Banana Bread Cookies

Soft Banana Bread Cookies Recipe for Easy Baking – 2025

ByBella Skye
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Introduction to banana bread cookies

Banana bread cookies bring the comfort of moist banana bread into a soft baked cookie form. They combine the familiar flavor of ripe bananas with the chewy texture of cookies, making them one of the best easy dessert recipes you can bake at home. Unlike a loaf of banana bread, which takes longer to bake, these cookies are ready in a short time and give you perfect bite-sized treats.

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Home bakers love them because they are versatile, great for lunchbox treats, and an excellent way to use ripe bananas. Whether you are looking for easy homemade desserts or experimenting with new banana recipes for fall baking, these cookies always deliver comfort and flavor.

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Why You’ll Love This Recipe

Banana bread cookies are not just another easy cookie recipe. They stand out because they balance the flavor of sweet ripe bananas with a soft and chewy texture that doesn’t dry out. As a chef, I can tell you the secret lies in controlling moisture and using the right fat balance. A touch of butter ensures richness, while ripe bananas create natural sweetness and softness. These cookies store well, travel easily, and can be enjoyed at breakfast, as a snack, or as a banana dessert after dinner. For anyone who loves the best banana bread, this recipe captures the same comfort in a smaller, portable form.

Banana Bread Cookies

Preparation and Cooking Time, also serving

  • Preparation Time: 15 minutes
  • Cooking Time: 12 minutes
  • Total Time: 27 minutes
  • Servings: 24 cookies

Ingredients

  • 1 cup ripe mashed bananas (about 2 large bananas)
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • 1 ½ cups rolled oats
  • 1 cup chocolate chips or chopped nuts (optional)

Substitution Notes

  • Butter can be swapped with browned butter for a fall baking brown butter banana bread cookies flavor.
  • Rolled oats can be replaced with quick oats, but texture will be slightly softer.
  • Chocolate chips can be swapped for dried cranberries or walnuts for variation.
Banana Bread Cookies

Step-by-Step Instructions

flat bread

Step 1: Prepare the bananas

Mash the bananas until smooth with just a few small chunks. The riper the bananas, the sweeter and more flavorful your cookies will be.

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Step 2: Cream butter and sugar

In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until creamy. This step incorporates air and gives structure to the cookies.

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Step 3: Add wet ingredients

Mix in the egg, vanilla extract, and mashed bananas until the mixture is smooth. Scrape down the sides of the bowl to make sure everything is combined evenly.

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Step 4: Combine dry ingredients

In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mixing dry ingredients separately ensures even distribution of leavening agents.

flat bread

Step 5: Mix wet and dry

Add the dry mixture gradually into the wet mixture. Stir until just combined, being careful not to overmix, which could make the cookies dense.

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Step 6: Fold in oats and extras

Gently fold in rolled oats and your choice of chocolate chips, nuts, or dried fruit. The oats add texture while keeping the cookies chewy.

flat bread

Step 7: Scoop and bake

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough using a cookie scoop or tablespoon, spacing cookies about 2 inches apart. Bake for 11 to 13 minutes until the edges are set but the centers are slightly soft.

flat bread

Step 8: Cool and enjoy

Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This cooling process helps the cookies firm up without losing softness.

How to Serve

Banana bread cookies can be enjoyed warm with a glass of milk, paired with coffee or tea in the morning, or served alongside ice cream for an easy homemade dessert. For lunchbox treats, pack them in airtight containers so they stay soft. On a dessert platter, combine them with other soft bakes or banana cookies for variety. For presentation, dust lightly with powdered sugar or drizzle with melted chocolate.

Banana Bread Cookies

Additional Tips

  • Use overripe bananas with lots of brown spots for maximum sweetness.
  • For softer cookies, slightly underbake and let them finish setting as they cool.
  • Chill the dough for 30 minutes before baking if you want thicker cookies.
  • If you love moist banana bread, adding a tablespoon of sour cream to the dough enhances tenderness.

Recipe Variations

  • Brown Butter Banana Bread Cookies – Replace regular butter with browned butter for a nutty, caramel-like flavor, perfect for fall baking.
  • Chocolate Chip Banana Cookies – Add extra chocolate chips for a cookie that tastes like banana bread with chocolate chunks.
  • Walnut and Cinnamon Banana Bakes – Fold in chopped walnuts and a pinch of extra cinnamon for a banana baking recipe that tastes like the best banana bread in cookie form.

Freezing and Storage

  • Room Temperature: Store cookies in an airtight container for up to 4 days.
  • Refrigeration: Keep in a sealed container for up to 1 week for maximum freshness.
  • Freezing Dough: Scoop the dough onto a tray, freeze until solid, then transfer to bags. Bake directly from frozen by adding 1 to 2 minutes to baking time.
  • Freezing Baked Cookies: Wrap cooled cookies individually, place in freezer bags, and freeze for up to 2 months. Thaw at room temperature before serving.

Nutritional Information (per cookie, approx.)

  • Calories: 140
  • Protein: 2 g
  • Fat: 5 g
  • Carbohydrates: 21 g
  • Fiber: 1 g
  • Sugar: 11 g
  • Sodium: 90 mg

Final Words

Banana bread cookies are one of those easy homemade desserts that quickly become a family favorite. They combine the comfort of moist banana bread with the convenience of soft baked cookies. Whether you are looking for banana recipes to use up ripe fruit, searching for easy cookie recipes to make ahead, or simply want the best easy dessert recipes for your collection, this one is worth bookmarking. Baking them at home means you control the flavor, texture, and add-ins, creating a treat that tastes better than anything store-bought.

FAQ’s

Yes, but the cookies will be less chewy. Replace oats with an equal amount of flour.

Substitute all-purpose flour with a gluten-free flour blend and ensure oats are certified gluten-free.

The best banana bread cookies come from bananas with plenty of brown spots, as they are sweeter and mash easily.

Yes, they hold their texture well and stay soft for days, making them perfect for lunchboxes.

Absolutely, just ensure you mix the ingredients evenly and use multiple baking sheets to avoid overcrowding.

Soft Banana Bread Cookies Recipe for Easy Baking - 2025
Print

Soft Banana Bread Cookies Recipe for Easy Baking – 2025

Recipe by Bella SkyeCourse: Bread Recipes
Cookies

24

servings
Prep time

15

minutes
Cooking time

12

minutes
Calories

140

kcal

Ingredients

  • 1 cup ripe mashed bananas (about 2 large bananas)

  • ½ cup unsalted butter, softened

  • ¾ cup brown sugar, packed

  • ¼ cup granulated sugar

  • 1 large egg

  • 1 teaspoon pure vanilla extract

  • 1 ½ cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon kosher salt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon nutmeg

  • 1 ½ cups rolled oats

  • 1 cup chocolate chips or chopped nuts (optional)

Directions

  • Mash the bananas until smooth with just a few small chunks. The riper the bananas, the sweeter and more flavorful your cookies will be.
  • In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until creamy. This step incorporates air and gives structure to the cookies.
  • Mix in the egg, vanilla extract, and mashed bananas until the mixture is smooth. Scrape down the sides of the bowl to make sure everything is combined evenly.
  • In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mixing dry ingredients separately ensures even distribution of leavening agents.
  • Add the dry mixture gradually into the wet mixture. Stir until just combined, being careful not to overmix, which could make the cookies dense.
  • Gently fold in rolled oats and your choice of chocolate chips, nuts, or dried fruit. The oats add texture while keeping the cookies chewy.
  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough using a cookie scoop or tablespoon, spacing cookies about 2 inches apart. Bake for 11 to 13 minutes until the edges are set but the centers are slightly soft.
  • Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This cooling process helps the cookies firm up without losing softness.

Notes

  • Use overripe bananas with lots of brown spots for maximum sweetness.
  • For softer cookies, slightly underbake and let them finish setting as they cool.
  • Chill the dough for 30 minutes before baking if you want thicker cookies.
  • If you love moist banana bread, adding a tablespoon of sour cream to the dough enhances tenderness.

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