Introduction

Banana Bread Cookies offer the perfect blend of soft-baked texture and warm cinnamon flavor. These treats combine the comfort of classic banana bread with the convenience of a cookie, making them ideal for breakfast or an afternoon snack.

The image shows a close-up of five round cookies stacked slightly on each other, placed on crinkled light brown parchment paper. The cookies have a golden-brown color with darker brown speckles and a textured surface that looks soft and chewy. Each cookie is thick with a slightly crinkled top, showing uneven browning and a slightly glossy finish that hints at richness. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (113g, softened)
1/2 cup granulated sugar (100g)

1/2 cup brown sugar (100g, packed)
1/2 cup mashed overripe bananas (approx 120ml)

1 large egg
2 1/4 cups all-purpose flour (280g)

1 tsp ground cinnamon (5g)
1/2 tsp baking soda (3g)
1/2 tsp salt (3g)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Step 3: Beat in the mashed bananas and egg until well combined. The mixture may look slightly textured due to the banana moisture.

Step 4: In a separate bowl, whisk together the flour, ground cinnamon, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to maintain a soft, cake-like crumb.
Step 6: Chill the dough in the refrigerator for 30 minutes to firm up.

Step 7: Scoop 2-tablespoon sized rounds of dough onto the prepared baking sheet, spacing them evenly.
Step 8: Bake for 10–12 minutes until the cookie surfaces are matte and crackled, and the edges turn golden brown.
Step 9: Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra flavor, add 1/2 cup chopped walnuts or pecans to the dough before chilling.
Use ripe bananas with brown spots for the sweetest flavor and best texture.
Substitute half the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.

Chilling the dough is key to preventing the cookies from spreading too much while baking.

Storage

Store the banana bread cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cooled cookies in a sealed container or freezer bag for up to 3 months. To enjoy, thaw at room temperature or warm briefly in the microwave.

How to Serve

A close-up of six round cinnamon sugar cookies stacked on top of light brown parchment paper, showing a golden-brown top sprinkled with darker cinnamon specks, each cookie with a slightly cracked and soft texture, arranged casually overlapping each other on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, thaw frozen bananas completely and drain any excess liquid before mashing to maintain the right dough consistency.

Will these cookies be cakey or crunchy?

These banana bread cookies are soft and cakey with a slightly chewy edge, offering a tender bite rather than a crunchy texture.