If you’re looking for a delightful twist on a classic favorite, this Banana Bread Cookies Recipe is an absolute game-changer. Imagine all the comforting flavors and moist texture of traditional banana bread, transformed into soft, chewy cookies that are easier to share, quicker to bake, and perfect for any occasion. Packed with sweet ripe bananas, warm spices, and optional bursts of chocolate and walnuts, these cookies bring that beloved banana bread warmth into bite-sized, delicious moments that will have everyone asking for more.
Ingredients You’ll Need
Gathering a handful of simple yet essential ingredients is all you need to whip up this irresistible Banana Bread Cookies Recipe. Each component plays a special role, from the creamy butter that creates richness, to the fragrant cinnamon and nutmeg that add that signature cozy flavor.
- 1 cup (2 sticks) unsalted butter, softened: Provides creamy richness and a tender crumb to the cookies.
- 1 cup granulated sugar: Adds sweetness and helps with the cookie’s structure.
- 1 cup packed light brown sugar: Brings moisture and a subtle caramel-like depth.
- 1 large egg: Binds all the ingredients together while keeping the cookies soft.
- 3 ripe bananas, mashed: The star ingredient, lending natural sweetness and moisture for that authentic banana bread taste.
- 2 teaspoons vanilla extract: Enhances all the flavors with a warm, comforting aroma.
- 3 cups all-purpose flour: Forms the base and gives the cookies their structure.
- 1 teaspoon baking soda: Helps the cookies rise and become delightfully chewy.
- 1/2 teaspoon salt: Balances sweetness and intensifies flavors.
- 1 teaspoon ground cinnamon: Adds a warm spice note that complements the banana perfectly.
- 1/2 teaspoon ground nutmeg: Delivers a subtle hint of earthiness and warmth.
- 1 cup chopped walnuts (optional): Adds a satisfying crunch and a nutty contrast.
- 1 cup semisweet chocolate chips (optional): Melts into little pockets of chocolatey bliss.
How to Make Banana Bread Cookies Recipe
Step 1: Get Your Oven Ready
First things first, preheat your oven to 350°F (175°C). While it’s warming up, line your baking sheets with parchment paper to make sure these cookies slide right off without a fuss. This prep step is key to ensuring your cookies bake evenly and stay perfectly shaped.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and full of air. This step contributes to the cookie’s tender texture and rich flavor, so take a moment to get it just right.
Step 3: Add Wet Ingredients
Next, beat in the egg, mashed bananas, and vanilla extract. These ingredients bring moisture and that unmistakable banana bread flavor. Be sure to mix well so every bite is bursting with sweet banana goodness.
Step 4: Combine Dry Ingredients Separately
In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This ensures your spices and leavening are evenly distributed, avoiding any pockets of overpowering flavor.
Step 5: Bring It All Together
Gradually add your dry ingredients to the wet banana mixture, folding it in gently just until everything comes together. Over-mixing can lead to dense cookies, so take it slow and stop as soon as you see the dough forming.
Step 6: Add Mix-ins (Optional but Worth It)
This is where you can personalize your Banana Bread Cookies Recipe. Fold in chopped walnuts for a delightful crunch and semisweet chocolate chips for a luscious melty surprise. These additions elevate the cookies with texture and bursts of flavor.
Step 7: Shape and Bake
Drop tablespoon-sized scoops of dough onto your prepared baking sheets, spacing them around 2 inches apart to give them room to spread. Bake for 10 to 12 minutes, or until the edges turn a gentle golden brown while the centers stay soft and chewy.
Step 8: Cool Before Enjoying
Let the cookies rest on the baking sheet for about 5 minutes—this helps them set and prevents breakage. Then, transfer them to a wire rack to cool completely, so you can enjoy the perfect texture in every bite.
How to Serve Banana Bread Cookies Recipe
Garnishes
Want to make these cookies look as inviting as they taste? A simple dusting of powdered sugar or a light drizzle of melted white chocolate elevates their rustic charm. Fresh banana slices or chopped nuts sprinkled on top right after baking add a lovely touch and hint at what’s inside.
Side Dishes
These cookies pair wonderfully with a glass of cold milk or a steaming cup of coffee or tea. For a more decadent treat, serve alongside vanilla or cinnamon ice cream to create an indulgent dessert duo full of comforting flavors.
Creative Ways to Present
Try stacking these cookies with layers of cream cheese frosting for a playful banana bread cookie sandwich. Or incorporate them into a dessert platter with fresh fruit and nuts for casual entertaining. Wrapping individual cookies in parchment tied with twine makes a sweet homemade gift that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Your Banana Bread Cookies Recipe results in soft cookies that stay fresh for days when stored properly. Keep them in an airtight container at room temperature for up to 4 days. Placing a slice of bread inside helps maintain moisture and keeps the cookies irresistibly chewy.
Freezing
If you want to make these ahead or save some for later, they freeze beautifully. Place completely cooled cookies in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. Frozen cookies retain flavor and texture for up to 3 months.
Reheating
To enjoy them warm and freshly baked*,* simply microwave a cookie for 10 to 15 seconds or bake frozen cookies at 300°F (150°C) for about 5 minutes. The warmth revives their soft, melty texture and makes every bite feel freshly made again.
FAQs
Can I substitute ripe bananas with overripe bananas?
Absolutely! Overripe bananas are actually ideal for this Banana Bread Cookies Recipe because their natural sweetness and soft texture enhance the flavor and moisture in the cookies.
What can I use instead of walnuts if I’m allergic?
You can simply omit the walnuts or replace them with seeds like sunflower or pumpkin seeds for a nut-free crunch that still adds texture and a bit of earthiness.
How can I make these cookies vegan?
To make this Banana Bread Cookies Recipe vegan, swap the butter for a plant-based alternative, replace the egg with a flax egg or applesauce, and ensure your chocolate chips are dairy-free.
Why are my cookies turning out flat?
Flat cookies often result from over-mixing the dough or using bananas that are too watery. Make sure to mix gently and use perfectly ripe, not overly mushy, bananas for the best shape and texture.
Can I add other mix-ins besides walnuts and chocolate chips?
Definitely! This recipe is so versatile—try dried cranberries, shredded coconut, or even a handful of oats to give your Banana Bread Cookies a personalized spin.
Final Thoughts
This Banana Bread Cookies Recipe is one of those heartfelt discoveries that turns any kitchen into a warm, sweet-smelling haven. Whether you’re baking for a crowd, craving a quick snack, or looking for a fun way to use up ripe bananas, this recipe hits all the right notes. So pull out your mixing bowl, gather those simple ingredients, and dive into a batch of cookies everyone will love just as much as you do.
Print
Banana Bread Cookies Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 12m
- Total Time: 0h 27m
- Yield: About 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Banana Bread Cookies combine the moist, sweet flavors of classic banana bread with the convenient, handheld form of a cookie. Soft and chewy with warm spices like cinnamon and nutmeg, these cookies are enhanced with optional walnuts and chocolate chips for extra texture and richness. Perfect for a quick snack or dessert, they bake quickly and come together with simple pantry staples and ripe bananas.
Ingredients
Main Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 large egg
- 3 ripe bananas, mashed
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Optional Mix-ins
- 1 cup chopped walnuts (optional)
- 1 cup semisweet chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which aerates the dough for lighter cookies.
- Add Wet Ingredients: Beat in the egg, mashed bananas, and vanilla extract thoroughly until the mixture is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agent and spices.
- Combine Mixtures: Gradually add the dry ingredients to the banana mixture, gently mixing just until combined to avoid overworking the dough and ensuring tender cookies.
- Add Mix-ins: If using, fold in the chopped walnuts and semisweet chocolate chips evenly for texture and flavor bursts throughout the cookies.
- Portion Dough: Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes until the edges are golden brown and the centers appear set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving.
Notes
- For softer cookies, do not overbake; remove when edges are golden and centers are just set.
- Ripe bananas with brown spots work best for sweetness and moisture.
- Walnuts and chocolate chips are optional; feel free to omit or substitute with other nuts or dried fruit.
- Store cookies in an airtight container at room temperature for up to 4 days.
- These cookies freeze well; freeze in a single layer before transferring to a freezer bag.
