What makes banana bread cookies different from banana bread?

Banana bread cookies have the same flavors but in a handheld, chewy form. While banana bread is soft and cake-like, cookies have crisp edges with a soft center. The dough uses less banana and flour for balance, ensuring cookies hold their shape without becoming mini banana loaves.

Can I use overripe bananas for banana bread cookies?

Yes overripe bananas are perfect because they’re naturally sweeter and mash easily. They also intensify the banana flavor without needing extra sugar. The darker the peel, the better the flavor. Just avoid bananas that are fermented or too watery, as they can affect the dough’s consistency.

How do I keep banana bread cookies soft and chewy?

To maintain chewiness, don’t overbake. Pull cookies out when the edges are set but the centers look slightly underdone they’ll finish on the sheet. Using brown sugar also helps retain moisture, and a touch of cornstarch in the flour mix can add extra softness. Store them in an airtight container.

Can banana bread cookies be frozen for later?

Absolutely. Cool cookies completely, then freeze in a single layer before transferring to a freezer bag. They’ll keep for up to three months. To enjoy, thaw at room temperature or warm briefly in the oven. This makes banana bread cookies a great make-ahead treat for holidays or meal prep.

Banana Bread Cookies : 7 Easy Steps for Chewy Flavor

Name: Banana Bread Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 ripe bananas, mashed; 1/2 cup unsalted butter or coconut oil; 1/2 cup brown sugar; 1/4 cup white sugar; 1 large egg; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp cinnamon; Pinch of nutmeg; 1/4 tsp salt; 1 cup chocolate chips or chopped nuts (optional); 1/2 cup rolled oats (optional)

Description

Banana bread cookies are the ultimate mash-up of comfort and convenience. They deliver everything you love about banana bread sweetness, warmth, and nostalgic banana flavor in a grab-and-go cookie form with chewy centers and crisp edges.

Ingredients

2 ripe bananas, mashed
1/2 cup unsalted butter or coconut oil
1/2 cup brown sugar
1/4 cup white sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
Pinch of nutmeg
1/4 tsp salt
1 cup chocolate chips or chopped nuts (optional)
1/2 cup rolled oats (optional)

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Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Mash ripe bananas until smooth.
Cream together butter (or oil) with brown and white sugar until fluffy.
Mix in egg, mashed banana, and vanilla extract.
In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gently fold dry ingredients into wet ingredients until just combined.
Stir in chocolate chips, nuts, or oats if using.
Scoop dough onto baking sheets, leaving space between cookies.
Bake for 10–12 minutes until edges are golden and centers are just set.
Let cookies rest on baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Use very ripe bananas for best flavor and moisture. Avoid over-mixing the dough to keep cookies tender. Store in an airtight container at room temperature for 3 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American