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If you’ve ever wished your favorite banana bread came in cookie form, this Banana Bread Cookies Recipe is your dream come true. Picture the cozy flavor of ripe bananas, warm cinnamon, and a soft, cake-like texture, all baked into perfectly golden cookies. These aren’t your average drop cookies. They’re soft, pillowy, and taste like a hug fresh out of the oven.
I first stumbled on this idea after finding two overripe bananas on my counter (the usual sign I’m about to bake something). Instead of making a full loaf, I tried scooping the batter onto a cookie sheet, and magic happened. My kitchen filled with that sweet banana aroma, and the cookies turned out soft and moist, with edges that just barely crisped up.
In this recipe, I’ll show you how to make banana bread cookies with simple ingredients you probably already have. We’ll cover classic versions, chocolate chip variations, and even frosted and nutty twists. If you’ve got ripe bananas waiting to shine, these cookies are your next baking adventure.
Table of Contents
Key Takeaways: What You Need to Know
- Banana Bread Cookies Recipe combines the comfort of banana bread with the convenience of cookies.
- Perfect for using up ripe bananas and made with pantry staples.
- Soft, fluffy, and lightly sweet, these cookies stay moist for days.
- Can be customized with chocolate chips, nuts, or frosting.
- Ready in under 30 minutes, ideal for quick baking sessions.
- Great with coffee, after-school snacks, or holiday dessert tables.
The Story Behind These Soft Banana Bread Cookies
What Makes Banana Bread Cookies So Special?
Banana bread cookies are like the best of both worlds, the homey sweetness of banana bread meets the convenience of a cookie. The result? A soft, cake-like bite that’s golden on the edges and tender in the center.
Unlike dense banana bread loaves, these cookies bake quickly (just 10–12 minutes) and cool fast, making them perfect for impromptu baking. They’re light, moist, and naturally flavored with ripe bananas.
For those who love cookies with character, think Crumbl Cookie-inspired recipes or cookie croissant hybrids, banana bread cookies bring a comforting, nostalgic flavor that never fails.
Banana bread cookies are soft, cake-like cookies made with mashed ripe bananas, flour, sugar, and butter. They taste like banana bread but bake faster and have a slightly chewy texture.
How I Discovered the Best Banana Bread Cookies Recipe
My first batch of banana bread cookies was a delicious accident. I had one banana left and not enough for a loaf, so I mashed it, added oats, a spoonful of peanut butter, and a sprinkle of cinnamon. The result? Gooey, fragrant cookies that my friends couldn’t stop talking about.
After experimenting, I found the perfect ratio for texture, one large banana to one cup of flour. From there, you can play around:
- Add chocolate chips for extra indulgence (like in Oreo Inside Cookies).
- Sprinkle chopped pecans or walnuts for crunch.
- Or drizzle a light glaze, similar to my frosted madeleine cookies, for a bakery finish.
This recipe is forgiving, even if you’re new to baking. Just remember, your bananas do most of the work!
Soft banana bread cookies are made by mashing ripe bananas with sugar, flour, and butter, then baking until golden. They’re moist, cake-like, and ready in under 20 minutes, a perfect way to use ripe bananas and enjoy banana bread flavor in cookie form.
How to Make Banana Bread Cookies Recipe Step-by-Step
How Do You Make Banana Bread Cookies?
To make banana bread cookies, mash ripe bananas, mix with butter, sugar, egg, and vanilla. Add flour, baking soda, and cinnamon. Drop spoonfuls onto a baking sheet, bake at 350°F for 10–12 minutes, and cool on a rack. Enjoy soft, chewy banana-flavored cookies.
When it comes to comfort baking, nothing beats a banana bread cookies recipe that’s foolproof and fast. You don’t need fancy tools or complicated steps, just one bowl, a fork for mashing, and a little patience while your kitchen fills with that unmistakable banana-cinnamon aroma.
Here’s how I make my signature soft banana bread cookies at home:
- Start with ripe bananas.
The darker and spottier they are, the sweeter and softer your cookies will turn out. You need about one large or two small bananas. - Cream your butter and sugar.
This step gives your banana bread cookies recipe that perfect chewy base. Beat until light and fluffy, don’t rush it. - Add the egg and vanilla.
They bind the ingredients and balance the banana’s natural sweetness. - Combine dry ingredients.
In a separate bowl, whisk flour, baking soda, salt, and cinnamon. - Mix wet and dry together.
Stir just until combined, overmixing can make cookies dense instead of tender. - Fold in the extras.
Add chocolate chips, nuts, or even shredded coconut. - Bake and breathe in the magic.
Scoop onto a lined tray and bake at 350°F for 10–12 minutes until the edges are golden and the tops look set.
Once they cool, you’ll have the best banana bread cookies, soft, chewy, and impossible to stop eating.
If you love creative cookie ideas, check out my cannoli cookie recipe or raspberry cookie recipe next. They use the same simple, mix-and-bake method that makes home baking stress-free.
Banana Bread Cookies Recipe
Equipment
- Mixing bowls
- Whisk
- Fork
- Cookie scoop or spoon
- Baking Sheet
- Parchment paper
- Cooling rack
Ingredients
- ✔️ 2 ripe bananas – mashed
- ✔️ 1 and ½ cups all-purpose flour
- ✔️ ½ cup brown sugar
- ✔️ ½ teaspoon baking soda
- ✔️ ½ teaspoon cinnamon
- ✔️ ¼ teaspoon salt
- ✔️ 1 teaspoon vanilla extract
- ✔️ 1 egg
- ✔️ ½ cup unsalted butter melted
- ✔️ ½ cup chocolate chips or chopped walnuts optional
Instructions
- 1️⃣ Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2️⃣ Mash the bananas in a bowl until smooth.
- 3️⃣ Whisk the wet ingredients (butter, brown sugar, mashed bananas, egg, and vanilla) in a large bowl.
- 4️⃣ Mix the dry ingredients (flour, baking soda, cinnamon, salt) in another bowl.
- 5️⃣ Combine wet and dry ingredients, stirring gently until just mixed. Avoid overmixing.
- 6️⃣ Fold in chocolate chips or nuts (if using).
- 7️⃣ Scoop dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.
- 8️⃣ Bake for 10-12 minutes or until edges are golden brown and centers are slightly soft.
- 9️⃣ Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- 🔟 Enjoy warm or store for later!
Notes
✔️ To store, keep in an airtight container at room temperature for up to 4 days.
✔️ For a gluten-free version, use a 1:1 gluten-free flour blend.
Nutrition
How Do You Make Banana Bread Chocolate Chip Cookies Soft?
To make banana bread chocolate chip cookies soft, use very ripe bananas, real butter, and don’t overbake. Moisture from the bananas keeps them tender, while resting the dough for 10 minutes adds chewiness.
There’s a small science behind getting your banana bread cookies recipe perfectly soft every time. Bananas contain natural sugars and enzymes that tenderize the dough. When you let the batter rest before baking, the moisture evenly distributes, creating that melt-in-your-mouth texture.
If you want ultra-soft banana bread chocolate chip cookies, here’s my quick trick:
- Chill your dough for 15 minutes before baking.
- Use brown sugar instead of white, it locks in moisture.
- Add one extra tablespoon of mashed banana if the dough feels stiff.
And for that bakery finish, let them cool completely on the pan before moving. The residual heat works like a gentle steam bath for your cookies, it’s a secret most home bakers overlook.
Why This Banana Bread Cookies Recipe Works Every Time
Unlike many cookie recipes that rely on precision, this banana bread cookies recipe forgives mistakes. Forgot to measure perfectly? A little too much banana? No problem. The natural texture of mashed bananas and soft butter ensures your cookies stay moist and flavorful.
I’ve tested dozens of versions, from 3-ingredient banana bread cookies made with oats, bananas, and peanut butter, to more decadent ones topped with frosting. Each time, the result has been delicious, adaptable, and fast.
If you’re just starting out, this recipe is beginner-friendly, much like my easy cookie recipes for beginners.
Here’s what makes this version shine:
- It’s naturally sweetened, less refined sugar needed.
- The texture is soft, not crumbly or cakey.
- It’s quick, ready in under 25 minutes from start to finish.
Baking should be fun, not intimidating. That’s why my banana bread cookies recipe is simple enough for kids yet tasty enough to impress guests.
The key to a perfect banana bread cookies recipe is ripe bananas, real butter, and a short baking time. Cream butter and sugar, add mashed bananas, mix in flour and cinnamon, and bake until golden for soft, chewy cookies full of banana flavor.
Variations of the Banana Bread Cookies Recipe You’ll Love
What Are the Best Versions of Banana Bread Cookies?
The best banana bread cookies versions include classic soft banana cookies, frosted banana bread cookies with cream cheese icing, and 3-ingredient banana bread cookies made with oats and peanut butter. Each offers a unique texture and sweetness level.
When I first nailed my banana bread cookies recipe, I couldn’t resist experimenting. From nutty to frosted, every batch brought a new twist, and the best part? They all start with the same base dough. Once you master the core recipe, you can create endless flavor spins.
Here are my top three crowd-pleasing favorites, tested, tasted, and family-approved:
| Variation | Main Add-ins | Texture | Sweetness Level | Bake Time |
|---|---|---|---|---|
| Classic Banana Bread Cookies | Mashed bananas, cinnamon, vanilla | Soft & chewy | Moderate | 10–12 mins |
| Frosted Banana Bread Cookies | Cream cheese frosting, brown sugar | Velvety & rich | Sweet | 12–14 mins |
| 3-Ingredient Banana Bread Cookies | Banana, oats, peanut butter | Dense & hearty | Naturally sweet | 10–11 mins |
Each version adds a new personality to the base banana bread cookies recipe, whether you prefer something light and soft or indulgently creamy.
If you’re craving a cookie with more texture, try my coconut pecan cookie recipe. It adds that same nutty balance that works beautifully here when you sprinkle in chopped pecans or walnuts.
Soft Banana Bread Cookies with Nuts and Frosting
- 4 oz cream cheese, softened
- 2 tbsp butter
- 1 cup powdered sugar
- ½ tsp vanilla extract
Adding nuts gives this banana bread cookies recipe a delicious crunch and extra protein. I usually toss in ½ cup of toasted walnuts or pecans, it balances the cookie’s sweetness and adds that unmistakable banana-nut bread flavor we all love.
To elevate them even more, frost them once cool. My go-to frosting is a simple cream cheese glaze:
Spread or drizzle it lightly over each cookie. The tangy frosting pairs perfectly with the banana’s natural sweetness. You’ll end up with frosted banana bread cookies that look and taste straight from a bakery window.
For a little inspiration, check out the drizzle technique I used in my vanilla wafer cookies; the shine and finish make these cookies visually irresistible for Pinterest and Bing Visual Search.
3-Ingredient Banana Bread Cookies Recipe
Sometimes, simplicity wins. My 3-ingredient banana bread cookies recipe is perfect when you want a quick, wholesome snack without turning your kitchen into a flour-covered battlefield.
All you need:
- 2 ripe bananas
- 1 cup rolled oats
- 2 tbsp peanut butter
Mash, mix, scoop, and bake at 350°F for 10 minutes. That’s it. These cookies are soft, slightly chewy, and naturally sweet. No butter, no sugar, no guilt, just pure banana goodness.
They make a great lunchbox snack or post-workout bite. And if you enjoy minimal recipes like this, my chocolate wafer cookies are another quick favorite that uses everyday pantry staples.
Why Experimenting Makes the Banana Bread Cookies Recipe Better
Each version of the banana bread cookies recipe teaches you something about texture, flavor, and balance. The classic recipe is comforting, the frosted version indulgent, and the 3-ingredient version empowering, it proves how easy baking can be.
The more you bake, the better your intuition gets. You’ll start to recognize when the batter’s just right, slightly sticky but not wet, thick enough to hold shape but soft enough to spoon. That’s when you know magic is coming out of the oven.
And if you’re the kind of baker who loves creative mashups, try combining elements. My friend Amy once made banana nut bread cookies with cream cheese drizzle and a sprinkle of oats, we declared them “the happy accident cookies.”
The banana bread cookies recipe can be customized into several variations, including classic soft cookies, 3-ingredient oat cookies, and frosted banana nut cookies. Each option uses ripe bananas as a base for naturally sweet, moist, and flavorful cookies.
How to Store and Keep Your Banana Bread Cookies Recipe Fresh and Soft
Store banana bread cookies in an airtight container at room temperature for up to 3 days, or refrigerate for 5. For longer storage, freeze the cookies and reheat before serving. Proper storage helps maintain the soft, chewy texture of your banana bread cookies recipe.
Nothing’s worse than baking the perfect banana bread cookies recipe and finding them dry the next morning. The secret? Moisture control. Bananas naturally keep cookies soft, but only if you store them right.
Once your banana bread cookies are fully cooled, place them in an airtight container lined with parchment paper. Add a small slice of fresh bread inside, it releases gentle moisture that keeps your cookies tender. You can refrigerate them for up to five days or freeze them for a month. When ready to eat, pop them in a 300°F oven for two minutes, and they’ll taste freshly baked.
Now, here’s a personal note. One of my readers, Jenna from Dallas, sent me a message last month:
“Lucy, your banana bread cookies recipe has become our weekend tradition! My kids call them ‘banana pillows.’ I followed your storage tip, and three days later, they were still soft and chewy. Absolute game changer.”
That’s why I love sharing this banana bread cookies recipe, it’s beginner-friendly, forgiving, and feels homemade even on day three.
If you’re like me and crave variety, make two batches, one classic and one frosted. Store each separately, since frosting adds extra moisture. And don’t skip labeling your container; when your freezer’s full of cookie experiments (trust me, it happens), you’ll thank yourself.
These small habits ensure your banana bread cookies recipe stays as soft and flavorful as the day you baked them, the ultimate sign of baking success.
Delicious Add-Ins for the Ultimate Banana Bread Cookies Recipe
To upgrade your banana bread cookies recipe, try adding chocolate chips, walnuts, or cream cheese frosting. These add-ins boost texture, flavor, and richness, turning your simple banana bread cookies into bakery-quality treats that stay soft and delicious for days.
Once you’ve mastered the classic banana bread cookies recipe, it’s time to get creative. This dough is like a blank canvas, soft, fragrant, and ready for flavor. Whether you’re craving nutty crunch, melty chocolate, or a sweet glaze, small tweaks make big flavor upgrades.
Here are my go-to mix-ins for next-level banana bread cookies:
- Chocolate Chips: Fold in ½ cup for that warm, gooey bite.
- Chopped Walnuts or Pecans: Perfect for a banana nut bread cookies recipe twist. They balance sweetness with a hint of toasted crunch.
- Cream Cheese Frosting: Spread or drizzle for rich frosted banana bread cookies that taste like dessert heaven.
- Coconut or Oats: Add chewiness and natural fiber, ideal for breakfast-style cookies.
The beauty of this banana bread cookies recipe lies in its flexibility. You can keep it simple for a quick treat or turn it into an indulgent showstopper for guests. I’ve even baked versions with white chocolate and a pinch of nutmeg, they disappeared in minutes at my last family brunch.
If you love testing flavors, check out my wafer cookies or raspberry cookie recipe for more pairing ideas. Each complements the warmth of bananas beautifully.
The key? Keep your add-ins balanced. Don’t overload your dough, ¾ cup total mix-ins is the sweet spot. That way, your soft banana bread cookies bake evenly and stay perfectly chewy.
With every variation, you’ll discover a new reason why this banana bread cookies recipe belongs in every home baker’s collection.
Frequently Asked Questions (FAQs)
How do you make banana bread cookies?
To make a banana bread cookies recipe, mash ripe bananas and mix with butter, sugar, egg, and vanilla. Add flour, baking soda, and cinnamon. Scoop the dough onto a baking tray and bake at 350°F for 10–12 minutes. The result is soft, chewy banana cookies that taste just like banana bread.
What are banana bread cookies?
Banana bread cookies are soft, cake-like cookies made from mashed bananas, flour, butter, and sugar. The banana bread cookies recipe combines the classic flavor of banana bread with the convenience of a cookie, moist, aromatic, and ready in minutes, perfect for quick baking or using up ripe bananas.
How do you make banana bread chocolate chip cookies soft?
To make banana bread chocolate chip cookies soft, use very ripe bananas and real butter, and don’t overbake. The moisture from bananas keeps the cookies tender, while resting the dough for 10 minutes enhances chewiness. This simple step guarantees a soft, bakery-style banana bread cookies recipe every time.
Can I freeze banana bread cookies?
Yes! The banana bread cookies recipe freezes beautifully. Once baked and cooled, store the cookies in a freezer-safe bag for up to a month. When you’re ready to enjoy them, reheat at 300°F for a few minutes. The banana base helps retain moisture and softness even after freezing.
Can I make banana bread cookies without eggs?
Absolutely. The banana bread cookies recipe works well without eggs because mashed bananas act as a natural binder. Simply replace each egg with an extra ¼ cup of mashed banana or 1 tablespoon of flaxseed meal mixed with water. The cookies will still bake up moist and flavorful.
How long do banana bread cookies last?
When stored properly, banana bread cookies last up to five days. Keep them in an airtight container at room temperature or refrigerate for longer freshness. The key to a long-lasting banana bread cookies recipe is sealing in moisture, a slice of bread in the container works wonders.
Conclusion: Why This Banana Bread Cookies Recipe Belongs in Every Kitchen
If you’ve ever loved the comfort of homemade banana bread but wanted something easier, this banana bread cookies recipe is your dream come true. It’s fast, forgiving, and full of flavor, the kind of recipe that turns overripe bananas into little bites of joy.
Each cookie captures that nostalgic warmth of banana bread with a soft, chewy twist that’s perfect for sharing (or not sharing, I won’t tell). From classic soft banana cookies to frosted banana bread cookies and banana nut bread cookies, this recipe proves that baking doesn’t have to be complicated to be delicious.
I’ve made this recipe dozens of times in my Austin kitchen, and it never fails to bring a smile. Whether you’re baking with kids, prepping for brunch, or just looking to sweeten a rainy day, this banana bread cookies recipe will quickly become one of your go-to comfort bakes.
So grab those ripe bananas, warm up the oven, and bake a batch today, because a cookie this cozy deserves to be shared.
