If you’ve ever stood in your kitchen, holding a too-ripe banana and wondering if you should toss it or bake it, this one’s for you. I say—bake it. And not just into any ol’ loaf, but into cookies. Yep, banana bread cookies. They’ve got all the cozy vibes of banana bread, but in a sweet little hand-held form. I stumbled upon this idea during a late-night pantry raid (as one does), and let’s just say these soft, cake-like cookies saved the evening. They’re chewy in the middle, golden at the edges, and loaded with banana flavor in every bite. You only need six ingredients—seriously, that’s it. This banana bread cookies easy recipe is perfect for breakfast, snacking, or stress-baking. Bonus: they make your whole kitchen smell like a warm hug. Let’s get to it.
Table of Contents
- 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 banana bread cookies only use six ingredients and come together quickly.
- They’re soft, slightly chewy, and full of banana flavor.
- Perfect for using up overripe bananas without committing to a full loaf.
- You can add mix-ins like nuts or chocolate chips for fun twists.
2) Easy Banana Bread Cookies Recipe
We’ve all been there. You see that last lonely banana on the counter turning brown and you think—banana bread again? This banana bread cookies easy recipe is what happens when that thought meets the craving for something sweet but snack-sized. These cookies are soft and chewy, with all the banana flavor we love in a classic loaf. They come together fast and don’t need any fancy equipment or obscure ingredients.
The texture? Think of it like a banana bread-meets-cookie dough daydream. Plus, the recipe’s forgiving. You don’t have to be a baking wizard to pull this off. I’ve made these in the middle of a kitchen clean-up, during movie night, and once while my toddler insisted on wearing a colander as a hat. They turn out great every time.
This easy banana bread cookies recipe keeps things straightforward with just six ingredients. It’s the kind of thing you’ll make once and then suddenly, it’s your go-to. Whether you’re a cookie fan, a banana bread loyalist, or just looking for a sweet, no-fuss bake, this one’s got your name on it.
3) Ingredients for Banana Bread Cookies
1 ripe banana: The riper, the better. We’re talking black spots, soft and sweet—ideal for baking.
1/2 cup unsalted butter (softened): This brings that rich cookie texture. Let it sit at room temp so it blends easily.
1/2 cup granulated sugar: Adds just enough sweetness to balance the banana and bring it all together.
1 teaspoon vanilla extract: This is your flavor booster. A splash goes a long way here.
1 cup all-purpose flour: The sturdy base. No need to sift unless you’re feeling extra fancy.
1/2 teaspoon baking soda: For a bit of lift and the soft texture we’re going for. Don’t skip this one.
4) How to Make Banana Bread Cookies
Step 1. Preheat your oven to 350°F. Line a baking sheet with parchment paper. Trust me, it saves you from scrubbing later.
Step 2. Mash your banana in a medium bowl. Not too chunky, not too smooth—somewhere in between works best.
Step 3. Add softened butter and sugar to the mashed banana. Stir until it’s light and fluffy. A fork works, or use a spoon if that’s what’s clean.
Step 4. Mix in the vanilla. Give it a quick stir to blend in the flavor evenly.
Step 5. Toss in the flour and baking soda. Stir just until everything looks like cookie dough. Don’t overmix.
Step 6. Scoop tablespoons of dough onto your baking sheet, spacing them a bit apart. You’ll get around 18 cookies.
Step 7. Bake for 10 to 12 minutes until the edges are lightly golden. Let them cool on the pan for a few minutes, then move to a rack—or sneak one while it’s still warm.
5) Tips for Making Banana Bread Cookies
Don’t stress if your banana isn’t perfect. The older it looks, the better it bakes. This is the one time in life when being spotted is a plus.
Room temperature butter helps everything blend smoothly. If you’re in a rush, pop it in the microwave for a few seconds, but don’t let it melt into a puddle.
You can add things like cinnamon, nutmeg, chopped walnuts, or chocolate chips if you’re feeling creative. This recipe plays well with others. But on its own? Still a total hit.
6) Making Banana Bread Cookies Ahead of Time
If you’re like me and like a little sweet bite in the afternoon, these banana bread cookies are great to prep ahead. Bake them the night before, store them, and you’ve got grab-and-go happiness all week.
You can even prep the dough ahead of time and chill it in the fridge. Just cover the bowl and let it sit overnight. The flavors deepen and the texture improves a bit.
Bake them fresh in the morning, or when you need a little pick-me-up. No need to bring the dough to room temp—just scoop and bake.
7) Storing Leftover Banana Bread Cookies
Keep your cookies in an airtight container at room temperature. They’ll stay soft and chewy for about 3 days.
If you live somewhere warm or just want to stretch their shelf life, pop them in the fridge. A quick 10-second zap in the microwave brings them back to life.
You can even freeze them. Lay them flat in a bag or container, then reheat one whenever you need a little banana-flavored comfort.
8) Try these cookies next!
9) Banana Bread Cookies
Banana Bread Cookies Easy Recipe You’ll Crave All Week
Ingredients
- 1 ripe banana (the spottier, the better)
- 1/2 cup softened unsalted butter
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mash the banana until smooth. Add softened butter and sugar. Mix until creamy.
- Stir in vanilla extract.
- Add the flour and baking soda. Mix until combined. The dough will be soft and a little sticky—just like cookie dough should be.
- Scoop heaping tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are lightly golden and the tops look set.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack. Or eat one warm—we won’t judge.
10) Nutrition
Serving Size: 1 cookie | Calories: 98 | Sugar: 6g | Sodium: 45mg | Fat: 5.5g | Saturated Fat: 3.3g | Carbohydrates: 12g | Fiber: 0.4g | Protein: 1g | Cholesterol: 15mg
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