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These Banana Cookies are soft, chewy, and full of fresh banana flavor! The perfect way to use up ripe bananas! Made with simple ingredients and a touch of cinnamon for the ultimate cozy treat.
Whenever I have a ripe banana on the counter, this Banana Cookie Recipe is my go-to cookie recipe. It’s one of those quick, cozy bakes that fills the kitchen with the smell of brown sugar and cinnamon.
These cookies have the soft, cakey texture of banana bread but with that delightful cookie chew and they’re so easy to make with simple pantry ingredients. They’re great for lunchboxes, after-school snacks, or late-night cravings! The next time you have ripe bananas make these cookies or make Chocolate Banana Bread, Oatmeal Banana Bread or Peanut Butter Banana Muffins.
Ingredients
- Butter – We used unsalted butter. Make sure it is softened to room temperature. Adds moisture and richness to the cookies.
- Sugar – We used granulated sugar and brown sugar to add sweetness
- Large Egg – We prefer to use room temperature
- Mashed ripe bananas – Use about 2 medium; leave slightly chunky if desired
- Flour – If you prefer you can use gluten free flour
- Baking Soda – Leavening agency
- Ground Cinnamon – Adds warm flavor
- Chocolate Chips – We used milk chocolate but you can also use semi-sweet chocolate chips or dark chocolate chips
- Chopped walnuts – Optional addition. You can also use chopped pecans
Scroll to the recipe card for the full recipe details.
How to Make Banana Cookie Recipe
Step 1 – Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 2 – In a large mixing bowl, beat the butter, granulated sugar, and brown sugar with a handheld or stand mixer until light and fluffy.
Step 3 – Add the egg and mix until smooth, then stir in the mashed bananas.
Step 4 – In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Step 5 – Gradually add the flour mixture to the banana mixture, stirring until just combined. Do not overmix.
Step 6 – Fold in the walnuts (if using) and ½ cup of the chocolate chips with a spatula. Reserve the remaining chocolate chips for topping.
Step 7 – Drop the dough by spoonfuls or use a 2-tablespoon cookie scoop onto the prepared baking sheet. The dough will be softer than traditional cookie dough. Gently press the reserved chocolate chips on top of each cookie.
Step 8 – Bake for 10–14 minutes, or until the edges are lightly golden brown.
Step 9 – Let the baked cookies cool on the baking sheet for 4–5 minutes before transferring to a wire rack to cool completely.
Step 10 – Then the cookies are ready to serve and enjoy!
Banana Cookie
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg room temperature
- 1 cup mashed ripe bananas about 2 medium; leave slightly chunky if desired
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- Pinch salt
- 1 cup chocolate chips divided
- ½ cup chopped walnuts optional
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar with a handheld or stand mixer until light and fluffy.
- Add the egg and mix until smooth, then stir in the mashed bananas.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in the walnuts (if using) and ½ cup of the chocolate chips with a spatula. Reserve the remaining chocolate chips for topping.
- Drop the dough by spoonfuls or use a 2-tablespoon cookie scoop onto the prepared baking sheet. The dough will be softer than traditional cookie dough.
- Gently press the reserved chocolate chips on top of each cookie.
- Bake for 10–14 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 4–5 minutes before transferring to a wire rack to cool completely.
- Then the cookies are ready to serve and enjoy!
Recipe Notes
- Type of Bananas – I find that it’s best to use ripe bananas for the best flavor in this recipe but make sure not to use overly ripe (black) bananas.
- Measuring Flour – Make sure to scoop the flour and level it off when measuring it instead of packing it into the measuring cup to avoid cakey cookies.
- Combining Ingredients – Make sure to not overmix the cookie batter. It keeps the cookies soft and tender.
- Make Mini Banana Cookies – Use a small cookie scoop for bite-sized treats.
- Oatmeal Banana Cookies – Mix in ½ cup oats for texture and heartiness.
- Healthy Banana Cookies – Use coconut oil and reduce sugar for a lighter version.
- Peanut Butter Banana Cookies – Add 2 Tbsp peanut butter for a rich, nutty twist.
- Add Warm Flavor – A pinch of nutmeg or cardamom makes them extra cozy.
Nutrition Facts
Frequently Asked Questions
Yes! Thaw and drain excess liquid before mashing.
Flatten slightly before baking and bake an extra minute or two.
Store any leftover cookies in an airtight container for up to 1 week. Store a piece of bread in the container with the cookies to keep the cookies moist while storing. If you want to freeze, see How to Freeze Cookies for Baking.
More Banana Recipes
Quick and Easy Breakfast
Banana Bread Mini Muffins
Easy Fruit Smoothie
Peanut Butter Banana Smoothie
Quick Bread
Simple Chocolate Chip Banana Bread
If you make these Banana Cookies, please leave us a comment or a star review. We love hearing from you!
I love desserts with banana and this cookie has now become a favorite! So delicious and full of banana flavor.