First off—thank you so much for being here! 💛 Sharing recipes that blend comfort with creativity always fills me with joy, and this one truly does that. Banana bread has been a timeless comfort in my kitchen for years, but when I turned it into cookies… oh, it was love at first bite! These Banana Bread Cookies are soft, chewy, perfectly spiced, and filled with melty chocolate chips — basically, banana bread’s fun little cousin who shows up to the party ready to impress.
They come together in minutes, make your kitchen smell like heaven, and use that single ripe banana sitting on your counter. Whether you’re baking with the kids, prepping lunchbox treats, or just craving something cozy and sweet, these cookies hit the spot every time.
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Why You’ll Love These Banana Bread Cookies
- 🍌 Banana bread… but portable! All the familiar flavor in grab-and-go form.
- 🍪 Soft & chewy: No dry or cakey cookies here — these stay tender and moist.
- 🕒 Quick & easy: One bowl, one banana, done in under 30 minutes.
- 👧 Kid-approved: Great for lunchboxes, picnics, or after-school snacks.
- 🌰 Customizable: Add nuts, oats, or even a drizzle of icing for a twist.
What Do They Taste Like?
Imagine your favorite banana bread — that warm, comforting aroma of ripe bananas, cinnamon, and a hint of nutmeg — now with the texture of a soft, chewy cookie. Each bite has those melty chocolate chips (or toasty nuts, if you prefer) that make them impossible to stop at one.
They’re cozy, nostalgic, and slightly indulgent — the kind of cookie that makes you sigh with happiness after the first bite.
Ingredients
🧁 Dry Ingredients
- 1 ½ cups (190g) all-purpose flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp nutmeg (optional but lovely)
- ¼ tsp salt
🍌 Wet Ingredients
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120g) mashed ripe banana (about 1 large banana)
🍫 Mix-Ins
- ½ cup (90g) chocolate chips (or swap for walnuts/pecans)
- Optional: ¼ cup rolled oats for extra texture
Tools You’ll Need
- Mixing bowls (one large, one medium)
- Electric mixer or hand whisk
- Measuring cups & spoons
- Baking sheets
- Parchment paper
- Cookie scoop or tablespoon
Ingredient Substitutions & Additions
- 🧈 Butter swap: Use coconut oil or plant-based butter for a dairy-free version.
- 🍯 Sugar alternative: Try coconut sugar or maple syrup for natural sweetness.
- 🌰 Add-ins: Chopped walnuts, shredded coconut, or white chocolate chips are divine!
- 🍌 Extra banana flavor: Add a touch of banana extract for extra punch.
Step-by-Step Instructions
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 3: Cream Butter & Sugars
In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and smooth (about 2 minutes). Add the egg and vanilla extract, then mix in mashed banana until combined.
Step 4: Combine & Add Mix-Ins
Add dry ingredients to wet ingredients and stir until just combined — don’t overmix! Fold in chocolate chips (and oats, if using).
Step 5: Scoop & Bake
Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9–11 minutes, or until the edges are golden and the centers look set.
Step 6: Cool & Enjoy
Let cookies cool on the pan for 5 minutes before transferring to a wire rack. The smell at this point? Absolutely irresistible. Enjoy warm for the best gooey texture!
What to Serve with Banana Bread Cookies
- ☕ With your morning coffee or tea
- 🍦 Crumbled over vanilla ice cream
- 🥛 Dunked in a cold glass of milk
- 🎁 Packaged in a jar or tin for a thoughtful homemade gift
Tips for Perfect Cookies
- Use overripe bananas — the darker the peel, the sweeter the cookie!
- Don’t overmix the dough; it keeps them soft and chewy.
- Chill the dough for 15 minutes if you prefer thicker cookies.
- Store extras in an airtight container to keep them fresh and tender.
Storage & Freezing
- Room Temperature: Store in an airtight container up to 3 days.
- Refrigerator: Keeps for about a week.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temp or reheat in the microwave for 10–15 seconds for that fresh-baked feel.
Frequently Asked Questions
Can I use more than one banana?
You can, but it may make the cookies more cake-like. For the perfect chewy texture, stick with one medium or large banana.
Can I make these gluten-free?
Yes — just use a 1:1 gluten-free flour blend.
Do I have to add chocolate chips?
Not at all! Try nuts, raisins, or even caramel bits instead.
General Information
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 18 cookies
Nutritional Information (per cookie, approx.)
- Calories: 145
- Fat: 6g
- Carbohydrates: 21g
- Sugar: 11g
- Protein: 2g
Conclusion
These Banana Bread Cookies are everything you love about banana bread — cozy, comforting, and full of flavor — but in a perfectly soft, hand-held cookie form. Whether you’re baking them for family, friends, or just a little self-care moment, they’re sure to make any day sweeter.
If you bake a batch, don’t forget to tag your photos on Pinterest or Instagram — I love seeing your kitchen creations! 💛
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