Banana Bread Cookies
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These soft banana bread cookies bring the beloved flavor of banana bread into a delightful cookie form.
Perfect for using up those overripe bananas lingering on your countertop, this easy recipe combines simple ingredients for a treat your whole family will love.
Whether you’re a fan of classic banana recipes or looking to try something new, these cookies are a must-bake.
Why You’ll Love This Recipe
- Soft Texture: These cookies have a fluffy, cake-like texture that will remind you of your favorite banana bread.
- Uses Overripe Bananas: A perfect way to reduce waste while making a delicious cookie.
- Simple Ingredients: You likely already have everything you need in your pantry.
- Customizable: Add chocolate chips, nuts, or a tangy cream cheese frosting for extra flavor.
- Great for All Occasions: These cookies are a huge hit at family gatherings, potlucks, or as a quick homemade treat.
Ingredients for soft banana bread cookies
- Ripe peeled bananas
- Softened butter
- Sugar
- Brown sugar
- Eggs
- Vanilla extract
- Flour
- Baking soda
- Salt
- Baking powder
- Cinnamon
Substitutions and Variations
- Brown Butter: Swap softened butter for melted brown butter to add a nutty richness.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend using a kitchen scale for the most accurate way to measure.
- Add Chocolate Chips: Fold in semisweet or milk chocolate chips for banana bread chocolate chip cookies.
- Frosted Version: Top with powdered sugar or tangy cream cheese frosting for an extra indulgent treat.
How to make homemade banana cookies
Step 1 – Preheat oven to 350°. In a mixing bowl, add t butter, sugars, egg and vanilla.
Step 2 – Cream with a pastry cutter or mixer until blended.
Step 3 – Mash banana in a separate bowl, then add to the butter mixture.
Step 4 – In a separate bowl, mix dry ingredients and once blended, add to the mixture. Drop by tablespoons onto a greased cookie sheet.
Step 5 – Bake 14-16 minutes until lightly brown.
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Tips for the Best Results
- Mash Bananas Thoroughly – Use a fork or potato masher to ensure a smooth texture, which distributes the banana flavor evenly.
- Room Temperature Ingredients Allow butter and eggs to reach room temperature for better mixing.
- Avoid Overmixing Mix wet and dry ingredients just enough to prevent tough cookies. Stop once streaks of flour disappear.
- Cookie Sheet Prep Use parchment paper to keep cookies from sticking and to make cleanup easier.
- Golden Brown Bake until the edges are lightly golden brown, ensuring a soft, cakey texture.
- Store in an airtight container.
FAQs About This Recipe
Yes, thaw frozen bananas and drain any excess liquid before mashing. They add incredible flavor to these fluffy banana bread cookies.
Place them in an airtight container at room temperature for up to 4 days. For longer storage, freeze in plastic wrap and thaw before serving.
Check the freshness of your baking soda and ensure you didn’t use too much flour. A balanced flour mixture is key to the soft, cakey texture.
While not required, a cookie scoop helps portion the dough evenly for uniform baking.
More easy cookie recipes
- Best ever Chocolate Chip Cookies
- Best Oatmeal Raisin Cookies
- Really Easy Peanut Butter Cookies
- Crispy Cranberry Pecan Cookies
- Banana Chocolate Chip Cookies
- Baked Banana Pudding
Banana Bread Cookies
Ingredients
- 3/4 cup butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 2 bananas ripe and peeled.
Instructions
- Preheat oven to 350°.
- In a mixing bowl, cream together butter, sugars, egg and vanilla.
- Mash banana in separate bowl, then add to sugar mixture.
- In a separate bowl, mix dry ingredients and once blended, add to mixture.
- Drop by tablespoons onto greased cookie sheet.
- Bake 14-16 minutes until lightly brown.
Nutrition
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Thanks for sharing this recipe. I love banana cookies. I was thinking about making banana cream cookies…now I’m hungry :).
Happy Monday. Have a great new week :).
MMmmm! Banana cream cookies sound fabulous Corina! I’m hungry now too LOL!
This looks delicious, so much that Im probably going to be craving banana bread all day now!
These are perfect for celebrating that craving without too many calories. Thanks for stopping by Stephanie!
I forgot to celebrate banana bread day! We often have overripe bananas here and I always want to turn them into something great. What’s better than cookies?
Right? Totally thought of you while making cookies Tamara! 🙂
Guess who’s picking up Bananas after work tomorrow? These look so tasty!
Yay! Let me know how you liked them Jamie!
Great idea! I’ve never thought of banana bread cookies, but these look really yummy. I’m a new food blogger and found you on a link party. I’ve followed your social sites and hope we can connect on those. Can’t wait to read more of your blog. Becky
Ended up making these cookies. They tasted wonderful. Exactly like banana bread and super moist. However I did need to add more floor than the recipe called for due to the fact they spread into a pancake. Luckily my kid doesn’t care what they looked like and has been eating them up!
Thanks so much for your comment. You are correct, the amount of flour was off a bit and recipe has been updated. Appreciate you letting us know of the misprint.
Delicious & easy to make! I will make these again and again!!