I love creating recipes that combine comfort and creativity. This banana bread cookie recipe is a perfect example. It transforms the classic flavors of banana bread into soft, chewy cookies.
These cookies are ideal for satisfying sweet cravings without being overly indulgent. They’re quick to make and perfect for using up ripe bananas.
Whether enjoyed as a snack or dessert, they never fail to impress. As a food expert, I’ve tested every detail to ensure the recipe works flawlessly.
You’ll love how the warm notes of cinnamon and banana fill your kitchen. Let’s dive into this delightful banana bread cookie recipe and bake something truly irresistible.
Why You Will Choose Banana Bread Cookie Recipe Cake?
You will choose this banana bread cookie recipe because it combines the best of two worlds—comforting banana bread and soft, chewy cookies.
It’s quick, easy, and perfect for when you want a delicious homemade treat without committing to a whole loaf or cake.
These cookies are portable, shareable, and satisfy both banana lovers and cookie enthusiasts. The recipe uses simple ingredients, making it ideal for using up ripe bananas in a creative way.
With warm notes of cinnamon and optional add-ins like chocolate chips or nuts, these cookies offer endless customization. They’re a perfect choice for snacks, desserts, or even a sweet breakfast option.
How To Prepare Banana Bread Cookie Recipe
Pre Time: 30 minutes
Bake Time: 10 minutes
Course: Dessert
Difficulty: Easy
Cuisine: American
Yield: 18 cookies
Equipment Needed
- Mixing bowls (large and medium)
- Measuring cups and spoons
- Whisk or electric mixer
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 2 ripe bananas (mashed)
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup chopped walnuts (optional)
- 1 cup mini chocolate chips
How to Make Banana Bread Cookies
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it. In a large mixing bowl, mash the ripe bananas until smooth.
2. In a separate bowl, beat together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy. Beat in the eggs, one at a time, and then add the vanilla extract. Mix until well combined.
3. In another bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients into the wet ingredients, mixing until fully combined. You may need to scrape down the sides of the bowl to ensure everything is incorporated.
5. Stir in the mashed bananas, walnuts (if using), and mini chocolate chips until evenly distributed in the dough.
6. Using a cookie scoop or spoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the cookies are golden brown around the edges and a toothpick inserted in the center comes out clean.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Nutrition Facts Banana Bread Cookie Recipe
| Nutrition | Amount |
|---|---|
| Calories | 130 |
| Carbohydrates | 18g |
| Protein | 2g |
| Fat | 6g |
| Fiber | 1g |
| Sugar | 10g |
Expert Tips For The Perfect Banana Bread Cookie Recipe
1. Use Ripe Bananas: The riper the banana, the better the flavor. Look for bananas with brown spots for natural sweetness and moisture.
2. Don’t Overmix: Mix the wet and dry ingredients just until combined. Overmixing can make the cookies dense.
3. Chill the Dough (Optional): If you prefer thicker cookies, chill the dough for 20-30 minutes before baking.
4. Measure Flour Accurately: Spoon the flour into the measuring cup and level it off to avoid adding too much, which can make the cookies dry.
5. Customize with Add-Ins: Experiment with mix-ins like chopped nuts, chocolate chips, or dried fruits to suit your taste.
6. Watch the Baking Time: These cookies bake quickly, so keep an eye on them. Pull them out when the edges are golden, but the centers still look slightly soft.
7. Store Properly: Keep the cookies in an airtight container to maintain their softness and flavor for several days.
Storage Information For Banana Bread Cookie Recipe
To store your Banana Bread Flax Seed recipe, allow it to cool completely, then keep it in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate it for up to a week or wrap it tightly in plastic wrap and freeze for up to 3 months.
Freezing individual slices is a great way to enjoy a piece whenever you like—just thaw or warm before serving.
Can I Double This Recipe?
Yes, you can easily double this banana bread cookie recipe! Simply double all the ingredients, but mix the dough in a large bowl to ensure everything combines evenly.
Keep an eye on baking times, as you may need to bake in batches if your oven space is limited. The cookies will turn out just as delicious in larger quantities!
Can I Make These Cookies Ahead Of Time?
Yes, you can make these cookies ahead of time. Store baked cookies in an airtight container at room temperature for up to 3-4 days or freeze them for up to 3 months.
You can also prepare the dough in advance, refrigerate it for up to 2 days, or freeze it for later baking. Freshly baked or prepped, they’ll still taste amazing!
What is Brown Butter?
Brown butter, or beurre noisette, is butter that’s cooked until the milk solids toast and turn golden brown, giving it a nutty aroma and rich flavor. It adds a deeper, more complex taste to baked goods, sauces, and savory dishes.
Making it is simple—just melt butter in a pan over medium heat, stirring until it develops a golden hue and fragrant nutty scent.
Conclusion
This banana bread cookie recipe brings a comforting twist to a classic favorite. With its soft texture, warm flavors, and easy preparation, it’s a treat that’s perfect for any occasion.
I love how these cookies combine the best of banana bread and cookies in every bite. Whether you enjoy them with a glass of milk, share them with loved ones, or save them for a sweet moment to yourself, they’re always a hit.
I hope you try this recipe and find it as delightful as I do. Baking can be such a joy, and these cookies are proof that simple ingredients can create something magical.
Banana Bread Cookie Recipe
Equipment
- Mixing bowls (large and medium)
- Measuring cups and spoons
- Whisk or electric mixer
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 2 ripe bananas mashed
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup chopped walnuts optional
- 1 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it. In a large mixing bowl, mash the ripe bananas until smooth.
- In a separate bowl, beat together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy. Beat in the eggs, one at a time, and then add the vanilla extract. Mix until well combined.
- In another bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients into the wet ingredients, mixing until fully combined. You may need to scrape down the sides of the bowl to ensure everything is incorporated.
- Stir in the mashed bananas, walnuts (if using), and mini chocolate chips until evenly distributed in the dough.
- Using a cookie scoop or spoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are golden brown around the edges and a toothpick inserted in the center comes out clean.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.