If you’ve ever wished you could enjoy all the cozy flavors of classic banana bread in a fun, bite-sized treat, these Banana Bread Cookies are about to become your new obsession. Imagine everything you love about a soft, fragrant loaf — the sweet banana, a hint of cinnamon, tender oats, and those irresistible pockets of chocolate or crunchy walnuts — all wrapped up in a portable, satisfying cookie. They’re easy enough for weeknight baking, just as perfect for an after-school snack as they are with your morning coffee, and, frankly, I haven’t met anyone who can resist the urge to sneak “just one more.”
Ingredients You’ll Need
What I love most about these cookies is how each ingredient brings something essential, whether it’s the aromatic cinnamon adding warmth or the banana lending moisture and natural sweetness. Keep things simple, and let every component play its role beautifully in these Banana Bread Cookies.
- 1 ripe banana, mashed: The star of the show adds rich banana flavor and keeps the cookies extra moist.
- ½ cup unsalted butter, softened: Gives the cookies a tender, melt-in-your-mouth texture and subtle buttery taste.
- ½ cup brown sugar: Adds a hint of caramel sweetness for cozy depth.
- ¼ cup granulated sugar: Brightens up the flavor and helps achieve just the right amount of sweetness.
- 1 large egg: Binds everything together for just the right chewy texture.
- 1 teaspoon vanilla extract: Infuses warmth and rounds out the flavor profile.
- 1 ½ cups all-purpose flour: The perfect foundation for the cookies’ soft crumb.
- ½ teaspoon baking soda: Gives the cookies a gentle lift without making them cakey.
- ½ teaspoon salt: Balances the sweetness and enhances every flavor.
- ½ teaspoon cinnamon: Delivers that irresistible banana bread aroma and cozy taste.
- ½ cup old-fashioned oats: Brings delightful chew and a wholesome note to every bite.
- ½ cup chopped walnuts (optional): Adds crunch and a nutty depth if you like a classic banana bread vibe.
- ½ cup mini chocolate chips (optional): For those who want little bursts of chocolate—highly recommended!
How to Make Banana Bread Cookies
Step 1: Prep Your Workspace
Start by preheating your oven to 350°F. Line a baking sheet with parchment paper—this helps the cookies bake evenly and cleanup is a breeze. Make sure your butter is nice and soft, and mash the banana well so you’re ready for mixing magic.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is pale, fluffy, and smooth. This step is important for achieving that perfectly tender Banana Bread Cookie texture, so take a minute or two and let it get really creamy.
Step 3: Add the Wet Ingredients
Now, beat in your mashed banana, egg, and vanilla extract until everything is thoroughly combined. The mixture will look a bit creamy and almost like thick banana pudding—that’s exactly what you want!
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. This ensures the leavening and spices get distributed evenly, so your cookies will rise evenly and taste delicious in every bite.
Step 5: Bring the Dough Together
Gradually add the dry ingredients to your wet mixture, stirring just until no streaks of flour remain. Be careful not to overmix here—that’s the secret to keeping your Banana Bread Cookies soft, not tough!
Step 6: Fold in Oats, Nuts, and Chocolate
Switch to a spatula and gently fold in the old-fashioned oats. If you’re using walnuts or chocolate chips (or both!), add them now. Every fold means more texture and pockets of flavor throughout your cookies.
Step 7: Shape and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, leaving around two inches between each (they puff up a bit in the oven). Bake for 10 to 12 minutes, just until the edges are faintly golden and the centers look set. Don’t overbake—they’ll continue to set as they cool!
Step 8: Cool and Enjoy
Let your cookies sit on the pan for about five minutes, then carefully transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature—either way, the banana bread vibe truly shines.
How to Serve Banana Bread Cookies
Garnishes
Sometimes, a little extra love goes a long way. Dust your Banana Bread Cookies with a pinch of cinnamon sugar right after baking, or sprinkle a little flaky sea salt over chocolate chip topped cookies while they’re still warm for a sweet-salty finish.
Side Dishes
These cookies pair beautifully with a big mug of coffee, hot cocoa, or even a creamy glass of milk. For brunch or a sweet breakfast treat, serve alongside yogurt, fruit salad, or a scoop of vanilla ice cream for dessert perfection.
Creative Ways to Present
For parties or potlucks, stack Banana Bread Cookies high on a tiered tray or nestle them in a basket lined with a linen napkin. For gifting, wrap a few in wax paper and finish with baker’s twine—homemade cookie joy, ready to share!
Make Ahead and Storage
Storing Leftovers
To keep your Banana Bread Cookies soft and delicious, store them in an airtight container at room temperature for up to three days. If you like them extra moist, toss in a slice of bread to help maintain their texture.
Freezing
These cookies freeze beautifully! Lay cooled cookies in a single layer on a baking sheet and freeze until firm, then transfer to a zip-top bag or airtight container. Frozen cookies will keep their fresh-baked taste for up to two months—just thaw at room temperature whenever a craving strikes.
Reheating
If you love that just-baked softness, pop a cookie in the microwave for 8–10 seconds. It’s a quick way to bring back that warm banana bread feel, especially great for chilly mornings or late-night treats.
FAQs
Can I make Banana Bread Cookies gluten free?
Absolutely! Just swap the all-purpose flour with a good-quality gluten-free blend, and make sure your oats are certified gluten free. The cookies will remain wonderfully soft and flavorful.
Do I have to add walnuts or chocolate chips?
Nope, these are totally optional. The base recipe is delicious on its own, but feel free to customize with other mix-ins like dried cranberries, pecans, or even white chocolate if you like.
Can I use bananas that are overripe?
Yes! In fact, the more overripe your banana, the better—the intense flavor and natural sweetness make these cookies taste just like your favorite banana bread.
How do I make these cookies vegan?
It’s easy: use a plant-based buttery spread (like vegan margarine) and replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested until thickened). They’ll bake up tender and delicious.
Is the dough okay to chill before baking?
Definitely! Chilling for 30 minutes helps the flavors meld and yields a slightly puffier, chewier cookie. Just scoop and bake straight from the fridge, adding a minute or two to the baking time if needed.
Final Thoughts
This recipe is like a warm hug in cookie form, and I promise you’ll want to make Banana Bread Cookies again and again. They’re quick, adaptable, and absolutely perfect for sharing (or keeping to yourself). Give them a try—you might just discover your new favorite way to use up ripe bananas!
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 traditional banana bread, offering a soft, cakey texture in cookie form. Packed with the flavors of ripe banana, oats, and optional add-ins like walnuts and chocolate chips, these cookies are perfect for a sweet treat or snack.
Ingredients
For the cookies:
- 1 ripe banana, mashed
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup old-fashioned oats
- ½ cup chopped walnuts (optional)
- ½ cup mini chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add wet ingredients: Beat in the mashed banana, egg, and vanilla extract until well combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Add oats and optional mix-ins: Fold in the oats, and add walnuts or chocolate chips if using.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
- Cool and enjoy: Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies have a soft, cakey texture just like banana bread.
- For a vegan version, use plant-based butter and a flax egg.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
