The Ultimate Soft and Chewy Banana Bread Cookies: Your Go-To Easy Recipe
Imagine your favorite banana bread, but transformed into a delightful, perfectly portioned cookie. These incredible banana cookies deliver all that warm, comforting flavor you love, wrapped in a wonderfully soft and chewy package. Whether you prefer them plain, with crunchy walnuts, or studded with sweet chocolate chips, this recipe is incredibly versatile and guaranteed to become a household favorite.
These banana cookies aren’t just good; they’re truly exceptional! They embody everything you could wish for in a homemade treat: simple to prepare, bursting with flavor, and requiring only common pantry staples. If you’re a fan of my classic banana bread recipe, you’ll find these cookies share the same irresistible taste profile, but with the added convenience and joy of a hand-held cookie.
One of the best features of this recipe? No chilling required! That means you can mix the dough and bake these delightful cookies right away, satisfying your sweet cravings without delay. While I adore making these as banana nut cookies, featuring the delightful crunch of walnuts, the beauty of this recipe lies in its adaptability. Feel free to leave out the nuts entirely or experiment by folding in your favorite baking chips – chocolate, butterscotch, or white chocolate all work wonderfully.
This recipe is an absolute lifesaver for those times when you find yourself with a few overripe bananas ripening on your counter. Instead of letting them go to waste, transform them into these remarkably soft, flavorful, and perfectly chewy cookies that everyone will adore. It’s a fantastic way to minimize food waste and enjoy a delicious homemade dessert simultaneously. Let’s dive into how you can create these perfect banana cookies!
Essential Ingredients for Irresistible Banana Cookies
The secret to the incredibly soft, chewy, and intensely flavorful nature of these cookies lies in their star ingredient: ripe bananas. Beyond that, the remaining ingredients are simple and readily available, ensuring a straightforward baking experience. Let’s explore each component and its role in creating these perfect treats:
- All-Purpose Flour: This forms the foundational structure of our cookies. For best results and to prevent dense, dry cookies, it’s crucial to measure your flour correctly. Always spoon it into your measuring cup and then level it off with a straight edge. Accidentally scooping directly from the bag can compact the flour, leading to an excess amount.
- Baking Soda: Our primary leavening agent, baking soda reacts with the acidic components in the mashed banana and brown sugar to create carbon dioxide gas. This gas helps the cookies rise, resulting in that desirable soft and slightly puffy texture.
- Ground Cinnamon and Salt: These two ingredients are flavor powerhouses. Cinnamon provides a warm, aromatic spice that beautifully complements the sweet banana, enhancing that classic banana bread profile. Salt, often overlooked, is essential for balancing the sweetness and intensifying all the other flavors, preventing the cookies from tasting bland.
- Unsalted Butter: Always opt for unsalted butter when baking. This gives you complete control over the total salt content in your recipe. Different brands of salted butter contain varying amounts of salt, which can throw off the delicate flavor balance of your cookies. Ensure your butter is softened to room temperature for optimal creaming with the sugars.
- Granulated Sugar and Light Brown Sugar: This combination of sugars plays a vital role. Granulated sugar contributes to the crispness of the cookie edges and overall sweetness. Light brown sugar, with its molasses content, adds moisture, chewiness, and a subtle caramel note that deepens the flavor profile. Since the mashed bananas provide significant natural sweetness, this recipe uses slightly less sugar than many traditional cookie recipes.
- Overripe Bananas: The absolute star! For the best flavor and texture, use very ripe bananas – those with abundant brown specks on their skins. These bananas are sweeter and softer, making them easier to mash and ensuring a richer banana flavor in your cookies. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a brown paper bag for a day or two, or for an even faster method, bake them unpeeled on a baking sheet at 300°F (150°C) for 15-30 minutes until soft and dark.
- Egg Yolk: With the mashed banana already contributing to binding and moisture, we only need a single egg yolk for this recipe. The yolk adds richness, tenderness, and further helps emulsify the dough. Don’t discard the egg white! Store it in an airtight container in the refrigerator and use it later for an omelet, meringue, or a healthy egg scramble.
- Pure Vanilla Extract: A touch of high-quality pure vanilla extract elevates all the other flavors, adding a fragrant and sweet undertone that makes these cookies truly special. Avoid imitation vanilla for the best results.
- Chopped Walnuts (Optional): For those who love a bit of crunch, chopped walnuts are an excellent addition, mimicking the texture of banana nut bread. However, they are entirely optional. If you have nut allergies or simply prefer not to include them, feel free to omit them. Alternatively, you can swap them out for other mix-ins like chocolate chips (check out my banana chocolate chip cookie recipe for inspiration!) or even pecans.
Step-by-Step Guide: How to Bake Perfect Banana Cookies
Creating these delicious banana cookies is a remarkably simple and rewarding process. Follow these straightforward steps to achieve perfectly soft and chewy results every time:
- Prepare Dry Ingredients: In a large mixing bowl, begin by thoroughly whisking together the all-purpose flour, baking soda, ground cinnamon, and salt. Whisking ensures these dry ingredients are evenly distributed, which is crucial for uniform leavening and flavor throughout your cookies. Set this bowl aside for a moment.
- Cream Wet Ingredients: In the bowl of a stand mixer fitted with a paddle attachment (or using a large mixing bowl and a handheld electric mixer), combine the softened unsalted butter with both granulated sugar and light brown sugar. Beat these together on medium speed for 1 to 2 minutes until the mixture is light, fluffy, and well combined. This creaming process incorporates air, contributing to the cookies’ soft texture.
- Incorporate Banana and Flavor: Next, add the mashed ripe banana, the single egg yolk, and the pure vanilla extract to the creamed butter and sugar mixture. Mix on low speed until everything is just fully combined, making sure to scrape down the sides of the bowl with a rubber spatula as needed to ensure all ingredients are incorporated.
- Combine Wet and Dry: Gradually add the whisked dry ingredients to the wet mixture. Mix on low speed until the dry ingredients are just incorporated. Be careful not to overmix, as this can develop the gluten in the flour too much, leading to tough cookies. If you’re making banana nut cookies, gently fold in the chopped walnuts at this stage until they are evenly distributed throughout the dough.
- Scoop and Prepare for Baking: Using a 1.5 tablespoon cookie scoop (or a similar size to ensure uniform cookies), scoop balls of cookie dough and place them onto three baking sheets that have been lined with parchment paper or silicone baking mats. It’s important to leave adequate space between each cookie dough ball, as these cookies will spread slightly in the oven.
- Bake to Golden Perfection: Place the prepared baking sheets into your preheated oven. Bake for approximately 10 to 12 minutes, or until the edges of the cookies are lightly golden brown and the tops appear set. The centers may still look slightly soft, but they will continue to firm up as they cool.
- Cool and Enjoy: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 to 10 minutes. This resting period allows the cookies to fully set without breaking. After this initial cooling, carefully transfer the cookies to a wire cooling rack to cool completely. This ensures air circulation, preventing soggy bottoms and allowing for a perfectly soft, chewy texture.
Customizing Your Banana Cookies: Variations and Mix-Ins
While these banana cookies are utterly delicious as is, they are also incredibly adaptable, making them a fantastic base for your creative culinary experiments. Here are a few ideas to personalize your batch:
- Chocolate Chip Banana Cookies: The classic pairing of banana and chocolate is always a winner. Fold in 1 cup of semi-sweet, milk chocolate, or even white chocolate chips with the walnuts (or instead of them) for an extra layer of sweetness and texture.
- Nutty Variations: If walnuts aren’t your favorite, consider using chopped pecans, almonds, or even macadamia nuts for a different kind of crunch. Toasting the nuts lightly before adding them can enhance their flavor.
- Dried Fruit Delights: For a chewy, fruity addition, stir in ½ cup of raisins, dried cranberries, or finely chopped dried apricots.
- Coconut Dream: Shredded coconut (sweetened or unsweetened) can add a wonderful tropical flavor and chewy texture to your cookies.
- Spice It Up: Enhance the warm spice profile by adding a pinch of ground nutmeg or allspice along with the cinnamon.
- A Glaze of Perfection: For an extra touch of decadence, once cooled, drizzle the cookies with a simple powdered sugar glaze (powdered sugar mixed with a little milk or cream) or a cream cheese frosting for a truly indulgent treat.
Storage and Freezing Instructions
This recipe yields approximately 32 cookies, which is fantastic for sharing or for ensuring you have a steady supply of delicious treats! If you have leftovers or want to plan ahead, here’s how to store and freeze them effectively:
Storing Baked Banana Cookies:
Once completely cooled, store your baked banana cookies in an airtight container at room temperature. They will remain wonderfully soft and fresh for up to 5 days. For optimal freshness, you can place a slice of bread in the container with the cookies; the bread will absorb moisture, keeping the cookies softer for longer (just replace the bread every day or two).
Freezing Cookie Dough for Later:
This is a great option for meal prep or spontaneous baking. To freeze the cookie dough, scoop individual balls of dough onto a baking sheet lined with parchment paper. Lightly flatten each dough ball – this helps them bake more evenly from frozen. Freeze the dough balls for 1 to 2 hours, or until they are firm. Once firm, transfer the frozen dough balls to a large freezer-safe bag or airtight container. They can be stored in the freezer for up to 3 months. When you’re ready to bake, simply place the frozen dough balls on a prepared baking sheet and bake as directed, adding an extra 1 to 2 minutes to the total bake time.
Freezing Baked Banana Cookies:
If you have baked cookies you want to save, they also freeze beautifully. Allow the cookies to cool completely. Arrange them in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Once frozen, transfer the cookies to a freezer-safe bag or airtight container, separating layers with parchment paper to prevent sticking. They will keep well in the freezer for up to 3 months. To enjoy, simply thaw them at room temperature or gently warm them in the microwave for a few seconds.
Expert Baking Tips for Success
Achieving bakery-quality banana cookies is easy with a few key tips. Keep these in mind to ensure your cookies turn out perfect every single time:
- Room Temperature Ingredients are Key: Always make sure your butter and egg yolk are at room temperature before you start. Softened butter creams more effectively with sugar, creating a light and airy base for your dough. A room temperature egg yolk emulsifies better into the mixture, contributing to a smoother dough and a more consistent cookie texture. To quickly bring an egg to room temperature, place it in a bowl of warm water for about 10 minutes.
- Embrace Overripe Bananas: The riper the bananas, the sweeter and more flavorful your cookies will be. Look for bananas with plenty of brown spots and even some black areas on their skins. They’ll be softer and easier to mash, and their natural sugars will be more developed, giving your cookies that rich, authentic banana bread taste. If your bananas aren’t ripe enough, use the brown paper bag trick or the oven-baking method mentioned earlier.
- Measure Flour Accurately: This is a fundamental rule in baking. Too much flour will result in dry, crumbly, and tough cookies, while too little can make them spread excessively. Always spoon your flour into the measuring cup and level it off with a straight edge like a knife. Avoid scooping directly from the bag, as this compacts the flour and leads to over-measurement.
- Don’t Overmix the Dough: Once you add the dry ingredients to the wet, mix only until they are just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies. A few streaks of flour remaining are perfectly fine; they’ll disappear during baking.
- Use Parchment Paper or Silicone Mats: Lining your baking sheets with parchment paper or silicone baking mats prevents sticking and promotes even baking. It also makes cleanup a breeze!
- Even Scoops, Even Baking: Using a cookie scoop ensures that all your cookies are roughly the same size. This is important for consistent baking times and ensures that no cookie is undercooked or overbaked compared to its neighbors.
- Allow for Proper Cooling: Resist the urge to move the cookies immediately after they come out of the oven. They are still delicate and need time to set. Cooling them on the baking sheet for 5-10 minutes allows them to firm up, preventing them from falling apart when transferred to a wire rack. Complete cooling on a wire rack ensures air circulation, preventing soggy bottoms and locking in that perfect soft and chewy texture.
Frequently Asked Questions About Banana Cookies
Here are answers to some common questions you might have when making these delicious banana cookies:
- Q: Can I use less ripe bananas?
- A: While you can, it’s highly recommended to use overripe bananas. Less ripe bananas are not as sweet and lack the intense banana flavor that makes these cookies so special. They also don’t mash as easily and might result in a drier, less flavorful cookie. If your bananas aren’t ripe enough, try one of the quick ripening methods mentioned in the “Baking Tips” section.
- Q: Why did my banana cookies spread too much?
- A: Several factors can cause cookies to spread. Your butter might have been too soft (verging on melted), you might have measured too little flour, your oven temperature could be inaccurate (too low), or you might have overmixed the dough. Ensure your ingredients are at the correct temperature and measure precisely.
- Q: Can I make these cookies gluten-free?
- A: While I haven’t specifically tested a gluten-free version of this recipe, you can generally substitute all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The texture might vary slightly, but it should work. Always follow the specific instructions of your chosen gluten-free flour blend.
- Q: How long do banana cookies last?
- A: When stored in an airtight container at room temperature, these banana cookies will stay fresh and delicious for up to 5 days. For longer storage, refer to the freezing instructions above.
- Q: Can I double or halve this recipe?
- A: Yes, this recipe is quite flexible! You can easily double the ingredients to make a larger batch, or halve them if you only need a smaller quantity. Just ensure all ingredient ratios are maintained consistently.
More Delightful Banana Desserts to Explore!
If you find yourself with an abundance of ripe bananas, or simply can’t get enough of their sweet, comforting flavor, here are some other fantastic banana-centric recipes you might enjoy from my collection:
- Homemade Banana Pudding
- Classic Banana Cream Pie
- Moist Banana Cake
- Delicious Banana Crumb Cake
- Hearty Whole Wheat Banana Bread
Banana Cookies
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Ingredients
- 2 ½ cups (315 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup (170 grams) unsalted butter (softened)
- ¾ cup (150 grams) granulated sugar
- ½ cup (100 grams) packed light or dark brown sugar
- ½ cup (125 grams) mashed banana
- 1 large egg yolk (room temperature)
- 1 teaspoon pure vanilla extract
- ¾ cup (90 grams) chopped walnuts
Instructions
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Preheat the oven to 350°F (180°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside.
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In a large mixing bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter, granulated sugar, and brown sugar together for 1 to 2 minutes or until well combined.
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Mix in the mashed banana, egg yolk, and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed.
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Add the dry ingredients and mix until just combined, then mix in the chopped walnuts on low-speed until fully incorporated.
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Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets, making sure to leave a little room between each ball of cookie dough.
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Bake for 10 to 12 minutes or until the edges of the cookies are lightly browned and the tops are set. Remove from the oven and cool on the baking sheets for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.
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Store cookies in an airtight container at room temperature for up to five days.
Notes
Baked cookies will freeze well for up to 3 months.
Bananas: Make sure to use an overripe banana for this recipe. You will need about 1 large banana to get 1/2 cup of mashed banana.
Walnuts: These are completely optional! Feel free to omit them or swap them out with another mix-in like semi-sweet chocolate chips.