Irresistibly Soft and Chewy Banana Bread Cookies Recipe
There’s something undeniably comforting about the sweet, warm scent of banana bread baking in the kitchen. Now imagine capturing that same nostalgic flavor in cookie form. Yes, you heard that right banana bread cookies are a delicious hybrid of two beloved treats. These soft, moist, and chewy cookies combine the richness of ripe bananas with the buttery, slightly crisp edges of a homemade cookie. Whether you’re looking to use up overripe bananas or craving something sweet and wholesome, this Banana Bread Cookies Recipe is the answer.
Why You’ll Love These Banana Bread Cookies
This recipe is simple, quick, and guaranteed to please. Made with pantry staples like oats, cinnamon, and brown sugar, these cookies come together in under 30 minutes and offer the perfect balance of sweetness and texture. They’re ideal for breakfast on the go, an afternoon snack, or a healthier dessert option. Plus, you can easily make them your own by adding chopped nuts or even chocolate chips for a richer treat think banana bread chocolate chip cookies with a soft, chewy twist.
If you’re a fan of soft-baked cookies or the moist crumb of banana bread, you’ll fall in love with this banana bread cookie recipe. It’s especially great for families, as kids adore the sweet banana flavor, and adults appreciate the comforting familiarity it brings. For anyone who enjoys wholesome, homemade treats like those from Cookie and Kate banana bread or similar clean-eating recipes, this cookie is right up your alley.
A Tasty Way to Use Ripe Bananas
One of the best parts of this Banana Bread Cookies Recipe is its usefulness we all have a couple of bananas on the counter that ripen too fast. Instead of tossing them, put them to good use in this easy recipe. These cookies are soft and tender on the inside, slightly golden around the edges, and packed with banana flavor. Plus, thanks to the oats, they offer a heartier texture and feel more satisfying than your typical cookie.
Helpful Tips to Make Them Perfect Every Time
- Use very ripe bananas: The riper, the better. They add natural sweetness and more intense flavor.
- Don’t overbake: These cookies are meant to be soft. Take them out of the oven when the edges are just set.
- Customize your mix-ins: Try mini chocolate chips, walnuts, pecans, or a sprinkle of sea salt on top for added depth.
- Chill the dough (optional): If you want slightly thicker cookies, refrigerate the dough for 20–30 minutes before baking.
Whether you’re new to baking or a seasoned pro, this Banana Bread Cookies Recipe is sure to become a favorite in your kitchen. It’s comforting, easy to make, and offers a unique twist on a classic treat that will have everyone reaching for seconds.
Banana Bread Cookies Recipe
Description
Soft, chewy, and bursting with banana flavor, these Banana Bread Cookies Recipe are a delicious twist on classic banana bread. Perfect for using up ripe bananas, these cookies are quick to make, full of comforting flavors, and ideal for breakfast, snack, or dessert. Made with oats, cinnamon, and optional nuts or chocolate chips, this easy recipe is family-friendly and freezer-friendly. Try this Banana Bread Cookies Recipe today and enjoy homemade goodness in every bite!
Ingredients
Instructions
Turn on the oven and set it to 350°F (175°C). Line a baking tray with parchment paper so the cookies don’t stick.
In a large bowl, mix the butter, brown sugar, and white sugar until it looks creamy and smooth.
Add the mashed bananas, egg, and vanilla to the bowl. Stir everything together really well.
In another bowl, mix the flour, baking soda, baking powder, cinnamon, and salt.
Slowly add the dry mix into the banana mixture. Stir until everything is combined.
Add oats to the dough. If you want, you can also mix in nuts or chocolate chips.
Scoop spoonfuls of the dough onto the baking tray. Leave some space between each one—they’ll spread a little.
Bake the cookies for 10 to 12 minutes. They’re done when the edges look light brown.
Let the cookies cool on the tray for 5 minutes, then move them to a wire rack or plate to cool completely.
Nutrition Facts
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 3.5g18%
- Cholesterol 15mg5%
- Sodium 75mg4%
- Total Carbohydrate 19g7%
- Dietary Fiber 1.2g5%
- Sugars 10g
- Protein 2g4%
- Vitamin A 90 IU
- Vitamin C 1 mg
- Calcium 12 mg
- Iron 0.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use very ripe bananas for the best flavor and natural sweetness.
- Don’t overmix the dough once you add the flour — it helps keep the cookies soft and tender.
- Add mini chocolate chips or chopped nuts for extra texture and richness.
- Old-fashioned oats work best for a chewy texture, but quick oats can be used in a pinch.
- Scoop dough evenly to ensure all cookies bake at the same rate.
- Store cookies in an airtight container at room temperature for up to 4 days.
- These cookies freeze well store in a freezer bag for up to 2 months.
- For thicker cookies, chill the dough for 20–30 minutes before baking.
- Great for lunchboxes, snacks, or breakfast on the go!
