I love how soft and tender these cookies turn out every time.
I enjoy the classic banana bread flavor in an easy-to-eat cookie.
I appreciate that the recipe uses simple pantry staples.
I like that it’s a great way to use up ripe bananas before they go to waste.
I find these cookies perfect for sharing with family, packing in lunch boxes, or enjoying with a cup of coffee or tea.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3/4 cup butter softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cinnamon
2 bananas ripe and peeled.
Directions
I preheat the oven to 350°F.
In a large mixing bowl, I cream together the softened butter, sugar, brown sugar, eggs, and vanilla until smooth and well combined.
I mash the ripe bananas in a separate bowl and stir them into the butter mixture.
In another bowl, I whisk together the flour, baking soda, salt, baking powder, and cinnamon.
I gradually add the dry ingredients to the wet ingredients and mix until everything is fully incorporated.
I drop tablespoon-sized portions of dough onto a greased cookie sheet, leaving a little space between each cookie.
I bake for 14 to 16 minutes, or until the cookies are lightly browned around the edges.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 24 cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 91 kcal per cookie
Variations
I like adding chocolate chips for a sweeter cookie with extra richness.
I sometimes fold chopped walnuts or pecans into the batter for a little crunch.
I enjoy mixing in raisins for a classic banana bread twist.
I occasionally add a pinch of nutmeg to enhance the warm spice flavor.
I like topping the cooled cookies with a simple vanilla glaze for an extra special finish.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 3 days.
For longer storage, I keep them in the refrigerator for up to 1 week.
I freeze the cookies in a freezer-safe container or bag for up to 3 months. When I’m ready to enjoy them, I let them thaw at room temperature.
If I want them warm, I heat a cookie in the microwave for about 10 to 15 seconds.
FAQs
Can I use overripe bananas?
I actually prefer very ripe bananas because they provide the sweetest flavor and the softest texture.
Can I freeze these cookies?
I can freeze them for up to 3 months in an airtight container and thaw them whenever I’m ready to enjoy them.
Can I add chocolate chips?
I love adding chocolate chips because they pair perfectly with the banana flavor.
Why are my cookies so soft?
I know the mashed bananas add plenty of moisture, giving these cookies their soft, cake-like texture.
Can I make these cookies ahead of time?
I can bake them a day or two ahead since they stay soft when stored properly.
Can I use whole wheat flour?
I can replace part of the all-purpose flour with whole wheat flour for a heartier texture.
How do I know when the cookies are done?
I look for lightly browned edges while the centers remain soft.
Can I make these dairy-free?
I can substitute the butter with a dairy-free butter alternative that works well for baking.
Can I add nuts?
I enjoy mixing chopped walnuts or pecans into the dough for added flavor and texture.
What pairs well with these cookies?
I love serving them with coffee, tea, milk, or even a scoop of vanilla ice cream for dessert.
Conclusion
I keep coming back to these banana bread cookies because they combine everything I love about classic banana bread in a soft, delicious cookie. They’re easy to prepare, perfect for using ripe bananas, and make a wonderful homemade treat that I’m always happy to share with family and friends.
These soft banana bread cookies deliver all the comforting flavor of classic banana bread in a tender, bite-sized treat. They’re easy to make with simple pantry ingredients and perfect for snacks, lunch boxes, or dessert.
Ingredients
3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
2 ripe bananas, peeled and mashed
Instructions
Preheat the oven to 350°F.
In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
Mash the bananas in a separate bowl and stir them into the butter mixture.
In another bowl, whisk together the flour, baking soda, salt, baking powder, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Drop tablespoon-sized portions of dough onto a greased or parchment-lined baking sheet, leaving space between each cookie.
Bake for 14 to 16 minutes, or until the edges are lightly browned.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Very ripe bananas provide the best flavor and texture.
Fold in chocolate chips, chopped walnuts, pecans, or raisins for added variety.
Add a pinch of nutmeg for extra warmth.
Top cooled cookies with a simple vanilla glaze if desired.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze for up to 3 months and thaw at room temperature before serving.
Warm individual cookies in the microwave for 10 to 15 seconds if desired.
