If you’ve ever found yourself staring at an overripe banana and wondering how to transform it into pure joy, these Banana Cookies are about to become your new favorite kitchen magic trick. Soft, full of comforting banana flavor, and just the right amount of sweet, these cookies meld your classic banana bread’s coziness with the happy, bite-sized thrill of fresh-baked cookies. Whether you add crunchy walnuts or melty chocolate chips, every bite has that homemade touch that makes you want to share (but only if you really have to).
Ingredients You’ll Need
Each ingredient in this recipe helps to bring out the tender, flavorful essence that makes Banana Cookies so irresistible. You’ll find that a few pantry staples and a ripe banana are all you really need to create this little taste of comfort.
- All-purpose flour: The backbone of these cookies, giving them structure while keeping them tender.
- Baking soda: Adds a bit of lift, making the cookies light and cake-like.
- Baking powder: Works with baking soda for that perfect soft crumb.
- Salt: Balances out the sweetness and deepens all the flavors.
- Ground cinnamon: A cozy warmth that pairs perfectly with banana.
- Unsalted butter, softened: Provides richness and that classic cookie texture; make sure it’s at room temp!
- Granulated sugar: Gives the cookies a sweet, classic foundation.
- Packed brown sugar: Adds moisture and a delightful caramel note.
- Large egg: Binds everything together for the ideal dough.
- Vanilla extract: Rounds out the flavor, adding aromatic depth.
- Medium ripe banana, mashed: The star of the show—use one with plenty of spots for the richest flavor.
- Chopped walnuts or chocolate chips (optional): For extra crunch or pockets of chocolatey bliss—totally up to you!
How to Make Banana Cookies
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper so your Banana Cookies lift off easily with no sticking and no fuss over cleanup. This little bit of prep sets you up for cookie success!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. This ensures all the leavening agents and spices are evenly distributed, which means every cookie rises and browns just right.
Step 3: Cream the Butter and Sugars
In your largest bowl, beat together the softened butter, granulated sugar, and brown sugar. Let it get nice and fluffy—about two minutes will do the trick. This step is essential for that soft, tender cookie crumb Banana Cookies are famous for.
Step 4: Add the Egg, Vanilla, and Banana
Crack in your egg, splash in the vanilla extract, and mix in the mashed banana. Your dough will start smelling positively wonderful—like banana bread meeting cookie dough in the best way possible.
Step 5: Combine the Wet and Dry
Gradually add your dry mixture to the wet ingredients, stirring just until everything comes together. Don’t overmix; a gentle hand means softer cookies. If you’re feeling fancy (or just really love chocolate or nuts), fold in the walnuts or chocolate chips now.
Step 6: Shape and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, leaving about 2 inches between each one. Bake for 10 to 12 minutes, until the edges turn a light golden brown and the centers are set. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely—if you can wait that long!
How to Serve Banana Cookies
Garnishes
For a bakery-style flourish, dust your Banana Cookies with a touch of powdered sugar right before serving. A simple drizzle of vanilla glaze or a sprinkle of extra cinnamon on top takes things up a notch.
Side Dishes
Banana Cookies pair brilliantly with a tall glass of cold milk, a mug of coffee, or even a hot cup of chai. For an indulgent afternoon treat, serve alongside fresh fruit or a scoop of vanilla ice cream!
Creative Ways to Present
Pack your Banana Cookies in a brown paper bag tied with twine for a nostalgic homemade gift, or layer them on a simple white platter for a casual get-together. Stack them high and wrap with ribbon for a sweet, edible centerpiece that makes everyone smile.
Make Ahead and Storage
Storing Leftovers
Keep your Banana Cookies soft and fresh by storing them in an airtight container at room temperature for up to 4 days. If you find them vanishing sooner, you might just have some true banana fans at home!
Freezing
For longer storage, freeze fully cooled cookies in a freezer-safe bag or container for up to 2 months. If you want to freeze unbaked dough, scoop individual portions onto a tray to freeze, then transfer to a bag—bake straight from frozen with a minute or two extra in the oven.
Reheating
To bring Banana Cookies back to warm, just-baked perfection, pop them in a 300°F oven for about 3 minutes or microwave for 10–15 seconds. Enjoy that fresh-from-the-oven taste any time!
FAQs
Can I use bananas that are very overripe?
Absolutely! The riper the banana, the sweeter and more flavorful your Banana Cookies will be. Bananas with lots of brown spots are perfect.
What can I use instead of walnuts or chocolate chips?
If you’d like something different, try pecans, shredded coconut, or even dried cranberries. Or keep them plain for a simple, cozy cookie.
Can I make these Banana Cookies gluten-free?
Yes! Substitute a one-to-one gluten-free flour blend for the all-purpose flour to achieve a very similar texture and taste.
Why are my cookies so cake-like rather than chewy?
Banana Cookies are meant to be fluffy and soft thanks to the banana and leavening agents. If you want them a little chewier, try slightly reducing the flour or increasing the sugar just a bit.
How do I know when Banana Cookies are done baking?
The edges will look lightly golden and the centers should be set but still soft. They’ll continue to firm up as they cool, so don’t wait for them to be too firm in the oven.
Final Thoughts
Bake a batch of Banana Cookies the next time you’re craving a treat that’s equal parts comforting and special. They’re easy enough to whip up on a whim, but delicious enough to share at any celebration. Honestly, once you taste that first soft, banana-infused bite, you might just start keeping ripe bananas on hand for this recipe alone—don’t say I didn’t warn you!
Print
Banana Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These soft and cake-like Banana Cookies are a delightful treat that combines the sweetness of ripe bananas with crunchy walnuts or chocolate chips. Perfect for a quick snack or a sweet ending to any meal.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 medium ripe banana, mashed (about 1/2 cup)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Mix Wet Ingredients: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla extract, and mashed banana until well combined.
- Combine and Bake: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the walnuts or chocolate chips if using. Drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 10 to 12 minutes until lightly golden. Cool on a wire rack.
Notes
- These cookies are soft and cake-like.
- For extra flavor, consider adding shredded coconut or a simple glaze.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
