Why You’ll Love This Recipe

Combines the beloved taste of banana bread with the convenience of cookies.
A great way to use up overripe bananas.
Soft, chewy texture with crisp edges.
Easy to prepare with common pantry ingredients.
Customizable with your favorite mix-ins like nuts or chocolate chips.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter
½ cup chopped walnuts
1 teaspoon ground cinnamon
1 cup packed brown sugar
¼ cup granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
½ teaspoon sea salt
⅔ cup mashed ripe banana (about 2 bananas)
2 cups all-purpose flour
½ teaspoon baking soda
¾ cup chopped dark chocolate or chocolate chips

Directions

In a medium saucepan, melt the butter over medium heat. Add the chopped walnuts and continue cooking, stirring frequently, until the butter browns and the walnuts are toasted. Remove from heat and let cool slightly.
Transfer the browned butter and walnuts to a large mixing bowl. Stir in the ground cinnamon.
Add the brown sugar and granulated sugar to the bowl, mixing until well combined.
Incorporate the egg yolk, vanilla extract, sea salt, and mashed bananas into the mixture, stirring until smooth.
Gradually add the all-purpose flour and baking soda, mixing until just combined.
Fold in the chopped dark chocolate or chocolate chips.
Cover the dough and refrigerate for at least 1 hour to firm up.
Preheat the oven to 355°F (180°C) and line a baking sheet with parchment paper.
Scoop 2-tablespoon portions of dough onto the prepared baking sheet, spacing them a few inches apart.
Bake for 10–12 minutes, or until the edges are golden and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Servings: 17 cookies
Prep Time: 10 minutes
Chill Time: 1 hour
Cook Time: 10–12 minutes
Total Time: Approximately 1 hour 25 minutes

Variations

Nut-Free: Omit the walnuts or replace them with sunflower seeds for a nut-free version.
Different Nuts: Substitute walnuts with pecans or almonds for a different flavor profile.
Add Spices: Incorporate a pinch of nutmeg or allspice for added warmth.
Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour.
Vegan: Replace the butter with a plant-based alternative and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg yolk.

Storage/Reheating

Storage: 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-safe bag or container for up to 2 months.
Reheating: To enjoy warm, reheat cookies in a preheated 300°F (150°C) oven for 5–7 minutes or microwave for 10–15 seconds.

FAQs

Can I use frozen bananas?

It’s best to use fresh, ripe bananas for this recipe. Frozen bananas release more moisture when thawed, which can affect the cookie’s texture.

Do I need to chill the dough?

Yes, chilling the dough for at least an hour helps prevent the cookies from spreading too much during baking and enhances their flavor.

Can I make the dough ahead of time?

Absolutely. You can prepare the dough and refrigerate it for up to 24 hours before baking.

How do I ensure my cookies are chewy and not cakey?

Using just the egg yolk (without the white) and properly measuring the flour helps achieve a chewy texture. Also, avoid overmixing the dough.

Can I add other mix-ins?

Yes, feel free to add dried fruits like raisins or cranberries, or even white chocolate chips for a different twist.

Conclusion

These banana bread cookies are a delightful treat that combines the nostalgic flavors of banana bread with the convenience of cookies. Their soft, chewy texture and rich taste make them a favorite in my household. Whether enjoyed as a snack, dessert, or even breakfast on the go, they’re sure to please.