Banana Bread Cookies

There’s something magical about the aroma of freshly baked cookies wafting through the kitchen, and these Banana Bread Cookies perfectly encapsulate that warmth. Taking just about 30 minutes from start to finish, this recipe transforms simple pantry staples into soft and fluffy treats that promise to delight your taste buds. The secret lies in the ripe banana, which adds moisture and a natural sweetness that makes these cookies irresistible.

This recipe is perfect for anyone craving a sweet treat, especially those with overripe bananas to use up. Whether you’re hosting a cozy afternoon tea, baking for a family gathering, or just indulging in a personal snack, these cookies are a delightful choice. You can make the dough ahead and store it in the fridge for up to 24 hours before baking.

Why You’ll Love This Recipe

• These cookies are incredibly soft and chewy, thanks to the ripe banana.
• They come together in just one bowl for easy clean-up.
• The addition of chocolate chips takes the flavor to the next level.
• Bake them in under 12 minutes for a quick and satisfying treat.

What You’ll Need

Gather your ingredients for this delightful cookie recipe:

For the Cookies

• 1 ripe banana
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup chocolate chips
• 1 teaspoon vanilla extract
• 1 egg

Use coconut oil for a dairy-free option.

Substitutions & Swaps

• Coconut oil for unsalted butter
• Whole wheat flour for all-purpose flour
• Maple syrup for granulated sugar
• Egg substitute for a vegan option

How to Make It

Creating these cookies is a straightforward process:

Preheat

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

Mash

Mash the ripe banana until smooth in a mixing bowl.

Combine

Add the softened butter, granulated sugar, brown sugar, and vanilla extract. Mix until well combined.

Beat

Beat in the egg until fully incorporated.

Whisk

In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold

Fold in the chocolate chips.

Drop

Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake

Bake for 10-12 minutes, or until the edges are set and lightly golden.

Cool

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

How to Store It

Fridge: up to 5 days in an airtight container.
Freezer: yes, for up to 3 months.
Reheat: microwave for 10-15 seconds.

Tips for Best Results

• Make sure your banana is very ripe for optimal flavor.
• Do not overmix the cookie dough; mix until just combined for a tender texture.
• For a less sweet cookie, reduce the sugar slightly.
• Experiment with add-ins like nuts or dried fruits for additional texture.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream.
• Pair with a cup of coffee or tea for a delightful afternoon snack.
• Ideal for lunchboxes or as quick snacks on the go.