From Ripe Bananas to Perfect Cookies
We’ve all seen it — that one lone banana on the counter, speckled brown, a little too soft for your morning smoothie. It stares at you like it’s waiting to be saved.
You could make banana bread. Again.
Or… you could bake cookies.
This banana bread cookies recipe is your answer to overripe bananas and snack-time cravings. Soft in the center, lightly crisp around the edges, and dotted with melty chocolate chips, these cookies are everything you love about banana bread — only faster, smaller, and somehow even cozier.
You only need one bowl, one banana, and about 25 minutes. No mixers, no complicated steps. Just a comforting, chewy cookie with big banana flavor and sweet cinnamon warmth.
Why This Banana Bread Cookies Recipe Is a Must-Try
If banana bread is the comfort food of rainy Sundays, banana bread cookies are its weeknight-friendly twin. Here’s why they’re worth baking:
- One overripe banana is all you need
- One bowl means easy cleanup
- Soft and chewy texture that mimics banana bread
- Faster than muffins or a loaf
- Great for breakfast, snack, or dessert
Unlike banana bread, which can take an hour to bake and even longer to cool, this recipe delivers results in less than half the time — and the cookies freeze beautifully.
Ingredients You’ll Need
Before you begin, here’s what you’ll need. Most of these are pantry staples, so there’s a good chance you already have everything:
- 1 ripe banana (soft and brown-spotted)
- Melted butter (unsalted)
- Brown sugar and white sugar
- Egg yolk
- Vanilla extract
- All-purpose flour
- Baking soda
- Cinnamon
- Salt
- Semi-sweet chocolate chips
Bonus: Add-ins like chopped walnuts or pecans work wonderfully here too.
Table of Contents
Banana Bread Cookies Recipe – How to Make It from Scratch
This isn’t a recipe that asks for perfection — it asks for personality.One soft banana and a few spare minutes — that’s all it takes. You’re just minutes away from warm, soft cookies that taste like a hug in dessert form.
Step 1: Mash That Banana
Grab that speckled banana — the one that looks like it’s past its prime — and toss it in a bowl. Mash it down until it’s mostly smooth but still shows a little texture — no need for perfection. No need to go overboard — those tiny bits bring texture and flavor.
Step 2: Add in the Wet Goodness
Into that mashed banana, stir in melted butter, brown sugar, a bit of white sugar, a splash of vanilla, and one egg yolk. Mix until the batter looks glossy and smooth — the kind that smells sweet and buttery, like banana-caramel magic.
Step 3: Mix the Dry Stuff Separately
In another bowl, stir together the flour, cinnamon, baking soda, and a dash of salt — your dry base for the perfect cookie texture. It’s a quick step, but it makes all the difference — keeping your cookies evenly textured and gently spiced.
Step 4: Mix the Two with Care
Combine the two with a light hand — no aggressive stirring needed. Once the flour disappears, stop. You’ll have a soft, slightly sticky dough that smells like comfort. Now fold in chocolate chips — generously. Add chopped nuts if you’re feeling extra.
Step 5: Chill (But Only If You Want To)
If you like thick, bakery-style cookies with gooey centers, chill the dough for 15–20 minutes. No time? No problem. This dough is forgiving — scoop and bake right away, and they’ll still be delicious.
Step 6: Scoop, Space, and Bake
Line a tray with parchment paper. Shape the dough into rounded mounds and place them evenly across your baking sheet. Slide the tray into a 350°F (175°C) oven and bake for 10 to 12 minutes — you’re looking for golden edges and soft, pillowy centers.
Don’t wait for them to look fully baked — they’ll finish setting as they cool.
Step 7: Cool Just Enough
Let the cookies rest on the tray for 5 minutes so they can firm up without drying out. Transfer to a wire rack to cool — or treat yourself to one while it’s still warm and melty. Melty chocolate, cozy banana aroma… yeah, it’s totally worth it
Why You’ll Love This Banana Bread Cookies Recipe
These cookies are more than a quick fix for overripe bananas — they’re soft, lightly spiced, and dotted with rich chocolate. Think of them as banana bread’s fun, bite-sized cousin — easy to share, easier to snack on.
Here’s what makes this banana bread cookies recipe so special:
Quick prep: You don’t need a mixer, fancy tools, or a long baking window. It’s fast and fuss-free.
Only one banana needed: Perfect for that single overripe banana you don’t want to waste.
Soft with a light crisp: The inside stays moist while the edges get just the right golden finish.
Customizable: Add chocolate chips, nuts, coconut, or whatever mix-ins you like.
Freezer-friendly: Bake now or freeze the dough — these cookies are ready when you are.
They’re ideal for weekend baking, last-minute desserts, or tossing in lunchboxes. And because they’re so easy to make, you can keep this recipe in your back pocket for any day you’ve got a banana past its prime.
Serving Suggestions
Wondering when to enjoy these banana bread cookies? Honestly, anytime. But here are a few pairing ideas to make them shine even more:
With coffee or tea: Perfect for a cozy afternoon treat.
With vanilla ice cream: Sandwich a scoop between two cookies.
With yogurt and fruit: A sweet way to start the day or wrap up lunch.
With peanut butter or almond butter: For an extra-rich dessert bite.
Curious how sweet treats like this can still fit into a mindful eating plan?
Explore how to eat well without sacrificing flavor in our guide on smart food choices.
They also make a thoughtful, homemade gift. Wrap a few in parchment, tie with twine, and surprise a friend or neighbor.
Storage and Freezing Tips
Banana bread cookies are soft and moist, but they also hold up well if you store them the right way:
Short-Term Storage
Keep your cookies fresh by storing them in a sealed container on the counter — they’ll stay soft for about 4 day. Place a piece of parchment between cookie layers to avoid sticking.
Longer Storage
Pop them in the fridge to keep them fresh for up to a week. Reheat in the microwave for 8–10 seconds for that just-baked feel.
Freezing
Arrange spoonfuls of dough on a tray and freeze until firm enough to transfer to a bag or container. Then transfer to a freezer-safe bag.
When ready to bake, go straight from frozen to oven — just add 1–2 extra minutes to the baking time.
You can also freeze the baked cookies.Once cooled, wrap the cookies well and stash them in the freezer — they’ll stay fresh for a couple of months.
Final Thoughts: The Best Use for One Banana
This banana bread cookies recipe proves that sometimes, the best things start with something nearly tossed out — like that soft, forgotten banana on your counter. With one bowl, a few pantry staples, and barely 25 minutes, you can turn it into something warm, chewy, and totally comforting.
Make a batch for yourself. Freeze some for later. Share them with someone who loves banana bread but doesn’t want to wait an hour for it to bake.
Simple. Satisfying. Sweet in all the right ways.
Banana Bread Cookies Recipe
Ingredients
- 1 ripe banana brown-spotted, soft
- 3 tbsp unsalted butter melted
- 2 tbsp brown sugar
- 1 tbsp white sugar
- 1 egg yolk
- ½ tsp vanilla extract
- ½ cup all-purpose flour
- ¼ tsp baking soda
- ¼ tsp cinnamon
- Pinch of salt
- ⅓ cup semi-sweet chocolate chips
Optional
- ¼ cup chopped walnuts or pecans
- Dash of nutmeg or extra cinnamon
Instructions
- In a medium bowl, mash the ripe banana until smooth but slightly chunky.
- Add melted butter, brown sugar, white sugar, egg yolk, and vanilla extract. Mix until glossy.
- In another bowl, whisk together flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet mixture and stir gently just until combined.
- Fold in chocolate chips (and optional nuts if using).
- Optional: Chill dough for 15–20 minutes for thicker cookies.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop dough into small mounds and place on the tray with space between.
- Bake for 10–12 minutes, until edges are golden and centers look slightly soft.
- Cool on tray for 5 minutes, then transfer to wire rack to finish cooling.
Notes
nutrition information (Per Serving)
| Nutrient | Value (approx.) |
|---|---|
| Serving Size | 1 cookie (based on 10 cookies) |
| Calories | ~120 kcal |
| Sugar | ~8 g |
| Sodium | ~50 mg |
| Fat | ~5 g |
| Saturated Fat | ~2.5 g |
| Unsaturated Fat | ~2 g |
| Trans Fat | 0 g |
| Carbohydrates | ~16 g |
| Fiber | ~1 g |
| Protein | ~1.5 g |
| Cholesterol | ~15 mg |
Common Questions (FAQ)
What makes cookies soft and chewy?
Chewiness comes from a few things: using brown sugar, not overmixing, and slightly underbaking. Chilling the dough also helps thicken the texture.
Can I use frozen bananas?
Yes!Let them thaw fully, then pour off any extra moisture before mixing them in. The flavor may even be richer.
How ripe should the banana be?
The more spots, the better. A soft, heavily speckled banana will add the most sweetness and banana flavor.
Can I skip the egg yolk?
You can try using 1 tablespoon of milk or plain yogurt instead. The yolk adds richness, but the recipe is forgiving if you need to swap.
How do I make these dairy-free?
Substitute the butter with plant-based butter or coconut oil, and use dairy-free chocolate chips. The result is just as tasty.
Want more recipes like this? Visit Heritage Cuisines to explore cozy, everyday dishes your kitchen will love.
