste better after a few hours when the banana flavor has developed more.
How do I store banana bread cookies?
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in a sealed container for up to 5 days.
- Freezer: Freeze for up to 2 months. Let them thaw at room temperature before eating.
Can I double the recipe?
Absolutely! Just double all the ingredients, and bake in batches if needed.
What can I add for extra flavor?
Try mixing in:
- ½ teaspoon cinnamon for warmth
- ¼ cup chocolate chips for a sweet touch
- ¼ cup chopped nuts for crunch (walnuts or pecans work great!)
Related Recipes
If you loved these Banana Bread Cookies, try these other easy baked treats:
- Snickerdoodle Banana Bread
- Snickerdoodle Banana Bread: A Nostalgic Twist on a Timeless Classic
- Bananas Foster Banana Pudding
Conclusion
These Banana Bread Cookies are a simple, delicious, and fun way to enjoy the flavors of banana bread in a quick, handheld treat. They’re soft, slightly sweet, and perfect for any time of day—whether you want a light breakfast, a snack, or a little something sweet after dinner.
Give them a try, and let me know—do you prefer your banana cookies plain, or with mix-ins like chocolate or nuts?
Print
Banana Bread Cookies
Description
If you love banana bread but want something a little more portable (and quicker to bake), these Banana Bread Cookies are the perfect solution! They have the same soft, moist texture and warm, comforting banana flavor—just in a bite-sized form. Perfect for breakfast on the go, a quick snack, or a sweet treat with your afternoon coffee, these cookies are simple to make and full of nostalgic, homemade goodness.
What makes these cookies special? They’re lightly crisp on the outside, soft and cake-like in the middle, and packed with natural banana sweetness. With just six simple ingredients, you probably already have everything you need in your kitchen!
Ingredients
- 1 ripe banana, mashed
- ½ cup granulated sugar
- ¼ cup melted butter
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
In a medium-sized mixing bowl, mash the ripe banana until smooth. A few small lumps are fine, but you want it mostly pureed so it blends well into the dough.
To the mashed banana, add the granulated sugar and melted butter. Stir until well combined. The mixture should be smooth and slightly glossy.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture into the banana mixture, stirring until just combined. Be careful not to overmix—you want soft cookies, not dense ones!
Using a spoon or cookie scoop, drop small mounds of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie, as they will spread slightly.
Place the cookies in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the tops look set.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- These cookies have a soft, cake-like texture rather than being crunchy or chewy. If you prefer crispier cookies, try flattening them slightly before baking.
- If your bananas aren’t quite ripe enough, you can speed up the ripening process by microwaving them for 30 seconds or baking them at 300°F for 10-15 minutes until they soften.
- For a healthier twist, replace the granulated sugar with honey or maple syrup, and swap half of the all-purpose flour for whole wheat flour.