Go Back
A close-up shot of several freshly baked Banana Bread Cookies, golden brown and speckled with chocolate chips, stacked on a wooden board.

Banana Bread Cookie

These Banana Bread Cookies capture all the beloved flavors and moist texture of classic banana bread in a convenient, chewy cookie form. Perfect for a quick snack or dessert, they're loaded with ripe banana goodness and warm spices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 cup very ripe mashed bananas about 2-3 medium bananas
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup semi-sweet chocolate chips optional
  • 1/2 cup chopped walnuts or pecans optional

Equipment

  • Large Mixing Bowl
  • Electric mixer (handheld or stand)
  • Whisk
  • Rubber Spatula
  • Baking sheets
  • Parchment Paper
  • Cookie scoop (1.5 tbsp)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
Mix Wet Ingredients
  1. In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
  2. Beat in the large egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
  3. Stir in the very ripe mashed bananas until just incorporated. Do not overmix.
Combine Dry Ingredients
  1. In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.
Combine Wet and Dry
  1. Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
  2. If using, fold in the semi-sweet chocolate chips and chopped walnuts or pecans with a rubber spatula until evenly distributed.
Bake the Cookies
  1. Drop rounded tablespoons (or use a 1.5 tbsp cookie scoop) of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will be soft when they come out of the oven.
  3. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, lightly toast the walnuts or pecans before adding them to the dough. These cookies stay fresh in an airtight container at room temperature for up to 3-4 days.