Banana Cookies Recipe
If you’ve got a couple of spotty bananas on the counter and a sweet tooth calling your name, this Banana Cookies Recipe gives you soft, chewy, homemade banana cookies that taste like banana bread and cookies had a very happy baby.
These easy banana cookies are one of my favorite “use up the ripe bananas” tricks. They’re soft in the middle, lightly crisp on the edges, and full of warm cinnamon and vanilla. They’re just sweet enough for dessert, but simple and wholesome enough for an afternoon snack with a cup of coffee or tea. When my kids were little, this was my go-to banana baking recipe for school lunches—now they’re grown and still ask for a batch when they visit.
I also love that this recipe can easily lean “healthier” with a few swaps (whole wheat flour, coconut sugar, dark chocolate) or be dressed up as a cozy banana dessert recipe with a drizzle of glaze or a handful of chocolate chips. However you spin it, the banana cookie dough comes together in one bowl and bakes up beautifully every single time.
Why You’ll Love This Banana Cookies Recipe
- A delicious way to use ripe bananas – Those speckled bananas on your counter become soft banana cookies instead of going to waste.
- One-bowl, easy banana cookies – Simple ingredients, minimal dishes, no fussy steps.
- Soft and chewy texture – Think banana bread vibes, but in cookie form, with tender centers and slightly crisp edges.
- Naturally flavored and lower in sugar – Ripe bananas add natural sweetness, so you don’t need loads of extra sugar.
- Kid-friendly and lunchbox-ready – Great for little hands, after-school snacks, and bake sales.
- Freezer-friendly banana dessert recipe – Make ahead, freeze, and you’ve got snacks ready for busy weeks.
- Flexible and customizable – Turn them into healthy banana cookies with oats and nuts, or make them extra indulgent with chocolate chips and glaze.
- Great for all seasons – Light enough for summer, cozy enough for fall; they fit every time of year.
Ingredients
Let me walk you through what you’ll need for this homemade banana cookies recipe. Nothing fancy—just pantry staples and a couple of ripe bananas.
Dry Ingredients
- 1 ½ cups (180 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional, but adds lovely warmth)
Wet Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, softened to room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 medium very ripe bananas, mashed (about ¾ cup mashed)
Mix-ins (Optional but highly recommended)
- ½–¾ cup semi-sweet chocolate chips or chunks
- ½ cup chopped walnuts or pecans (for a banana bread–style cookie)
- 2–3 tablespoons old-fashioned oats (for a bit of texture and a “healthy banana cookies” feel)
Ingredient Tips
- Bananas: Use very ripe bananas with plenty of brown spots. The riper they are, the sweeter and more flavorful your ripe banana cookies will be.
- Butter: Make sure it’s soft but not melted; it should give slightly when you press it with a fingertip.
- Flour: If you like a heartier cookie, you can use up to ½ cup whole wheat flour in place of ½ cup all-purpose.
- Sugar: Coconut sugar works well in place of brown sugar if you want a more “unrefined” sweetness.
Directions
These easy banana cookies come together in a few simple steps. If you can stir, you can make them.
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Preheat and prepare your pans
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This helps prevent sticking and gives you soft, even cookies without burnt bottoms. -
Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside. This step helps distribute the leavening and spices so you don’t get any clumps. -
Cream the butter and sugars
In a large mixing bowl (or the bowl of a stand mixer), beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2–3 minutes, until light and creamy. The mixture should look a little fluffy—this traps air and helps your banana cookies stay soft. -
Add egg and vanilla
Add the egg and vanilla extract to the butter mixture. Beat again on medium speed until everything is smooth and well combined. Scrape down the sides of the bowl so no streaks are left behind. -
Mash and add the bananas
In a small bowl, mash the ripe bananas with a fork until mostly smooth, with just a few small lumps. Stir the mashed banana into the wet mixture. It may look slightly curdled—that’s okay. Banana cookie dough is a little softer and looser than classic chocolate chip cookie dough. -
Combine wet and dry ingredients
Add the dry ingredient mixture to the wet ingredients. Mix on low speed (or stir by hand with a spatula) just until no streaks of flour remain. Don’t overmix; once the flour is absorbed, you’re done. Overmixing can make the cookies tough. -
Fold in mix-ins
Gently fold in chocolate chips, nuts, or oats, if using. The banana cookie dough will be soft and a bit sticky—that’s exactly what you want for soft banana cookies. -
Scoop the dough
Using a medium cookie scoop (about 1 ½ tablespoons each) or a spoon, drop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches between cookies. The dough will spread a little as it bakes. -
Bake the cookies
Bake for 10–12 minutes, rotating the pans halfway through, until the edges look set and lightly golden and the centers no longer look wet. They may still look a bit soft in the middle—remember, they’ll firm as they cool, and that’s how you get chewy banana cookies. -
Cool before serving
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. The flavor actually deepens as they cool, so don’t be shy about baking them in advance.
Servings & Timing
- Yield: About 22–26 cookies, depending on size
- Prep Time: 15–20 minutes
- Bake Time: 10–12 minutes per batch
- Total Time: About 30–35 minutes (including cooling time on the pan)
That means you can have a full batch of homemade banana cookies ready in less time than it takes to watch a sitcom rerun—pretty good trade if you ask me.
Variations
You know what? Banana cookies are a bit of a blank canvas, which makes this recipe fun to play with:
- Chocolate Chunk Banana Cookies: Use big, rough-cut chocolate chunks and finish with a pinch of flaky sea salt for a bakery-style banana dessert recipe.
- Healthy Banana Oat Cookies: Swap ½ cup flour for oats and add chopped nuts and dark chocolate for a heartier, more wholesome cookie.
- Cinnamon Sugar Banana Snickerdoodle Twist: Roll each scoop of banana cookie dough in cinnamon sugar before baking for a cozy snickerdoodle feel.
- Peanut Butter Banana Cookies: Stir in ¼–⅓ cup creamy peanut butter with the wet ingredients and add peanut butter chips for a classic flavor combo.
- Glazed Banana Cookies: Once cooled, drizzle with a simple glaze (powdered sugar + a splash of milk + vanilla) for a sweet, cake-like finish.
- Spice Lover’s Banana Cookies: Add extra cinnamon and a pinch of cloves for a fall-style banana baking recipe that smells like your favorite coffee shop.
Storage & Reheating
Storing these soft banana cookies correctly keeps them tender and flavorful.
- Room Temperature: Store cooled cookies in an airtight container at room temperature for 2–3 days. Because of the banana, they stay moist, so don’t leave them out uncovered for long.
- Refrigerator: For slightly longer storage, keep them in the fridge for up to 5 days. Let them sit at room temperature for 10–15 minutes before eating; the flavor comes back as they warm up.
- Freezer (Baked Cookies): Place cooled cookies in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag or container. They keep well for up to 2 months. Thaw on the counter or warm briefly in the microwave for that “fresh-baked” feel.
- Freezer (Banana Cookie Dough): Scoop the dough into portions, freeze on a sheet, then store the frozen dough balls in a freezer bag. Bake from frozen at 350°F, adding 1–2 extra minutes to the bake time.
For busy weeks, I like to keep a bag of frozen banana cookie dough in the freezer. Future me is always very grateful.
Notes
- Banana size matters: If your bananas are on the smaller side, you may want to use 2 ½ to reach that ¾-cup mashed mark. Too much banana can make the cookies cakey and too soft.
- Don’t skip the salt: Even in a sweet banana cookies recipe, salt is what makes the flavors pop. It doesn’t make them salty; it just rounds everything out.
- Check your oven: Every oven runs a bit differently. If your cookies spread too much, chill the dough for 20–30 minutes before baking. If they’re too puffy, you might be adding a bit too much flour—spoon and level your flour into the measuring cup.
- Warm vs. cooled flavor: These cookies taste lovely warm, but I actually like them best once they’re fully cooled. The banana, cinnamon, and vanilla seem to “settle in” and taste more balanced.
- Baking sheets matter: Dark pans can brown the bottoms faster. If you notice this, reduce the oven temp by 10–15 degrees or use light-colored pans.
I tested this banana cookies recipe with both hand mixers and stand mixers—and yes, even by hand when I was visiting my sister and she’d “loaned” her mixer to her daughter. It works every way; just give yourself an extra minute or two if mixing by hand.
FAQs
Can I make these banana cookies gluten-free?
Yes. Use a 1:1 gluten-free all-purpose flour blend designed for baking. The texture may be slightly more tender, but they still bake up wonderfully.
Can I reduce the sugar for healthier banana cookies?
You can reduce the total sugar by about ¼ cup without harming the structure too much, especially if your bananas are very ripe. Keep in mind they’ll be less sweet, more snack-like than dessert-like.
Why did my banana cookies turn out cakey?
Too much banana or flour can make them cakey. Measure your mashed banana (aim for about ¾ cup) and spoon-and-level your flour rather than scooping straight from the bag.
Can I use frozen bananas?
Yes, but thaw them completely and drain off any excess liquid before mashing and measuring. Excess moisture can cause the cookies to spread too much or turn gummy.
Do I have to chill the dough?
Not necessarily. This recipe works without chilling for most home ovens, but if your kitchen is very warm or your dough looks loose, a 20–30 minute chill can help control spreading.
Can I use oil instead of butter?
You can use neutral oil (like canola or avocado oil), but the cookies will be a bit denser and less fluffy. Butter gives the best flavor and classic cookie texture.
How do I know when the cookies are done?
Look for lightly golden edges and centers that no longer look shiny or wet. They’ll still feel soft but will firm up as they cool—that’s the secret to chewy banana cookies.
Can I double this Banana Cookies Recipe?
Absolutely. It doubles well. Just bake in batches and keep any waiting dough in the fridge between rounds.
Conclusion
This Banana Cookies Recipe is one of those humble little recipes that quietly earns a permanent spot in your baking rotation. It’s simple, cozy, and flexible—perfect for using up ripe bananas, packing in lunchboxes, or pairing with a cup of coffee on a slow weekend morning.
If you try these homemade banana cookies, I’d love to hear how they turned out for you—tell me your favorite variation, or what your family thought. And if you’re as banana-obsessed as I am, next time you might enjoy playing with banana muffins or banana bread bars using some of the same flavors from this recipe.
Banana Cookies
Ingredients
- 1 1/2 cups all-purpose flour about 180 g
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional, adds warmth
- 1/2 cup unsalted butter softened to room temperature (1 stick / 113 g)
- 1/2 cup granulated sugar about 100 g
- 1/4 cup light brown sugar packed, about 50 g
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 2 medium very ripe bananas mashed, about 3/4 cup total
- 1/2-3/4 cup semi-sweet chocolate chips or chunks optional
- 1/2 cup chopped walnuts or pecans optional, for banana bread–style cookies
- 2-3 tablespoons old-fashioned oats optional, for extra texture
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined. Set aside.1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2–3 minutes, until light and creamy.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/4 cup light brown sugar
- Add the egg and vanilla extract to the creamed mixture. Beat on medium speed until smooth and fully combined, scraping down the sides of the bowl as needed.1 large egg, 1 teaspoon pure vanilla extract
- In a small bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps. Stir the mashed banana into the wet mixture; it may look slightly curdled, which is normal.2 medium very ripe bananas
- Add the dry ingredient mixture to the wet ingredients. Mix on low speed or stir by hand just until no streaks of flour remain. Do not overmix to keep the cookies tender.
- Gently fold in the chocolate chips, nuts, and oats, if using. The dough will be soft and a bit sticky.1/2-3/4 cup semi-sweet chocolate chips or chunks, 1/2 cup chopped walnuts or pecans, 2-3 tablespoons old-fashioned oats
- Using a medium cookie scoop (about 1 1/2 tablespoons) or a spoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, rotating the pans halfway through, until the edges are set and lightly golden and the centers no longer look wet. The cookies will still be soft and will firm up as they cool.
- Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. The flavor deepens as they cool.
