Banana Bread Cookies

Why You’ll Love This Recipe

✅ Soft & cake-like – Just like banana bread, but portable!
✅ Easy to make – No mixer needed, ready in 30 minutes.
✅ Great for ripe bananas – No more wasting overripe fruit!
✅ Kid-approved – A lunchbox or after-school favorite.


Ingredients (Makes ~18 cookies)

For the Cookies:

    • 1 cup (120g) all-purpose flour
    • ½ tsp baking soda
    • ½ tsp cinnamon
    • ¼ tsp salt
    • ½ cup (1 stick / 115g) unsalted butter, melted
    • ⅓ cup (65g) brown sugar
    • ¼ cup (50g) granulated sugar
    • ½ cup (120g) mashed ripe banana (~1 medium banana)
    • 1 tsp vanilla extract
    • ½ cup (90g) chocolate chips (or walnuts for crunch)

Optional Topping:

  • Cinnamon sugar for rolling

Step-by-Step Instructions

1. Prep & Preheat

  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment.

2. Mix Dry Ingredients

    • Whisk flour, baking soda, cinnamon, and salt in a bowl.

3. Make the Dough

    • In another bowl, mix melted butter, sugars, banana, and vanilla.
    • Stir in dry ingredients until just combined.
    • Fold in chocolate chips.

4. Bake

  • Scoop 1.5 tbsp dough per cookie, spacing 2 inches apart.
  • Bake 10-12 mins until edges are set (centers will look soft).

5. Cool & Enjoy!

    • Let cool 5 mins on the pan (they’ll firm up).

Pro Tips

🍌 Extra banana flavor? Use very ripe bananas (lots of brown spots!).
🔥 Chewier cookies? Bake 1-2 mins less.
🍫 Mix-ins – Try white chocolate chips + pecans for a twist.


Storage & Freezing

🍽 Room temp – Keep in an airtight container for 3 days.
❄️ Freeze dough – Scoop and freeze unbaked; bake from frozen (+1-2 mins).

 

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