If you adore the comforting flavors of banana bread but crave a crunchy, handheld treat, this Banana Bread Cookies Recipe will become your new best friend in the kitchen. These cookies capture the warm, spiced banana aroma you love but deliver it in a crisp, chewy bite that feels like the perfect coffee companion or an anytime snack. With just the right balance of sweetness, oats for texture, and optional walnuts or chocolate chips for extra indulgence, these cookies truly bring banana bread to life in cookie form.
Ingredients You’ll Need
Gathering the right ingredients is key, and this recipe keeps it simple yet full of flavor. Each element plays its part—flour to provide structure, baking soda for that subtle rise, cinnamon adding cozy spice, and bananas for natural sweetness and moisture. The oats bring a hearty texture, while butter and sugars create that perfect cookie chew and golden color.
- All-purpose flour: The building block, ensuring your cookies have a tender, sturdy base.
- Baking soda: Helps the cookies rise just enough for a light, soft bite.
- Cinnamon: Adds a warm, aromatic hint to enhance the banana flavor.
- Salt: Balances sweetness and elevates all the flavors.
- Unsalted butter: Provides richness and a melt-in-your-mouth texture.
- Granulated sugar: Adds sweetness and helps create a slight crispness on the cookie edges.
- Light brown sugar: Brings deep caramel notes and extra moisture for chewiness.
- Large egg: Binds everything together perfectly.
- Vanilla extract: Infuses a sweet, fragrant background note.
- Mashed ripe bananas: The star ingredient that offers natural sweetness and moist texture.
- Old-fashioned rolled oats: Give a hearty bite and wholesome texture.
- Chopped walnuts (optional): Add a delightful crunch and nutty flavor.
- Chocolate chips (optional): For a luscious, melty chocolate surprise in every bite.
How to Make Banana Bread Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking. Then, whisk together the all-purpose flour, baking soda, cinnamon, and salt in a medium bowl. This dry mixture helps distribute the leavening agent and spices evenly throughout your cookies.
Step 2: Cream the Butters and Sugars
In a large bowl, beat the softened butter alongside granulated and brown sugars until the mixture becomes light and fluffy—this usually takes a few minutes with a hand or stand mixer. This step is crucial because it incorporates air, giving your cookies a tender crumb and lovely rise.
Step 3: Add the Wet Ingredients
Mix in the egg and vanilla extract thoroughly, ensuring it’s well combined. Then fold in the mashed ripe banana, which adds beautiful moisture and that unmistakable banana flavor. Your dough will start coming together with a lovely creamy consistency at this stage.
Step 4: Combine Dry and Wet Mixtures
Gradually add your dry ingredients to the wet banana mixture, stirring just until everything is combined. Over-mixing can cause tough cookies, so be gentle and stop as soon as you see no flour streaks.
Step 5: Fold in Oats, Nuts, and Chocolate Chips
Gently fold in the old-fashioned rolled oats, walnuts, and chocolate chips if you’re using them. Oats provide a hearty texture, walnuts lend a crunchy contrast, and chocolate chips deliver gooey pockets of sweetness in every bite.
Step 6: Shape and Bake
Drop tablespoon-sized balls of dough onto your prepared baking sheet, spacing them about two inches apart to allow spreading. Bake for 10 to 12 minutes, or until the edges turn a light golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling and firm up.
How to Serve Banana Bread Cookies Recipe
Garnishes
These cookies are lovely on their own but feel free to sprinkle a little cinnamon sugar on top right before baking for an extra touch of sparkle and spice. You could also add a light drizzle of melted chocolate or a dusting of powdered sugar for a pretty presentation.
Side Dishes
Serve your Banana Bread Cookies alongside a hot cup of coffee or tea for a cozy snack break. They also pair beautifully with a scoop of vanilla ice cream for a dessert that feels both nostalgic and indulgent.
Creative Ways to Present
For a fun party treat, stack freshly baked Banana Bread Cookies in a jar with layers of parchment paper between. Alternatively, sandwich two cookies with a spread of creamy peanut butter or Nutella for a delightful handheld dessert twist.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature. They stay soft and flavorful for up to 4 days, making them perfect for prepping in advance or enjoying throughout the week.
Freezing
You can freeze these cookies by placing them in a freezer-safe container or bag, separated by parchment paper to prevent sticking. They’ll keep their flavor and texture for up to 3 months, so you always have a sweet bite ready in your freezer.
Reheating
To refresh frozen or stored cookies, warm them briefly in the microwave for about 10-15 seconds or heat in a low oven for a few minutes. This brings back that freshly-baked softness and enhances the comforting aroma.
FAQs
Can I use overripe bananas for this Banana Bread Cookies Recipe?
Absolutely! Overripe bananas are ideal because they’re sweeter and mash easily, creating a naturally moist and flavorful cookie.
What if I don’t have rolled oats? Can I substitute?
While rolled oats give the best texture, you can substitute quick oats if needed. Avoid instant oats as they may turn too mushy.
Are walnuts necessary, or can I leave them out?
Walnuts are optional and add a nice crunch, but feel free to omit them or swap for other nuts like pecans or almonds depending on your preference.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with your favorite gluten-free flour blend and make sure the oats are certified gluten-free to keep the recipe safe and delicious.
How long do Banana Bread Cookies stay fresh?
Stored properly in an airtight container, these cookies stay fresh at room temperature for about 4 days. Refrigerating them may dry them out, so room temp or freezing is best.
Final Thoughts
If you love the cozy flavors of banana bread but want a fun, portable twist, this Banana Bread Cookies Recipe is going to become your go-to. They strike the perfect balance between soft and crunchy, rich and wholesome, making them an absolute joy to bake and share. Give these a try soon—you might find yourself reaching for this recipe again and again!
Print
Banana Bread Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Banana Bread Cookies combine the moist, sweet flavor of traditional banana bread with the chewy, delightful texture of cookies. Perfect for a quick snack or dessert, they feature ripe bananas, oats, and optional walnuts and chocolate chips for added texture and taste.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ½ cup mashed ripe bananas (about 1 large banana)
Mix-ins
- 1 cup old-fashioned rolled oats
- ½ cup chopped walnuts (optional)
- ½ cup chocolate chips (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Set this mixture aside to be combined later with the wet ingredients.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, creating a smooth base for the cookie dough.
- Add Egg, Vanilla, and Banana: Beat in the large egg and vanilla extract until well combined. Then, mix in the mashed ripe bananas, which add moisture and banana flavor to the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Fold in Mix-ins: Gently fold in the rolled oats along with walnuts and chocolate chips if you are using them, to distribute evenly within the dough.
- Shape Cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden brown.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely to preserve their chewy texture.
Notes
- For a nut-free version, omit the walnuts.
- You can substitute chocolate chips with dried fruits like raisins or cranberries for a different flavor.
- Make sure bananas are ripe for maximum sweetness and moisture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze in a sealed container for up to 2 months.
