Looking for a fun way to use those overripe bananas sitting on your counter? This banana bread cookies recipe is exactly what you didn’t know you needed. It brings together the soft, moist texture of classic banana bread with the sweet, chewy goodness of a cookie—all in one bite.
Whether you’re baking for a weekend treat, prepping a school lunchbox snack, or just craving something cozy, these cookies are quick to make, require basic pantry staples, and come out perfect every single time.
Looking for more ways to use ripe bananas? Try this simple 4-Ingredient Banana Bread recipe for another quick and cozy option.
Let’s get right into it—no fluff, just a foolproof banana bread cookie recipe that tastes like home.
Why You’ll Love These Banana Bread Cookies
What Makes Them So Special?
Banana bread cookies combine the best of two worlds—the heartiness of banana bread with the texture and convenience of a grab-and-go cookie. They’re not overly sweet, so you can enjoy them any time of day. Plus, they’re naturally moist from the bananas, which means no dry crumbs and no fancy equipment needed.
If you’ve ever wished banana bread baked faster or could be packed into a lunchbox, this is your answer. They bake in under 15 minutes and freeze beautifully.
These cookies are:
- Soft and chewy with golden crisp edges
- Packed with real banana flavor
- Quick to mix and even quicker to bake
- Easy to customize (think chocolate chips, walnuts, or even a cinnamon swirl)
- Kid-friendly, brunch-worthy, and totally craveable
Reader Favorites: When Banana Bread Meets Cookies
This isn’t just a trending twist—it’s a new staple. Our readers have called these cookies “the best way to use up ripe bananas” and “more addictive than banana bread.” They’re ideal for anyone who loves baking with bananas but wants something easier to portion and store.
Here’s why they work:
- Moisture from the bananas keeps them soft for days
- They’re naturally sweet, meaning less added sugar
- You can make the dough ahead, so they’re perfect for meal prep
Got bananas? You’ll want to bookmark this recipe.
Ingredients for Banana Bread Cookies
Simple Pantry Staples You’ll Need
These banana bread cookies come together with basic ingredients you probably already have at home. That’s one of the reasons I keep coming back to this recipe—it’s low-effort, high-reward.
Here’s everything you’ll need:
| Ingredient | Why It’s Important |
|---|---|
| Overripe Bananas | Adds moisture, natural sweetness, and flavor |
| All-Purpose Flour | The base structure for the cookies |
| Brown Sugar | Adds deep, caramel-like sweetness |
| Unsalted Butter | For richness and soft texture |
| Egg | Helps bind everything together |
| Vanilla Extract | Adds warm, sweet aroma |
| Baking Soda | Reacts with banana acid to create rise |
| Salt | Balances sweetness and enhances flavor |
| Optional Add-ins | Chocolate chips, chopped walnuts, cinnamon |
Pro Tip: The darker the banana, the better. Seriously—those brown, spotty ones you were about to toss? Use those. They’re at peak flavor and moisture.
Ingredient Notes & Easy Swaps
In my experience, this recipe is super forgiving. Here are a few ingredient tips that might come in handy:
- Flour: If you’re out of all-purpose flour, you can use white whole wheat for a slightly nuttier flavor and extra fiber. Just know the cookies may be a bit denser.
- Butter vs. Coconut Oil: I’ve tested both, and while butter gives the classic cookie flavor, melted coconut oil works great if you want a dairy-free option. Just reduce it slightly, as coconut oil spreads more.
- Brown Sugar: Want to use coconut sugar or maple sugar instead? Go for it—they both add a lovely depth that complements the banana.
- Egg Substitute: If you’re avoiding eggs, a flax egg (1 tbsp flaxseed meal + 3 tbsp water) works well. The texture is a little softer, but the flavor stays spot-on.
- Add-ins: In my test kitchen (aka my own kitchen), semi-sweet chocolate chips were the hands-down favorite. But honestly, chopped pecans, cinnamon chips, or even shredded coconut also shine in this dough.
My Take: I always add a dash of cinnamon and a pinch of nutmeg—it gives that classic banana bread warmth in every bite. Try it once and thank me later.
Step-by-Step – How to Make Banana Bread Cookies
Prepping the Dough (Wet + Dry Mix)
Making banana bread cookies is a straightforward, no-fuss process. But like any good cookie recipe, it helps to understand how the dough comes together so you can get that perfectly soft, chewy texture every time.
- Mash the Bananas:
Use overripe bananas—they’re sweeter, softer, and perfect for baking. Two medium bananas, mashed well, will give you around 1 cup. Make sure they’re smooth but not too watery. - Cream the Butter and Sugar:
In a large bowl, beat ½ cup softened unsalted butter with ½ cup packed brown sugar until fluffy. This helps create that soft, cookie-like texture. Add in 1 egg, 1 tsp vanilla extract, and your mashed bananas. Mix until well combined. - Mix Dry Ingredients Separately:
In another bowl, whisk together 1½ cups all-purpose flour, ½ tsp baking soda, and ½ tsp salt. This ensures even distribution of the leavening agents. - Combine Wet and Dry Mixtures:
Slowly stir your dry ingredients into the wet banana mixture. Don’t overmix—just stir until combined. The dough will be slightly sticky, which is exactly what you want for banana bread cookies. - Add Your Favorite Extras (Optional):
Fold in about ¾ cup of chocolate chips, chopped nuts, or a sprinkle of cinnamon. In my experience, semi-sweet chocolate chips and a dash of cinnamon create that irresistible banana bread flavor in cookie form.
Tip from My Kitchen: Chilling the dough for 20–30 minutes helps control spreading and gives your banana bread cookies a slightly thicker, bakery-style finish. But if you’re short on time, you can bake them right away for a chewier texture.
Baking Tips for the Perfect Banana Bread Cookies
- Preheat your oven to 350°F (175°C).
- Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Scoop out 2 tablespoons of dough per cookie, placing them 2 inches apart.
- Bake for 10 to 12 minutes, until the edges turn golden and the tops are firm.
Allow the cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack.
Real-Life Insight: For me, 11 minutes is the sweet spot. The banana bread cookies come out with crispy edges and soft, cake-like centers—just the way they should be.
Expert Tips for Soft & Moist Banana Bread Cookies
Use Overripe Bananas for Natural Sweetness
There’s no shortcut here—overripe bananas are a must when making banana bread cookies. The darker and spottier, the better. That deep caramel-banana flavor and soft texture come from bananas that are past their prime.
What I’ve Learned: When my bananas start turning almost black, I pop them into the freezer if I’m not baking that day. Later, I thaw and use them—still perfect for cookies.
Quick Fix: If you only have semi-ripe bananas, you can roast them at 300°F for 15–20 minutes or microwave for 30 seconds to soften and bring out the sugars.
Chill the Dough or Not? Here’s What I’ve Found
The decision to chill the dough affects how your banana bread cookies turn out. I’ve tested it both ways, and here’s the breakdown:
| Chill the Dough | Don’t Chill the Dough |
|---|---|
| Thicker, puffier cookies | Flatter, chewier cookies |
| More structure | Soft, cake-like centers |
| Great for add-ins | Perfect when you’re in a rush |
My Go-To: I usually chill the dough when I’m using chocolate chips or nuts—it keeps the mix-ins suspended in the cookie. But if I’m baking for a quick snack or brunch, I skip chilling for a more banana-bread-like texture.
Other Pro Tips for Soft, Moist Cookies:
- Don’t flatten the dough balls—let them spread naturally in the oven.
- Use a light baking sheet to prevent over-browning on the bottom.
- Spoon and level your flour; don’t pack it. Too much flour = dry cookies.
From Experience: Adding just a pinch of nutmeg along with cinnamon adds an amazing bakery-style warmth that brings out the banana flavor even more.
Variations & Add-In Ideas for Banana Bread Cookies
Chocolate Chips, Nuts, or No Add-Ins?
One of the best things about banana bread cookies is how versatile they are. You can enjoy them plain (they’re still incredibly flavorful), or jazz them up with mix-ins that make them uniquely yours.
Here are some of my favorite options:
| Add-In | Why It Works |
|---|---|
| Semi-sweet chocolate chips | Adds melty richness that pairs beautifully with banana |
| Chopped walnuts or pecans | Brings crunch and earthy depth to the sweetness |
| Cinnamon or nutmeg | Enhances the cozy, banana bread flavor profile |
| Shredded coconut | Gives a tropical twist and chewy texture |
| White chocolate chips | Sweet, creamy contrast to banana richness |
From My Kitchen: I love using a combo of mini chocolate chips and toasted walnuts. It’s a play on classic banana nut bread, but in portable cookie form. When I’m baking for kids, I skip the nuts and add just a hint of cinnamon for warmth.
Don’t be afraid to experiment. Just keep total add-ins under 1 cup per batch to keep the cookie texture balanced.
For another quick and wholesome option, check out these 3-Ingredient Oatmeal Cookies — simple, healthy, and just as satisfying.
Gluten-Free or Vegan Banana Bread Cookies
Whether you’re baking for yourself or friends with dietary needs, banana bread cookies are surprisingly easy to adapt.
To Make Gluten-Free:
- Replace all-purpose flour with a 1:1 gluten-free flour blend.
- Add ¼ tsp xanthan gum (if your GF flour doesn’t include it) to help with structure.
To Make Vegan:
- Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed and rested 5 min).
- Substitute dairy butter with coconut oil or plant-based vegan butter.
- Ensure your chocolate chips or mix-ins are dairy-free.
Personal Note: I’ve made the vegan version with coconut sugar and coconut oil—and the result was shockingly good. Slightly crisp edges, soft centers, and zero dairy or eggs. Perfect for plant-based snackers.
Serving Suggestions & Pairings
Cozy Drinks to Enjoy With Your Banana Bread Cookies
These cookies were practically made for cozy moments. Whether it’s a rainy morning or a chilly night, banana bread cookies shine when paired with something warm and sippable.
Here are a few of my favorite pairings:
| Drink | Why It Pairs Well |
|---|---|
| Coffee or cold brew | Bitterness balances the sweet banana + chocolate |
| Hot chai or spiced tea | Warm spices complement cinnamon or nutmeg add-ins |
| Oat milk or almond latte | Smooth, creamy texture works with the soft cookies |
| Homemade hot cocoa | A rich, nostalgic combo that feels like dessert heaven |
Try This: I once served these banana bread cookies at brunch with chai lattes and fresh fruit—and everyone asked for the recipe. It’s that cozy cafe experience at home.
If you prefer something chilled, this Peanut Butter Banana Smoothie is a refreshing pairing that highlights the banana flavor.
Brunch Boards, Dessert Bars & More
These cookies aren’t just snacks—they’re multi-taskers that work in all kinds of settings.
Ideas to Serve Banana Bread Cookies Creatively:
- Add them to a fall-themed brunch board with muffins, scones, fruit, and spreads.
- Plate them as a sweet option on your dessert charcuterie board.
- Wrap a few in wax paper and tie with a ribbon to give as edible gifts.
- Stack them in a glass jar for your coffee bar at home.
In my experience, these cookies taste even better the next day. Bake them ahead of time—they stay soft, moist, and full of flavor.
Storage, Freezing & Make-Ahead Tips
How to Keep Banana Bread Cookies Fresh
One of the best things about banana bread cookies is how well they hold their moisture. You won’t find dried-out leftovers here—if you store them properly, they’ll stay soft for days.
Here’s how to keep them fresh:
| Storage Method | How Long They Last | Pro Tips |
|---|---|---|
| Airtight container (room temp) | 3–4 days | Line container with parchment to prevent sticking |
| Fridge (in sealed container) | Up to 1 week | Let them come to room temp before serving |
| Freezer (baked cookies) | Up to 2 months | Flash freeze before bagging to avoid clumping |
In My Kitchen: I usually store half the batch on the counter and freeze the rest. On busy mornings, I’ll grab one straight from the freezer and microwave it for 20 seconds—it tastes like it just came out of the oven.
Important: Let cookies cool completely before storing. Trapping steam in a container will create sogginess fast.
Freeze the Dough or Baked Cookies?
You can freeze both. Here’s how to do it the right way:
To Freeze the Dough:
- Scoop the dough onto a baking sheet (like you would if baking).
- Freeze for about 1 hour until firm, then place in a freezer-safe bag.
- Label with date and bake-from-frozen instructions (add 1–2 minutes to bake time).
To Freeze Baked Cookies:
- Cool completely.
- Wrap in parchment or wax paper, then place in a zip bag or airtight container.
- Thaw at room temp or reheat in the oven/toaster oven for 5 minutes.
Real-Life Tip: If you’re hosting or meal prepping, freeze the dough instead of the cookies. That way, you can bake them fresh and fill your kitchen with that warm banana cookie aroma anytime you want.
Common Questions About Banana Bread Cookies
Let’s tackle some of the most frequently asked questions about making perfect banana bread cookies. These are the same ones I had when testing this recipe in my own kitchen.
Can I Use Frozen Bananas?
Yes, absolutely! Frozen bananas are perfect for banana bread cookies—as long as you thaw them fully and drain off any excess liquid before mashing.
From My Experience: Frozen bananas tend to release more moisture, which can make your dough a bit wetter. Just reduce other wet ingredients slightly if needed, or add an extra tablespoon of flour.
Why Are My Cookies Too Flat or Dry?
This is typically caused by one of three common issues:
- Overmixing the dough (builds gluten and reduces fluff)
- Undermeasuring flour (spoon-and-level is key)
- Bananas too ripe or too watery (watch your banana-to-flour ratio)
If your cookies spread too much, try chilling the dough next time or using a touch more flour.
Can I Make Banana Bread Cookies Without Eggs?
Yes! A flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) works really well in this recipe. Let it sit for 5–10 minutes before mixing in.
The result? A slightly softer cookie, but still packed with flavor and moisture.
How Ripe Should Bananas Be?
Go for bananas with lots of brown spots or even fully black skins. The darker they are, the more natural sugar they have—making your banana bread cookies taste rich and sweet without needing extra sugar.
Quick Tip: If your bananas aren’t ripe enough, roast them at 300°F for 15–20 minutes with the skins on. They’ll blacken and sweeten up beautifully.
FAQs – Banana Bread Cookies
Are banana bread cookies supposed to be soft or crunchy?
Banana bread cookies are meant to be soft, moist, and cake-like—just like banana bread. The texture is chewy with a slightly crisp edge when baked correctly. If your cookies are too crunchy, you may have overbaked them or added too much flour.
Quick Fix: Shorten the bake time by 1–2 minutes and store in an airtight container to retain softness.
Can I make banana bread cookies without eggs?
Yes, and they turn out delicious. Replace one egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested for 5–10 minutes). This keeps the cookies moist and slightly softer, making it a great vegan alternative.
Pro Tip: Add a pinch of baking powder when using flax egg to help with rise.
How ripe should bananas be for banana cookies?
The riper, the better. Use bananas that are very spotty or even black on the outside. These contain more natural sugars, making your banana bread cookies sweeter and more flavorful.
Not ripe yet? Speed up the process by placing bananas in a brown paper bag with an apple or roast them at 300°F for 15–20 minutes.
Can I make this recipe gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend (with xanthan gum included). The texture is slightly more crumbly, but still soft and full of banana flavor.
I’ve tested this with Bob’s Red Mill and King Arthur GF blends—both worked great.
How long do banana bread cookies last?
When stored in an airtight container at room temperature, banana bread cookies stay fresh for 3–4 days. In the fridge, they last up to 1 week, and you can freeze them for up to 2 months.
Be sure to let the cookies cool fully before storing to avoid sogginess.
What type of flour is best for banana cookies?
All-purpose flour works best for soft and chewy banana bread cookies. For a heartier texture, try white whole wheat flour, or use a gluten-free blend if necessary.
Avoid self-rising flour, as it can throw off the texture and rise.
Conclusion: Final Thoughts & Baking Inspiration
There’s something comforting about banana bread—and when you turn it into cookies, that comfort becomes irresistibly shareable. These banana bread cookies are soft, flavorful, and incredibly easy to make, whether you’re baking for your family, prepping snacks for the week, or just treating yourself to something homemade.
Once you try them, I guarantee you’ll want to make a double batch next time. They’re freezer-friendly, crowd-approved, and endlessly customizable. So the next time you’ve got a couple of overripe bananas sitting on your counter, skip the loaf and bake these instead—you won’t regret it.
If you’re in the mood for something extra indulgent, don’t miss this rich Brownie Cake Recipe. It’s another reader favorite worth trying.
Banana Bread Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- Mash bananas until smooth.
- In a large bowl, cream butter and brown sugar until light and fluffy. Add egg, vanilla, and mashed bananas; mix well.
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon (if using).
- Slowly combine dry ingredients with wet mixture, mixing until just blended.
- Fold in chocolate chips or nuts if desired.
- Scoop dough (about 2 tablespoons each) onto baking sheet, 2 inches apart.
- Bake for 10–12 minutes, until edges are golden and tops are set.
- Cool on baking sheet for 5 minutes, then transfer to wire rack.
Notes
- For vegan cookies, swap butter with coconut oil and use a flax egg.
- Chill dough for puffier cookies, bake immediately for chewier ones.
- Store in airtight container up to 4 days or freeze for 2 months.
