Banana Bread Cookies Recipe
Say hello to Banana Bread Cookies, the ultimate mashup that brings all the nostalgic comfort of classic banana bread into a portable, chewy cookie form. These treats are soft, delightfully hearty, and dotted with cozy flavors of cinnamon, oats, and banana, making them perfect for breakfast, snack time, or dessert. If you love banana bread and you love cookies, you’re in for a double treat with this recipe!
Ingredients You’ll Need
Banana Bread Cookies come together with a handful of pantry staples and a few kitchen favorites. Each ingredient plays a special role, ensuring that every bite is just the right mix of soft, sweet, and a little bit chewy.
- Ripe banana: The star of the show! The riper, the sweeter and more flavorful your cookies will be.
- Unsalted butter: Adds richness and helps create that soft, tender texture we love in cookies.
- Brown sugar: Brings a deep, caramel-like sweetness and a touch of moisture for chewiness.
- Granulated sugar: Adds a hint of crispness and balances out the brown sugar’s molasses flavor.
- Large egg: Binds everything together and gives the cookies structure.
- Vanilla extract: Enhances all the flavors and adds warmth.
- All-purpose flour: The backbone of the dough, keeping everything in perfect cookie shape.
- Baking soda: Provides a little lift so your cookies don’t end up too dense.
- Ground cinnamon: Brings those cozy, classic banana bread notes into every bite.
- Salt: Balances the sweetness and makes all the other flavors pop.
- Old-fashioned oats: Add heartiness and a wonderful chewy texture.
- Chopped walnuts (optional): For a nutty crunch that’s totally classic in banana bread.
- Mini chocolate chips (optional): Because a little chocolate never hurt anyone!
How to Make Banana Bread Cookies
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This step makes cleanup a breeze and helps the cookies bake evenly without sticking.
Step 2: Cream the Butter and Sugars
In a large bowl, use a hand mixer or sturdy spoon to cream together the softened butter, brown sugar, and granulated sugar. Beat until the mixture is light, fluffy, and looks almost like frosting. This helps your Banana Bread Cookies turn out soft and tender.
Step 3: Add Banana, Egg, and Vanilla
Mash your ripe banana well, then add it to the bowl along with the egg and vanilla extract. Mix until everything is thoroughly combined. You’ll start to notice that lovely banana bread aroma already!
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures even distribution so you don’t get any clumps of baking soda or spice in your cookies.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet mixture, stirring gently just until everything is incorporated. Be careful not to overmix; you want your Banana Bread Cookies to stay soft and cake-like.
Step 6: Add the Oats and Extras
Fold in the oats for chewiness, and if you’re feeling fancy, toss in those chopped walnuts and mini chocolate chips. These add-ins create a fun surprise in every bite!
Step 7: Portion and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, just until the edges are golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the irresistible aroma wafting through your kitchen!
How to Serve Banana Bread Cookies
Garnishes
These cookies look and taste wonderful just as they are, but you can dress them up with a sprinkle of powdered sugar or a light drizzle of melted chocolate for an extra-special touch. If you love nuts, a few extra walnut pieces on top before baking add crunch and visual appeal.
Side Dishes
Pair your Banana Bread Cookies with a cold glass of milk, a cup of hot coffee, or even a cozy mug of chai. They’re also fantastic alongside a bowl of Greek yogurt and fresh berries for a breakfast treat that feels decadent but is so easy to pull together.
Creative Ways to Present
For a fun twist, stack a few cookies and tie them with twine for a sweet edible gift. They also make a charming addition to a brunch platter or dessert board. You can even sandwich a scoop of vanilla ice cream between two Banana Bread Cookies for an unforgettable ice cream sandwich!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Banana Bread Cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days, making them a perfect grab-and-go snack or lunchbox treat.
Freezing
Both the dough and the baked cookies freeze beautifully! Freeze dough balls on a tray, then transfer to a freezer bag, or freeze the cookies themselves. They’ll keep for up to 2 months, so you can always have a batch ready when cravings strike.
Reheating
To bring back that fresh-baked taste, warm a cookie in the microwave for 10-15 seconds. If you’re reheating several, pop them in a low oven (300°F/150°C) for a few minutes. They’ll taste just like they came out of the oven!
FAQs
Can I use frozen bananas?
Absolutely! Just thaw and drain any excess liquid before mashing. Frozen bananas are perfect for Banana Bread Cookies and add plenty of flavor.
Can I make these cookies gluten-free?
Yes, simply substitute your favorite gluten-free all-purpose flour blend and make sure your oats are certified gluten-free. The texture will be slightly different, but still delicious.
What can I use instead of walnuts?
Pecans or hazelnuts work great, or you can skip the nuts altogether. Try dried cranberries or coconut flakes for a fun twist!
Why are my cookies so soft?
Banana Bread Cookies are meant to be soft and cake-like, just like banana bread. If you prefer a firmer cookie, bake them a minute or two longer, but be careful not to overbake.
Can I double the recipe?
Definitely! This recipe scales up beautifully, so feel free to double (or even triple) the batch if you’re baking for a crowd or want extras for the freezer.
Final Thoughts
If you’re looking for a cookie that’s as comforting as banana bread but quicker to make and share, these Banana Bread Cookies are calling your name. Give them a try, and don’t be surprised if they become a new favorite in your cookie jar!
Print
Banana Bread Cookies Recipe
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
Delight in these soft and cake-like Banana Bread Cookies, combining the rich flavors of ripe bananas, oats, and optional walnuts and chocolate chips. Perfect as a comforting dessert or snack, these easy-to-make cookies offer the classic taste of banana bread in a convenient, handheld form.
Ingredients
Wet Ingredients
- 1 ripe banana, mashed
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Additional Ingredients
- 1 cup old-fashioned oats
- 1/2 cup chopped walnuts (optional)
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Incorporate the mashed banana, egg, and vanilla extract into the butter and sugar mixture, mixing thoroughly until everything is well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring just until the flour disappears to avoid overmixing, which can toughen the cookies.
- Add Oats and Optional Mix-Ins: Fold in the old-fashioned oats and, if desired, the chopped walnuts and mini chocolate chips to add texture and variety.
- Shape and Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 10–12 minutes until the edges turn lightly golden and the centers are set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up nicely.
Notes
- These cookies have a soft, cake-like texture reminiscent of traditional banana bread.
- Store cookies in an airtight container for up to 4 days to maintain freshness.
- The dough or baked cookies can be frozen for extended storage and convenience.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
