Banana Bread Cookies Easy Recipe You’ll Crave All Week
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.
Servings: 18 cookies
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.