Name: Banana Bread Cookies
Prep time: 10 min
Cook time: PT-488566H14M48S
Total time: PT-488566H14M48S
Cuisine: American
Ingredients: 3 large very ripe bananas; 1 cup granulated sugar; 1 stick (113 g) unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all‑purpose flour; 1 teaspoon baking soda; ¼ teaspoon salt; 1 cup semisweet chocolate chips (or chopped walnuts, optional)

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Soft, fluffy, and packed with cozy banana bread flavor, these banana bread cookies are the ultimate treat when I want something that combines the best of two classics: banana bread and cookies. With a soft, moist interior and optional add-ins like chocolate chips or chopped walnuts, each bite melts in my mouth with just the right touch of sweetness and texture. Banana Bread Cookies

Why I Love This Recipe

I love how these cookies take minimal effort but deliver big flavor. They’re the perfect use for overripe bananas, and they bake up in under 15 minutes, making them a great last-minute bake. I also enjoy how customizable they are—sometimes I’ll toss in chocolate chips, other times I’ll go for chopped pecans or even white chocolate. And the texture? Moist and cake-like, just like banana bread, but in a portable, snackable cookie form.

Ingredients

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

3 large very ripe bananas
1 cup granulated sugar
1 stick (113 g) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
2 cups all‑purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup semisweet chocolate chips (or chopped walnuts, optional)

Directions

I start by preheating my oven to 350°F (175°C) and lining baking sheets with parchment paper.
Then, I cream together the softened butter and sugar until it’s light and fluffy.
I add the eggs, vanilla extract, and mashed bananas, mixing until everything is fully combined.
In a separate bowl, I whisk the flour, baking soda, and salt.
I gradually add the dry ingredients to the banana mixture, mixing on low just until everything comes together.
If I’m using chocolate chips or nuts, I fold them in at this stage.
I scoop tablespoon-sized portions of dough onto the baking sheets, spacing them about 2 inches apart.
The cookies bake for 10–12 minutes, just until the edges are golden and the centers are still a little soft.
I let them cool on the sheet for 5 minutes before transferring them to a wire rack.

Servings and Timing

This recipe makes about 24 cookies.

Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: 22–25 minutes
Serving size: 1 cookie
Estimated calories per cookie: ≈120–150 kcal

Variations

I like to play around with this recipe depending on what I have on hand:

Swap half the granulated sugar for brown sugar for a richer flavor.
Use white chocolate chips, pecans, or even dried fruit like cranberries or raisins.
Add a dash of cinnamon or nutmeg to warm up the flavor even more.
For a gluten-free version, I use a 1:1 gluten-free flour blend.

Storage/Reheating

Once cooled, I store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a zip-top bag—just lay them flat until solid, then stack. To reheat, I pop one in the microwave for about 10 seconds to bring back that just-baked warmth.

FAQs

How ripe should the bananas be?

I use bananas that are heavily speckled with brown spots—almost overripe. They bring the most flavor and sweetness to the cookies.

Can I make these cookies without chocolate chips?

Absolutely. I often make them plain or with chopped nuts like walnuts or pecans. They’re delicious either way.

Why do my cookies look underbaked in the center?

That’s actually perfect. They continue to set as they cool. I always take them out when the edges are golden, but the centers are still soft.

Can I freeze the dough?

Yes, I do this all the time. I scoop the dough onto a tray, freeze until solid, then store in a freezer bag. When ready to bake, I add an extra minute or two to the baking time.

Can I make these cookies vegan?

Yes, by using a vegan butter substitute, flax eggs, and dairy-free chocolate chips, I can easily adapt this recipe for a plant-based version.

Conclusion

These banana bread cookies are one of my favorite ways to use up ripe bananas. They’re easy, versatile, and always a crowd-pleaser. Whether I’m baking for a casual snack, a bake sale, or just because I’m craving something soft and sweet, these cookies always hit the spot.