There’s something about the smell of ripe bananas that takes me right back to my grandmother’s kitchen in Kyoto. She’d line her windowsill with bananas just starting to spot, waiting patiently for that sweet aroma to bloom. One rainy afternoon, instead of bringing her usual banana bread, she surprised me with cookies Banana bread cookies. Chewy, soft, and filled with warmth, they were her way of mixing tradition with delight.
Years later, living in California, I found myself staring at three overly ripe bananas and a shelf of cookie tins. So, I opened my grandmother’s old recipe box and made her banana bread cookies. Now, they’re my go-to when I want something comforting but quick—especially when I’m baking with friends or need a sweet nibble while editing a film scene late at night.
This banana bread cookies recipe blends cozy flavors with a chewy cookie bite. You don’t need fancy ingredients or lots of time. All it took was a bowl, a spoon, and some memories.
If you’ve ever tried my matcha cookies or love simple bakes like my miso butter chocolate chip cookies, you’ll adore how these banana bread cookies fit right in.
Let’s begin with the ingredients!
Ingredients: What You Need for Banana Bread Cookies
Simple Pantry Staples, Big Banana Flavor
| Ingredient | Amount |
|---|---|
| Ripe bananas (mashed) | 2 medium |
| Brown sugar | 1/2 cup |
| Granulated sugar | 1/4 cup |
| Unsalted butter (softened) | 1/2 cup |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
| All-purpose flour | 1 1/2 cups |
| Baking soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Cinnamon (optional) | 1/2 tsp |
| Chocolate chips or chopped nuts (optional) | 1/2 cup |
Instructions: How to Make Banana Bread Cookies
Easy Steps to Soft, Chewy Banana Cookie Goodness
Making this banana bread cookies recipe is as comforting as the first bite. Just a bowl, a mixer, and a little kitchen magic. Here’s how you do it:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mash the bananas in a large bowl until smooth, then set them aside.
- Beat the softened butter with brown sugar and granulated sugar until the mixture becomes fluffy and light. This helps create that soft, bakery-style texture.
- Add the egg and vanilla to the butter-sugar mix. Beat well until fully combined.
- Stir in the mashed bananas. The batter will look a little loose—don’t worry, that’s what makes these cookies tender.
- In a separate mixing bowl, blend the flour, baking soda, salt, and optional cinnamon.
- Add dry ingredients to the wet mixture. Stir gently until just combined. Don’t overmix!
- Fold in chocolate chips or nuts if using. They add the perfect balance of crunch or melty sweetness.
- Drop tablespoon-sized scoops of dough onto baking sheets, leaving about 2 inches of space between them.
- Bake for 10 to 12 minutes until the edges are lightly golden and the centers are firm.
- Let the cookies cool on the pan for 5 minutes before moving them to a wire rack.
You’ll notice the edges are just a little crisp while the centers stay fluffy and moist—like your favorite banana bread but easier to hold in one hand.
If you’ve made my easy chocolate chip butter cookies, you already know the secret to soft centers is in not overbaking. These are no different.
Perfect! Let’s move into the next section of the article — how to serve these delightful banana bread cookies.
Serving Ideas for Banana Bread Cookies
Sweet Moments and Simple Pairings
These banana bread cookies are the kind you’ll want to eat right off the cooling rack—but serving them with intention turns them into something even more memorable.
They’re perfect warm, fresh out of the oven with a glass of cold milk or a hot cup of hojicha. I often serve them in the afternoon with matcha latte when I miss Kyoto or bring them to film set snack tables where everyone’s rushing for “just one more.”
Here are my favorite ways to enjoy and serve this banana bread cookies recipe:
For Brunch
Stack them on a small wooden tray with seasonal fruit like sliced apples or strawberries. Add a ramekin of whipped cream cheese or almond butter for spreading. It’s a soft, cozy option if you’re also offering something like my soft Japanese milk bread.
As Dessert
Finish with a drizzle of dark chocolate or a light dusting of powdered sugar. You can even sandwich two with a swipe of Nutella or peanut butter inside—like a cookie sandwich banana dream. If you’re serving a full dinner, this makes a sweet, not-too-heavy end, especially alongside miso caramel ice cream.
For Kids
Turn them into “banana cookie bites” by rolling dough into smaller teaspoon-sized balls before baking. Serve with a tiny bowl of yogurt dip sweetened with honey—like a healthy treat that’s still fun.
For Gifting or Sharing
Once fully cooled, pack them into parchment-lined kraft boxes or glass jars with a ribbon. Great for neighbor gifts or potlucks. I’ve even added these to my Lunar New Year dessert trays next to kinako mochi cookies.
Banana bread cookies are versatile: they’re soft enough for toddlers, satisfying enough for adults, and wholesome enough to enjoy any time of day. Their naturally sweet banana flavor means you can skip icing or glazes—and still feel like you’re indulging.
Banana Bread Cookies Nutrition Info
Balanced Sweetness, Feel-Good Ingredients
While banana bread cookies feel like a treat, they’re also surprisingly balanced. Thanks to the natural sweetness of ripe bananas, you can use less added sugar compared to traditional cookies—and still get a rich, satisfying flavor. This makes the banana bread cookies recipe a great option if you’re looking for something sweet but not overly indulgent.
Here’s an estimated breakdown per cookie (assuming 20 cookies total from the batch):
| Nutrient | Per Cookie |
|---|---|
| Calories | 110 |
| Fat | 5g |
| Saturated Fat | 3g |
| Carbohydrates | 15g |
| Sugar | 8g |
| Protein | 1g |
| Fiber | 1g |
| Sodium | 55mg |
Can You Make Them Healthier?
Absolutely. Here are a few swaps I’ve tested that work well without sacrificing flavor:
- Boost fiber by swapping out half of the all-purpose flour with whole wheat flour.
- Reduce sugar: Bananas are already sweet—try cutting sugar by 1–2 tablespoons.
- Try Greek yogurt: Swap half the butter for full-fat Greek yogurt for extra protein and less fat.
- Go nutty: Add chopped walnuts for omega-3s and protein (like in banana nut muffins).
These cookies aren’t “diet food,” but they’re better balanced than many desserts. You can also make smaller portions or even freeze half the batch raw and bake them fresh later.
They’re a favorite in my kitchen for their ease, comfort, and how they bridge healthy and homemade so gracefully.
Great! Let’s move on to the FAQ section and wrap everything up with a thoughtful conclusion.
FAQs About Banana Bread Cookies Recipe
Can you make cookies with banana bread batter?
Not exactly. Banana bread batter is usually too wet for cookies. This banana bread cookies recipe adjusts the flour and fat ratio to hold its shape like a cookie, while still keeping that soft banana flavor.
What is the texture of banana bread cookies?
Soft, tender, and slightly chewy. They’re moister than classic cookies but not cakey like banana bread. The edges get lightly golden while the centers stay pillowy.
Do you need ripe bananas for banana bread cookies?
Yes! Ripe bananas with brown spots are sweeter and mash more easily. Underripe bananas won’t deliver the same depth of flavor or moisture.
Can I add chocolate chips or nuts to banana bread cookies?
Absolutely. Chocolate chips add richness and gooey texture, while chopped nuts like walnuts or pecans bring a crunchy contrast. Both mix-ins work beautifully.
Conclusion
These banana bread cookies bring together the warmth of banana bread and the comfort of home-baked cookies—all in under 30 minutes. They’re naturally sweet, simple to make, and perfect for everything from afternoon snacks to sweet gifting.
From Kyoto to California, these cookies carry generations of memory—and now, a little bit of yours too.
If you loved this recipe, check out more like my tofu brownies or these sweet potato mochi cookies. They’re equally fun, nostalgic, and nourishing.
Print
Banana Bread Cookies Recipe: A Soft, Sweet Twist You’ll Crave
- Total Time: 22 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy banana bread cookies made with ripe bananas and a handful of pantry staples. A sweet twist that bakes in just 12 minutes.
Ingredients
2 medium ripe bananas (mashed)
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter (softened)
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon (optional)
1/2 cup chocolate chips or chopped nuts (optional)
Instructions
1. Preheat oven to 350°F and line baking sheets with parchment.
2. Mash bananas in a bowl and set aside.
3. Cream butter and sugars until fluffy.
4. Add egg and vanilla; mix well.
5. Stir in mashed bananas.
6. Whisk dry ingredients separately; add to banana mixture.
7. Fold in chocolate chips or nuts.
8. Scoop onto baking sheets 2 inches apart.
9. Bake 10–12 minutes until golden on edges.
10. Cool for 5 minutes, then transfer to rack.
Notes
Make smaller cookie balls for mini versions.
Swap half of the flour with whole wheat for extra fiber.
Store in an airtight container up to 3 days or freeze.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg