These Banana Bread-Style Cookies combine everything you love about classic banana bread in a soft, chewy cookie. They’re made with ripe bananas, warm cinnamon, brown sugar, and vanilla, with optional walnuts or chocolate chips for extra texture and flavor. Perfect for breakfast, snacks, or dessert!
Recipe Information
- Prep Time: 15 minutes
- Chill Time: 20 minutes (optional, for thicker cookies)
- Bake Time: 10–12 minutes
- Total Time: 45 minutes
- Servings: 24 cookies
- Difficulty: Easy
Ingredients
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
Wet Ingredients
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 g) mashed ripe banana (about 1 medium banana)
Optional Mix-Ins
- ¾ cup (130 g) semi-sweet chocolate chips
- ½ cup (60 g) chopped walnuts or pecans
- ¼ cup raisins
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Cookie scoop or tablespoon
- Baking sheets
- Parchment paper
- Cooling rack
Instructions
Step 1: Prepare the Oven
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Nutmeg (if using)
Set aside.
Step 3: Cream the Butter and Sugars
In a large bowl, beat together:
- Softened butter
- Granulated sugar
- Brown sugar
Mix for about 2–3 minutes, until light and fluffy.
Step 4: Add the Wet Ingredients
Beat in:
- Egg
- Vanilla extract
- Mashed banana
Mix until smooth and fully combined.
Step 5: Combine
Gradually add the dry ingredients to the wet mixture.
Mix just until no dry streaks remain.
Fold in the chocolate chips, nuts, or raisins if desired.
Optional: Chill the dough for 20 minutes for thicker, puffier cookies.
Step 6: Shape the Cookies
Scoop about 1½ tablespoons of dough for each cookie.
Place them 2 inches apart on the prepared baking sheets.
Step 7: Bake
Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
The cookies may still look soft in the middle—that’s perfect.
Step 8: Cool
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Optional Cream Cheese Glaze
Ingredients
- 2 ounces (55 g) cream cheese, softened
- 1 tablespoon unsalted butter, softened
- ¾ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Directions
Beat all ingredients together until smooth.
Drizzle over the cooled cookies for a delicious banana bread-inspired finish.
Tips for the Best Cookies
- Use very ripe bananas with plenty of brown spots for the sweetest flavor.
- Measure the mashed banana carefully—too much can make the cookies cakey.
- Don’t overmix the dough after adding the flour.
- Chill the dough if your kitchen is warm or if the dough feels too soft.
- Remove the cookies from the oven while the centers are still slightly soft to keep them moist.