Banana Bread Cookies

Why You’ll Love This Recipe

These Banana Bread Cookies bring together the best of both worlds – the soft, chewy texture of banana bread with the convenience of cookies. With minimal ingredients, this recipe is incredibly easy to whip up and is perfect for anyone in a hurry or with little baking experience. Plus, the smell of bananas baking in your kitchen will make your home feel warm and inviting. If you’re a fan of banana bread but want a quicker option, these cookies are the answer!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ripe banana, mashed

• ½ cup granulated sugar

• ¼ cup melted butter

• 1 cup all-purpose flour

• ¼ teaspoon baking soda

• ¼ teaspoon salt

Directions

1. Prep the Oven
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

2. Mix Wet Ingredients
   In a medium bowl, mash the banana until smooth. Stir in the sugar and melted butter. If using vanilla extract, add it here.

3. Add Dry Ingredients
   Sift in the flour, baking soda, and salt. Stir just until a dough forms — do not overmix.

4. Add Optional Mix-ins
   Fold in chocolate chips or chopped nuts if using.

5. Scoop & Shape
   Using a tablespoon or cookie scoop, drop dough onto the baking sheet about 2 inches apart.

6. Bake
   Bake for 10–12 minutes or until the edges are golden and the tops look set.

7. Cool
   Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.

Servings and Timing

• Servings: 12 cookies

• Total Time: 22 minutes

  • Prep Time: 10 minutes

  • Bake Time: 10–12 minutes

Variations

• Add-ins: You can stir in chocolate chips, chopped nuts, or dried fruit for extra texture and flavor. Walnuts and dark chocolate chips are a classic combination.

• Spices: Cinnamon or nutmeg can add a warm, cozy flavor to the cookies, giving them a banana bread-like essence.

• Vegan Version: Substitute the butter with coconut oil or a plant-based butter, and use a flax egg in place of the mashed banana for a fully vegan version.

Storage/Reheating

• Storage: Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate them for up to a week.

• Freezing: These cookies freeze well! Store them in a freezer-safe bag or container, and they’ll last for up to 3 months. When you’re ready to eat, simply thaw at room temperature for a quick snack.

• Reheating: Reheat in the microwave for about 10-15 seconds or in the oven at 300°F (150°C) for a few minutes to enjoy warm, soft cookies.

FAQs

1. Can I use overripe bananas for this recipe?

Yes, overripe bananas work great in this recipe as they are sweeter and easier to mash.

2. Can I substitute whole wheat flour for all-purpose flour?

Yes, you can use whole wheat flour, but the texture may be denser.

3. What is the best way to mash the banana?

Use a fork or potato masher to mash the banana until smooth with no large chunks.

4. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

5. How can I make these cookies less sweet?

Reduce the amount of sugar to ¼ cup if you prefer a less sweet cookie.

6. Can I freeze the dough before baking?

Yes, you can scoop the dough onto a baking sheet, freeze it for about 1 hour, and then transfer the dough balls to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the bake time.

7. Can I add vanilla extract to this recipe?

Yes, adding ½ teaspoon of vanilla extract will enhance the flavor and bring a more well-rounded taste to the cookies.

8. Can I use butter instead of melted butter?

No, melted butter provides the best texture for these cookies. Softened butter will affect the consistency of the dough.

9. Are these cookies chewy or crispy?

These cookies are soft and chewy, just like banana bread, with slightly crisp edges.

10. How can I make these cookies dairy-free?

To make them dairy-free, use a dairy-free butter substitute, such as coconut oil or a plant-based butter.

Conclusion

These Banana Bread Cookies are the perfect solution when you’re craving banana bread but don’t want to deal with the long baking process. With their soft and chewy texture, they’re ideal for a quick snack or a sweet treat to share with friends and family. Plus, they’re customizable with your favorite mix-ins, so feel free to get creative! Whether you’re using up ripe bananas or just looking for a simple, delicious recipe, these cookies are sure to become a favorite.