Soft and chewy banana bread cookies offer the warm, comforting flavors of classic banana bread with a delightful twist. Perfect for snacking, dessert, or sharing, these cookies bring together the familiar taste of ripe bananas with a touch of cinnamon, oats, and optional mix-ins like chocolate chips or walnuts. They’re a crowd-pleaser you’ll want to bake again and again.
Why You’ll Love This Recipe
Combines the cozy flavor of banana bread with the ease of cookies.
Simple ingredients and minimal prep time make it an easy treat.
Perfect balance of chewy oats and soft banana texture.
Highly customizable with mix-ins like chocolate chips or nuts.
Great for using up overripe bananas.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking soda
cinnamon
salt
unsalted butter, softened
granulated sugar
light brown sugar, packed
large egg
vanilla extract
mashed ripe bananas
old-fashioned rolled oats
chopped walnuts (optional)
chocolate chips (optional)
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the egg and vanilla extract, followed by the mashed banana.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the oats, and if desired, add walnuts or chocolate chips.
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are lightly golden. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Servings and Timing
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 24 cookies
Calories: 150 kcal per cookie
Variations
Nut-Free: Skip the walnuts for a nut-free option.
Vegan: Substitute the butter with vegan butter, the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water), and ensure the chocolate chips are dairy-free.
Gluten-Free: Use a gluten-free all-purpose flour blend and certified gluten-free oats.
Spice It Up: Add nutmeg or cardamom for extra warmth.
Double Chocolate: Replace half the oats with cocoa powder for a chocolate banana cookie.
Storage/Reheating
Storage: Keep the cookies in an airtight container at room temperature for up to 4 days.
Freezing: Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm cookies in the microwave for 10 seconds to revive their soft texture.
Related Recipes:
- Banana Bread Brownies with Brown Butter Frosting
- Zucchini Cookies with Cream Cheese Frosting
- Moist Banana Bread
FAQs
Can I make these cookies without oats?
Yes, you can omit the oats, but they provide a delightful chewiness. Replace them with more flour if needed.
What can I substitute for walnuts?
Try pecans, almonds, or leave out the nuts entirely for a nut-free version.
Can I use frozen bananas?
Thawed frozen bananas work well, but ensure you drain excess liquid before mashing them.
How do I know when the cookies are done?
Look for lightly golden edges; the centers may appear slightly underdone but will firm up as they cool.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours. Let it sit at room temperature for 10 minutes before baking.
Conclusion
These banana bread cookies combine everything I love about a classic quick bread with the ease and portability of cookies. Whether I add chocolate chips, nuts, or keep them simple, they’re always a hit. Perfect for using up ripe bananas, these cookies are great for casual snacking or sharing with friends. Enjoy the cozy flavors in every bite!
📖 Recipe:
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Banana Bread Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft and chewy banana bread cookies combine the comforting flavors of ripe bananas, cinnamon, and oats into a delightful treat. Perfect for using up overripe bananas, these customizable cookies are quick to make and perfect for snacking or sharing. Add chocolate chips or walnuts for extra indulgence!
Ingredients
1 ½ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup mashed ripe bananas (about 1 medium banana)
1 cup old-fashioned rolled oats
½ cup chopped walnuts (optional)
½ cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg and vanilla extract, followed by the mashed banana.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the oats, and optionally add walnuts or chocolate chips.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Overripe bananas are best for this recipe as they add sweetness and moisture.
For a nut-free version, skip the walnuts.
To make these vegan, use vegan butter, a flax egg, and dairy-free chocolate chips.
Ensure oats are certified gluten-free for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 150 kcal per cookie
