Banana Bread Cookies are here to revolutionize your dessert game. Imagine the cozy, moist crumb of banana bread colliding with the chewy, chocolate-studded joy of a cookie—all in under 30 minutes. If you’ve ever stared at a sad, overripe banana and thought, “Not another loaf…” these cookies are your answer. Perfectly soft, vegan-friendly, and made in one bowl, they’re about to become your go-to recipe for literally any occasion.
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Why You’ll Obsess Over These Banana Bread Cookies
Let’s cut to the chase: Banana Bread Cookies are the snack of your dreams. I’ve tested dozens of recipes, but these? They’re in a league of their own. Here’s why:
- Chewy edges with gooey centers (like a cookie and banana bread had a baby).
- 1 ripe banana is all you need—no more guilt over forgotten fruit!
- No chill time = cookies in your mouth ASAP.
- Easily vegan or gluten-free (swap in flax eggs or 1:1 gluten-free flour!).
- Stay moist for 4 days (if they last that long).
- These cookies stay moist for days—just like these Flourless Chocolate Cupcakes, which deliver intense cocoa flavor without any flour!
Seriously, these Banana Bread Cookies are so good, you’ll want to double the batch.
Ingredients for Banana Bread Cookies (10 Pantry Staples!)
This recipe is ridiculously simple. Odds are, you already have everything:
- Overripe banana (brown = better flavor!).
- Vegetable oil (or melted butter for richness).
- Brown sugar (adjust based on banana sweetness!).
- Egg yolk (secret to chewiness, not cakiness!).
- Vanilla extract (skip imitation—go pure!).
- All-purpose flour (or gluten-free 1:1 flour).
- Baking soda (for that crinkly top!).
- Cinnamon (warmth = mandatory!).
- Salt (balances sweetness).
- Chocolate chips (go dark, milk, or vegan!).
Pro Tip: For extra-decadent Banana Bread Cookies, add a handful of toasted walnuts or a drizzle of salted caramel!
How to Make Banana Bread Cookies in 4 Foolproof Steps
Step 1: Mash & Mix
Mash your banana until smooth, then whisk in oil, sugar, egg yolk, and vanilla. No mixer needed!
Step 2: Dry Ingredients
Fold in flour, baking soda, cinnamon, and salt. Stop mixing once combined—overworking = tough cookies!
Step 3: Chocolate Time
Stir in chocolate chips (½ cup minimum—no skimping!).
Step 4: Bake to Perfection
Scoop dough into balls, bake at 350°F for 10-12 minutes (edges golden, centers soft), and let cool.
Want crispy edges? Flatten dough balls slightly before baking!
3 Game-Changing Tips for Banana Bread Cookies
- Banana Hack: Freeze overripe bananas! Thaw, squeeze out pulp, and use in this recipe.
- Underbake Religiously: Pull cookies out when they look slightly underdone—they firm up as they cool.
- Customize It: Swap chocolate chips for peanut butter chunks, dried cranberries, or white chocolate!
- Want even more chocolate? Try this Double Chocolate Sourdough Bread—a rich, fudgy loaf that pairs perfectly with your Banana Bread Cookies!
Avoid these rookie mistakes:
- Using green bananas (not sweet enough!).
- Skipping the egg yolk (you’ll lose chewiness!).
FAQs: Banana Bread Cookies Edition
Can I freeze Banana Bread Cookies?
Yes! Freeze dough balls for 3 months or baked cookies for 2 months.
Why are my cookies cakey?
Too much flour or overmixing! Measure flour with a kitchen scale or spoon-and-level method.
Can I make these vegan?
Absolutely! Use flax eggs and vegan chocolate chips.
Final Thoughts: Bake These Banana Bread Cookies NOW
If you’ve made it this far, you’re officially out of excuses. These Banana Bread Cookies are fast, flexible, and freakishly delicious. Whether you’re a baking newbie or a cookie connoisseur, this recipe is your golden ticket to banana bliss.
Hosting a get-together? Pair these Banana Bread Cookies with a crunchy, salty snack like this Chex Mix Recipe (Oven) for the perfect sweet-and-savory spread!
Banana Bread Cookies
- Total Time: 17 minute
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy, and packed with banana flavor, these Banana Bread Cookies are the perfect way to use up ripe bananas! Made in one bowl with no chill time required, they come together in under 30 minutes. Easily adaptable for vegan or gluten-free diets, these cookies are a must-try for any banana lover!
Ingredients
Ingredients:
- 1 overripe banana (mashed)
- ¼ cup vegetable oil (or melted butter)
- ½ cup brown sugar
- 1 egg yolk (or flax egg for vegan)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (or gluten-free 1:1)
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup chocolate chips (dark, milk, or vegan)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mash the banana until smooth. Whisk in oil, brown sugar, egg yolk, and vanilla.
- Add flour, baking soda, cinnamon, and salt. Mix until just combined—do not overmix!
- Stir in chocolate chips.
- Scoop dough onto the baking sheet. Flatten slightly for crispier edges if desired.
- Bake for 10-12 minutes, until edges are golden but centers are soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Freeze overripe bananas for later use—just thaw and squeeze out excess liquid.
- Slightly underbaking keeps cookies chewy as they firm up while cooling.
- Swap chocolate chips for nuts, dried fruit, or peanut butter chunks for variety.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: Banana Bread Cookies, Ripe Banana Cookies, Easy Banana Cookies, Chewy Banana Cookies, One-Bowl Banana Cookies