Why You’ll Love This Recipe
I like how this recipe captures everything I love about banana bread in a portable, cookie-sized bite. They’re sweet, soft, and just the right amount of chewy. The banana flavor shines through without being overpowering, and the texture is perfect—especially when I want something quick and comforting without baking an entire loaf. These cookies also make a great base for customizing with your favorite add-ins.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 ripe banana, mashed
1/2 cup sugar
1/4 cup melted butter
1 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
Directions
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I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium bowl, I mix the mashed banana, sugar, and melted butter until smooth.
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I gradually stir in the flour, baking soda, and salt just until everything is combined. I make sure not to overmix so the cookies stay soft.
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I drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
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I bake them for 8–10 minutes, just until the edges are lightly golden and the tops are set.
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Once out of the oven, I let the cookies rest on the sheet for 2 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe yields 12 cookies and takes about 20 minutes total—10 minutes of prep time and 8–10 minutes of baking.
Variations
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Add cinnamon or nutmeg: A dash of spice adds warmth and depth.
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Mix in chocolate chips: I love adding a handful of semi-sweet or dark chocolate chips for extra indulgence.
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Try chopped nuts: Walnuts or pecans give a satisfying crunch.
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Add vanilla extract: Just 1/2 teaspoon adds a subtle, cozy aroma.
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Glaze or drizzle: A simple powdered sugar glaze or a bit of melted chocolate on top can take these cookies to the next level.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days. They also freeze well—I let them cool completely, then freeze them in a single layer before transferring to a freezer bag. When I’m ready to eat one, I let it thaw at room temp or warm it up for 10 seconds in the microwave.
FAQs
Can I double the recipe?
Yes, I double it all the time when I want to make a bigger batch. Everything scales up easily, and the cookies bake the same way.
Do these cookies spread much?
Not too much. They hold their shape pretty well but do puff up slightly. If I want a flatter cookie, I gently press them down before baking.
Can I make these vegan?
Absolutely. I use a plant-based butter substitute and swap the sugar for a vegan option if needed. There’s no egg in this recipe, so it’s easy to adapt.
What kind of banana works best?
I always use a banana that’s well-ripened with brown spots. The riper it is, the sweeter and more flavorful the cookies turn out.
Can I make these gluten-free?
Yes, I’ve made them with a 1:1 gluten-free flour blend with good results. Just make sure the blend includes xanthan gum or another binder for best texture.
Conclusion
These Banana Bread Cookies are a cozy, quick treat that satisfies all my banana bread cravings in cookie form. Whether I’m making them for a quick snack, a sweet breakfast bite, or something to share, they always hit the spot. And with just one bowl and one ripe banana, there’s no reason not to make them today.
Print
The Best Banana Bread Cookies
- Total Time: 20 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
Soft, chewy, and packed with banana flavor, these banana bread cookies are the perfect fusion of cookie comfort and banana bread goodness. Ready in just 20 minutes!
Ingredients
1 ripe banana, mashed
1/2 cup sugar
1/4 cup melted butter
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, mix mashed banana, sugar, and melted butter until well combined.
Add flour, baking soda, and salt. Stir gently until just combined—do not overmix.
Drop spoonfuls of dough onto prepared baking sheet, spacing them about 2 inches apart.
Bake for 8–10 minutes, until edges are golden and tops are set.
Let cookies cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
Ripe Bananas: Use bananas with brown spots for the best sweetness and flavor.
Flavor Boost: Add cinnamon, vanilla extract, chocolate chips, or nuts for extra texture and taste.
Cooling Tip: Don’t skip cooling—this helps the cookies firm up and enhances the flavor.
Scaling Up: This recipe yields 12 cookies, but can be doubled easily for a crowd.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
