There’s something truly heartwarming about the smell of freshly baked goods wafting through your home. It’s an aroma that signals comfort and indulgence, and nothing embodies this quite like my Soft and Chewy Banana Bread Cookies. I first made them during a rainy afternoon when I needed a little pick-me-up, and they quickly became a staple in my kitchen. These cookies are the perfect blend of a banana bread’s soft tenderness and the delightful chewiness of a cookie, all while being incredibly simple to whip up!
Whether you’re juggling a busy schedule or simply want a cozy treat to enjoy with a cup of tea, these banana bread cookies are adaptable to fit your dietary preferences. From gluten-free to vegan options, there’s a way for everyone to savor them. Packed with the natural sweetness of ripe bananas and the comforting warmth of cinnamon and vanilla, each bite feels like a hug. So, let’s dive into this recipe and bring some homemade joy into your kitchen!
Why Are Banana Bread Cookies So Special?
Uniquely delicious: You’ll love how these cookies marry the best qualities of banana bread and traditional cookies, resulting in a treat that’s chewy and soft.
Quick to make: With simple ingredients and a straightforward process, you can whip up a batch in no time, perfect for those busy moments.
Endless variations: Whether you’re gluten-free, vegan, or just want to reduce sugar, this recipe can easily adapt to fit your needs, ensuring everyone gets a slice of joy.
Irresistible aroma: As they bake, the warm smell of bananas and cinnamon fills your home, creating a cozy atmosphere that invites comfort.
Crowd-pleaser: These cookies are great for sharing at gatherings, making them a surefire way to brighten someone’s day.
Enjoy with a cup of tea or a scoop of ice cream for a delightful twist!
Banana Bread Cookies Ingredients
For the Cookies
• Ripe Banana – Moisture and natural sweetness; use overripe bananas with brown spots for the best flavor.
• Granulated Sugar – Adds sweetness and chewy texture; can substitute with brown sugar for extra moisture.
• Melting Butter – Provides richness and tender crumb; can be replaced with vegan butter or coconut oil for a dairy-free version.
• All-Purpose Flour – Gives structure and stability; substitute with gluten-free flour blend on a 1:1 basis.
• Baking Soda – Leavening agent for puffiness; ensure freshness for the best rise.
• Salt – Enhances flavor; essential in balance with the sweetness.
• Ground Cinnamon (optional) – Adds warmth and spice; omit if desired, or replace with nutmeg for variety.
• Vanilla Extract (optional) – Enhances overall flavor; use high-quality pure extract for the best taste.
• Chopped Walnuts or Mini Chocolate Chips (optional) – Adds texture and flavor; for nut-free variations, substitute with seeds or omit.
Feel free to customize these banana bread cookies to reflect your taste and dietary needs!
How to Make Banana Bread Cookies
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper, ensuring it’s ready for your delicious cookies.
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Mash the ripe banana in a mixing bowl. Use a fork to turn it into a smooth puree and unleash its sweetness.
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Combine the granulated sugar and melted butter into the banana mixture. Stir until everything is well blended; if you’re using, add in the vanilla extract at this stage for an added flavor boost!
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Whisk together the dry ingredients. In a separate bowl, mix the all-purpose flour, baking soda, salt, and optional ground cinnamon. This helps ensure your cookies have a light, airy texture.
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Mix wet and dry ingredients. Gently fold the dry mixture into the wet mixture until just combined. Be careful not to overmix; a few lumps are perfectly fine!
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Fold in any add-ins such as walnuts or mini chocolate chips. This step allows you to customize your banana bread cookies; feel free to get creative!
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Scoop tablespoon-sized balls of dough onto the prepared baking sheet, making sure to leave space between them for spreading.
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Bake for 10-12 minutes. Watch for the edges turning golden; your kitchen will fill with the comforting aroma of baked bananas. Remove them and let cool slightly before transferring to a wire rack.
Optional: Sprinkle with a dash of sea salt for a delightful sweet and salty twist!
Exact quantities are listed in the recipe card below.
What to Serve with Banana Bread Cookies?
Transform your banana bread cookie moment into a delightful experience with these perfect pairings that enhance every bite.
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Coffee or Tea: The warm, comforting flavors of coffee or a soothing cup of tea complement the sweetness of the cookies beautifully.
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Ice Cream Sandwich: For a fun twist, sandwich your cookies with a scoop of vanilla or caramel ice cream. This indulgent treat takes them to a whole new level of deliciousness!
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Fresh Fruit Salad: A refreshing fruit salad balances the richness of the cookies with light, juicy flavors. Pairing with berries or citrus offers a vibrant contrast.
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Nutty Trail Mix: A handful of nutty trail mix adds crunch and a burst of flavor, enhancing the overall texture while keeping the snacking experience delightful.
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Spiced Hot Chocolate: Nothing beats the comfort of spiced hot chocolate. The chocolate’s richness works wonders with the banana bread cookies’ soft sweetness.
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Chocolate-Covered Almonds: For a sophisticated touch, serve alongside chocolate-covered almonds. They add a delightful crunch and chocolatey richness that is simply irresistible.
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Coconut Milk Smoothie: A creamy coconut milk smoothie packs tropical flavors that perfectly match the banana essence in the cookies, making each bite feel like a mini getaway.
Enhance your baking adventure and enjoy these pairings with your soft and chewy banana bread cookies!
How to Store and Freeze Banana Bread Cookies
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Room Temperature: Store the cookies in an airtight container for up to 3-4 days to keep them soft and chewy. This is ideal for easy snacking!
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Fridge: For extended freshness, refrigerate the cookies in an airtight container for up to 1 week. This helps maintain their delightful texture, especially in warmer months.
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Freezer: Freeze banana bread cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before enjoying.
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Reheating: To revive the cookies, microwave them for 10-15 seconds, or place in an oven at 350°F (175°C) for a few minutes. This will restore their alluring warmth and softness!
Expert Tips for Banana Bread Cookies
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Perfect Bananas: Use overripe bananas with brown spots for maximum sweetness and moisture, ensuring your banana bread cookies turn out soft and chewy.
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Check Freshness: Ensure your baking soda is fresh for the best rise. Old baking soda can lead to dense cookies rather than the delightful texture you want.
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Don’t Overmix: Be gentle when combining wet and dry ingredients; overmixing can lead to tough cookies. A few lumps are okay—this keeps them soft!
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Customize Wisely: Feel free to add nuts or chocolate chips, but keep in mind that adding too many can affect the cookie’s structure. Balance is key!
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Watch the Time: Begin checking your cookies at the 10-minute mark to prevent overbaking. Overbaked cookies can become dry and lose their chewy goodness.
Banana Bread Cookies Variations
Feel free to play with these delightful cookies and make them your own!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free treat. You won’t lose the soft texture!
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Vegan: Use vegan butter or coconut oil instead of regular butter, and opt for dairy-free chocolate chips for a fully plant-based version.
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Low-Sugar: Replace granulated sugar with coconut sugar for a lower glycemic option that still provides sweetness without compromising flavor.
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Nut-Free: Omit nuts and replace them with sunflower seeds or pumpkin seeds for a delightful crunch without allergens.
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Oatmeal Twist: Add 1/2 cup of rolled oats to the batter for additional texture and a wholesome boost. These cookies will have a heartier bite!
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Spiced Delight: Experiment by adding 1/4 teaspoon of nutmeg or allspice for an extra cozy flavor profile. Your kitchen will smell divine!
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Chocolate Lovers: Fold in 1/2 cup of mini chocolate chips for an extra indulgent treat; the melty chocolate will complement the banana beautifully!
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Dried Fruit: Add 1/4 cup of chopped dried fruits like raisins or cranberries for a touch of tartness in each bite, balancing the sweetness of the bananas.
Make Ahead Options
These Soft and Chewy Banana Bread Cookies are excellent for meal prep! You can mash the bananas and mix the wet ingredients up to 24 hours in advance, storing the mixture in the refrigerator to keep it fresh. Additionally, you can combine the dry ingredients ahead of time and keep them in an airtight container for up to 3 days so they’re ready when needed. When you’re ready to bake, simply whisk the wet and dry mixtures together, fold in any add-ins, and scoop onto a baking sheet. This prep allows you to enjoy homemade cookies with just a few simple steps, saving you time on busy weeknights while ensuring your cookies taste just as delightful!
Banana Bread Cookies Recipe FAQs
What type of bananas should I use for the best flavor?
Absolutely! Always choose overripe bananas with brown spots for your banana bread cookies. They provide the ideal sweetness and moisture that give your cookies that irresistible soft and chewy texture. If you happen to have bananas that are just slightly ripe, let them sit out for a couple of days until they develop those dark spots.
How should I store my banana bread cookies?
For short-term storage, you can keep these delicious cookies in an airtight container at room temperature for about 3-4 days. If you want them to last a bit longer, veer into the fridge where they can stay fresh for up to a week. Just remember to seal them well to keep that delicious chewiness intact!
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Can I freeze banana bread cookies?
Definitely! Freezing is a fantastic option for long-term storage. Here’s how to do it: First, lay your cookies in a single layer on a baking sheet and freeze them for about an hour. Then, transfer the cookies to a freezer-safe bag or container and label them, storing them for up to 3 months. When you’re ready to enjoy some, just thaw them at room temperature or pop them in the microwave for a quick reheat.
What can I do if my cookies turn out too dry?
If your banana bread cookies become dry, it might be due to overbaking or using too much flour. Make sure to measure your ingredients accurately and start checking your cookies at the 10-minute mark to avoid them getting too crunchy. If they do happen to dry out, here’s a little secret: try adding a splash of milk or a thin layer of frosting when serving them, as it can help to moisten each bite.
Are these cookies suitable for people with food allergies?
Yes, these banana bread cookies can be adapted to meet various dietary needs! You can use gluten-free flour for those avoiding gluten, and coconut or almond milk instead of regular milk for a dairy-free version. Always make sure to check labels for allergens, especially if you include nuts or chocolate chips. Enjoying baked treats shouldn’t be a hassle, so I often make adjustments to cater to my family’s preferences!
Can I add different mix-ins to the banana bread cookies?
Very! The beauty of these cookies lies in their adaptability. Besides walnuts and chocolate chips, you could toss in dried fruit, seeds, or even oats for added nutrition and texture. If you’re venturing into the nut-free zone, you can choose sunflower seeds or pumpkin seeds instead—just ensure to find items that fit your dietary requirements!
Chewy Banana Bread Cookies That'll Brighten Your Day
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mash the ripe banana in a mixing bowl until smooth.
- Combine the granulated sugar and melted butter into the banana mixture. Stir until well blended, adding vanilla extract if using.
- Whisk together the dry ingredients: all-purpose flour, baking soda, salt, and ground cinnamon in a separate bowl.
- Gently fold the dry mixture into the wet mixture until just combined, being careful not to overmix.
- Fold in any add-ins such as walnuts or mini chocolate chips.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving space between them.
- Bake for 10-12 minutes until edges are golden, then let cool slightly before transferring to a wire rack.
- (Optional) Sprinkle with a dash of sea salt before serving.