Banana Bread Cookies

Soft, chewy, and full of cozy flavor, Banana Bread Cookies are a delightful twist on the classic banana bread we all know and love. They bring the nostalgic comfort of homemade banana bread into a more convenient, snackable form. These cookies are golden on the outside, tender on the inside, and dotted with melty chocolate chips and crunchy walnuts, making them irresistible for both kids and adults.

This recipe is perfect for using up that one ripe banana sitting on your counter. With just the right amount of sweetness, a touch of cinnamon spice, and a custard-like richness from the butter and brown sugar, these cookies strike the perfect balance between indulgent and comforting. The addition of dark chocolate chips brings depth, while walnuts provide a satisfying crunch.

Whether you need a quick bake for your coffee break, an after-school treat, or a cozy dessert to wind down the day, these Banana Bread Cookies are a fantastic choice. They also store beautifully, making them ideal for lunchboxes, gift baskets, or a quick grab-and-go snack any day of the week.

Why You’ll Love This Recipe

1. Banana Bread Meets Cookie: Enjoy the comforting taste of banana bread in a portable, cookie form.
2. Soft and Chewy Texture: These cookies are incredibly tender thanks to ripe banana and brown sugar.
3. One-Banana Recipe: Perfect for using up a single overripe banana—no waste.
4. Chocolate + Walnut Combo: The mix of melty chocolate chips and crunchy walnuts adds a rich, satisfying contrast.
5. Quick and Easy: No need for a mixer or complicated steps—just simple ingredients and straightforward baking.

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Ingredients

• Cooled, just melted butter
• Packed light brown sugar
• Mashed ripe banana
• Large egg yolk
• Pure vanilla extract
• All-purpose flour
• Ground cinnamon
• Baking soda
• Salt
• Dark chocolate chips
• Chopped walnuts

Variations

• Nut-Free: Omit the walnuts or replace them with sunflower seeds or more chocolate chips.
• Add Oats: Stir in a small amount of rolled oats for extra texture and a heartier bite.
• Spice It Up: Add nutmeg, allspice, or ginger for a more complex spice profile.
• White Chocolate Twist: Swap dark chocolate chips with white chocolate for a sweeter cookie.
• Make It Vegan: Use plant-based butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of the egg yolk.

How to Make the Recipe

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, mix together the cooled, custardy melted butter and packed light brown sugar until well combined.

Step 3

Stir in the mashed ripe banana, egg yolk, and vanilla extract. Mix until smooth.

Step 4

In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.

Step 5

Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.

Step 6

Fold in the dark chocolate chips and chopped walnuts.

Step 7

Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press a few extra chocolate chips on top of each cookie if desired.

Step 8

Bake for 10–12 minutes, or until the edges are set and the tops are slightly golden. Do not overbake.

Step 9

Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Tips for Making the Recipe

• Use a very ripe banana for maximum sweetness and moisture.
• Measure the banana puree accurately—too much can make the cookies overly soft.
• Allow the butter to cool to a creamy, custardy texture before mixing.
• Don’t skip the cinnamon—it enhances the banana flavor beautifully.
• Chill the dough briefly if it feels too soft to scoop.

How to Serve

• Serve warm with a glass of milk, tea, or coffee.
• Add a scoop of vanilla ice cream for a decadent dessert.
• Pack in school or work lunchboxes as a mid-day treat.
• Stack and wrap them in twine for gifting.
• Pair with a hot drink for a cozy afternoon snack.

Make Ahead and Storage

Storing Leftovers

Store cooled cookies in an airtight container at room temperature for up to 4 days.

Freezing

Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.

Reheating

Warm in the microwave for 10–15 seconds to bring back their fresh-baked softness.

FAQs

1. Can I use frozen bananas?

Yes, thaw and mash well. Be sure to drain excess liquid to avoid a too-wet dough.

2. Can I use an entire egg instead of just the yolk?

Using a whole egg will change the texture—more cakey than chewy—but it will still work.

3. Why does the butter need to be “custardy” and not hot?

Custardy butter blends better and doesn’t cook the egg yolk, leading to better texture.

4. Can I skip the chocolate chips?

Yes, but they add richness. Try raisins or more nuts as an alternative.

5. How ripe should the banana be?

The banana should be very ripe with lots of brown spots for maximum sweetness.

6. Can I double the recipe?

Yes, this recipe doubles well. Just be sure to bake in batches.

7. Are these cookies soft or crispy?

They’re soft and chewy with slightly crisp edges when baked just right.

8. Can I use white sugar instead of brown sugar?

Brown sugar adds moisture and chewiness, but white sugar can be used in a pinch.

9. Can I use gluten-free flour?

Yes, use a 1:1 gluten-free flour blend for best results.

10. How do I know when they’re done baking?

Look for set edges and slightly golden tops. They’ll firm up more as they cool.

Conclusion

Banana Bread Cookies are the perfect answer when you want the cozy flavor of banana bread without the wait. Soft, chewy, and full of rich chocolate and nutty crunch, they’re an easy treat that feels special with every bite. With minimal effort and just one ripe banana, you can bake up a batch of these delightful cookies to share, snack on, or savor slowly with your favorite hot drink. Keep this recipe in your regular rotation—you’ll come back to it again and again.

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