Imagine everything you love about classic banana bread—the moist crumb, the irresistible banana flavor, the warm hug of cinnamon—but in the compact, snackable size of a cookie. That’s the magic of Banana Bread Cookies! These delightful treats are impossibly soft, perfectly sweet, and bursting with cozy nostalgia, making them a go-to for afternoon pick-me-ups, bake sales, or anytime you need a quick mood boost. Whether you eat them plain, studded with nuts, or drizzled with a simple glaze, these Banana Bread Cookies are destined to become the kind of recipe you’ll want to share with everyone you love.
Ingredients You’ll Need
The ingredients for Banana Bread Cookies are pantry staples, each playing a special part in flavor, tenderness, and golden color. Don’t skip the cinnamon or vanilla—they bring that homey warmth that sets these cookies apart!
- Unsalted butter (1/2 cup, softened): Gives the cookies a rich, tender base and helps them stay oh-so-soft.
- Granulated sugar (1/2 cup): Sweetens the cookies and helps them brown just right in the oven.
- Brown sugar, packed (1/4 cup): Adds a touch of molasses flavor, deepening the banana bread vibe.
- Large egg (1): Binds the dough together and adds lightness.
- Pure vanilla extract (1 teaspoon): Brings out all the sweet, fragrant notes.
- Medium ripe banana, mashed (about 1/2 cup): The star player for flavor, moisture, and natural sweetness—use one with plenty of brown spots.
- All-purpose flour (1 1/2 cups): Provides the perfect amount of structure without making the cookies dense.
- Baking soda (1/2 teaspoon): Helps with rise and softness.
- Baking powder (1/2 teaspoon): Gives an extra lift for a lovely cake-like texture.
- Salt (1/2 teaspoon): Balances sweetness and brings all the flavors into focus.
- Ground cinnamon (1 teaspoon): Infuses each bite with cozy warmth.
- Chopped walnuts or pecans, optional (1/2 cup): For a classic banana bread crunch and a nutty boost—completely up to you.
How to Make Banana Bread Cookies
Step 1: Prep Your Oven and Baking Sheets
First things first, set your oven to preheat at 350°F (175°C) so it’s ready to bake as soon as your dough is mixed. While the oven works its magic, line two baking sheets with parchment paper for easy cookie removal and a breeze of a cleanup later on.
Step 2: Cream Butter and Sugars
In a large mixing bowl, add your softened butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer—whatever you have—to beat everything together on medium speed until the mixture looks fluffy and pale. This bit of effort gives your Banana Bread Cookies that signature soft, tender texture.
Step 3: Add Egg, Vanilla, and Banana
Crack in a large egg, pour in the vanilla extract, and add your mashed banana. Beat again until the wet ingredients are well combined. It should smell like the promise of cozy mornings already!
Step 4: Combine Dry Ingredients
Grab a separate bowl and whisk together the flour, baking soda, baking powder, salt, and cinnamon. This step ensures all the leavening agents and spices are evenly distributed, so every single cookie puffs up and tastes amazing.
Step 5: Mix Wet and Dry Ingredients
Gradually pour the dry ingredients into the bowl with your wet mixture. Stir gently until just combined—it’s absolutely fine if a few streaks of flour remain. Overmixing is the enemy of tender Banana Bread Cookies.
Step 6: Fold in Nuts (If Using)
If you love a bit of nutty crunch, add your chopped walnuts or pecans at this point and fold them through the dough. If not, feel free to skip this step—these cookies are just as heavenly without.
Step 7: Scoop and Bake
Use a rounded tablespoon or cookie scoop to portion out the dough, setting each mound about 2 inches apart on your lined baking sheets. Slide the trays into the oven and bake for 10-12 minutes until the edges are lightly golden and the centers are just set. Your kitchen will smell unbelievable!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheets for five minutes to firm up, then transfer them to a wire rack to cool completely. The wait is the hardest part, but it’s worth it.
How to Serve Banana Bread Cookies
Garnishes
Dress up your Banana Bread Cookies with a handful of extra chopped nuts pressed into the tops before baking, or try a drizzle of simple glaze made with powdered sugar and milk once they’ve cooled. If you’re feeling playful, even a pinch of cinnamon sugar dusted over warm cookies can do wonders!
Side Dishes
Pair your cookies with a cold glass of milk, hot cocoa, or a cup of your favorite coffee or tea. For a special brunch treat, serve them alongside a Greek yogurt parfait or a bowl of fresh fruit—trust me, they’ll disappear in no time.
Creative Ways to Present
Banana Bread Cookies are just begging to be part of a dessert platter or DIY cookie sandwich bar! Stack them on a tiered serving stand, or use two cookies with a scoop of vanilla ice cream in the middle for an impromptu ice cream sandwich. They make fantastic lunchbox treats or edible gifts neatly wrapped in parchment and tied with twine.
Make Ahead and Storage
Storing Leftovers
Keep your Banana Bread Cookies soft and fresh by storing them in an airtight container at room temperature. They’ll stay delicious for about 3 to 4 days, making them perfect for grab-and-go snacks all week long.
Freezing
Want to save some for later? Place cooled cookies in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or airtight container. They’ll keep beautifully for up to 2 months—just pull out a few whenever the craving strikes.
Reheating
If you prefer a warm, bakery-fresh cookie, pop a Banana Bread Cookie in the microwave for 10-15 seconds. Just enough time to bring back that fresh-from-the-oven softness and release all those cozy banana aromas!
FAQs
Can I use overripe bananas for Banana Bread Cookies?
Absolutely! Overripe bananas are actually the secret to the richest flavor and moistest texture. The more brown spots, the better—just like with classic banana bread.
Can I freeze Banana Bread Cookie dough before baking?
Yes, you can scoop the dough onto a tray and freeze until firm, then store in a freezer bag. When ready to bake, add an extra minute or two to the bake time; no need to thaw first.
Are these Banana Bread Cookies gluten-free?
As written, this recipe uses all-purpose flour, but you can easily substitute your favorite 1:1 gluten-free flour blend. Just be sure to check that your baking powder and soda are gluten-free as well.
What if I don’t have nuts—can I add something else?
Definitely! Mini chocolate chips or dried fruit (like raisins or chopped dates) are fantastic swaps. Or simply skip the mix-ins for classic, soft Banana Bread Cookies.
Why are my cookies cakey rather than chewy?
This recipe is meant to give you a soft, cake-like cookie—the best of both banana bread and cookies! If you prefer a chewier texture, you can try reducing the flour slightly or skipping the baking powder.
Final Thoughts
Few things rival the joy of a freshly baked batch of Banana Bread Cookies, warm and fragrant from the oven. They’re the kind of treat that invites you to share, celebrate, and savor every soft, sweet bite. Give this recipe a try—your taste buds (and your friends!) will thank you.
Print
Banana Bread Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Banana Bread Cookies are a delightful twist on classic banana bread, offering all the flavors you love in a portable, easy-to-eat cookie form. Soft, moist, and packed with banana and cinnamon goodness, these cookies are perfect for a sweet treat any time of day.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 medium ripe banana, mashed (about 1/2 cup)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla extract, and mashed banana until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped nuts if using.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, add 1/2 cup mini chocolate chips or drizzle the cooled cookies with a simple glaze made from powdered sugar and milk.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
