Banana Bread Cookies bring together the best of two favorites: the soft, comforting flavors of banana bread and the fun, chewy texture of a cookie. These little treats are packed with ripe bananas, a hint of cinnamon, and a touch of sweetness that feels just right. They’re perfect for when you want something familiar but a little different to snack on or share with friends.
I love making these cookies when I have a few ripe bananas hanging around because it feels like I’m giving them a new life. The smell while they’re baking fills the house with such a warm, cozy vibe. One tip I swear by is adding a handful of walnuts or chocolate chips for a bit of extra texture and surprise in every bite.
These cookies are great anytime—whether it’s for a quick breakfast on the go, an afternoon pick-me-up with tea, or packed in lunchboxes. I find they remind me of home and make the day just a little sweeter, no matter where I am. They’re simple, tasty, and really hard to stop eating once you start!
Key Ingredients & Substitutions
Ripe Bananas: Using ripe bananas is key for sweetness and moisture. If you don’t have ripe ones, you can microwave unripe bananas for 30 seconds to soften them.
Butter: I prefer unsalted butter to control salt in the recipe. For dairy-free, try coconut oil or vegan butter, but the texture may vary slightly.
Oats: Rolled oats add chewiness and texture. Quick oats work in a pinch but can make cookies a bit softer.
Walnuts: Walnuts add crunch and flavor. Pecans or almonds work well. If you want nut-free, omit or add sunflower seeds.
Chocolate Chips: Semi-sweet chocolate chips balance sweetness. You can substitute with dark chocolate, white chocolate, or skip for a nutty flavor.
How Do You Get Soft but Stable Banana Bread Cookies?
The trick is balancing moisture from the bananas and the flour-egg mixture so the cookies hold shape but stay tender.
- Cream the butter and sugars well until fluffy—that adds air for lighter texture.
- Don’t over-mix after adding dry ingredients; mix just until combined to avoid toughness.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- Bake just until edges turn golden but centers still feel soft; cookies firm up when cooled.
- Cooling on the baking sheet for a few minutes lets cookies set gently before moving them.
Equipment You’ll Need
- Baking sheet – a good one spreads heat evenly so the cookies bake just right without burning.
- Parchment paper or silicone baking mat – stops cookies from sticking and makes clean-up easy.
- Mixing bowls – you’ll need at least two to mix wet and dry ingredients separately for better results.
- Electric mixer or hand whisk – helps cream butter and sugar smoothly for lighter cookies.
- Cookie scoop or tablespoon – keeps cookie sizes even so they bake evenly and look uniform.
- Wire cooling rack – lets cookies cool down without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap walnuts for chopped pecans or almonds for a different nutty crunch.
- Add ½ cup shredded coconut for extra chewiness and a tropical twist.
- Stir in ½ cup raisins or dried cranberries to add natural sweetness and chew.
- Replace chocolate chips with white chocolate chunks or butterscotch chips for a different flavor.
How to Make Banana Bread Cookies?
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup ripe bananas, mashed (about 2 medium bananas)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup rolled oats (old-fashioned)
- 1/2 cup chopped walnuts
- 1/2 cup semi-sweet chocolate chips
- Flaky sea salt (for sprinkling on top)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Add a few minutes for cooling time before enjoying your fresh banana bread cookies!
Step-by-Step Instructions:
1. Get Your Oven and Baking Sheet Ready:
Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper to keep the cookies from sticking.
2. Mix the Wet Ingredients:
In a big bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture looks light and fluffy. Then beat in the egg, vanilla, and mashed bananas until everything is well combined.
3. Combine the Dry Ingredients:
In another bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt until evenly mixed.
4. Put It All Together:
Slowly add the dry mixture into the wet banana mixture. Stir gently until just mixed. Now fold in the oats, walnuts, and chocolate chips to spread them evenly without overmixing.
5. Shape and Bake:
Use a cookie scoop or spoon to drop dollops of dough onto the baking sheet spaced about 2 inches apart. Sprinkle a small pinch of flaky sea salt on top of each cookie to balance the sweetness.
Bake for 10-12 minutes, until the edges turn golden and the centers feel set but still soft.
6. Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes so they firm up, then transfer them to a wire rack to cool completely. That’s it—ready to eat and share!
Can I Use Frozen Bananas for These Cookies?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing to keep the dough from becoming too wet.
Can I Substitute the Walnuts?
Absolutely! Pecans, almonds, or even pumpkin seeds work well. If you need a nut-free option, simply leave them out or add extra oats or chocolate chips instead.
How Should I Store Leftover Banana Bread Cookies?
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months and thaw at room temperature before eating.
Can I Make These Cookies Vegan?
Yes! Use a flax or chia egg (1 tbsp ground seeds + 3 tbsp water) instead of the egg, and swap butter for a plant-based alternative. The texture might be slightly different but still delicious.
