Banana bread cookies offer a creative twist on the classic loaf, combining the warm, comforting flavor of banana bread with the portability and texture of a soft-baked cookie. These cookies are tender, moist, and lightly spiced — making them ideal for breakfast on the go, afternoon snacks, or cozy baking days.
Perfect for using up overripe bananas, this easy recipe brings together wholesome ingredients with optional add-ins like chocolate chips or walnuts for even more flavor. Whether you serve them fresh from the oven or store them for later, banana bread cookies are always a hit with both kids and adults.
Ingredients
This recipe yields about 18 to 20 cookies.
- One ripe banana, mashed (about half a cup)
- One third cup unsalted butter, softened
- One third cup brown sugar
- One large egg
- One teaspoon vanilla extract
- One cup all-purpose flour
- One half teaspoon baking soda
- One half teaspoon ground cinnamon
- One quarter teaspoon salt
- One half cup rolled oats
- Optional: One half cup chocolate chips or chopped walnuts
Preparation Time
- Preparation time: 15 minutes
- Baking time: 10 to 12 minutes
- Cooling time: 10 minutes
- Total time: 35 to 40 minutes
Step-by-Step Instructions
Step 1: Prepare the Wet Ingredients
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the egg, mashed banana, and vanilla extract until fully combined.
Step 2: Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Fold in the oats and, if using, the chocolate chips or chopped nuts.
Step 3: Scoop and Bake
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about two inches apart.
- Bake for 10 to 12 minutes, or until the edges are golden and the centers are set.
- Let cookies cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.
Serving Suggestions
- Enjoy warm with a glass of milk or cup of coffee.
- Use two cookies and a scoop of vanilla frozen yogurt to make banana bread cookie sandwiches.
- Serve as part of a brunch spread alongside fruit, muffins, and tea.
- Pack in lunchboxes or wrap individually for on-the-go snacks.
Nutritional Highlights
| Nutrient | Amount per Cookie (approximate) |
|---|---|
| Calories | 115 |
| Protein | 2 grams |
| Total Fat | 5 grams |
| Saturated Fat | 3 grams |
| Carbohydrates | 16 grams |
| Dietary Fiber | 1 gram |
| Sugars | 8 grams |
| Sodium | 90 milligrams |
| Potassium | 105 milligrams |
Key Nutritional Benefits:
- Bananas offer potassium, fiber, and natural sweetness.
- Oats provide whole grains and help support digestive health.
- Cinnamon contributes antioxidants and natural flavor without extra calories.
Tips for Success
- Use overripe bananas for the richest flavor and best moisture.
- Do not overmix the dough, as this can result in dense cookies.
- Add a pinch of nutmeg for a deeper spiced flavor.
- Store in an airtight container at room temperature for up to three days, or refrigerate for a longer shelf life.
Variations to Try
- Make them gluten-free by using a one-to-one gluten-free flour blend and certified gluten-free oats.
- Add a drizzle of cream cheese glaze for a dessert-style finish.
- Replace half the butter with Greek yogurt for a lighter version.
- Swap chocolate chips for dried cranberries or raisins for a fruity twist.
Banana bread cookies are a cozy, nostalgic treat that turns your favorite quick bread into a portable, snackable cookie. They are quick to make, easy to customize, and filled with ingredients you likely already have on hand.
Whether you are baking for a group, meal prepping snacks for the week, or simply looking to use up ripe bananas in a delicious way, these cookies are sure to satisfy.