Why You’ll Love This Recipe
Banana Bread Cookies combine the soft, comforting flavors of banana bread with the easy, portable form of a cookie. These chewy treats are packed with ripe bananas, cinnamon, and chocolate chips, making them the perfect snack for banana lovers. Whether you’re using up overripe bananas or simply craving something sweet, this recipe comes together quickly and requires no mixer. Ready in just 30 minutes, these cookies are ideal for lunchboxes, after-school snacks, or cozying up with a cup of tea.
Ingredients
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1 cup (120g) all-purpose flour
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½ tsp baking soda
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½ tsp cinnamon
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¼ tsp salt
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½ cup (1 stick / 115g) unsalted butter, melted
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⅓ cup (65g) brown sugar
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¼ cup (50g) granulated sugar
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½ cup (120g) mashed ripe banana (about 1 medium banana)
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1 tsp vanilla extract
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½ cup (90g) chocolate chips (or walnuts for crunch)
Optional Topping:
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Cinnamon sugar for rolling
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a bowl, whisk together the flour, baking soda, cinnamon, and salt.
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In a separate bowl, mix the melted butter, sugars, mashed banana, and vanilla extract.
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Stir in the dry ingredients until just combined, then fold in the chocolate chips.
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Scoop 1.5 tablespoons of dough per cookie and space them 2 inches apart on the baking sheet.
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Bake for 10-12 minutes, or until the edges are set and the centers are soft.
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Let the cookies cool on the pan for 5 minutes, allowing them to firm up before transferring to a wire rack.
Servings and Timing
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Servings: ~18 cookies
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Prep Time: 10 minutes
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Cook Time: 10-12 minutes
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Total Time: 30 minutes
Variations
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Extra Banana Flavor: Use very ripe bananas for a stronger banana taste.
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Chewy Cookies: Bake for 1-2 minutes less for a softer texture.
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Mix-ins: Try using white chocolate chips and pecans for a different twist.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 3 days. You can also freeze the dough by scooping and freezing unbaked cookies, then baking them directly from frozen, adding an extra 1-2 minutes to the baking time.
FAQs
1. Can I use frozen bananas for this recipe?
Yes, just thaw and mash the frozen bananas before using.
2. Can I replace the chocolate chips with something else?
Absolutely! You can use walnuts, white chocolate chips, or even dried fruit like raisins.
3. How can I make these cookies less sweet?
You can reduce the amount of brown sugar or omit the granulated sugar.
4. Can I add more spices to these cookies?
Yes, you can add nutmeg, allspice, or cloves for extra warmth.
5. How do I make the cookies fluffier?
For a fluffier cookie, use less mashed banana or reduce the baking time slightly.
6. Can I use a hand mixer or stand mixer?
This dough is easy to mix by hand, but a mixer can help if you prefer less effort.
7. How can I make the cookies healthier?
Try substituting some of the butter with coconut oil, and use whole wheat flour instead of all-purpose flour.
8. Can I use ripe bananas that are overly soft?
Yes, overripe bananas are perfect for this recipe as they add more sweetness and banana flavor.
9. Can I add oats to the cookie dough?
Yes, you can add ¼ to ½ cup of rolled oats for added texture.
10. Can I freeze these cookies?
Yes, freeze the cookies after baking or freeze the dough to bake them fresh later.
Conclusion
Banana Bread Cookies offer a fun, easy twist on classic banana bread, combining the sweet, soft texture of banana bread with the convenience of a cookie. They’re quick to prepare, versatile, and a delicious way to use up ripe bananas. Whether for snacks, lunchboxes, or a cozy dessert, these cookies will become a staple in your baking routine.
Print
Banana Bread Cookies
- Total Time: 30 minutes
- Yield: ~18 cookies
- Diet: Vegetarian
Description
Banana Bread Cookies are a delightful twist on the classic banana bread, offering the soft, chewy texture of banana bread in a portable cookie form. Made with ripe bananas, cinnamon, and chocolate chips, these cookies are perfect for using up overripe bananas or simply satisfying a sweet craving. Quick to make and ready in just 30 minutes, these cookies are ideal for lunchboxes, after-school snacks, or cozying up with a cup of tea. Soft, flavorful, and easy to prepare, they’re sure to become a go-to treat in your baking rotation.
Ingredients
1 cup (120g) all-purpose flour
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
½ cup (1 stick / 115g) unsalted butter, melted
⅓ cup (65g) brown sugar
¼ cup (50g) granulated sugar
½ cup (120g) mashed ripe banana (about 1 medium banana)
1 tsp vanilla extract
½ cup (90g) chocolate chips (or walnuts for crunch)
Optional Topping: Cinnamon sugar for rolling
Instructions
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
In a bowl, whisk together the flour, baking soda, cinnamon, and salt.
-
In a separate bowl, mix the melted butter, sugars, mashed banana, and vanilla extract.
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Stir in the dry ingredients until just combined, then fold in the chocolate chips.
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Scoop 1.5 tablespoons of dough per cookie and space them 2 inches apart on the baking sheet.
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Bake for 10-12 minutes, or until the edges are set and the centers are soft.
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Let the cookies cool on the pan for 5 minutes, allowing them to firm up before transferring to a wire rack.
Notes
Extra Banana Flavor: Use very ripe bananas for a stronger banana taste.
Chewy Cookies: Bake for 1-2 minutes less for a softer texture.
Mix-ins: Try using white chocolate chips and pecans for a different twist.
Storage/Reheating: Store the cookies in an airtight container at room temperature for up to 3 days. You can also freeze the dough by scooping and freezing unbaked cookies, then baking them directly from frozen, adding an extra 1-2 minutes to the baking time.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
