These Banana Bread cookies are a delightful twist on the classic banana bread, combining the moist, cake-like texture and the sweet, comforting flavors of banana and cinnamon into a bite-sized treat. Perfect for using up those overripe bananas and easy enough to whip up on a whim, these cookies are sure to become a favorite in your home as they have in mine.

Not only are these cookies a wonderful way to minimize waste by utilizing overripe bananas, but they also fill your kitchen with a warm, inviting aroma as they bake. Whether you’re looking for a cozy snack on a rainy day or a homemade treat to share with friends and family, these Banana Bread Cookies are the perfect choice, blending simplicity with the wholesome goodness of home baking.

Ingredients Needed for This Recipe

For about 24 cookies, you’ll need:

1 cup of all-purpose flour
1/2 teaspoon of baking soda

1/4 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg (optional, but adds a nice warmth)

1/2 cup (1 stick) of unsalted butter, softened
1/2 cup of granulated sugar
1/4 cup of packed brown sugar

1 ripe banana, mashed (about 1/2 cup)
1 large egg
1/2 teaspoon of vanilla extract

1 and 1/2 cups of rolled oats
1/2 cup of chopped walnuts or pecans (optional)
1/2 cup of chocolate chips or raisins (optional, but highly recommended)

Instructions for Making Banana Bread Cookies

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step ensures your cookies don’t stick and are easy to remove.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This not only combines them but also helps to aerate the flour, making for a lighter cookie.
Cream the butter and sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process incorporates air into the batter, contributing to the soft texture of the cookies.

Add the banana, egg, and vanilla: Mix in the mashed banana, egg, and vanilla extract until well combined. The banana not only adds flavor but also moisture, which makes for a tender cookie.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. It’s important not to overmix at this stage to keep the cookies tender.
Fold in the oats and optional add-ins: Gently fold in the rolled oats, and if you’re using them, the nuts, chocolate chips, or raisins. These add-ins provide texture and flavor variations that make each bite interesting.

Scoop the dough: Drop dough by rounded tablespoonfuls onto your prepared baking sheets. I like to give them a little space to spread out, about 2 inches apart.
Bake for about 12-14 minutes or until the edges are lightly golden. The centers might seem a bit soft, but they’ll firm up as they cool, creating that perfect chewy texture.
Cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step helps them set properly without becoming too hard.

Tips for Perfecting the Recipe

Choose the Right Bananas: For the best flavor and texture, use overripe bananas. They should have lots of brown spots on the skin. Overripe bananas are sweeter and mash easily, making them perfect for this recipe.

Room Temperature Ingredients: Ensure your butter and egg are at room temperature before you start. Room temperature ingredients blend more smoothly, which helps create a uniform texture in your cookies.

Don’t Overmix the Dough: Mix the dough until just combined, especially after adding the flour. Overmixing can develop the gluten in the flour, making your cookies tough rather than soft and chewy.

Use Parchment Paper or a Silicone Baking Mat: This prevents the cookies from sticking to the baking sheet and ensures they bake evenly. It also makes cleanup a breeze.

Watch the Baking Time: Oven temperatures can vary, so start checking your cookies at the lower end of the recommended baking time. They’re done when the edges are set and lightly golden, but the centers should still be soft.

Cooling Time is Crucial: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This allows them to set properly and makes them easier to move without breaking.

Serving Suggestions

As a Breakfast Treat: Pair these cookies with a cup of coffee or tea for a delightful start to your day. Their oat and banana content makes them a satisfying morning option.

Dessert Pairing: Serve these cookies with a scoop of vanilla ice cream for a simple yet irresistible dessert. The contrast of warm cookies and cold ice cream is heavenly.

Snack Time: Pack these cookies as a snack for school or work. They’re a great pick-me-up in the afternoon and pair well with a glass of milk.

With Fruit: Serve the cookies alongside a fresh fruit salad for a light and refreshing dessert option. The natural sweetness of the fruit complements the flavors of the cookies beautifully.

Cookie Sandwiches: Spread a layer of peanut butter or Nutella between two cookies for a decadent treat. This is especially popular with kids and makes for a fun variation.

Frequently Asked Questions

Can I make these cookies gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 baking blend. Also, ensure your oats are certified gluten-free to avoid cross-contamination.

Can I add other mix-ins besides nuts and chocolate chips? Absolutely! Feel free to get creative with mix-ins like dried cranberries, coconut flakes, or even white chocolate chips. Just keep the total volume of add-ins to about 1 cup to maintain the dough’s consistency.

How long do these cookies last? Stored in an airtight container at room temperature, the cookies will last up to 5 days. You can also freeze them for up to 3 months. Just let them thaw at room temperature or warm them up in the microwave for a few seconds before serving.

Can I use a different type of sugar? Yes, you can experiment with different sugars. Brown sugar will give the cookies a more moist and chewy texture due to its molasses content. Coconut sugar is a great alternative if you’re looking for a less refined option.

Why did my cookies come out flat? There could be a few reasons. Your butter may have been too soft or melted, which can cause cookies to spread too much. Measuring flour correctly is also crucial; too little flour can lead to flat cookies. Finally, make sure your baking soda is fresh, as expired leavening agents can affect the rise.

Can I make the dough ahead of time? Yes, the cookie dough can be made in advance and stored in the refrigerator for up to 3 days. You may need to let it sit at room temperature for a few minutes to soften slightly before scooping and baking.

Banana Bread Cookies

5 from 2 votes

These Banana Bread cookies are a delightful twist on the classic banana bread, combining the moist, cake-like texture and the sweet, comforting flavors of banana and cinnamon into a bite-sized treat.

Ingredients

1 cup of all-purpose flour
1/2 teaspoon of baking soda

1/4 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg optional, but adds a nice warmth

1/2 cup 1 stick of unsalted butter, softened
1/2 cup of granulated sugar
1/4 cup of packed brown sugar

1 ripe banana mashed (about 1/2 cup)
1 large egg
1/2 teaspoon of vanilla extract

1 and 1/2 cups of rolled oats
1/2 cup of chopped walnuts or pecans optional
1/2 cup of chocolate chips or raisins optional, but highly recommended

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step ensures your cookies don’t stick and are easy to remove.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This not only combines them but also helps to aerate the flour, making for a lighter cookie.
Cream the butter and sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process incorporates air into the batter, contributing to the soft texture of the cookies.

Add the banana, egg, and vanilla: Mix in the mashed banana, egg, and vanilla extract until well combined. The banana not only adds flavor but also moisture, which makes for a tender cookie.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. It’s important not to overmix at this stage to keep the cookies tender.
Fold in the oats and optional add-ins: Gently fold in the rolled oats, and if you’re using them, the nuts, chocolate chips, or raisins. These add-ins provide texture and flavor variations that make each bite interesting.

Scoop the dough: Drop dough by rounded tablespoonfuls onto your prepared baking sheets. I like to give them a little space to spread out, about 2 inches apart.
Bake for about 12-14 minutes or until the edges are lightly golden. The centers might seem a bit soft, but they’ll firm up as they cool, creating that perfect chewy texture.
Cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step helps them set properly without becoming too hard.