Ever looked at a tray of sad cookies and thought, “Meh, they’re just meh”? Meet the banana bread cookies recipe, your new kitchen flex. Imagine soft, chewy cookies that taste just like banana bread—no loaf pan needed. They’re snack-time legends and social media gold. Ready to dive in?
Why This Recipe Is Awesome
This banana bread cookies recipe delivers all the moist, sweet, nostalgic warmth of banana bread—but in cute, portable cookie size. They bake faster, slice-free, zero loaf drama. Anyone who tries them will gasp, “Where did you get these?” And you can whisper, “I baked them in ten minutes.” Boom.
Ingredients
- 1 cup mashed ripe bananas (approx. 2 medium)
- ½ cup softened butter (or coconut oil)
- ½ cup brown sugar (or coconut sugar)
- 1 large egg
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour (or whole wheat/GF blend)
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon (optional warmth)
- ½ cup chocolate chips or chopped nuts (optional add-ins)
Substitutions:
Swap butter for coconut oil, sugar for honey (reduce liquid), GF blend 1:1 (add ¼ tsp xanthan gum).
Tools & Kitchen Gadgets Used
- Mixing bowls
- Fork or potato masher
- Measuring cups & spoons
- Hand mixer or whisk
- Spatula
- Baking sheet
- Parchment paper
- Cooling rack
(Time to drop those affiliate links, folks!)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line baking sheet.
- Mash bananas until smooth-ish.
- Cream together butter and brown sugar.
- Beat in egg and vanilla until smooth.
- Mix in mashed bananas.
- In separate bowl, whisk flour, baking soda, salt, cinnamon.
- Gently combine dry and wet ingredients—don’t overmix.
- Fold in chocolate chips or nuts.
- Scoop tablespoon-sized balls onto baking sheet, about 2” apart.
- Bake 10–12 minutes until edges are set and centers soft.
- Cool 5 minutes, then transfer to rack. Let cool fully or risk saggy texture.
Calories & Nutritional Info
- ~120 calories per cookie (makes ~24)
- 6 g fat, 15 g carbs, 2 g protein
- Contains gluten, dairy, egg; can be made GF or vegan
- Sub honey/maple to reduce refined sugar
Common Mistakes to Avoid
- Over-mashing bananas – Adds too much moisture, leads to flat cookies.
- Mixing too much – Gluten overworks and gives tough texture.
- Cookie balls too big – Big blob = long bake and burnt edges.
- Cutting cooling short – Centers bake further while cooling—cut early = gummy.
Variations & Customizations
- Keto-ish twist – Use almond flour, erythritol, flax egg, sugar-free chips.
- Oatmeal banana – Replace ½ cup flour with oats for chew factor.
- Spiced chai – Add ½ tsp cardamom, ginger, nutmeg instead of cinnamon.
- Peanut butter swirl – Drop a teaspoon of PB on top before baking.
- Vegan version – Coconut oil, flax egg, plant-based chips.
FAQ Section
1. Can I freeze cookie dough?
Yes—scoop and freeze balls. Bake frozen at 350°F for ~14 minutes.
2. Why aren’t my cookies browning?
They bake pale—try using light brown sugar or bump oven to 360°F last couple minutes.
3. Can I make mini cookies?
Sure! Divide dough into teaspoons and bake for ~8 minutes.
4. My cookies are too cakey—why?
Likely from overmixing or too much flour. Measure carefully and stir gently.
5. Can I add raisins instead of chips?
Absolutely—1:1 swap.
6. Why add baking soda if not banana bread?
It helps spread and gives a softer bite—you want that texture.
7. How long do they keep?
Store in airtight jar for 3–4 days or freeze baked cookies up to 2 months.
Final Thoughts
There you go—your new go-to banana bread cookies recipe that slings nostalgia in cookie form. They’re fast, addictive, and foolproof. Share them, snack them, or guard them like treasure—they’ll vanish fast. And once people taste them, store-bought cookies? Unacceptable. You’re officially a cookie boss now.