Introduction
These soft and tender Banana Bread Cookies are a delicious way to use up a ripe banana. They combine the comforting flavor of homemade banana bread with the easy, grab-and-bake texture of a cookie. With simple pantry ingredients and a naturally sweet banana flavor, they make a wonderful treat for breakfast, an afternoon snack, or dessert.
Ingredients
- 1 ripe banana, mashed
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mash the ripe banana until mostly smooth.
- Add the melted butter, granulated sugar, and vanilla extract. Whisk until the mixture is well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the banana mixture. Stir gently until just combined. Do not overmix the dough.
- Using a spoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10–13 minutes, or until the edges are lightly golden and the centers look set.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.
- Transfer the cookies to a wire rack and allow them to cool completely before serving.
Prep Time
10 minutes
Bake Time
10–13 minutes
Total Time
About 25 minutes
Yield
Approximately 12–16 cookies, depending on size.
Tips
Use a very ripe banana for the best flavor and natural sweetness.
Do not overmix the dough after adding the flour, as this can make the cookies dense.
For extra flavor, add chopped walnuts, pecans, chocolate chips, or a few extra pinches of cinnamon.
If the dough seems particularly soft, chill it for 15–20 minutes before scooping.
For softer cookies, avoid overbaking them. They should be lightly golden around the edges and still soft in the center.
Storage
Store completely cooled cookies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for up to 5 days or freeze them in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Nutrition
Approximate nutrition per cookie will vary depending on the final yield and additions. The basic recipe provides carbohydrates from the banana, sugar, and flour, along with a small amount of fat from the butter.
Conclusion
These Banana Bread Cookies are simple, soft, and full of cozy banana-cinnamon flavor. They are an easy homemade treat when you have a ripe banana waiting in the kitchen and want something quicker than a traditional loaf of banana bread.