Banana Bread Cookies

Banana Bread Cookies are the perfect fusion of your favorite banana bread and a soft, chewy cookie. These cookies bring together the warm spices and sweet banana flavor of classic banana bread in a grab-and-go cookie form. Ideal for breakfast, dessert, or an afternoon snack, they’re a fantastic way to use up that lone overripe banana sitting on your counter.

Unlike banana bread, which takes a while to bake and cool, these cookies come together quickly and require no special equipment. The overripe banana adds natural sweetness and moisture, while cinnamon and brown sugar deepen the flavor. A handful of chocolate chips adds a gooey richness that balances the earthiness of the banana and spice. The texture? Soft, slightly cakey in the center with just enough chew to keep you reaching for more.

These cookies are simple enough for beginner bakers and adaptable enough for anyone who likes to experiment. Whether you’re looking for a way to stretch one banana into something special or just want a cozy, sweet treat, Banana Bread Cookies are the answer.

Why You’ll Love This Recipe

1. Great use for a single overripe banana

This recipe turns one small banana into a full batch of cookies.

2. Soft and chewy texture

Thanks to brown sugar and oil or butter, these cookies stay moist and tender.

3. Warm, comforting flavors

Cinnamon and vanilla enhance the classic banana bread taste.

4. Quick and easy to make

No mixer needed, and everything comes together in one bowl.

5. Perfect for any time of day

They’re sweet enough for dessert, but wholesome enough to enjoy for breakfast or snacks.

Ingredients

• Overripe banana (mashed)
• Vegetable oil or melted butter
• Light brown sugar
• Egg yolk
• Vanilla extract
• All-purpose flour
• Baking soda
• Ground cinnamon
• Salt
• Chocolate chips

Variations

• Nutty Twist: Add chopped walnuts or pecans for crunch and nuttiness.
• Spiced Up: Add a pinch of nutmeg or allspice for deeper spice notes.
• Healthier Option: Use whole wheat flour or reduce sugar slightly.
• No Chocolate: Swap chips for dried fruit like raisins or chopped dates.
• Mini Muffin Version: Turn the batter into soft banana cookie bites by baking in a mini muffin tin.

How to Make the Recipe

Step 1

Preheat your oven and line a baking sheet with parchment paper.

Step 2

In a medium bowl, mash the overripe banana until smooth. Stir in the oil (or melted butter), brown sugar, egg yolk, and vanilla extract until well combined.

Step 3

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

Step 4

Add the dry ingredients to the wet ingredients and stir until just combined.

Step 5

Fold in the chocolate chips.

Step 6

Scoop spoonfuls of dough onto the prepared baking sheet, spacing them a couple of inches apart.

Step 7

Bake until the edges are set and the centers are slightly soft, about 9–11 minutes.

Step 8

Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Making the Recipe

• Use a very ripe banana for the best flavor and sweetness.
• Don’t overmix the dough to keep cookies soft.
• Chill the dough for 15 minutes if your kitchen is warm—it helps reduce spreading.
• Use a cookie scoop for even sizes and baking.
• Let cookies cool fully to firm up for the best chewy texture.

How to Serve

Serve these cookies warm with a glass of milk, coffee, or tea. They’re perfect for lunchboxes, after-school snacks, or sharing at a casual get-together. You can also crumble them over yogurt or ice cream for a fun twist.

Make Ahead and Storage

Storing Leftovers

Store cooled cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy.

Freezing

Freeze baked cookies in a zip-top bag or airtight container for up to 2 months. For unbaked dough, scoop onto a tray, freeze until solid, then store in a bag until ready to bake.

Reheating

Warm cookies in the microwave for 10–15 seconds to bring back that fresh-from-the-oven texture.

FAQs

1. Can I use more than one banana?

Stick to ¼ cup mashed banana as called for. Too much will make the dough too wet and change the texture.

2. Can I make these vegan?

Yes—use melted coconut oil and a flax egg (1 tbsp flax meal + 2.5 tbsp water) instead of the egg yolk.

3. What if I don’t have chocolate chips?

You can use chopped chocolate, white chocolate chips, or dried fruit instead.

4. Why just the egg yolk?

The yolk adds richness and helps keep the cookies soft without making them cakey.

5. Can I double the recipe?

Absolutely—this recipe scales well. Just make sure not to overcrowd the pan.

6. Can I make the dough ahead of time?

Yes, chill the dough up to 24 hours before baking. Let it sit at room temp for 10 minutes before scooping.

7. Do I need to refrigerate the dough?

Not required, but helpful if your dough is very soft or your kitchen is warm.

8. Can I reduce the sugar?

You can reduce the brown sugar by 2–3 tablespoons without affecting texture too much.

9. What type of cinnamon works best?

Use ground Ceylon or Cassia cinnamon—whatever you have on hand will work.

10. Can I make these gluten-free?

Yes, use a 1:1 gluten-free baking flour blend for best results.

Conclusion

Banana Bread Cookies are a simple yet irresistible treat that combines the best of two classics. Whether you’re trying to use up a ripe banana or just craving something cozy and homemade, these cookies are quick to make, rich in flavor, and always a hit. With warm spices, a soft texture, and chocolatey goodness in every bite, they’re bound to become a go-to recipe in your kitchen.

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