Banana Bread Cookies
Rich chocolate chips and sweet bananas are the perfect contrast of flavors in these banana bread cookies. With simple ingredients and less than 15 minutes in the oven, you will have the most delicious dessert!
Banana bread cookies include all the yummy flavors of banana bread, but in the form of an easy and delicious cookie! These cookies have a soft, fluffy texture and are baked until they are a beautiful golden brown color. Banana bread cookies make the perfect dessert, and they will always be a huge hit. Unlike banana bread which can take a long time to prepare, these cookies only take less than 15 minutes to bake!
The ingredients are simple, staple ingredients that you probably have in your pantry; which makes these cookies all the easier to make. You can also use any type of chocolate chips or add chopped nuts to add a personal twist to your cookies. The ripe bananas are what give these cookies the irresistible sweet and soft flavor, so grab those forgotten bananas and start baking! These cookies make such a great gift too! Just like my Pumpkin Chocolate Chip Bread
Reasons We Love This Recipe
- The recipe offers a classic banana bread flavor in the form of a cookie.
- It contains simple ingredients and is easy to follow.
- The chocolate chips and bananas create a wonderful contrast of flavors.
Ingredient Notes
- All purpose flour— This will create the base of the dough and provide structure.
- Bananas— Mashed. To add moisture and a sweet, cozy flavor!
- Sugar— You will use both white and brown sugar in this recipe for sweet, rich cookies!
- Eggs— For extra moisture and to bind the ingredients together.
- Vanilla extract— To enhance the overall flavor of the cookies!
- Salted butter— Softened. For a nice tender crumb.
- Baking powder and baking soda— Both are needed to give the cookies a light, airy texture.
- Semi-sweet chocolate chips— For a rich, balanced flavor to the bananas.
How to Make Banana Bread Cookies
- Preheat the oven. Use an electric hand mixer to beat the softened butter and sugars together.
- Beat in the eggs and vanilla extract until the mixture is light and fluffy. Add your mashed banana and mix until incorporated.
- Gently whisk in the baking powder, baking soda, and flour.
- Once the dry ingredients are incorporated, fold in the chocolate chips.
- Cover the dough with plastic wrap and chill it in the fridge for 30 minutes *DO NOT SKIP CHILLING THE DOUGH*. Drop spoonfuls of cookie dough on a large baking sheet and bake.
- Allow the cookies to cool on the pan for a few minutes then transfer to a wire rack. Serve and enjoy!
Frequently Asked Questions
Should the cookie dough be thin and wet?
This cookie dough will not be the same consistency as a typical cookie dough. Due to the bananas it will be on the wetter side, similar to pumpkin cookie dough. If the dough is too thick then it will not bake as well. It is important to chill the cookie dough for at least 30 minutes before baking so that it will set a little bit and bake properly. This will prevent them from spreading too much and ensure that they are light and fluffy. As long as you chill the dough, then you’ll be good to go!
Do I have to use ripe bananas in this recipe?
Yes. It is important to use ripe bananas because they are more sweet and that flavor will come through more prominently in the cookies. You will want at least some brown spots on the banana, but you can also use bananas that are almost fully brown. Not only will this increase the flavor of the cookies, but ripe bananas will also be easier to mash. The easiest way to mash the bananas is in a shallow bowl with the back of a fork. This will give you a nice and smooth consistency, as you will want it as smooth as possible with only a few small chunks of banana.
What is the texture of these cookies?
The moisture from the bananas keeps the cookies soft and the sugar and chocolate chips add a lovely sweet flavor! Again, keep in mind that these are not your typical chocolate chip cookies; the texture will look a little bit different. Just like the dough will be similar to pumpkin cookies, the final result once baked will have a similar texture. They will have a soft, chewy, and almost cake like texture. You will not have to worry about these cookies being dry!
How to Store Banana Bread Cookies
These cookies will be best stored on the counter. As long as they are kept in an airtight container or bag, you can store them on the counter for up to five days. You can enjoy the leftover cookies at room temperature or reheat one or two cookies in the microwave for about 15 seconds to warm them up a little bit!
Expert Tips and Tricks
- You will want the butter to be soft, but not completely melted or hot. If your butter is straight from the fridge, soften the butter carefully in the microwave for 10 seconds at a time until it is soft, but not melted.
- Feel free to use light or dark brown sugar in this recipe!
- I have found that it is easier to use one spoon to scoop the chilled dough and another spoon to push it onto the baking sheet.
- We typically leave about 1 ½ inch between each cookie on the baking sheet, and fit as many as we can at a time.
- Switching up the chocolate chips is an easy way to modify this recipe! Dark chocolate chips and peanut butter chips both contrast the sweet banana in these cookies nicely.
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Banana Bread Cookies
Ingredients
- 2 ripe Bananas
- 2 Cups All-Purpose Flour
- 1 1/2 Cups Chocolate Chips
- 1 Cup White Sugar
- 3/4 Cup Butter Softened
- 1/2 Cup Brown Sugar
- 2 Large Eggs
- 1 1/2 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1 tsp Baking Soda
Instructions
- Pre-heat your oven to 350°F
- Using a mixer cream together your softened butter, white sugar, and brown sugar until smooth. About 3 minutes
- Beat in the eggs and vanilla extract until light and fluffy
- Mix in the mashed bananas
- Reduce the speed of your mixer and add your flour, baking powder, and baking soda
- Once the dry and wet ingredients are completley mixed, fold in your chocolate chips.
- Cover your dough and chill in the fridge for 30 minutes
- Drop spoonfuls of cookie dough on a large baking sheet and bake for 13 or until golden around the edges
- Cool your cookies on a wire rack and enjoy!
Notes
- This cookie dough is going to be on the wetter side, kind of like pumpkin cookie dough. As long as you chill the dough then you’ll be good to go.
- I find that’s it’s easier to use one spoon to scoop this dough and another to push it onto the baking sheet.
- Make sure you use bananas that are on the browner side. The more ripe your bananas are the more that flavor will come through in the cookies. Ripe bananas are much easier to mash as well.
- Switching up your chocolate chips is an easy way to modify this recipe. Dark chocolate chips and peanut butter chips go particularly well with the sweetness of the bananas.
- These bananas have a soft, chewy, almost cake-like texture. Again, their texture is very similar to pumpkin cookies.
- These cookies are best stored on the counter. As long as they are kept airtight you can store them on the counter for up to 5 days.
- You can reheat one or two cookies in the microwave for 15 seconds to warm them up a little bit.
- Feel free to use light or dark brown sugar in this recipe.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.