These banana bread cookies are everything I love about classic banana bread, but in a portable, handheld treat that’s perfect for any time of day. I created this recipe when I had overripe bananas and wanted something quicker than traditional banana bread. These cookies capture all those warm, comforting flavors – sweet bananas, warm cinnamon, and optional chocolate chips or walnuts – in a soft, chewy cookie that’s ready in just 22 minutes.
Quick Facts
- Prep Time: 10 minutes
- Cooking Time: 12 minutes
- Total Time: 22 minutes
- Serving Size: 16 cookies
Why You’ll Love It
I’m absolutely obsessed with these banana bread cookies for so many reasons:
- Uses Overripe Bananas: Perfect way to rescue those brown bananas sitting on your counter
- Soft and Chewy: They have that perfect tender texture that melts in your mouth
- Quick and Easy: No mixer required – just one bowl and simple stirring
- Customizable: Add chocolate chips, walnuts, or keep them plain
- Breakfast or Dessert: Perfect for any time of day with coffee or milk
Ingredients You’ll Need
For the Base Cookies
- 1 small overripe banana, mashed (about ¼ cup)
- ½ cup vegetable oil or melted butter
- 1 cup light brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1⅓ cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
Optional Add-ins
- ⅔ cup chocolate chips
- ¾ cup chopped walnuts
- Flaky sea salt for sprinkling
Step-by-Step Instructions
Step 1: Prepare Your Workspace
Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper. Make sure your banana is very ripe – the browner the better for maximum sweetness.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the melted butter or oil, brown sugar, and mashed banana. Mix well until combined. Add the egg yolk and vanilla extract, mixing until everything is well incorporated.
Step 3: Add the Dry Ingredients
Add the flour, baking soda, cinnamon, and salt to the wet ingredients. Stir until just combined and no streaks of flour remain. Don’t overmix – this keeps the cookies tender.
Step 4: Fold in Add-ins
If using chocolate chips or walnuts, gently fold them into the dough by hand. This prevents them from breaking apart.
Step 5: Rest the Dough
Cover the bowl and let the dough rest for about 15 minutes while your oven finishes preheating. This allows the flour to hydrate and creates better texture.
Step 6: Shape and Bake
Using a cookie scoop or spoon, drop 1-inch balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. The dough will be quite wet – this is normal! Bake for 10-12 minutes until the edges are set and lightly golden.
Step 7: Cool and Enjoy
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. They’ll be very soft when hot but will firm up as they cool.
Serving Suggestions
These versatile cookies are perfect for various occasions:
- Morning Treat: Enjoy with your morning coffee or tea
- Lunchbox Favorite: Pack them for school or work snacks
- After-School Snack: Serve with a glass of cold milk
- Dessert Option: Warm them slightly and serve with vanilla ice cream
Tips for Customization
Make these cookies your own with these delicious variations:
- Extra Banana Flavor: Use 2-3 very ripe bananas instead of one for stronger banana taste
- Healthier Version: Substitute half the flour with whole wheat flour or oats
- Vegan Option: Use coconut oil and replace the egg yolk with 1 tablespoon ground flaxseed mixed with 3 tablespoons water
- Different Mix-ins: Try dried cranberries, pecans, or white chocolate chips
- Spice It Up: Add a pinch of nutmeg or ginger along with the cinnamon
Nutritional Info (per cookie, approx.)
- Calories: 145-165
- Carbohydrates: 22-25g
- Protein: 2-3g
- Fat: 6-8g
- Fiber: 1-2g
- Potassium: Good source (from bananas)
FAQs
Can I use regular bananas instead of overripe ones?
While you can use regular bananas, overripe bananas with brown spots are much sweeter and have more concentrated flavor, which makes for better cookies.
Why is my cookie dough so wet and sticky?
This is completely normal! Banana bread cookie dough is much wetter than regular cookie dough because of the moisture from the bananas. Don’t worry – they’ll bake up perfectly.
How do I store these cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. They actually get softer and more flavorful after a day.
Can I freeze the cookie dough?
Yes! You can scoop the dough onto baking sheets, freeze until firm, then transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes.
Can I make these cookies without eggs?
Absolutely! These cookies work well eggless – just omit the egg yolk and add an extra tablespoon of mashed banana for binding.
(https://www.allrecipes.com/recipe/11386/banana-bread-cookies/)
(https://bromabakery.com/banana-bread-chocolate-chip-cookies/)
(https://therebelchick.com/banana-bread-cookies-recipe-fbcookieswap/)
(https://www.egglesscooking.com/banana-bread-cookies-recipe/)
(https://flouringkitchen.com/banana-bread-cookies/)
(https://www.allrecipes.com/recipe/258838/easy-kids-recipe-for-fluffy-banana-cookies/)
(https://freshbeanbakery.com/banana-bread-chocolate-chip-cookies/)
(https://www.mytoddlerskitchen.com/recipes/banana-bread-cookies)
