Banana Bread Cookies combine the best of both worlds—soft, chewy cookies with the sweet, comforting flavor of banana bread. This delightful dessert brings the rich, warm taste of overripe bananas, a hint of cinnamon, and melty chocolate chips together in a way that’s impossible to resist. Perfectly crispy on the outside and soft on the inside, these cookies offer a nostalgic taste of homemade banana bread, with the added fun of being portable and bite-sized.

What makes these cookies so special is their balance of flavors and textures. The overripe banana provides natural sweetness and moisture, while the brown sugar adds depth. A touch of cinnamon infuses a warm, cozy spice, and the chocolate chips bring in a melty, rich indulgence. Whether you have ripe bananas that need using up or you’re simply in the mood for something comforting and easy, these banana bread cookies are sure to satisfy.

These cookies are a perfect snack, dessert, or even a quick breakfast treat with a cup of coffee. They’re great for kids and adults alike, and they’re sure to be a hit at any gathering or bake sale. Plus, they’re a quick and easy way to use up those bananas sitting on the counter!

Why You’ll Love This Recipe

Easy and Quick – These cookies come together in no time, making them a perfect last-minute treat.
Delicious Banana Flavor – The mashed overripe banana provides natural sweetness and moisture, giving the cookies a delightful banana bread taste.
Perfect Texture – Soft and chewy on the inside with a slight crispness on the outside, making them irresistible.
Chocolate Chips – The addition of chocolate chips makes each bite even more indulgent and satisfying.
Simple Ingredients – Made with pantry staples, these cookies are easy to whip up without needing anything special.

Ingredients

1 small overripe banana (about 1/4 cup mashed)
Vegetable oil or melted butter
Light brown sugar
Egg yolk
Vanilla extract
All-purpose flour
Baking soda
Ground cinnamon
Salt
Chocolate chips

Variations

Add Nuts: Include chopped walnuts or pecans for a bit of crunch.
Use Coconut: Add shredded coconut for a tropical twist.
Vegan Option: Replace the egg yolk with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use coconut oil instead of butter.
Gluten-Free: Use a gluten-free flour blend to make these cookies suitable for gluten-sensitive eaters.
Different Chips: Use white chocolate chips or peanut butter chips for a new flavor profile.

How to Make the Recipe

Step 1

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

Step 2

In a large mixing bowl, combine the mashed banana, vegetable oil (or melted butter), and light brown sugar. Stir until well combined.

Step 3

Add the egg yolk and vanilla extract to the mixture, and stir until smooth.

Step 4

In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

Step 6

Fold in the chocolate chips until evenly distributed throughout the dough.

Step 7

Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 8

Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for Making the Recipe

Ripe Bananas: The riper the banana, the sweeter and more flavorful the cookies will be. Overripe bananas work best because they provide extra moisture and sweetness.
Don’t Overmix: Overmixing the dough can lead to tough cookies, so mix just until the ingredients are combined.
Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking.
Watch the Baking Time: Keep an eye on the cookies, as every oven is different. Bake just until the edges start to brown to ensure a soft, chewy texture.

How to Serve

These banana bread cookies are perfect as an afternoon snack, a quick breakfast on the go, or a sweet treat after dinner. Serve them with a cup of coffee, milk, or tea for a cozy moment. They also make a great addition to a dessert platter at parties or family gatherings.

Make Ahead and Storage

Storing Leftovers

Store these cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy for several days.

Freezing

Freeze the cookies in a single layer on a baking sheet for 1-2 hours, then transfer them to a freezer-safe bag or container for up to 3 months. Thaw them at room temperature or microwave for a few seconds for a warm treat.

Reheating

To reheat, pop the cookies in the microwave for about 10 seconds or warm them in the oven at 300°F (150°C) for 5-7 minutes until they’re soft again.

FAQs

1. Can I use regular butter instead of vegetable oil?

Yes, melted butter works great and will add a richer flavor to the cookies.

2. Can I use frozen bananas?

Yes, frozen bananas can be used. Just make sure to thaw them completely and drain any excess liquid before mashing.

3. How can I make these cookies more banana-flavored?

You can add extra mashed banana, but be careful not to add too much as it could affect the texture of the dough.

4. Can I use brown sugar instead of white sugar?

Yes, light brown sugar is ideal for a caramelized flavor, but you can substitute with white sugar if you prefer.

5. Can I make these cookies without chocolate chips?

Absolutely! You can skip the chocolate chips or substitute with other mix-ins like raisins, dried cranberries, or coconut flakes.

6. How do I know when the cookies are done baking?

Look for the edges to be lightly golden. The center may still seem soft, but the cookies will firm up as they cool.

7. Can I add nuts to the dough?

Yes, adding chopped walnuts or pecans will give the cookies a nice crunch and enhance the banana bread flavor.

8. Are these cookies gluten-free?

This recipe contains all-purpose flour, but you can use a gluten-free flour blend to make it gluten-free.

9. Can I make these cookies vegan?

Yes, by substituting the egg yolk with a flax egg and using coconut oil in place of the butter, you can make these cookies vegan-friendly.

10. How long will these cookies last?

These cookies will last for about 5 days at room temperature when stored in an airtight container. You can also freeze them for up to 3 months.

Conclusion

Banana Bread Cookies are a perfect treat to use up overripe bananas and create a delicious snack that everyone will love. With their chewy texture, warm cinnamon flavor, and melty chocolate chips, they offer all the comforting flavors of banana bread in a portable cookie form. Simple to make and packed with flavor, these cookies are a sweet and satisfying addition to any occasion. Whether you’re sharing them with family or enjoying them on your own, these banana bread cookies are sure to become a new favorite!