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Soft, chewy cookies with the warm, classic flavor of banana bread, featuring a tender center and slightly crisp edges. Perfect for a quick, comforting treat.

  • Total Time: 58 minutes
  • Yield: 12 cookies 1x

Ingredients

Scale
  • 2 medium mashed bananas (use ripe, spotty bananas for best natural sweetness)
  • 1/2 cup melted butter (can substitute coconut oil for dairy-free)
  • 1 cup brown sugar (white sugar can be used but brown adds depth)
  • 1 large egg (for vegan option, use 1 tbsp flaxseed meal mixed with 2.5 tbsp water)
  • 1 tsp vanilla extract (optional, enhances flavor)
  • 1 cup all-purpose flour (whole wheat flour can be used for a heartier cookie)
  • 1 tsp baking soda (essential for rise, no substitute)
  • 1/2 tsp salt (balances sweetness and rounds flavors)
  • 1 tsp cinnamon (optional; nutmeg can be a twist)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Gather mixing bowls, spatula, and measuring tools.
  3. Mix mashed bananas, melted butter, and brown sugar in a large bowl until smooth.
  4. Whisk in the egg and vanilla extract until uniform.
  5. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
  6. Fold dry ingredients into the wet mixture until just combined, avoiding overmixing.
  7. Chill dough in the refrigerator for 20 to 30 minutes to firm up.
  8. Scoop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
  9. Bake for 11 to 13 minutes until edges are golden and centers look soft but set.
  10. Cool cookies on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough before baking to prevent spreading and achieve chewy texture., Mix ingredients gently to avoid dense or tough cookies., Use ripe, spotty bananas for maximum sweetness and flavor., Add mix-ins such as chocolate chips, nuts, dried fruit, or sprinkle flaky sea salt for flavor variations., Cookies can be stored at room temperature for up to 1 week or refrigerated up to 10 days., Freeze cookies for up to 3 months; thaw and reheat to enjoy fresh-baked taste., For vegan option, substitute egg with flaxseed egg as specified., To make cookies healthier, replace half the butter with unsweetened applesauce and/or use whole wheat flour.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal per cookie
  • Fat: 7 g per cookie
  • Carbohydrates: 20 g per cookie
  • Protein: 2 g per cookie