The first time I made these banana bread cookies I had three overripe bananas on the counter and nowhere to put them.
One batch later, my family declared them a new weeknight dessert staple.
This recipe turns classic banana bread flavors into tender, portable cookies that bake quickly and travel well.
They’re soft in the center with just enough edge crisp to keep them interesting.
You don’t need special equipment, and the formula is forgiving—perfect for busy cooks and banana-hoarders alike.
Why You’ll Love This Recipe
- Small-batch friendly: uses just two ripe bananas so you don’t have to wait for a crowd.
- Fast bake: 10–12 minutes in the oven means warm cookies in under 30 minutes.
- Banana bread flavor in cookie form: the familiar warmth of cinnamon and brown sugar with a cake-like crumb.
- Kid-friendly and portable: great for lunchboxes or a quick sweet breakfast.
These cookies are soft and cakey in the center with gently caramelized edges. The mashed bananas bring moisture and a pronounced fruit note, while the combination of brown and granulated sugar gives depth and a slight chew. Cinnamon adds a cozy warmth without overpowering the banana, and a short bake time keeps the centers tender rather than dry and crumbly.
"I traded my usual banana bread loaf for these and never looked back — soft, flavorful, and they disappeared in an afternoon." — 5-star reader review
Key Ingredients
- Ripe bananas (2): Ripe bananas are the backbone of this recipe. The darker the peel, the sweeter and more aromatic the banana, which means more flavor and moisture in the cookie. If you have slightly underripe fruit, pop them in a 350°F oven for 10 minutes to speed ripening.
- Butter, softened (1/2 cup): Butter contributes flavor and tender crumb. Use high-quality unsalted butter so you can control salt levels; plug in a salted butter only if you reduce added salt. European-style butter (82–86% butterfat) gives a richer mouthfeel but standard butter works just fine.
- Brown sugar (3/4 cup): Brown sugar adds molasses notes and chew. Dark brown sugar will deepen the caramel flavor; light brown sugar keeps the cookies brighter. Pack it gently when measuring to avoid oversweetening.
- All-purpose flour (1 1/4 cups): Flour sets the structure. Measure by spooning into the cup and leveling or use a scale (about 155–160g) to avoid dense cookies. Cake flour will make them softer; bread flour will make them firmer.
Full ingredient list:
- 2 ripe bananas
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Step-by-Step Instructions
Step 1: Prep the oven and bananas
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Peel and place two ripe bananas in a bowl, mashing them until mostly smooth with a fork; a few small lumps are fine.
Pro Tip: The small lumps melt while baking and give tiny banana pockets. If you prefer uniform texture, use a hand mixer briefly.
Step 2: Combine bananas and butter
In a large mixing bowl, beat the mashed bananas and softened butter together until well combined and slightly fluffy.
The butter should be soft but not melted to maintain structure.
Pro Tip: If your butter is too cold, the mixture will be lumpy; too warm and the dough can be greasy. Aim for a soft, spreadable butter.
Step 3: Add sugars, egg, and vanilla
Stir in the brown sugar and granulated sugar until incorporated.
Beat in the egg and vanilla extract until the mixture becomes glossy and homogenous.
Pro Tip: Beat in the egg thoroughly—this helps bind and create a lift while baking. Scrape the bowl so there are no sugar pockets.
Step 4: Whisk the dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon.
This step ensures even distribution of rising agents and spice.
Pro Tip: Sifting isn’t required, but whisking well prevents clumps of baking powder or cinnamon that can create uneven spots.
Step 5: Fold dry into wet
Gradually fold the dry ingredients into the banana mixture using a spatula until just combined.
Avoid over-mixing; stop when you no longer see streaks of flour.
Pro Tip: The batter will be thicker than drop cookie dough but softer than a typical cookie dough—think loose muffin batter. Overmixing tightens the gluten and yields a tougher cookie.
Step 6: Scoop and bake
Use a rounded spoon or cookie scoop to drop rounded dough mounds onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes until the edges are golden and the centers still look slightly soft.
Pro Tip: You’ll know they’re ready when the tops set and the edges just start to brown. They will finish setting on the hot baking sheet once removed.
Step 7: Cool and serve
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Serve warm for the best texture, or at room temperature.
Pro Tip: For cleaner transfer, let them cool 3–5 minutes; less time may cause them to break, more time and they set firmer.
Expert Tips for Success
- Use very ripe bananas: The flavor and moisture increase with ripeness. Bananas with brown speckles or fully brown skin are ideal because they’re sweeter and mash easily.
- Measure flour by weight: For consistency, weigh 1 1/4 cups of all-purpose flour as ~155–160 grams. Too much flour causes dry, cakey cookies.
- Control butter temperature: Softened butter should give slightly under your finger but not be oily. If you forget to soften, zap in short bursts (5–7 seconds) in the microwave, checking often.
- Don’t overmix: Once the dry ingredients go in, fold just until combined. Overworking develops gluten and yields tough cookies. The batter should be lumpy and slightly loose.
- Watch the bake time closely: 10–12 minutes is the target. Take them out when edges are lightly golden; residual heat finishes the centers. Rotate the pan halfway through if your oven has hot spots.
- Use parchment or silicone: These cookies spread a little and finish well on parchment or a silicone mat; greased metal can brown bottoms too quickly.
- Add-ins and texture tricks: For chew, fold in 1/2 cup toasted pecans, walnuts, or chocolate chips. For a cakier result, reduce flour by 1–2 tablespoons. For a denser, chewier bite, add 1 tablespoon of instant mashed potato flakes (unflavored) to absorb some moisture.
- Test a small batch: If you’re trying a swap or new oven, bake two cookies first to confirm time and texture before committing the whole batch.
- Plug in oven thermometer: Home oven temps vary. Use an oven thermometer to confirm it truly reaches 350°F (175°C).
- Chill for shape control: If your dough is very loose, chilling 15–20 minutes firms it up and reduces spread.
Storage & Freezing
Fridge: Store cooled cookies in an airtight container in the refrigerator for up to 5 days. Place a paper towel on top to absorb extra moisture and prevent them from getting soggy. Reheat gently in a 300°F oven for 5–7 minutes or microwave a single cookie for 10–12 seconds to revive softness.
Freezer: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag or airtight container. They’ll keep well for up to 3 months. Thaw at room temperature for 30–45 minutes, or warm in a 300°F oven for 8–10 minutes straight from frozen for a just-baked feel.
Freeze dough: Scoop dough onto a tray, freeze until solid, then store in a bag. When ready, bake from frozen adding 1–2 minutes to the bake time.
Reheating tips: For the best texture, reheat at a low oven temp (300°F) to warm through without overbaking. A quick microwave revival works in a pinch but may soften edges.
Variations & Substitutions
- Chocolate chip banana bread cookies: Fold in 1/2–3/4 cup semi-sweet or dark chocolate chips for melty pockets of chocolate. A touch of espresso powder (1/4 tsp) will deepen the chocolate-banana pairing.
- Nutty crunch: Add 1/2 cup chopped toasted walnuts or pecans for texture contrast. Lightly chop to avoid overpowering the soft crumb.
- Oat and whole-wheat swap: Replace 1/2 cup of the all-purpose flour with 1/2 cup rolled oats (ground slightly) or whole-wheat pastry flour for a heartier cookie. Expect a denser, nuttier result.
- Allergy-friendly: For egg-free, use a flax egg (1 tbsp ground flax + 3 tbsp water, whisk and rest 5 minutes), and replace butter with a neutral oil (like light olive or avocado) in slightly smaller volume (about 6 tbsp) to maintain moisture. Baking time may vary slightly.
Frequently Asked Questions
Q: Can I use frozen bananas?
A: Yes. Thaw frozen bananas fully, drain any excess liquid, and mash. If they’re extra watery, blot with a paper towel or reduce the granulated sugar by a tablespoon to balance moisture.
Q: How do I keep the centers soft while getting crispy edges?
A: Bake at the prescribed 350°F and remove when the edges are set and slightly golden but centers still jiggle a little when nudged. Let them rest on the baking sheet; carryover heat will finish setting the centers without drying them out.
Q: Can I make these vegan?
A: You can. Replace the egg with a flax or chia egg (1 tbsp ground + 3 tbsp water), swap butter for a solid plant-based butter or coconut oil, and use dairy-free chocolate chips if adding mix-ins. Texture may be slightly different but still very good.
Q: Why did my cookies spread too thin?
A: Possible causes: butter too warm or melted, too little flour, overripe bananas extra-moist, or dough too warm. Chill the dough briefly and ensure butter is just softened, not oily.
Q: Can I bake these as muffins instead?
A: Absolutely. Spoon batter into a lined or greased muffin tin and bake at 350°F for 15–20 minutes, or until a toothpick comes out clean. Muffins will be slightly taller and more cake-like.
Conclusion
If you love the idea of banana bread in a grab-and-go form, these cookies deliver quick, comforting results with minimal fuss. Please leave a star rating in the recipe card below and pin this to Pinterest if you try them.
For more ideas and variations, I often look to similar recipes like Broma Bakery’s banana bread chocolate chip cookies for chocolate-forward inspiration.
If you want a classic take and different technique notes, check out The Rebel Chick’s banana bread cookies.
And for the frosting-curious, this banana bread cookies with cream cheese frosting post is a great place to explore sweeter, party-ready versions.
Banana Bread Cookies
Ingredients
Main Ingredients
- 2 pieces ripe bananas The darker the peel, the sweeter and more flavorful.
- 1/2 cup butter, softened Use high-quality unsalted butter.
- 3/4 cup brown sugar Pack gently to avoid oversweetening.
- 1/4 cup granulated sugar Adding a balance of sweetness.
- 1 large egg Provides structure and lift.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 1/4 cups all-purpose flour Measure correctly to avoid dense cookies.
- 1/2 teaspoon baking soda Helps the cookies rise.
- 1/2 teaspoon baking powder Adds to the leavening.
- 1/2 teaspoon salt Enhances flavor.
- 1 teaspoon cinnamon Adds warmth and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Peel and mash the ripe bananas in a bowl until mostly smooth.
Mixing
- In a large bowl, beat the mashed bananas and softened butter until well combined.
- Stir in the brown sugar and granulated sugar, then beat in the egg and vanilla extract.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually fold the dry ingredients into the banana mixture until just combined.
Baking
- Use a spoon or cookie scoop to drop rounded mounds of dough onto the prepared baking sheet, spaced 2 inches apart.
- Bake for 10–12 minutes until the edges are golden and centers look slightly soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
