If you’re anything like me, you’ve probably found yourself staring at a couple of overripe bananas on the counter, wondering what to do with them. Sure, banana bread is the obvious choice—but have you ever thought about turning those bananas into cookies? Banana Bread Cookies are the genius mashup you didn’t know you needed in your life. They’re soft, chewy, and packed with all the warm, comforting flavors of classic banana bread, but in a portable, snackable form.
The first time I made these cookies, I was in a pinch. I needed a dessert for a friend’s get-together, but I didn’t want to make the usual chocolate chip cookies. I decided to experiment, and after a few tweaks (and some mishaps), I landed on this recipe. It was a hit! Let’s dive into everything you need to know to make the perfect batch of Banana Bread Cookies.
What Are Banana Bread Cookies?
Think of Banana Bread Cookies as the lovechild of banana bread and cookies. They combine the moist, tender crumb of banana bread with the bite-sized convenience of cookies. These cookies are soft and slightly chewy, with a hint of crunch if you add mix-ins like nuts or chocolate chips.
What makes them unique is the balance of flavors. The sweetness of ripe bananas pairs beautifully with warm spices like cinnamon and nutmeg, and the texture is just perfect—soft enough to feel indulgent but sturdy enough to hold their shape. If you’re curious about different variations, this recipe is a great place to start.
Ingredients for Banana Bread Cookies
The best part about these cookies is how simple the ingredients are. Most of them are pantry staples, which makes these cookies a breeze to whip up.
Essential Ingredients:
- Ripe bananas: The riper, the better. They add natural sweetness and moisture to the cookies.
- All-purpose flour: For structure and the perfect cookie texture.
- Baking soda: Helps the cookies rise and stay light.
- Butter or oil: Adds richness and keeps the cookies tender.
- Brown sugar and white sugar: For balanced sweetness and a hint of caramel flavor.
Optional Additions:
- Chocolate chips or chunks: Because everything’s better with chocolate.
- Nuts (walnuts or pecans): For a bit of crunch and a nutty flavor.
- Cinnamon or nutmeg: Adds warmth and depth to the flavor.
Pro Tip: Use overripe bananas with plenty of brown spots. They’re sweeter and easier to mash.
Equipment You’ll Need
Making Banana Bread Cookies doesn’t require any fancy equipment. Here’s what you’ll need:
- Mixing bowls: One for the wet ingredients and one for the dry.
- Hand or stand mixer: Makes creaming the butter and sugar much easier.
- Cookie scoop: For evenly sized cookies.
- Baking sheets lined with parchment paper: Prevents sticking and makes cleanup a breeze.
I once tried baking these without parchment paper, thinking I could get away with just greasing the pan. Big mistake! The cookies stuck, and I ended up with a crumbly mess. Lesson learned—don’t skip the parchment.
Step-by-Step Instructions
Preparing the Dough
- Mash the bananas: Use a fork to mash the bananas until smooth. You’ll need about 1 cup of mashed banana (2-3 bananas).
- Cream the butter and sugars: In a mixing bowl, beat softened butter with brown and white sugar until light and fluffy.
- Mix the wet ingredients: Add the mashed bananas, an egg, and a splash of vanilla extract to the butter mixture. Beat until combined.
- Combine the dry ingredients: In a separate bowl, whisk together flour, baking soda, and a pinch of salt. Slowly add this to the wet ingredients, mixing just until combined.
- Fold in your mix-ins: Stir in chocolate chips, nuts, or any other additions.
Shaping and Baking
- Preheat the oven: Set it to 350°F (175°C).
- Scoop the dough: Use a cookie scoop or tablespoon to drop dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Quick Tip: If you want extra-soft cookies, slightly underbake them. They’ll continue to set as they cool.
Tips for Perfect Banana Bread Cookies
The first time I made these cookies, I skipped chilling the dough, and they spread out way too much in the oven. They still tasted great, but they looked more like pancakes than cookies. Lesson learned: patience pays off!
Fun Variations to Try
- Chocolate-Dipped Banana Bread Cookies: Once cooled, dip half of each cookie in melted chocolate and sprinkle with chopped nuts.
- Maple Cream Cheese Frosting: Spread a dollop of frosting on top for a decadent treat.
- Gluten-Free Option: Use almond or oat flour instead of all-purpose flour.
I once made a batch with peanut butter chips instead of chocolate chips, and they were a huge hit. The combination of banana and peanut butter is always a winner.
Serving Suggestions
These cookies are incredibly versatile and can be enjoyed in so many ways:
- With coffee or tea: The perfect afternoon snack.
- On a dessert platter: Pair them with other cookies or brownies for a variety.
- As a breakfast treat: They’re like a grab-and-go version of banana bread!
Leftovers (if there are any) can be stored in an airtight container at room temperature for up to three days. You can also freeze them for longer storage.
FAQs
Can I freeze Banana Bread Cookies?
Absolutely! Place them in a single layer on a baking sheet to freeze, then transfer to a zip-top bag. Thaw at room temperature before serving.
What’s the best way to store these cookies?
Keep them in an airtight container at room temperature. If you prefer a softer texture, add a slice of bread to the container—it helps retain moisture.
Can I use frozen bananas?
Yes, just make sure to thaw them completely and drain any excess liquid before mashing.
How do I make these cookies vegan?
Swap the butter for coconut oil and use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
Final Thoughts
Banana Bread Cookies are proof that a little creativity can turn ordinary ingredients into something truly special. They’re easy to make, endlessly customizable, and perfect for any occasion. Whether you stick to the classic recipe or try one of the fun variations, you’re guaranteed a cookie that’s soft, flavorful, and downright addictive. What’s your favorite way to enjoy banana-flavored treats? Share your tips and ideas in the comments—I’d love to hear them!
Soft Banana Bread Cookies with Cream Cheese Frosting
- Total Time: 25 min
- Yield: 24 cookies 1x
Description
Learn how to make Banana Bread Cookies with this simple recipe. These soft, chewy cookies are the perfect combination of banana bread and cookie bliss!
Ingredients
Cookies:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, and mashed bananas until fully combined.
- In a separate bowl, whisk together baking soda, flour, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- To make the frosting, beat the cream cheese and butter together until smooth. Gradually mix in powdered sugar and vanilla extract.
- Once the cookies have cooled, spread a layer of frosting on each one. Serve and enjoy!
- Prep Time: 15 min
- Cook Time: 12 min
