Name: Banana Bread Cookies for Sweet Easy Recipes Lovers
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 ripe banana, mashed; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 egg; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg (optional); 1/2 cup chopped walnuts or chocolate chips (optional)

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If banana bread and cookies had a lovechild, this would be it—soft, chewy, banana-spiced little bites of comfort. You know how sometimes you’ve got one overripe banana and not enough motivation to bake a whole loaf of banana bread? These cookies are the sweet spot—quick to mix, quicker to bake, and they disappear faster than you can say, “Where’s the rest?” They’re the kind of treat I like to whip up when I want a little sweetness without the commitment. Plus, the texture? Think tender like a muffin top, but with the soft chew of a cookie that’s just barely cooled enough to grab. They’ve got the soul of banana bread but in a form that fits perfectly next to your afternoon coffee. This recipe ticks so many boxes—it’s one of those sweet easy recipes that works for banana dessert recipes easy quick healthy moments, or for when you want healthy dessert recipes easy quick banana bread style but in cookie form. Great for kids, lunchboxes, or let’s be honest… eating five in a row while standing at the counter.

1) Key Takeaways
2) Easy Banana Bread Cookies Recipe
3) Ingredients for Banana Bread Cookies
4) How to Make Banana Bread Cookies
5) Tips for Making Banana Bread Cookies
6) Making Banana Bread Cookies Ahead of Time
7) Storing Leftover Banana Bread Cookies
8) Try these Cookies next!
9) Banana Bread Cookies
10) Nutrition

1) Key Takeaways

These cookies taste like banana bread and bake in under 15 minutes.
You only need one ripe banana and a handful of pantry staples.
They’re freezer-friendly and kid-approved.
You can add nuts or chocolate chips or leave them plain.

2) Easy Banana Bread Cookies Recipe

I’ve baked a lot of cookies in my day, but these banana bread cookies hit differently. They come together fast, need just one ripe banana, and strike that perfect balance between a soft center and a golden edge. If banana bread ever flirted with being a cookie, this would be the result. And the best part? No mixer, no drama. Just you, a bowl, and the smell of something really good filling the kitchen.

So whether you’re trying to use up that lone spotty banana or you just want something sweet without going full cake mode, this is your recipe. It’s also a win for those of us who like sweet easy recipes that don’t need a grocery list longer than our arm.

The dough doesn’t need to chill, the bake is quick, and they’re soft right out of the oven. That’s why these banana bread cookies have earned a permanent spot in my quick and easy recipes lineup.

3) Ingredients for Banana Bread Cookies

1 ripe banana: Mashed, sweet, and full of natural flavor. The browner the banana, the better. That’s where all the rich sweetness comes from.

1/2 cup unsalted butter: Softened just enough to cream well with the sugar. You want it smooth, not melted.

1/2 cup brown sugar: Adds a deep, molasses-style sweetness that pairs perfectly with banana.

1/4 cup granulated sugar: For balance. Too much brown sugar and the cookies might get overly heavy.

1 egg: Helps bind everything together and gives the cookie structure a nice, tender bite.

1 teaspoon vanilla extract: A splash of warmth that rounds out all the flavors.

1 1/2 cups all-purpose flour: Just enough to bring it all together into a soft dough without making things dense.

1/2 teaspoon baking soda: Your lift. Without it, they’d be more like banana pucks.

1/4 teaspoon salt: Balances the sweet and brings all the flavors forward.

1/2 teaspoon cinnamon: Adds that cozy banana bread spice note we all secretly love.

1/4 teaspoon nutmeg (optional): Just a pinch. Totally optional but adds a subtle, warm depth.

1/2 cup chopped walnuts or chocolate chips (optional): A little crunch or melty goodness. Choose your own adventure here.

4) How to Make Banana Bread Cookies

Step 1. Preheat your oven to 350°F and line a baking sheet with parchment paper. This gives your cookies that soft base and stops sticking without extra grease.

Step 2. In a large bowl, cream the butter, brown sugar, and white sugar until light. You can use a spoon or hand mixer—whatever gets it fluffy without overdoing it.

Step 3. Stir in the mashed banana, egg, and vanilla. It may look a little messy at this point, but it’s all going to work out. Promise.

Step 4. In another bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg. Then slowly mix the dry into the wet until just combined.

Step 5. Fold in your walnuts or chocolate chips if you’re using them. The dough will be soft—don’t worry, that’s what makes the cookies so good.

Step 6. Scoop dough by the spoonful onto the baking sheet and gently flatten each mound a little with the back of the spoon.

Step 7. Bake for 10 to 12 minutes, or until the edges are just starting to brown. Don’t wait for golden tops—these are banana bread cookies, not sugar crisps.

Step 8. Let them cool for five minutes on the tray before moving to a wire rack. Or eat one warm. I won’t judge.

5) Tips for Making Banana Bread Cookies

Don’t overmix the dough. Once you’ve got the flour folded in, stop. The less you stir, the softer the cookie. You’re not making bread dough here.

If your banana isn’t ripe enough, microwave it for 20 seconds, then mash. It won’t be perfect, but it’s a solid save. And that banana flavor? Still there.

For a more golden cookie with crisp edges, bake on the top rack. Want them extra soft? Keep them center-rack and slightly underbake them. It’s all about what kind of cookie you’re chasing.

6) Making Banana Bread Cookies Ahead of Time

If you want to prep these cookies ahead of time, the dough holds well in the fridge for up to two days. Cover the bowl or scoop it into balls and chill them directly. Just give them an extra minute or two in the oven if baking from cold.

You can even freeze the raw dough balls. Lay them out on a tray, freeze, and store them in a zip-top bag. When cookie cravings hit, bake straight from frozen at 350°F for 13 to 15 minutes.

These cookies are great for meal prep or surprise guests. You get all the goodness of banana bread in a single serving, no slicing needed. Another win for sweet easy recipes that work around real life.

7) Storing Leftover Banana Bread Cookies

Once baked and cooled, store your banana bread cookies in an airtight container at room temperature. They’ll stay soft for three days, maybe longer if you hide them from your household.

If you live somewhere humid, pop a paper towel into the container to absorb any moisture. It helps keep that soft chew we’re going for.

Want them to last longer? Freeze them. Just wrap in plastic or slide into a freezer-safe bag. They thaw in minutes on the counter or faster in the microwave for 10 seconds. Perfect with coffee or milk for a quick fix.

8) Try these Cookies next!

9) Banana Bread Cookies