Pin it
When I’m in a hurry but want that classic banana bread vibe, I whip up Banana Bread Cookies. They’re super soft, sweet, and take just minutes with basics from the pantry. You’ll have warm, cozy cookies before you know it—fifteen minutes, tops!
My nephew loves mashing bananas with me and sneaking tastes of dough Sometimes I bake these just to not waste a sad old banana Suddenly the house smells amazing and everyone wants a bite
Dreamy Ingredients
- A just-right banana: Mashed up, this adds lots of sweetness and keeps the dough moist Look for those super spotty ones for that perfect flavor
- All purpose flour: This holds the whole dough together and keeps things tender Use unbleached if you can for the nicest cookies
- Fine salt: Lifts all the flavors and makes the banana taste really pop Use fine sea salt to get it in every bite
- Baking soda: Helps the cookies rise so they stay puffy Light and soft every time, especially if your baking soda is fresh
- Melted butter: Makes things rich and brings in that special banana bread flavor Stick with good unsalted butter and let it cool down before adding
- Granulated sugar: Adds just enough sweetness to balance banana and keeps the cookies light Regular white sugar gets you that perfect crumb
Simple Steps
- Cool and Enjoy:
- Let cookies hang out on the sheet to set for a few minutes before moving them Warm is the magic here—eat them fresh for total bliss
- Bake Away:
- Bake in a hot oven at 350 degrees Fahrenheit for eight to ten minutes Edges should look gold and tops bounce back when you tap them Soft middles make for dreamy cookies
- Shape Time:
- Line your baking sheet with parchment Toss scoops of dough spaced out so they have room to spread Make each one about the same size for even baking
- Add the Dry Stuff:
- Dump flour, baking soda, and salt in the bowl Stir just until you can’t see flour anymore Don’t keep mixing or you’ll lose that pillowy softness
- Mix Up the Wet Stuff:
- Grab a big bowl Mix mashed banana, sugar, and melted butter till super smooth and glossy Good mixing means every bite will taste just right
Pin it
Handy Info
- Perfect for vegetarians and little kids too
- Tucks away in the freezer—raw or baked—for great make-ahead treats
- The best rescue for those sad bananas no one wants
The banana’s always my top pick It takes me back to baking with my grandma We’d use up every spotty banana She swore uglier bananas made the best treats and I have to agree
Smart Storage
Stash cooled cookies in a container with a tight lid at room temp and they’ll hold up for about three days For an easy snack later, zap them in the microwave a few seconds You can freeze the finished ones for a month—just keep them wrapped up tight Let them sit out to thaw when you’re ready to dive in
Pin it
Switch It Up
Butter not your thing? Try melted coconut oil for a dairy-free option Use brown sugar if you want a kick of caramel flavor You can use whole wheat flour for a heartier cookie but it’ll get a little denser
Fun Ways to Serve
These cookies shine with coffee or tea for breakfast or a midday treat Soft enough for toddlers and tough enough for the lunchbox Want to fancy things up? Drizzle with quick icing or dip in melted chocolate for dessert style
Food Traditions
Back in the twentieth century, banana bread took over American kitchens thanks to the home baking craze Turning it into cookies is a playful upgrade It’s comfort food with just a bit more speed
Frequently Asked Questions
- → Can I add chocolate chips or nuts?
Totally! Toss in chopped nuts or chocolate chips before baking so your cookies have a little something extra.
- → What kind of banana works best?
Go for bananas that are really speckled or practically falling apart. Super ripe bananas bring out the sweetness and flavor.
- → How do I store the cookies?
Pop them in a sealed container and leave on the counter for about three days. That way, they stay soft and fresh.
- → Can I make these cookies vegan?
Swap in your favorite plant-based butter, and just double check the rest of your ingredients are vegan-friendly.
- → Why are my cookies dense?
If your dough gets worked too much or you add too much flour, they’ll turn out dense. Stir just until you don’t see dry spots anymore.
- → Can I double the batch?
For sure! Just double up the ingredients, and if you run out of baking space, just do a second round on your tray.