Banana Bread Cookies are the perfect hybrid of classic banana bread and soft, chewy cookies. With a rich banana flavor and a slightly crisp edge, these cookies are a delightful treat for any time of the day. Easy to make and quick to bake, they’re an ideal way to use up overripe bananas, making them a fantastic addition to your dessert repertoire.

Ingredients

3 ripe bananas
1/3 cup melted butter
1 tsp baking soda
Pinch of salt
3/4 cup sugar
1 large egg, beaten
1 tsp vanilla extract
1 1/2 cups all-purpose flour

Directions

Preheat oven to 350°F (175°C).
Mash the bananas in a large bowl until smooth.
Stir in the melted butter until fully incorporated.
Mix in the baking soda and salt, ensuring an even distribution.
Add sugar, beaten egg, and vanilla extract. Stir until well combined.
Gradually mix in the flour until just incorporated. Do not overmix.
Drop spoonfuls of the dough onto a greased baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the cookies are lightly browned on the edges.
Allow cookies to cool slightly before enjoying!

Servings and Timing

Servings: 24 cookies
Prep Time: 10 minutes
Cooking Time: 10-12 minutes
Total Time: 20-22 minutes

Variations

Add-ins: Mix in chocolate chips, walnuts, or pecans for added texture and flavor.
Spices: Add a dash of cinnamon or nutmeg to the dough for a warm, spiced flavor.
Vegan Option: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based butter alternative.

Storage/Reheating

Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months.
Reheating: To enjoy warm cookies, reheat them in the microwave for 10-15 seconds or in a 300°F oven for a few minutes.

10 FAQs

Can I use frozen bananas?
- Yes, thaw the frozen bananas and mash them well before using. Just make sure they are fully thawed to avoid excess moisture in the dough.
Do I need to use ripe bananas?
- Yes, ripe bananas are key to getting the best flavor and texture for these cookies. The riper the banana, the sweeter and more flavorful your cookies will be.
Can I make these cookies without butter?
- Yes, you can substitute the butter with vegetable oil or coconut oil for a different texture.
Can I make these cookies gluten-free?
- You can substitute all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version of these cookies.
Can I use brown sugar instead of white sugar?
- Yes, you can substitute brown sugar for white sugar for a richer, molasses-like flavor.
Why did my cookies spread too much?
- This can happen if the dough is too soft. Try chilling the dough for 15-20 minutes before baking to help prevent excessive spreading.
Can I double this recipe?
- Yes, you can easily double the ingredients to make a larger batch of cookies.
Can I freeze the dough?
- Yes, you can freeze the cookie dough. Scoop the dough onto a baking sheet and freeze the individual cookies. Once frozen, transfer them to a container and bake as needed.
Can I add other fruits to the dough?
- You can experiment with other fruits, like blueberries or diced apples, but be sure not to add too much moisture.
Why are my cookies too dry?

If your cookies are dry, it’s likely that too much flour was added. Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off.

Conclusion

Banana Bread Cookies offer the best of both worlds—soft, chewy cookies with the comforting flavors of banana bread. They are quick, easy to make, and a great way to use up ripe bananas. With endless customization options, you can add your favorite mix-ins or spices to create a truly unique treat. Whether you’re making a batch for the family or sharing with friends, these cookies are sure to be a hit!