Banana Bread Cookies are a fun and tasty twist on classic banana bread that everyone loves. These cookies pack all the warm flavors you expect—ripe bananas, a hint of cinnamon, and a soft, chewy texture that melts in your mouth. They’re like little bites of comfort that are perfect anytime you want a quick sweet treat.
I love making these when I have a few bananas hanging around, and I don’t quite want to commit to a whole loaf. The cookies come together quickly, and I find it so satisfying to pull them out of the oven with that fresh banana aroma filling the kitchen. Sometimes I add a handful of chopped nuts or chocolate chips to make them even more special.
These cookies are perfect for packing in lunchboxes, sharing with friends, or enjoying with a cup of tea or coffee. I always feel like they bring a little bit of homemade goodness and warmth to any day. If you like banana bread but want something easier to grab and go, these cookies are a great choice.
Key Ingredients & Substitutions
Bananas: Use very ripe bananas for the best sweetness and moisture. If you don’t have ripe ones, mash some and microwave for 30 seconds to soften and sweeten them.
Butter: Unsalted butter gives great flavor and texture. You can swap with coconut oil or dairy-free margarine for a dairy-free option, but expect a slightly different taste.
Oats: Rolled oats give a nice chewy texture. If you prefer, quick oats work too, but the cookies may be a bit softer.
Flour: All-purpose flour works best here. You can try whole wheat flour for a nuttier taste, but swap only half to keep the cookie soft.
How Do You Get Soft and Chewy Banana Bread Cookies?
The key to soft and chewy cookies is the right balance of wet and dry ingredients and not overbaking.
- Use very ripe bananas for natural moisture and sweetness.
- Don’t overmix the dough; mix just until dry and wet ingredients come together.
- Watch the baking time closely—cookies set when edges are golden but centers still look slightly soft.
- Let cookies cool on the baking sheet before moving them to a rack. They continue to firm up as they cool.
Equipment You’ll Need
- Baking sheet – big enough to hold cookies without crowding, plus easy to clean.
- Parchment paper – stops cookies from sticking and makes cleanup a breeze.
- Mixing bowls – one for dry ingredients and one for wet; keeps things organized.
- Hand mixer or wooden spoon – a hand mixer speeds up creaming butter and sugar, but a wooden spoon works fine too.
- Spoon or cookie scoop – helps portion dough evenly, so cookies bake at the same rate.
- Cooling rack – lets cookies cool evenly and keeps bottoms crisp.
Flavor Variations & Add-Ins
- Add ½ cup chopped walnuts or pecans for crunch and a nutty touch that pairs great with banana flavor.
- Mix in ¼ cup chocolate chips or raisins to add sweetness and a bit of chewiness.
- Stir in ½ teaspoon ground ginger or a pinch of cloves for a warm spice twist.
- Try swapping oats for shredded coconut to add texture and a mild tropical note.
How to Make Banana Bread Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
- ¼ cup unsalted butter, softened
- ¼ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup ripe banana, mashed (about 2 medium bananas)
- 1 cup rolled oats
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup chocolate chips or raisins (optional)
- 2 thin banana slices, for topping each cookie
- Flaky sea salt, for topping (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. Add a few extra minutes to let the cookies cool down properly before enjoying.
Step-by-Step Instructions:
1. Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set this aside while you work on the wet ingredients.
2. Mix the Wet Ingredients
In a large bowl, use a hand mixer or spoon to cream together the softened butter with the brown and granulated sugar until it looks light and fluffy. Beat in the egg and vanilla extract until combined. Then, stir in the mashed bananas until everything is well mixed.
3. Combine and Add Extras
Gradually add the dry ingredients into the wet mixture, stirring just until everything comes together. Then fold in the rolled oats, nuts (if using), and chocolate chips or raisins (if you like).
4. Shape and Bake the Cookies
Use a spoon or cookie scoop to drop dollops of dough onto a parchment-lined baking sheet. Make sure to space them about 2 inches apart. Gently press a banana slice on top of each cookie, and sprinkle a little flaky sea salt if you want a touch of salty crunch.
Bake in your preheated oven at 350°F (175°C) for 12-15 minutes, or until the cookie edges are lightly golden and the centers feel set.
5. Cool and Enjoy!
Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. This helps them finish setting and keeps them soft and chewy. Now they’re ready to enjoy with your favorite drink!
Can I Use Frozen Bananas for Banana Bread Cookies?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing to avoid soggy dough.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months.
Can I Substitute the Butter with Oil?
Yes, you can use an equal amount of vegetable or coconut oil, but the texture might be slightly different—oil gives a softer cookie.
How Can I Make These Cookies Gluten-Free?
Swap the all-purpose flour for a gluten-free flour blend that includes xanthan gum, and double-check that oats are labeled gluten-free.
