I just made these banana bread cookies and I’m completely obsessed – they taste exactly like my favorite banana bread but in the perfect grab-and-go cookie form!
I had some super ripe bananas that were way too mushy for eating, and instead of making another loaf of banana bread, I decided to try turning those amazing flavors into soft, chewy cookies.
The best part is they have all those warm spices and that incredible banana flavor, but they bake up so much faster than traditional banana bread and are way easier to share!
I’ve been munching on them all afternoon and they’re giving me serious cozy fall vibes even though it’s still warm outside.
Why You’ll Love This Recipe
These banana bread cookies are the perfect way to use up overripe bananas while creating something that’s way more portable and shareable than regular banana bread!
They bake in just 12-15 minutes compared to an hour for banana bread, making them perfect for when you want that nostalgic flavor but don’t have time to wait around.
You’ll love how soft and chewy they are with all those classic banana bread spices like cinnamon and vanilla, plus they’re naturally moist thanks to the mashed banana.
They’re ideal for lunchboxes, coffee dates, or anytime you want that comforting banana bread taste in a fun new format that’s so much easier to eat on the go!
What You’ll Need
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup add-ins (walnuts, pecans, or chocolate chips)
Optional glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- ½ tsp vanilla extract
Pro Tips
- Use very ripe bananas. The spottier they are, the sweeter and more flavorful your cookies will be.
- Don’t overmix. Stir until just combined to keep the cookies soft.
- Chill the dough. If your dough feels sticky, chill for 20 minutes before scooping.
- Add-ins matter. Walnuts give them a classic banana bread vibe, while chocolate chips make them dessert-worthy.
- Glaze while slightly warm. It sets beautifully on the cookies.
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Substitutions and Variations
- Flour: Use whole wheat flour or oat flour for a heartier cookie.
- Butter: Swap for coconut oil or vegan butter to make them dairy-free.
- Egg: Replace with a flax egg for a vegan option.
- Spices: Add nutmeg, allspice, or pumpkin spice for extra warmth.
- Glaze: Use maple syrup in the glaze for a maple-banana twist.
Make-Ahead Tips
- Make dough ahead of time and refrigerate for up to 2 days.
- Freeze cookie dough balls on a tray, then transfer to a bag for up to 2 months. Bake straight from frozen, adding 1–2 minutes.
- Baked cookies freeze well—cool completely, freeze in layers, and thaw at room temperature when ready to enjoy.
How to Make Banana Bread Cookies
Step 1: Make the wet mixture
In a bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add egg, vanilla, and mashed bananas. Mix until smooth.
Step 2: Add dry ingredients
In another bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add to wet mixture until just combined.
Step 3: Fold in extras
Gently stir in walnuts, pecans, or chocolate chips.
Step 4: Scoop and bake
Drop spoonfuls of dough onto a parchment-lined baking sheet. Bake at 350°F for 10–12 minutes, until edges are set but centers are soft.
Step 5: Cool and glaze
Cool on a wire rack. If desired, whisk powdered sugar, milk, and vanilla into a glaze and drizzle over cooled cookies.
Serving Suggestions
- Enjoy with a cup of coffee or tea.
- Pack in lunchboxes for a wholesome treat.
- Serve as part of a breakfast spread with fruit and yogurt.
- Drizzle with glaze for a sweet dessert version.
Leftovers & Storage
- Room temp: Store in an airtight container for 3 days.
- Fridge: Extend freshness up to 5 days.
- Freezer: Freeze for up to 2 months, thaw before serving.
Nutrition & Benefits
These cookies are a little more wholesome than your average dessert. Bananas provide natural sweetness, fiber, and potassium.
Walnuts or pecans add healthy fats and protein, while cinnamon offers a warm antioxidant boost.
They’re not health food, but they strike a nice balance between indulgence and nourishment.
Recipe FAQ
1. Can I make these vegan?
Yes—use a flax egg and plant-based butter.
2. Can I use frozen bananas?
Yes—thaw and drain excess liquid before mashing.
3. Can I make them gluten-free?
Yes—use a 1:1 gluten-free flour blend.
4. How do I keep them chewy?
Don’t overbake—pull them as soon as the edges set.
5. Can I skip the glaze?
Of course—they’re delicious plain, but glaze adds a bakery touch.
6. Can I add oats?
Yes—replace ½ cup of flour with oats for a heartier cookie.
7. Do these taste like banana bread?
Yes—just in a soft, cookie-sized version.
Soft, Sweet, and Banana-Bread-Inspired
These banana bread cookies are the kind of treat that makes the whole kitchen smell amazing.
They’re soft, sweet, and full of that classic banana bread flavor, but in a fun, cookie-sized package.
Whether you enjoy them plain, with chocolate chips, or topped with glaze, they’re guaranteed to become one of those recipes you’ll turn to whenever you’ve got ripe bananas on the counter.