If you’ve ever found yourself with a single overripe banana and no desire to make a whole loaf of banana bread, these Soft & Chewy Banana Bread Cookies are the perfect solution. They deliver all the nostalgic flavors of homemade banana bread but in a quick, portable cookie form. Tender, lightly sweet, and warmly spiced, these cookies come together with basic pantry ingredients and bake in minutes.

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Their fluffy-chewy texture makes them ideal for breakfast, snacks, or dessert. You can customize them with chocolate chips, nuts, or cinnamon—plus, the recipe adapts easily for gluten-free, dairy-free, or vegan versions. If you’re looking for a simple treat with big flavor, this recipe becomes an instant favorite.

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Ingredients

1 ripe banana, mashed
½ cup granulated sugar
¼ cup melted butter
1 cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon (optional)
½ teaspoon vanilla extract (optional)
¼ cup chopped walnuts or mini chocolate chips (optional)

Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mash the Banana: In a medium bowl, mash the banana until smooth.
Mix Wet Ingredients: Stir in sugar and melted butter. Add vanilla if using.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
Bring Together: Add dry ingredients to the banana mixture and stir until just combined.
Add Mix-Ins: Fold in walnuts or chocolate chips if desired.
Scoop Cookies: Drop tablespoon-sized scoops onto the baking sheet, leaving space between them.
Bake: Bake for 10–12 minutes, until edges are lightly golden.
Cool: Allow cookies to cool for 5 minutes before transferring to a wire rack.

Pro Tips

Use very ripe bananas for maximum sweetness and flavor.
Chill the dough for 20 minutes if you want thicker, chewier cookies.
Swap white sugar with brown sugar for a deeper, more caramel-like flavor.
Mini chocolate chips ensure even distribution throughout the cookies.

Why This Recipe Works

Quick & Easy: No mixers or special equipment needed.
One-Banana Wonder: Great for using up lone overripe bananas.
Kid-Friendly: Soft texture and mild sweetness make them perfect for all ages.
Customizable: Works with nuts, chocolate chips, seeds, oats, and more.
Versatile: Great for lunchboxes, snacks, or light breakfast cookies.

Substitutions & Variations

Substitutions

Gluten-Free: Use a 1:1 gluten-free flour blend.
Dairy-Free: Replace butter with coconut oil or dairy-free butter.
Low-Sugar: Use coconut sugar or your favorite low-calorie sweetener.
Nut-Free: Skip the nuts or add seeds instead.

Variations

Chocolate Chip Banana Cookies: Add mini chocolate chips.
Walnut Banana Cookies: Fold in chopped walnuts for crunch.
Oat Banana Cookies: Replace ¼ of the flour with oat flour.
Brown Butter Cookies: Brown the butter for a nutty, elevated flavor.
Sugar-Coated: Roll dough balls in sugar or cinnamon sugar before baking.

Make-Ahead, Storage & Reheating Guide

Room Temperature

Store in an airtight container for 3–4 days.
Add a small slice of bread to keep them soft.

Refrigerator

Keeps up to 1 week; bring to room temperature before serving.

Freezer – Baked Cookies

Freeze up to 3 months.
Thaw on the counter or warm for 10 seconds in the microwave.

Freezer – Cookie Dough

Freeze dough balls on a tray, then store in a freezer bag.
Bake from frozen, adding 1–2 minutes extra time.

Reviving Cookies

Microwave for 5–10 seconds to restore softness.
Crumble over yogurt or ice cream if slightly stale.

Serving Ideas

Pair with coffee, tea, or warm milk.
Serve with vanilla ice cream for a simple dessert.
Add to lunchboxes for a soft, wholesome treat.
Spread with peanut butter for extra protein.

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Nutrition (Per Serving Estimate)

Approximate per cookie:

Calories: 120
Carbs: 20g
Fat: 4g
Protein: 1g
Fiber: 1g

(Values will vary based on add-ins.)

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Frequently Asked Questions

Why are my cookies too soft or cakey?

Banana adds moisture, which creates a cake-like texture. Add a tablespoon of flour or chill the dough to firm them up.

Can I double the recipe?

Yes! This recipe scales perfectly. If baking multiple trays, rotate them halfway.

Are eggs required?

No—bananas naturally act as a binder, so no eggs are needed.

How do I know the cookies are done?

Edges should look lightly golden and the centers set. They will firm up as they cool.

Can I add protein powder?

Yes. Add a scoop and increase moisture with a teaspoon of banana or a splash of milk.

Soft, cozy, and full of banana bread flavor, these Banana Bread Cookies bring together everything you love about banana bread—without the long bake time. They’re simple, customizable, and perfect for any time of day. Whether you prefer them with chocolate chips, nuts, or plain, these cookies are guaranteed to become a repeat favorite in your kitchen.