why make this recipe

This recipe feels like a warm hug from the oven. I love it because it turns overripe bananas into soft, cozy cookies fast. They taste like banana bread but in a single-bite form. They are perfect with tea or as an afternoon treat. If you like buttery, tender cookies, try my sourdough shortbread cookies for another simple crowd-pleaser.

how to make Banana Bread Cookies

Ingredients:
1 cup mashed ripe bananas (about 2 bananas), 1/2 cup unsalted butter, melted, 3/4 cup brown sugar, 1 large egg, 1 teaspoon vanilla extract, 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 cup granulated sugar (for coating)

Banana Bread Cookies

Directions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix the mashed bananas, melted butter, brown sugar, egg, and vanilla extract until well combined.
In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Using a cookie scoop, drop dough balls onto the prepared baking sheet.
Gently flatten the dough balls with a fork and sprinkle granulated sugar on top for a crunchy finish.
Bake for 10-12 minutes, or until the edges turn golden brown.
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

If you want a slightly crisper edge, try flattening the dough a little thinner like the technique I use for my raspberry swirl shortbread cookies. It gives a nice contrast between the soft center and the crunchy rim.

how to serve Banana Bread Cookies

Serve them at room temperature. They pair well with coffee or a glass of milk. Stack them on a plate for a picnic. Warm one for 8–10 seconds in the microwave for an extra-soft bite.

how to store Banana Bread Cookies

Cool the cookies completely first. Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a single layer on a sheet, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before serving.

tips to make Banana Bread Cookies

Use very ripe bananas. They add the most flavor and moisture.
Do not overmix the dough. Stir until ingredients just come together.
If your bananas are small, add a bit more mashed banana or reduce flour by a tablespoon.
For extra spice, add a pinch of nutmeg.
If you like warming spices, try a ginger twist inspired by my sourdough gingerbread cookies. A little ground ginger gives lovely depth.

variation (if any)

Chocolate chips: Fold in 1/2 cup of chocolate chips for a sweeter cookie.
Nutty crunch: Stir in 1/3 cup chopped walnuts or pecans.
Oat version: Replace 1/2 cup flour with 1/2 cup rolled oats for texture.

FAQs

Q: Can I use frozen mashed bananas?
A: Yes. Thaw them fully and drain any excess liquid before using.

Q: Can I make these gluten-free?
A: Yes. Use a 1:1 gluten-free flour blend. Check that the blend contains xanthan or add 1/4 teaspoon for structure.

Q: Why are my cookies too flat?
A: The dough may be overmixed or the bananas too wet. Chill the dough 15–20 minutes before baking to help them hold shape.

Banana Bread Cookies

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