The Story Behind My Banana Bread Cookies Recipe
If you’ve ever found yourself torn between baking banana bread or a batch of chocolate chip cookies, I’ve got the perfect solution for you: this banana bread cookies recipe. It brings together the rich, moist sweetness of classic banana bread with the golden, chewy edges of a cookie all in one bowl and just 22 minutes from start to finish. Whether you’re craving something nostalgic or you’ve got an overripe banana begging for love, this recipe is as easy as it is satisfying. Let’s dig into a banana bread cookies recipe that feels like home.
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Why Banana Bread Cookies Hold a Sweet Spot
Hi, I’m Ghalya Peaches, and if there’s one thing my Nana passed down through our flour-dusted Saturday baking sessions, it’s this: never waste a good banana. She’d stash overripe bananas in the freezer for future banana bread. But one rainy afternoon, with just a single banana on hand and no loaf pan in sight, we improvised. That’s how my favorite banana bread cookies recipe was born soft, warm, and packed with melty chocolate chips. Since then, these banana bread cookies have become a beloved staple in my Northampton dessert studio and a huge hit at our fall baking pop ups. For more recipe checkout our Facebook page.
The Power of One Bowl Baking
This banana bread cookies recipe leans into simplicity. You don’t need fancy mixers, chilled dough, or rare ingredients. It’s as forgiving as it is delicious, and if you’ve already baked my cookie dough protein bars or carrot cake cookies, you’ll love this too. All the ingredients mix into one bowl perfect for lazy Sundays or impromptu bake offs. Plus, using just an egg yolk keeps them soft without turning them into mini banana cakes. The result? Chewy, chocolate speckled banana bliss.
PrintBanana Bread Cookies Recipe That Taste Like a Cozy Hug
All the delicious flavor of banana bread in a soft, chewy, moist banana chocolate chip cookie. You’ll love EVERYTHING about these cookies from their indescribably soft texture to how easy they are to make.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 16 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
1 small overripe banana, mashed (about 1/4 cup)
1/2 cup vegetable oil or melted butter
1 cup light brown sugar, packed
1 egg yolk
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2/3 cup chocolate chips
Instructions
1. Preheat oven to 350°F (175°C) and line a cookie sheet with parchment.
2. In a large bowl, mash the banana and mix in oil, brown sugar, egg yolk, and vanilla until smooth.
3. Stir in the flour, baking soda, cinnamon, and salt until just combined.
4. Fold in chocolate chips gently.
5. Scoop dough into balls using a cookie scoop and place on the baking sheet, spaced 2 inches apart.
6. Bake for 11–12 minutes until edges are set and tops look slightly underdone.
7. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Don’t overbake—the cookies will continue to set as they cool.
For a nutty twist, fold in 1/4 cup chopped walnuts with the chocolate chips.
Store leftovers in an airtight container at room temperature for up to 3 days or freeze.
Making the Best Banana Bread Cookies Recipe at Home
The Simple Ingredients You Need
This banana bread cookies recipe is all about pantry staples. If you’ve baked anything cozy this season, chances are you already have most of what you need:
- 1 small overripe banana, mashed (about ¼ cup)
- ½ cup vegetable oil (or melted butter for a richer taste)
- 1 cup packed light brown sugar
- 1 egg yolk (don’t skip this—it keeps things chewy, not cakey)
- 1 teaspoon vanilla extract
- 1⅓ cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ⅔ cup chocolate chips
Using oil instead of butter keeps the texture incredibly soft and moist similar to how banana bread cookies recipe gets that lush, almost melt-in-your-mouth crumb. For a little twist, try swapping in dark chocolate chunks or even a few chopped walnuts, just like in my protein granola recipe.
Tips for the Perfect Dough
Start by mashing the banana thoroughly especially if it’s been sitting on your counter a while. You want it smooth and silky. Mix all the wet ingredients together first: banana, oil, sugar, egg yolk, and vanilla. Next, mix in the dry ingredients, then gently fold in the chocolate chips. The dough will be soft and glossy.
There’s no chilling required, but if your kitchen is warm, a 10-minute fridge rest helps control spreading. Use a cookie scoop for even rounds and line your baking tray with parchment for easy clean-up my favorite cookie hack from our cookies and cream brownies session last winter.
Bake and Enjoy: Banana Bread Cookies recipe That Hit All the Right Notes
Step-by-Step: How to Bake Banana Bread Cookies recipe at Home
Once your dough is ready, preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper and grab a cookie scoop or tablespoon to portion your dough. You should get about 16 cookies from one batch.
Here’s the method I swear by no stand mixer needed:
- Scoop the dough into even mounds, spacing them at least 2 inches apart.
- Bake for 11–12 minutes, just until the edges are set and lightly golden.
- Allow the cookies to rest on the baking sheet for 5 minutes before moving them to a wire rack.
The secret to a moist banana bread cookies recipe is not over baking. The centers should still look a bit underbaked when you take them out. They’ll set perfectly as they cool trust me, this trick changed the game for me when I first tried it on cinnamon roll focaccia leftovers turned dessert.
Storage Tips & Freezer-Friendly Advice
These banana bread cookies recipe are at their best within the first 48 hours, when the centers stay soft and pillowy, and the edges keep that light crisp. Store them in an airtight container at room temperature to maintain freshness. For longer storage, freeze baked cookies in a zip top bag and just reheat for 10 seconds in the microwave.
Want to make dough ahead of time? Scoop it onto a tray, freeze until solid, then store frozen balls in a container. Bake straight from frozen, just add 2 extra minutes to the time.
And if you like having grab and go treats, you’ll love the make-ahead flexibility of my lemon protein bars too.
Troubleshooting & Pro Tips for Banana Bread Cookies Recipe
Avoiding the #1 Mistake in Banana Bread Baking
If you’ve ever ended up with heavy, gummy banana bread cookies recipe or cakey cookies, it’s usually from too much banana or overmixing. This recipe uses only ¼ cup of mashed banana to keep the texture balanced. If your banana is oversized, measure and discard the excess.
Also, avoid over mixing once the flour goes in. Stir just until you don’t see any dry flour left. Overworking the dough develops the gluten, which can make the cookies tough. This trick made all the difference in my easy healthy dessert recipes too.
Secret to Moist, Chewy Banana Cookies
Let’s face it dry cookies are the worst. The secret here? It’s made with a mix of oil, brown sugar, and a single egg yolk. Skipping the egg white is intentional, it keeps the cookies dense, rich, and delightfully moist.
A dash of ground cinnamon adds warmth and depth to the flavor. And because we’re using baking soda not baking powder, you’ll get that crackly cookie top that looks bakery-perfect.
If you’ve tried my healthy cream cheese spread, you know how much I love layering soft textures, and these banana cookies are no different.
Conclusion
These banana bread cookies recipe combine everything you love about dessert into one comforting bite. Whether you’re looking to use up that last lonely banana or just need a cookie that feels like a hug, this recipe delivers every time. It’s foolproof, flavorful, and completely satisfying. Plus, it sits right alongside the best cozy bakes on the site like my cookies and cream brownies and pink velvet cake.
FAQs: Banana Bread Cookies Recipe
What is the number one mistake made when making banana bread?
Adding too much banana or not measuring it properly can throw off the moisture and lead to dense, underbaked centers. Always measure the mashed banana and discard any excess.
What are the best banana bread cookies 6 ingredients?
You can make a simplified version using banana, brown sugar, oil, flour, baking soda, and chocolate chips. But adding cinnamon and vanilla really deepens the flavor.
What is the secret to moist cookies?
Use brown sugar for its molasses content, vegetable oil for softness, and just an egg yolk to avoid excess moisture. Don’t over bake pull them when they’re slightly underdone.
What’s the most common mistake people make when baking banana bread?
Adding too much banana or not measuring it properly can throw off the moisture and lead to dense, underbaked centers. Always measure the mashed banana and discard any excess.
How to make banana cookies at home?
Mash one overripe banana, mix with oil, sugar, egg yolk, and vanilla. Stir in flour, baking soda, cinnamon, and chocolate chips. Scoop onto a lined sheet and bake at 350°F for 12 minutes.
