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Freshly baked banana bread cookies on a wooden table

Banana Bread Cookies

Delicious and chewy banana bread cookies that combine the flavors of banana bread with the texture of cookies, perfect for using up ripe bananas.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 pieces ripe bananas About 1 cup when mashed.
  • ½ cup unsalted butter Soften to room temperature.
  • 1 large egg Can substitute with a flax egg for vegan.
  • 1 tsp vanilla extract Consider almond extract for a different flavor.
Dry Ingredients
  • ¾ cup granulated sugar Can replace with brown sugar.
  • 1 ½ cups all-purpose flour Whole wheat flour can be used for a healthier option.
  • ½ tsp baking soda Ensure it’s fresh for the best results.
  • ½ tsp salt Balances the sweetness.
Mix-ins
  • ½ cup chocolate chips Optional, can use nuts for extra crunch.

Method
 

Preparation
  1. Gather all ingredients on your countertop.
  2. Mash ripe bananas in a mixing bowl until smooth.
  3. Soften the butter if it’s not at room temperature.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
Mixing
  1. Cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
  2. Add the mashed bananas, egg, and vanilla extract to the butter mixture. Mix until fully combined.
  3. Gradually incorporate the dry ingredients into the wet mixture. Stir until just combined.
  4. Fold in chocolate chips or nuts for added texture.
Baking
  1. Let the dough rest for 10-15 minutes.
  2. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  3. Drop rounded balls of dough onto the baking sheet, spacing them about 2 inches apart.
  4. Bake for 10-12 minutes until the edges are lightly golden.

Notes

Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months.
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