Irresistible Handmade Banana Bread Cookies Recipe
If you adore banana bread and you’re a true cookie fan, then get ready for a treat you won’t soon forget. These Irresistible Handmade Banana Bread Cookies combine everything we love about the classic loaf—cozy banana flavor, a hint of spice, and a soft, pillowy crumb—transformed into the most delicious and snackable cookies imaginable. Whether you’re baking for family, friends, or just a little self-care moment, this recipe promises big smiles and even bigger flavor!
Ingredients You’ll Need
What I love most about these cookies is their simplicity—each ingredient plays a starring role, contributing to that nostalgic, homey taste and a texture that practically melts in your mouth. From ripe bananas to a touch of spice and sprinkle of chocolate chips, these pantry staples come together to create pure cookie magic.
- Ripe banana: The riper, the better for maximum sweetness and flavor; mash it thoroughly for even distribution.
- Unsalted butter: Softened so it creams smoothly and gives cookies that classic chewy texture.
- Brown sugar: Adds rich, caramel notes and extra moisture to keep cookies soft.
- Granulated sugar: For the perfect balance of sweetness and a little crisp at the edges.
- Large egg: Binds everything together and offers just the right amount of lift.
- Vanilla extract: Don’t skip it! The flavor boosts the banana and spice beautifully.
- All-purpose flour: The sturdy backbone for your cookies, giving structure without weighing them down.
- Baking soda: A touch lifts the cookies, making them light but not cakey.
- Salt: Enhances all the other flavors—just a bit makes everything pop.
- Ground cinnamon: Gives that banana bread warmth with every bite.
- Nutmeg: Optional, but it adds incredible depth and a lovely aromatic finish.
- Chopped walnuts or pecans (optional): For added crunch and a classic bakery vibe.
- Mini chocolate chips (optional): Adds melty, chocolatey goodness—no one’s ever complained!
How to Make Irresistible Handmade Banana Bread Cookies
Step 1: Prep the Baking Sheets and Oven
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper—this helps your cookies bake evenly and slide off with zero fuss. A little bit of setup ensures your Irresistible Handmade Banana Bread Cookies bake to perfection every time.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using an electric mixer (or a robust arm and a sturdy spoon), beat everything together until the mixture becomes light and fluffy. This step gives your cookies their beautiful, tender texture.
Step 3: Add Banana, Egg, and Vanilla
Mash your ripe banana until no lumps remain, then add it to the creamed butter and sugar. Crack in the egg and pour in the vanilla extract. Mix everything well so the wet ingredients are thoroughly combined—your kitchen should already start smelling incredible!
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. This ensures all the dry components are evenly distributed, giving every cookie that ideal balance of flavor and lift.
Step 5: Combine Wet and Dry Mixtures
Gradually stir the dry ingredients into the wet mixture. Gently fold until just combined—overmixing can make your cookies tough, so stop as soon as there are no floury streaks left. The batter should be soft, slightly sticky, and dotted with that lovely banana perfume.
Step 6: Add Nuts and Chocolate Chips
Now comes the fun part: fold in chopped walnuts or pecans and mini chocolate chips, if you’re using. These mix-ins add crunch and bursts of chocolate in every bite. Of course, you can skip them if you prefer your Irresistible Handmade Banana Bread Cookies plain and classic.
Step 7: Shape and Bake
Drop rounded tablespoonfuls of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10–12 minutes, or until the edges are golden and the centers look just set. Resist the urge to overbake; a little softness in the middle makes these cookies extra luscious!
Step 8: Cool and Enjoy
Once out of the oven, let the cookies rest on their baking sheets for 5 minutes—this helps them firm up and makes transferring them easy. Finally, move them to a wire rack to cool completely. Voila! Your kitchen is officially a banana bread cookie wonderland.
How to Serve Irresistible Handmade Banana Bread Cookies
Garnishes
Dress up your Irresistible Handmade Banana Bread Cookies with a light dusting of powdered sugar, a drizzle of melted chocolate, or even a sprinkle of cinnamon. For a fun twist, press a banana chip or extra walnut piece into the top right when they come out of the oven.
Side Dishes
Pair these cookies with a tall glass of cold milk for maximum nostalgia. They’re just as good with hot coffee, a spicy chai latte, or even a scoop of vanilla ice cream for a dessert dream come true. Their subtle sweetness makes them a perfect breakfast companion next to fresh fruit.
Creative Ways to Present
Stack your Irresistible Handmade Banana Bread Cookies in a glass jar for a beautiful kitchen counter display. Pack them in a tin with parchment for gifting—they travel wonderfully. For parties or brunches, arrange them on a cake stand alongside other breakfast treats for instant charm.
Make Ahead and Storage
Storing Leftovers
These cookies keep beautifully in an airtight container at room temperature for up to 4 days. Place a slice of bread in the container to help maintain their soft texture (it’s a classic bakery trick—and it works wonders!).
Freezing
Want to save some for a rainy day? Once cooled, layer the cookies between sheets of parchment and freeze in a sealed bag or container for up to 2 months. They thaw quickly at room temperature—and taste just as fresh as the day you baked them.
Reheating
To enjoy that fresh-from-the-oven experience, pop your Irresistible Handmade Banana Bread Cookies in a 300°F (150°C) oven for 3–4 minutes, or give them a quick microwave zap (10–15 seconds). They’ll be warm, aromatic, and absolutely irresistible all over again.
FAQs
How ripe should the banana be?
The riper, the better—think yellow skins streaked with brown spots. Overripe bananas make the cookies sweeter, more flavorful, and perfectly moist.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a good 1:1 gluten-free baking flour blend. The cookies will stay soft and flavorful, just like the original.
What can I use instead of butter?
You can swap half the butter for Greek yogurt for a lighter option, or opt for a vegan butter substitute if you need these cookies to be dairy-free.
Can I skip the nuts or chocolate chips?
Definitely! Both add-ins are optional. The base cookie is soft, sweet, and flavorful enough—feel free to customize them however you like.
How do I know when the cookies are done?
Bake until the edges are just golden and the centers look set. They might seem a bit soft at first, but they’ll firm up as they cool. Better to underbake slightly than to overbake—softness is the goal!
Final Thoughts
If you’ve been searching for the perfect cross between banana bread and cookies, these Irresistible Handmade Banana Bread Cookies are a total game changer. Every bite brings comfort, sweetness, and just a touch of nostalgia. Give them a try and share the joy—they’re bound to become a beloved favorite in your kitchen, too!
Print
Irresistible Handmade Banana Bread Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Irresistible Handmade Banana Bread Cookies are a delightful treat that perfectly blends the flavors of banana bread into a chewy, portable cookie. Packed with nuts and chocolate chips, these cookies are a delicious twist on a classic favorite.
Ingredients
Wet Ingredients:
- 1 ripe banana, mashed
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
Optional Add-Ins:
- ½ cup chopped walnuts or pecans
- ½ cup mini chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix wet ingredients: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar. Add the mashed banana, egg, and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in nuts and chocolate chips if desired.
- Bake: Drop tablespoon-sized scoops of dough onto baking sheets and bake for 10–12 minutes until golden.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For a healthier option, swap half the butter with Greek yogurt.
- These cookies freeze well and are great for snacks or breakfast.
- Adding oats can enhance the chewiness of the cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
