Tired of rock-hard, flavorless cookies that crumble into dust or overly mushy banana bread that’s more pudding than cake? What if I told you there’s a magical middle ground that combines the best of both worlds? These Banana Bread Cookies deliver all the moist, banana-spiced comfort of classic banana bread in a perfectly portable, soft-baked cookie form, studded with melty chocolate chips that make every bite irresistible.
I’m Simon, and this recipe was born from a happy accident in our test kitchen. Megan Carter was experimenting with ways to use overripe bananas (we always seem to have too many), and after what she calls “the Great Banana Experiment,” she accidentally created a hybrid that was too thick for banana bread but too soft for regular cookies. Rather than toss it, she baked them anyway—and the result was pure magic. Even Jackson Reed, who claims he “doesn’t do sweets,” couldn’t stop eating them warm from the oven. Olivia captured the moment perfectly: soft, golden cookies with chocolate chips oozing just slightly, steam rising from a fresh batch.
In this guide, you’ll discover everything from achieving that perfect soft-yet-structured texture to mastering the banana-to-flour ratio, plus tips for customizing these cookies to match your cravings.
Why This Banana Bread Cookies Recipe Works
This hybrid recipe delivers the comfort of banana bread with the convenience and texture of a cookie. Here’s why they’re absolutely brilliant:
- Overripe banana solution: Finally, a delicious use for those brown bananas you’ve been ignoring on your counter
- One-bowl simplicity: No mixer required, minimal cleanup, ready to bake in 10 minutes
- Naturally moist texture: The banana keeps these cookies soft for days without drying out
- Customizable sweetness: Adjust chocolate chips and sugar to your taste preferences
- Make-ahead friendly: Dough freezes beautifully for fresh-baked cookies anytime
- Healthier than traditional cookies: Less butter, natural banana sweetness, plus potassium and fiber
Choosing the Right Bananas for Banana Bread Cookies
The banana ripeness you choose dramatically impacts both flavor and texture. This isn’t guesswork—we’ve tested every stage.
Best Banana Ripeness for This Recipe
Very Ripe (Heavily Spotted/Brown): These are your gold standard. The browner, the better. At this stage, starches have converted to sugars, giving maximum sweetness and banana flavor. The flesh should be soft enough to mash with a fork effortlessly. These bananas also have the strongest binding properties, helping hold cookies together.
Overripe (Black Peel, Very Soft): Even better! Don’t throw these away. When bananas turn completely black and almost liquid inside, they’re at peak sweetness. These create the moistest cookies with the deepest banana flavor. Just ensure there’s no mold.
Yellow with Brown Spots: The minimum ripeness you should use. These work but will give milder banana flavor and slightly less natural sweetness. You may need to mash longer to get smooth consistency.
Avoid These: Bright yellow or green-tipped bananas are too firm and starchy. They won’t mash smoothly, won’t provide enough sweetness, and will give an unpleasant, raw banana taste.
Buying Tips for Banana Bread Cookies
- Buy bananas ahead: Purchase yellow bananas 3-5 days before baking to let them ripen
- Speed up ripening: Place in a paper bag with an apple or store in a warm spot
- Freeze overripe bananas: When they hit peak ripeness, peel and freeze in bags. Thaw when ready to bake
- Look for organic when possible: Since we’re using the whole banana, organic reduces pesticide exposure
- Size matters: Use medium bananas. The recipe assumes about ½ cup mashed per banana
Substitutions for Banana Bread Cookies
Pumpkin Puree: Use ¾ cup pumpkin puree instead of bananas. Add pumpkin pie spice for seasonal cookies.
Applesauce: Use 1 cup unsweetened applesauce for milder flavor. Increase cinnamon to compensate.
Mashed Sweet Potato: Creates denser, more nutritious cookies. Use ¾ cup and add extra vanilla.
Ingredients & Prep for Banana Bread Cookies
Banana Preparation Essentials
The mashing technique: Use a fork to mash bananas until mostly smooth with just a few small lumps. You want approximately 1 cup of mashed banana (about 2 large or 3 medium very ripe bananas). Don’t use a food processor or blender they’ll make it too liquid.
Measure after mashing: Pack mashed banana into a measuring cup for accuracy. Too much banana creates flat, cake-like cookies; too little and they’ll be dry.
Strain excess liquid: If your bananas are extremely overripe and watery, gently press the mashed banana in a fine-mesh strainer to remove excess liquid. This prevents spreading during baking.
Cookie Dough Components
This recipe uses simple pantry ingredients that come together in one bowl:
Wet ingredients:
- 1 cup mashed very ripe bananas (about 2 large or 3 medium bananas)
- ⅓ cup melted coconut oil (or melted butter, cooled slightly)
- ⅓ cup brown sugar, packed (light or dark)
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon apple cider vinegar (helps with leavening and tang)
Dry ingredients:
- 2 cups all-purpose flour (spooned and leveled, not packed)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg (optional but adds warmth)
Mix-ins:
- 1 cup chocolate chips (semi-sweet, dark, or milk chocolate)
- Optional: ½ cup chopped walnuts or pecans
- Optional: ⅓ cup rolled oats for texture
Mixing method: Stir wet ingredients together first, then add dry ingredients and mix just until combined. Overmixing creates tough cookies. Fold in chocolate chips last.
Pantry Staples for Banana Bread Cookies
Essential ingredients:
- Very ripe bananas (the star ingredient)
- All-purpose flour (structure and body)
- Brown sugar (moisture and molasses flavor)
- Coconut oil or butter (richness)
- Baking soda and baking powder (leavening for soft texture)
- Cinnamon (classic banana bread spice)
Flavor enhancers:
- Vanilla extract (amplifies banana flavor)
- Salt (balances sweetness, enhances flavors)
- Nutmeg or cardamom (warming spices)
- Apple cider vinegar (reacts with baking soda for lift)
- Quality chocolate chips (makes them irresistible)
Step-by-Step Baking Instructions for Banana Bread Cookies
Pre-Baking Prep for Banana Bread Cookies
- Preheat oven to 350°F (175°C). Position racks in the upper and lower thirds of the oven for even baking.
- Line baking sheets: Use parchment paper or silicone baking mats. Don’t grease the cookies have enough fat. Parchment prevents spreading and makes cleanup effortless.
- Mash bananas: Peel very ripe bananas and mash in a large bowl with a fork until mostly smooth. Measure out exactly 1 cup.
- Bring egg to room temperature: Place egg in warm water for 5 minutes. Room temperature eggs incorporate more smoothly into batter.
Mixing Method for Banana Bread Cookies
Creating the batter (8 minutes):
- In a large mixing bowl, combine mashed bananas, melted coconut oil, both sugars, egg, vanilla extract, and apple cider vinegar. Stir with a wooden spoon or spatula until well combined and smooth.
- In a separate medium bowl, whisk together flour, baking soda, baking powder, cinnamon, salt, and nutmeg.
- Pour dry ingredients into the banana mixture. Stir gently with a spatula just until flour disappears and no dry streaks remain. The batter should be thick like cake batter, not stiff like cookie dough. Don’t overmix some small lumps are fine.
- Fold in chocolate chips (and nuts if using) until evenly distributed.
- Important: Let batter rest for 5 minutes. This allows flour to hydrate fully, resulting in better texture.
Shaping the cookies (5 minutes):
- Using a large cookie scoop (about 2 tablespoons) or a spoon, drop rounded mounds of dough onto prepared baking sheets, spacing them 2 inches apart. They’ll spread slightly but not dramatically.
- These cookies won’t spread much, so you can gently press the tops to flatten slightly if you prefer a traditional cookie shape. We like them as domed mounds they look more like mini banana bread rounds.
- Optional: Press a few extra chocolate chips on top for that bakery look.
Baking Process for Banana Bread Cookies
Baking time and temperature (12-15 minutes):
- Bake for 12-15 minutes, rotating pans halfway through for even browning. You’re looking for edges that are set and lightly golden, while centers still appear slightly underdone—they’ll continue cooking on the hot pan.
- Don’t overbake: The number one mistake with these cookies is leaving them in too long. They should look slightly soft in the center when you remove them. Overbaking creates dry, cake-like cookies instead of soft, chewy ones.
- Temperature check: If you want precision, internal temperature should reach 190-195°F in the center.
Doneness Check for Banana Bread Cookies
Visual cues: Edges should be lightly golden and set. Centers should look just barely set they’ll still appear slightly puffy and soft. The tops should be dry to the touch but not browned.
Touch test: Gently press the top of a cookie. It should spring back slowly, leaving a slight indent. If it springs back immediately, they’re overdone. If it sinks completely, they need more time.
Color check: The bottoms should be light golden brown. Lift one cookie with a spatula to check. Dark brown bottoms mean they’re overdone or the oven temperature is too high.
Cooling for Banana Bread Cookies
Critical cooling step: Leave cookies on the baking sheet for 5 minutes after removing from the oven. They’re very soft when hot and will fall apart if moved immediately. During these 5 minutes, they firm up just enough to transfer.
Transfer to cooling rack: After 5 minutes, use a thin spatula to transfer cookies to a wire cooling rack. Let cool for at least 10 more minutes.
Texture development: These cookies are best served slightly warm or at room temperature. They’re softer when warm, chewier when cool. The texture continues to improve over the first 24 hours as flavors meld.
Pro Tips for Perfect Banana Bread Cookies
Avoiding Flat or Dry Banana Bread Cookies
Don’t skip the resting time: Letting the batter rest for 5 minutes after mixing allows the flour to fully hydrate, preventing flat cookies. This is Megan’s non-negotiable rule.
Measure flour correctly: Spoon flour into measuring cups and level off with a knife. Don’t scoop directly from the bag or pack it down this adds too much flour and creates dry cookies.
Use very ripe bananas: Under-ripe bananas lack moisture and sweetness. The browner, the better. This single factor is most important for soft texture.
Don’t overmix: Mix just until ingredients are combined. Overmixing develops gluten, creating tough, cake-like cookies instead of tender ones.
Cool coconut oil slightly: If using coconut oil, make sure it’s melted but not hot. Hot oil can partially cook the egg, creating weird texture.
Tool Recommendations for Banana Bread Cookies
Essential equipment:
- Large cookie scoop (2-tablespoon size): Creates uniform cookies that bake evenly
- Parchment paper or silicone mats: Prevents sticking and ensures even baking
- Wire cooling racks: Allows air circulation for proper cooling
- Large mixing bowl: For combining all ingredients
- Fork for mashing: Perfect banana texture without over-processing
Nice to have:
- Kitchen scale for precise measurements
- Multiple baking sheets for continuous batches
- Airtight storage containers
- Freezer-safe bags for dough storage
Storage & Make-Ahead for Banana Bread Cookies
Room temperature storage: Store in an airtight container at room temperature for up to 5 days. They stay incredibly soft due to the banana moisture. Place parchment between layers to prevent sticking.
Refrigeration: These can be refrigerated for up to 1 week, though they’ll firm up slightly. Bring to room temperature or warm briefly before serving.
Freezing baked cookies: Freeze completely cooled cookies in airtight containers or freezer bags for up to 3 months. Thaw at room temperature or microwave for 15-20 seconds.
Freezing cookie dough: This is the best option for fresh-baked cookies anytime. Scoop dough into balls, freeze on a baking sheet until solid (2 hours), then transfer to freezer bags. Bake from frozen, adding 2-3 minutes to baking time.
Refresh stale cookies: Microwave for 10-15 seconds to restore softness. Or wrap in foil and warm in a 300°F oven for 5 minutes.
Flavor Variations for Banana Bread Cookies
Once you master the base recipe, these variations keep things exciting. We’ve tested dozens these are the winners.
Chocolate-Lover Variations for Banana Bread Cookies
Double Chocolate: Replace ¼ cup flour with cocoa powder, add both chocolate chips and cocoa nibs. Rich and fudgy.
White Chocolate Macadamia: Use white chocolate chips and ½ cup chopped macadamia nuts. Tropical and luxurious.
Peanut Butter Chocolate: Add ½ cup creamy peanut butter to the wet ingredients, reduce oil to 3 tablespoons. Fold in chocolate chips. Elvis would approve.
Healthy & Dietary-Friendly Variations for Banana Bread Cookies
Whole Wheat: Replace half the all-purpose flour with whole wheat flour. Adds nuttiness and fiber. Increase liquid by 1 tablespoon.
Gluten-Free: Use 2 cups gluten-free 1:1 baking flour. Add ½ teaspoon xanthan gum if your blend doesn’t include it.
Vegan: Use flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes) instead of egg. Use coconut oil. Choose dairy-free chocolate chips.
Reduced Sugar: Cut sugar to ¼ cup total (use all brown sugar). The bananas provide natural sweetness. These will be less sweet but still delicious.
Creative Global-Inspired Variations for Banana Bread Cookies
| Variation Name | Key Additions | Chocolate Type | Flavor Profile | Special Touch |
|---|---|---|---|---|
| Tropical Paradise | Shredded coconut, dried pineapple, macadamia nuts | White chocolate | Sweet, fruity, exotic | Lime zest |
| Chai Spiced | Cardamom, ginger, cloves, black pepper | Dark chocolate | Warm, aromatic, cozy | Vanilla glaze |
| Mexican Chocolate | Cinnamon, cayenne, cocoa powder | Dark chocolate + cinnamon chips | Spicy-sweet, complex | Chili powder rim |
| Maple Pecan | Maple syrup (replace ¼ cup sugar), toasted pecans | Butterscotch chips | Rich, nutty, autumn | Maple glaze |
| Berry Banana | Dried cranberries or blueberries | White chocolate | Fruity, tangy, bright | Lemon zest |
Serving Suggestions for Banana Bread Cookies
These versatile cookies work for breakfast, snacks, dessert, or even lunch box treats.
Perfect Pairings
Morning enjoyment:
- Hot Coffee: Medium or dark roast complements banana sweetness
- Chai Tea Latte: The spices echo the cinnamon in the cookies
- Cold Milk: Classic pairing, especially for kids
- Fresh Orange Juice: The citrus brightens banana flavor
Afternoon snack:
- Greek Yogurt: Crumble cookies on top for a healthy parfait
- Nut Butter: Spread almond or peanut butter on warm cookies
- Fresh Fruit: Serve alongside strawberries or apple slices
- Cheese: Try with cream cheese or mascarpone for unexpected delight
Dessert service:
- Vanilla Ice Cream: Warm cookies with cold ice cream is heaven
- Whipped Cream: Light and fluffy contrast to dense cookies
- Caramel Sauce: Drizzle warm caramel over cookies
- Banana Slices: Double down on banana flavor
Beverage Pairings for Banana Bread Cookies
Hot beverages:
- Coffee: Any roast level works, but dark roast balances sweetness best
- Hot Chocolate: Makes it extra indulgent
- Herbal Tea: Chamomile or rooibos provides calming contrast
Cold beverages:
- Cold Milk: The classic for a reason perfect temperature and flavor contrast
- Iced Coffee: Sophisticated afternoon treat
- Smoothies: Pair with berry or green smoothies
Presentation Ideas
Olivia’s styling tips for making these cookies photo-worthy:
- Stack 3-4 cookies on a rustic wooden board
- Place a glass of milk alongside
- Break one cookie in half to show the soft interior
- Dust with powdered sugar for elegant presentation
- Arrange on a cake stand for brunch buffets
- Wrap individually in cellophane with ribbon for gifting
- Serve warm with a scoop of ice cream for plated dessert
FAQs About Banana Bread Cookies
Can I make Banana Bread Cookies without eggs?
Yes! Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes until gel-like) or use ¼ cup unsweetened applesauce as a replacement. The texture will be slightly different denser and chewier but still delicious. Vegan versions work beautifully with coconut oil.
Why are my Banana Bread Cookies too flat and spreading?
Common causes: (1) Bananas weren’t ripe enough and lack natural pectin for binding, (2) Too much banana or too little flour measure carefully, (3) Butter or oil was too hot when mixed, (4) Oven temperature too low, (5) Didn’t let batter rest before baking. Solution: Use very ripe bananas, measure precisely, let batter rest 5 minutes, and verify oven temperature with a thermometer.
Can I use frozen bananas for Banana Bread Cookies?
Absolutely! Frozen bananas are perfect for baking. Thaw completely, then pour off any excess liquid that accumulates (frozen bananas release more moisture). Mash and measure as directed. The cookies may be slightly denser but equally delicious. Frozen bananas are actually more convenient since they’re already super-ripe.
How do I make Banana Bread Cookies less sweet?
Reduce the sugar to ¼ cup total (use all brown sugar for moisture). Use dark chocolate chips instead of milk chocolate—they’re less sweet. The banana provides plenty of natural sweetness. You can also replace half the chocolate chips with nuts, which add richness without sweetness.
Are Banana Bread Cookies healthy enough for breakfast?
They’re healthier than many breakfast options! They contain fruit (bananas provide potassium, fiber, vitamin B6), use less butter than traditional cookies, and can be made with whole wheat flour and reduced sugar. That said, they’re still a treat. Pair with protein (Greek yogurt, nut butter) and fruit for a balanced breakfast.
Can I make Banana Bread Cookies gluten-free?
Yes! Use a 1:1 gluten-free baking flour blend (like Bob’s Red Mill). If your blend doesn’t contain xanthan gum, add ½ teaspoon to help bind. The texture is nearly identical to the original. Ensure your oats are certified gluten-free if adding them.
Why do my Banana Bread Cookies taste bland?
Likely causes: (1) Bananas weren’t ripe enough—use very brown bananas for maximum flavor, (2) Not enough cinnamon or vanilla—don’t skimp on these, (3) Salt omitted—salt is essential for enhancing flavors, (4) Chocolate chips were low quality. Solution: Always use very ripe bananas and quality chocolate. Add an extra ½ teaspoon vanilla and ensure you’re adding the full amount of cinnamon.
How long do Banana Bread Cookies stay fresh?
Stored properly in an airtight container, they stay soft and fresh at room temperature for 5 days, refrigerated for 7-10 days, or frozen for 3 months. The banana keeps them naturally moist longer than regular cookies. They actually taste better on day 2 after flavors meld. If they dry out, microwave for 10 seconds to restore softness.
Conclusion
There you have it your complete guide to mastering Banana Bread Cookies that bring together two beloved treats into one irresistible creation. These cookies prove that sometimes the best recipes come from happy accidents and a willingness to experiment. From the first bite of that soft, banana-forward interior studded with melty chocolate chips, you’ll understand why these have become our most-requested treat in the test kitchen.
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Banana Bread Cookies Ultimate Soft & Chewy Recipe
- Total Time: 25
- Yield: 24 cookies 1x
Description
These Banana Bread Cookies combine the best of banana bread and chocolate chip cookies in one soft, chewy treat. Made with overripe bananas, studded with chocolate chips, and ready in just 25 minutes. The perfect way to use brown bananas!
Ingredients
1 cup mashed very ripe bananas (about 2 large or 3 medium bananas)
⅓ cup melted coconut oil (or melted butter, cooled slightly)
⅓ cup brown sugar, packed (light or dark)
¼ cup granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
½ teaspoon apple cider vinegar
2 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg (optional)
1 cup chocolate chips (semi-sweet, dark, or milk chocolate)
Optional: ½ cup chopped walnuts or pecans
Optional: ⅓ cup rolled oats for texture
Instructions
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Mash bananas in a large bowl with a fork until mostly smooth with just a few small lumps. Measure exactly 1 cup of mashed banana.
3. Add melted coconut oil, brown sugar, granulated sugar, egg, vanilla extract, and apple cider vinegar to the mashed bananas. Stir with a wooden spoon or spatula until well combined and smooth.
4. In a separate medium bowl, whisk together flour, baking soda, baking powder, cinnamon, salt, and nutmeg (if using).
5. Pour the dry ingredients into the banana mixture. Gently stir with a spatula just until flour disappears and no dry streaks remain. Don’t overmix—batter should be thick like cake batter.
6. Fold in chocolate chips (and nuts or oats if using) until evenly distributed throughout the batter.
7. Let batter rest for 5 minutes. This allows the flour to fully hydrate for better texture.
8. Using a large cookie scoop (about 2 tablespoons) or a spoon, drop rounded mounds of dough onto prepared baking sheets, spacing them about 2 inches apart.
9. Optional: Gently press the tops to flatten slightly, or leave as domed mounds. Press a few extra chocolate chips on top for appearance.
10. Bake for 12-15 minutes, rotating pans halfway through, until edges are set and lightly golden while centers still appear slightly soft and underdone. Don’t overbake!
11. Remove from oven and let cookies cool on the baking sheet for 5 minutes (they’re very soft when hot).
12. After 5 minutes, use a thin spatula to transfer cookies to a wire cooling rack. Let cool for at least 10 more minutes before serving.
13. Enjoy warm or at room temperature. Store in an airtight container.
Notes
Banana ripeness is critical: Use very ripe bananas with brown spots or completely brown/black peels. They should mash easily with a fork. Under-ripe bananas create dry, flavorless cookies.
Don’t overbake: Cookies should look slightly underdone in the center when removed from oven. They’ll continue cooking on the hot pan and firm up as they cool.
Measuring flour correctly: Spoon flour into measuring cup and level off. Don’t scoop or pack. Too much flour creates dry cookies.
Let batter rest: The 5-minute rest after mixing is important for proper texture.
Room temperature egg: Brings egg to room temperature by placing in warm water for 5 minutes.
Drain very watery bananas: If bananas are extremely overripe and liquid, gently press in a strainer to remove excess liquid.
Make ahead: Freeze cookie dough balls for up to 3 months. Bake from frozen, adding 2-3 minutes to baking time.
Storage: Store in airtight container at room temperature for 5 days, refrigerated for 1 week, or frozen for 3 months.
Gluten-free option: Use 2 cups gluten-free 1:1 baking flour plus ½ teaspoon xanthan gum if blend doesn’t include it.
Vegan option: Use flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of egg. Ensure chocolate chips are dairy-free.
Reduced sugar: Cut sugar to ¼ cup total for less sweet version.
Texture note: These are soft, cake-like cookies (like banana bread), not crispy traditional cookies.
- Prep Time: 10
- Cook Time: 15
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 11g
- Sodium: 115mg
- Fat: 5g
- Saturated Fat: 3.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: banana bread cookies, chocolate chip banana cookies, overripe banana recipe, soft cookies, one bowl cookies