Alright, come on in! Grab a seat at the kitchen table, because today, we’re making something truly special: banana bread cookies. Let me tell you a story…it all started with a bunch of overripe bananas, as these things often do, sitting sadly on my counter. My kids, bless their hearts, had sworn they’d eat them, but life happened, and well, you know the drill. I was about to toss them when inspiration struck. We love banana bread, obviously, but sometimes you want something a bit more…snackable. Something you can pack in a lunchbox or grab on the go. That’s how these banana bread cookies were born.

I wanted that moist, tender, banana-y goodness of banana bread but in cookie form. The first batch? A disaster. Flat, greasy, and not at all what I envisioned. But, I’m stubborn (and I hate wasting food!), so I tweaked the recipe. I adjusted the flour, played with the sugar, and finally, finally, I nailed it. Now, these banana bread cookies are a family staple. My son, who usually wrinkles his nose at anything remotely healthy, devours them. My daughter loves to help me mash the bananas (it’s her favorite part!). And my husband? He sneaks them straight from the cooling rack.

The best part? They’re incredibly easy to make. Seriously, if I can do it (and I’ve had my share of kitchen mishaps!), you can too. No fancy equipment, no complicated techniques, just simple ingredients and a whole lot of love. I can’t wait for you to try these banana bread cookies. They’re soft, chewy, perfectly sweet, and bursting with banana flavor. Trust me, once you make them, they’ll become a new favorite in your house too! So, let’s get baking! I promise, these banana bread cookies are worth every minute, and I’m here to guide you every step of the way. You’ll love these soft banana bread cookies. This recipe for banana bread cookies is sure to be a hit.

Ingredients

Alright, let’s talk ingredients. Here’s what you’ll need to whip up a batch of these delicious banana bread cookies. Don’t worry if you don’t have everything on hand, I’ve got some substitution ideas too.

1/2 cup (1 stick) unsalted butter, softened: I always use unsalted butter so I can control the amount of salt in the recipe. Make sure it’s softened – not melted! If you forget to take it out of the fridge (like I often do!), you can microwave it for 10-15 seconds, but keep a close eye on it.
3/4 cup granulated sugar: This adds sweetness and helps with the texture of the cookies.

1/4 cup packed brown sugar: Brown sugar adds a lovely molasses flavor and helps keep the cookies moist. Read All About Brown Sugar for some insights! Understanding the nuances of brown sugar can truly elevate your baking. It’s not just about sweetness; it’s about the depth of flavor and the texture it brings to your baked goods.
1 large egg: Eggs bind the ingredients together and add richness. Eggs are a crucial component in baking, acting as a binder, leavening agent, and adding moisture. Using high-quality eggs can make a noticeable difference in the final product.
1 teaspoon vanilla extract: Pure vanilla extract is always best, but imitation will work in a pinch.

1 1/2 cups mashed ripe bananas (about 3 medium): This is the star of the show! The riper the bananas, the sweeter and more flavorful your cookies will be. Those almost-black bananas are perfect for this. Don’t underestimate the power of ripe bananas! They bring natural sweetness, moisture, and that distinctive banana flavor that makes these cookies so irresistible.
2 cups all-purpose flour: This gives the cookies structure. The type of flour you use can greatly impact the texture of your cookies. All-purpose flour provides a good balance of structure and tenderness.
1 teaspoon baking soda: Baking soda helps the cookies rise and gives them a light, airy texture. Baking soda is a chemical leavening agent that reacts with acidic ingredients in the batter, creating carbon dioxide gas that helps the cookies rise.

1/2 teaspoon ground cinnamon: Cinnamon adds warmth and complements the banana flavor perfectly. Cinnamon not only adds a warm, comforting flavor but also enhances the overall aroma of the cookies, making them even more enticing.
1/4 teaspoon salt: Salt enhances the other flavors in the cookies. A pinch of salt is essential in baking as it balances the sweetness and brings out the other flavors, preventing the cookies from tasting flat.
1/2 cup chopped walnuts or pecans (optional): I love adding nuts for a bit of crunch, but you can leave them out if you prefer.

1/2 cup chocolate chips (optional): Because chocolate makes everything better, right?

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A note on bananas: Don’t toss those overripe bananas! They’re perfect for banana bread cookies and so many other things. You can even freeze them for later use. Just peel them, pop them in a freezer bag, and they’ll be ready to go whenever you need them. I find that using ripe banana cookies give the best flavor. Don’t be afraid to get creative with your additions! Sometimes I add dried cranberries or even a sprinkle of sea salt on top. That’s what’s so great about these banana bread cookies: they’re so versatile and easy to customize. This is the best recipe for soft banana bread cookies. When I can find some ripe banana cookies, I try this recipe out.

Step-by-Step Instructions

Okay, let’s get down to the nitty-gritty. Here’s how to make these amazing banana bread cookies, step by step. Trust me, it’s easier than you think!

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents the cookies from sticking and makes cleanup a breeze. Using parchment paper or a silicone mat not only prevents sticking but also ensures even baking by distributing heat evenly.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. I like to use an electric mixer for this, but you can also do it by hand. Just make sure the butter is soft enough, or you’ll be working those muscles! Creaming the butter and sugars together is a crucial step as it incorporates air into the mixture, which helps create a light and tender cookie.

Beat in the egg and vanilla extract until well combined. Make sure the egg is at room temperature; it helps it incorporate better.
In a separate bowl, mash the ripe bananas with a fork until smooth. A few lumps are okay, but you don’t want any big chunks. My daughter loves helping with this part! Mashing the bananas separately ensures they are evenly distributed throughout the batter, preventing pockets of intense banana flavor.
Add the mashed bananas to the butter mixture and mix until just combined. Don’t overmix! Overmixing can lead to tough cookies.

In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Whisking ensures that the baking soda is evenly distributed, which helps the cookies rise properly. Whisking dry ingredients together ensures that the leavening agent (baking soda) is evenly dispersed, leading to a more consistent rise and texture in the cookies.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, be careful not to overmix.
Stir in the chopped nuts and chocolate chips (if using). I usually let my kids decide which additions we’re going to use. Sometimes we even do half with nuts and half with chocolate chips!

Drop by rounded tablespoons onto the prepared baking sheet, leaving about 2 inches between each cookie. I like to use a cookie scoop to ensure that all the cookies are the same size. Using a cookie scoop ensures uniform size and shape, which leads to even baking and a more professional-looking final product.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them, as baking times can vary depending on your oven.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart. Cooling the cookies on the baking sheet allows them to set slightly, preventing them from breaking when transferred to a wire rack.

And there you have it! Delicious, homemade banana bread cookies that are sure to be a hit with the whole family. The first time I made these, I slightly burned the bottoms because I didn’t use parchment paper. Lesson learned! Also, don’t be tempted to eat them straight from the oven; they’re much better once they’ve cooled down a bit. These soft banana bread cookies are a family favorite. Make sure to use ripe banana cookies in your batter. It’s so easy to make these ripe banana cookies. I learned how to make these banana bread cookies through a lot of trial and error! These banana bread cookies are sure to impress.

Serving Ideas

Now that you’ve baked these amazing banana bread cookies, let’s talk about how to serve them! There are so many ways to enjoy these little treats.

At our house, we love to serve these cookies as an afternoon snack with a glass of milk. They’re also perfect for packing in lunchboxes. And sometimes, when we’re feeling extra indulgent, we’ll crumble them over a bowl of vanilla ice cream. My daughter even likes to dip them in peanut butter!

These banana bread cookies are also a great addition to any brunch spread. They’re a fun alternative to muffins or scones. And they’re always a hit at potlucks and bake sales.

If you have any leftover cookies (which is rare!), you can store them in an airtight container at room temperature for up to 3 days. Or, you can freeze them for longer storage. Just make sure to wrap them tightly in plastic wrap before freezing.

One of my favorite ways to use leftover cookies is to make a banana bread cookies crumble topping for yogurt parfaits. Just crumble the cookies over a layer of yogurt and top with fresh fruit. It’s a delicious and healthy breakfast or snack.

I often make these cookies when we have friends or family visiting. They’re a crowd-pleaser and they’re so easy to make. Plus, they make the house smell amazing! My husband loves them with his morning coffee. And my kids love to sneak them before bed (don’t tell them I told you!). There are so many variations when you use ripe banana cookies. I love these soft banana bread cookies. Once you have ripe banana cookies, this recipe is a must.

FAQs

I’ve heard all sorts of questions about these banana bread cookies, so let’s tackle some of the most common ones:

Can I use frozen bananas? Absolutely! Just thaw them completely and drain any excess liquid before mashing. Sometimes, I actually prefer using frozen bananas because they tend to be even softer and sweeter. Frozen bananas are a great option when you don’t have fresh ripe bananas on hand. Thawing them completely and draining excess liquid ensures they don’t add too much moisture to the batter.

Can I make these cookies vegan? Yes, you can! Substitute the butter with vegan butter, the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water), and make sure your chocolate chips are dairy-free. I’ve made vegan banana bread cookies before, and they’re just as delicious! Making these cookies vegan is easier than you might think! Vegan butter works as a direct substitute, and a flax egg provides the necessary binding.
Can I reduce the sugar? You can reduce the sugar slightly, but keep in mind that it will affect the texture of the cookies. Sugar helps keep them soft and moist. I wouldn’t reduce it by more than 1/4 cup.
Can I add different mix-ins? Of course! Feel free to experiment with different nuts, dried fruits, or spices. I’ve tried adding chopped dates, shredded coconut, and even a pinch of nutmeg. Get creative with your mix-ins! The possibilities are endless. Consider adding a combination of nuts, dried fruits, and spices to create a unique flavor profile.

Why are my cookies flat? Flat cookies can be caused by a few things: too much butter, not enough flour, or overmixing. Make sure you measure your ingredients accurately and don’t overmix the batter. Also, chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much.
Can I make the dough ahead of time? Yes! You can make the dough up to 24 hours in advance and store it in the refrigerator. Just make sure to bring it to room temperature before baking. Making the dough ahead of time can be a lifesaver when you’re short on time. Just be sure to bring it to room temperature before baking to ensure even cooking.

I remember one time, I accidentally used self-rising flour instead of all-purpose flour, and the cookies turned out super puffy and cakey. They were still good, but definitely not what I was going for! So, always double-check your ingredients! Also, don’t be afraid to experiment and make the recipe your own. Cooking should be fun and creative! Make sure to use ripe banana cookies when you make the dough. These banana bread cookies are great for meal prep. I like using ripe banana cookies for extra flavor. Making soft banana bread cookies is easier than you think!

Conclusion

These banana bread cookies aren’t just a recipe; they’re a memory in the making. They’re a reminder of those simple, sweet moments shared with family and friends. They’re a way to use up those sad, overripe bananas and turn them into something truly special.

Over the years, I’ve made countless batches of these cookies, and each one is a little different. Sometimes I add nuts, sometimes I add chocolate chips, and sometimes I just keep it simple. But no matter what, they always bring a smile to my face.

Before you head off to the kitchen, here are a few final tips:

Don’t overmix the batter! This is the key to soft, tender cookies.
Use ripe bananas! The riper, the better.
Don’t be afraid to experiment! Add your favorite mix-ins and make the recipe your own.

We’ve even done a peanut butter version using the base recipe for these banana bread cookies. If you love cinnamon, try adding a touch more than the recipe calls for. And if you’re feeling adventurous, try adding a drizzle of caramel on top after they’ve cooled.

So, go ahead, give these banana bread cookies a try. I promise, you won’t be disappointed. And if you have any questions, don’t hesitate to ask! I’m always here to help. I’d love to hear about your experience with the recipe. Leave a comment below and let me know how they turned out! Happy baking! I know you’ll agree that it’s easy to make soft banana bread cookies. Nothing beats ripe banana cookies in this recipe. You’ll be so happy you tried these banana bread cookies. This is such an easy recipe for banana bread cookies.

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Banana Bread Cookies

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These banana bread cookies combine the comforting flavors of banana bread in a soft, chewy cookie form. This easy recipe is perfect for using up ripe bananas and satisfying your sweet tooth!

Author: Kiera
Prep Time: 15 minutes

Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 18 cookies

Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar

1/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract

1 cup mashed ripe bananas (about 2-3 medium)
1 3/4 cups all-purpose flour
1 teaspoon baking soda

1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.
Stir in the mashed bananas until evenly distributed.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the chopped nuts, if using.
Drop by rounded tablespoons onto the prepared baking sheets.

Bake for 10-12 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For an extra touch, drizzle the cooled cookies with a simple powdered sugar glaze or sprinkle with cinnamon sugar before baking.