Name: Banana Bread Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 and 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup light brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup mashed ripe bananas (about 1 large banana); 1 cup old-fashioned rolled oats; 1/2 cup chopped walnuts (optional); 1/2 cup chocolate chips (optional)

Why You’ll Love Banana Bread Cookies Recipe

Combines the nostalgic flavor of banana bread with the ease of cookies
Soft, chewy texture with lightly crisp edges
Great way to use up ripe bananas
Quick to prepare with simple pantry ingredients
Customizable with nuts, chocolate chips, or other mix-ins
Perfect for make-ahead baking and freezing

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 cup mashed ripe bananas (about 1 large banana)
1 cup old-fashioned rolled oats
1/2 cup chopped walnuts (optional)
1/2 cup chocolate chips (optional)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing well. Stir in the mashed banana until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the oats, and if desired, the chopped walnuts and chocolate chips.
Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: 24 cookies
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Calories: Approximately 150 kcal per cookie

Variations

Add a cream cheese glaze drizzled over cooled cookies for a dessert-style finish.
Swap walnuts for pecans for a slightly sweeter, buttery crunch.
Replace chocolate chips with white chocolate chips for a different flavor profile.
Add shredded coconut for extra texture and tropical sweetness.
Use whole wheat flour for a heartier, more wholesome variation.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to 1 week.

To freeze, place cooled cookies in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.

To reheat, warm cookies in the microwave for 8–10 seconds to restore their soft, fresh-baked texture.

FAQs

Can I use frozen bananas?

Yes, thaw the bananas completely and drain any excess liquid before mashing and adding to the dough.

How ripe should the bananas be?

Very ripe bananas with brown spots work best because they are sweeter and more flavorful.

Can I make these cookies gluten-free?

Yes, substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.

Can I skip the oats?

You can, but the texture will be softer and less hearty. Consider replacing them with additional flour if needed.

Why are my cookies too soft?

They may be slightly underbaked. Make sure the edges are lightly golden before removing them from the oven.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 24 hours before baking.

Can I freeze the cookie dough?

Yes, scoop the dough into portions and freeze. Bake from frozen, adding 1–2 extra minutes to the baking time.

What can I use instead of butter?

You can substitute margarine or coconut oil, though the flavor and texture may vary slightly.

Can I reduce the sugar?

Yes, you can slightly reduce the sugar, especially if your bananas are very ripe and sweet.

How do I keep the cookies chewy?

Avoid overbaking and store them in an airtight container to maintain moisture.

Conclusion

These Banana Bread Cookies offer the perfect balance of soft texture, warm spice, and sweet banana flavor. Easy to prepare and endlessly customizable, they’re a delightful twist on traditional banana bread. Whether enjoyed fresh from the oven or saved for later, these cookies are sure to become a favorite in your baking rotation.