Name: Banana Bread Cookie Bites
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 2 ripe bananas, mashed; 1½ cups all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; ½ teaspoon ground cinnamon; ½ cup unsalted butter, melted; ½ cup brown sugar; ¼ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; Optional: ½ cup chocolate chips or chopped walnuts or pecans

Soft, chewy, and infused with the cozy flavor of cinnamon, these Banana Bread Cookie Bites are everything I love about banana bread—just in cookie form. They’re the perfect answer when I have overripe bananas and want a sweet treat without the wait or effort of baking a full loaf. With a tender texture and optional chocolate chips or nuts, these bites are ideal for snacking, sharing, or sneaking as a breakfast treat.

Why You’ll Love This Recipe

I love how quick and easy these cookie bites come together—no mixer needed, just a couple of bowls and simple pantry staples. They’re ready in under 25 minutes and strike the perfect balance between soft banana bread and chewy cookies. I can keep them plain or dress them up with chocolate chips or nuts depending on what I’m craving. Plus, they’re a great way to use up those ripe bananas sitting on the counter.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ripe bananas, mashed

1½ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon ground cinnamon

½ cup unsalted butter, melted

¼ cup granulated sugar

½ cup brown sugar

1 large egg

1 teaspoon vanilla extract

Optional: ½ cup chocolate chips or chopped walnuts or pecans

Directions

I preheat my oven to 350 °F (175 °C) and line a baking sheet with parchment paper.

In a medium bowl, I whisk together the flour, baking soda, salt, and cinnamon.

In a separate bowl, I mash the bananas, then add melted butter, brown sugar, granulated sugar, egg, and vanilla extract. I stir this mixture until it’s smooth.

I gradually stir the dry ingredients into the wet banana mixture, mixing just until everything is combined.

If I’m using chocolate chips or nuts, I fold them in at this stage.

Using a spoon or cookie scoop, I drop rounded spoonfuls of dough onto the baking sheet.

I bake the cookies for 10–12 minutes, until the edges are lightly golden and the centers are set.

After baking, I let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes approximately 24 cookie bites.

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Calories: ~110 kcal per cookie

Variations

Chocolate Banana Bites: I add chocolate chips for a rich, sweet twist.

Nutty Delight: Walnuts or pecans bring a nice crunch and balance the sweetness.

Spiced Up: A pinch of nutmeg or allspice can deepen the warm flavor profile.

Gluten-Free: I use a 1:1 gluten-free flour blend to make this recipe suitable for gluten-sensitive friends.

Mini Muffin Style: I bake the batter in a mini muffin pan for cute, poppable bites.

Storage/Reheating

I store leftover cookie bites in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week or freeze for up to 3 months. When I want to reheat, I pop them in the microwave for about 10 seconds to bring back that fresh-baked softness.

Related Recipes:

Fried Banana Bites

FAQs

What can I do if I only have one ripe banana?

I can still make the recipe by halving the ingredients for a smaller batch, or I can add a little unsweetened applesauce to supplement the moisture from the missing banana.

Can I make this recipe vegan?

Yes, I swap the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use a vegan butter alternative.

Why did my cookies spread too much?

Too much butter or overripe bananas can make the dough too wet. I make sure to measure carefully and chill the dough for 10–15 minutes if it looks too soft.

Can I make the dough ahead of time?

Definitely. I prepare the dough, cover it, and store it in the fridge for up to 24 hours. When I’m ready to bake, I let it sit at room temperature for 10 minutes before scooping.

Do I need to use both sugars?

Using both brown and granulated sugar gives the cookies the best texture and flavor. Brown sugar adds moisture and a caramel-like depth, while granulated sugar helps with structure. But if I only have one, I stick with brown sugar for extra softness.

Conclusion

These Banana Bread Cookie Bites are one of my favorite ways to satisfy a sweet craving fast. Whether I keep them simple or customize them with add-ins, they never disappoint. They’re soft, warmly spiced, and a delicious way to put overripe bananas to good use. Perfect for sharing—or not!

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