Banana Bread Cookies Recipe

Love banana bread and cookies? Combine the best of both with these soft, chewy banana bread cookies! Perfectly moist, naturally sweet, and filled with classic banana bread flavor, these cookies are ideal for breakfast, snacks, or dessert. Whether you’re using overripe bananas or looking for a fun twist on traditional cookies, this recipe delivers comforting flavor in every bite. Made with pantry staples and easy to whip up in under 30 minutes, they’re a hit with kids and adults alike. Add chocolate chips or walnuts for extra fun, and enjoy these wholesome, bakery-style banana cookies anytime.

Ingredients Of Banana Bread Cookies Recipe

Why You Will Love This Banana Bread Cookies Recipe

These banana bread cookies combine the moist, cakey goodness of banana bread with the grab-and-go convenience of cookies. They’re easy to make, family-friendly, and an excellent way to use up overripe bananas. Naturally sweetened with banana and brown sugar, they’re flavorful without being too rich. The addition of cinnamon gives them a cozy flavor that’s perfect for any season, and you can customize them with nuts or chocolate chips to suit your taste.

Preparation Process Of Banana Bread Cookies Recipe

ream butter and sugar, then mix in mashed bananas, egg, and vanilla. Whisk dry ingredients in a separate bowl and combine with wet ingredients. Fold in add-ins, if using. Drop spoonfuls onto a baking sheet and bake until golden. Cool before serving.

Step By Step Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream Butter & Sugar: In a large bowl, beat together softened butter and brown sugar until light and fluffy.

Add Wet Ingredients: Mix in mashed bananas, egg, and vanilla extract until well combined.

Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.

Mix Everything: Gradually add the dry ingredients to the wet mixture. Stir until just combined. Fold in nuts or chocolate chips if desired.

Drop & Bake: Drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 10–12 minutes, or until edges are golden.

Cool & Serve: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Serve warm or store for later!

How to Serve?

• With a hot cup of coffee or tea
• As an on-the-go breakfast
• With a scoop of vanilla ice cream
• As an after-school snack
• Drizzled with a light glaze for dessert

Tips & Variations

Nutrition

1. Calories: 140
2. Carbs: 19g
3. Protein: 2g
4. Fat: 6g
5. Fiber: 1g
6. Sugar: 9g
7. Sodium: 90mg

Banana Bread Cookies Recipe

Recipe by Rachael ray

Servings

20

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

140

kcal

These banana bread cookies are soft, chewy, and full of sweet banana flavor. A delightful cross between banana bread and a classic cookie, they’re easy to make and perfect for snacking, breakfast, or dessert. With a hint of cinnamon and optional mix-ins like walnuts or chocolate chips, every bite is comforting and delicious. Great for using up ripe bananas and ready in under 30 minutes, this recipe is family-friendly and freezer-friendly. Enjoy them fresh out of the oven or pack them up for lunchboxes and road trips. They’re sure to become a new favorite!

Ingredients

• 1 cup mashed ripe bananas (about 2 bananas)

• ½ cup unsalted butter, softened

• ¾ cup brown sugar

• 1 egg

• 1 teaspoon vanilla extract

• 1 ½ cups all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon ground cinnamon

• ¼ teaspoon salt

• ½ cup chopped walnuts or chocolate chips (optional)

Directions

• Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Cream Butter & Sugar: In a large bowl, beat together softened butter and brown sugar until light and fluffy.
• Add Wet Ingredients: Mix in mashed bananas, egg, and vanilla extract until well combined.
• Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
• Mix Everything: Gradually add the dry ingredients to the wet mixture. Stir until just combined. Fold in nuts or chocolate chips if desired.
• Drop & Bake: Drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 10–12 minutes, or until edges are golden.
• Cool & Serve: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Serve warm or store for later!

Recipe Video

Notes

• Store leftovers in an airtight container for up to 3 days.
• Cookies can be frozen for up to 2 months.
• You can substitute whole wheat flour for a healthier twist.
• Add a pinch of cloves for deeper flavor if desired.

FAQs

Conclusion