Banana Bread Cookies

These banana bread cookies combine the soft, comforting flavor of classic banana bread with the convenience of cookies. They’re moist, cake-like, naturally sweetened with ripe bananas, and perfect for an easy homemade treat.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: cookies

Calories: 150kcal

Author: Chloe White

Cost: $4

Equipment

Mixing bowls
electric mixer
whisk
baking sheets
Parchment paper
spatula
wire cooling rack

Ingredients

1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup mashed overripe bananas
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream butter, brown sugar, and granulated sugar until light and fluffy.
Add egg and vanilla extract, mixing well.
Fold in mashed bananas until fully incorporated.
In a separate bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
Gradually combine dry ingredients with wet mixture until just combined.
Scoop dough onto baking sheets, spacing evenly.
Bake for 10–12 minutes until edges are set and centers remain soft.
Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Use very ripe bananas for the best flavor and sweetness. Chill dough for 30 minutes if it spreads too much. Do not overbake—cookies should remain soft in the center. Store in an airtight container for up to 5 days or freeze for longer storage.

Nutrition