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These banana bread cookies are literally banana bread in cookie form, perfect for when you don’t want to bake a whole loaf.
I often find myself with extra bananas.
Sometimes, I just forget about them sitting on my kitchen countertops. Other times, I patiently wait for them to ripen because I love using them in desserts.
These banana bread cookies were one of those times when I had to patiently wait for the bananas to ripen.
Table of Contents
Why you’ll love this recipe
Honestly, banana bread takes too long to bake, and it is a lot of dessert for two people. These banana bread cookies are the perfect snack when you are craving banana bread.
- best way to use up leftover bananas
- much quicker than baking actual banana bread
- crisp cookie edges with soft and tender middle
- loaded with chocolate chips
- the perfect breakfast or snack!
You can also freeze unbaked or baked cookies!
Recipes you’ll love
If you’re looking for more easy breakfast or snack recipes, here are some of our favorites:
- Cookie Butter Banana Muffins
- Strawberry and White Chocolate Muffins
- Cheddar Jalapeño Scones (with Maple Jalapeño Glaze)
- Apple Dutch Baby Pancake
Ingredients & Notes
- Bananas – Ripe bananas that mash easily are best for this recipe. As bananas ripen, they also get sweeter, which is perfect for dessert recipes!
- Brown Butter – the recipe uses brown butter. It adds the perfect nutty taste to these banana
- Chocolate Chips – I used mini milk chocolate chips, but you can also use regular, semi-sweet or dark chocolate chips.
- Pecans or nuts of choice – you can use your favorite nuts in this recipe; walnuts or even almonds would be great!
How to make Banana Bread Cookies?
Brown the butter: Add the butter to a pan on the stovetop on medium heat, and let it melt. Continue to cook the butter until it is golden brown. The butter will start to get foamy, and you will have toasted milk solids at the bottom. Pour into a heat-proof bowl or jar to cool slightly before using.
Once ready to bake the cookies, preheat the oven to 325ºF, and prepare a baking sheet with parchment paper or silicone mat.
In a large bowl, add the ripe bananas and mash them completely. Add in brown butter, brown and white sugars, and vanilla. Mix until fluffy.
Add in the dry ingredients (flour, salt, baking soda and cinnamon) and mix well until all the dry mixture is combined with the wet ingredients just until combined. Don’t overmix.
Fold in chocolate chips and nuts to mix.
Drop spoonfuls of the cookie batter onto the prepared cookie sheet. The cookie dough balls should be at least 1.5 inches apart.
Bake at 325ºF for 12-18 mins until the edges start to brown
Cool slightly before enjoying.
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Soft Banana Bread Cookies
Ingredients
- 1/2 cup butter unsalted
- 2 bananas – ripe
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 1 1/2 cups chocolate chips
- 1/2 cup chopped pecans
Instructions
- Brown the butter: Add the butter to a pan on the stovetop on medium heat, and let it melt. Continue to cook the butter until it is golden brown. The butter will start to get foamy, and you will have toasted milk solids at the bottom. Pour into a heat-proof bowl or jar to cool slightly before using.
- Once ready to bake the cookies, preheat the oven to 325ºF, and prepare a baking sheet with parchment paper or silicone lining.
- In a large bowl, add the ripe bananas and mash them completely. Add in brown butter, brown and white sugars, and vanilla. Mix until fluffy.
- Add in the dry ingredients (flour, salt, baking soda and cinnamon) and mix well until all the dry mixture is combined with the wet ingredients just until combined. Don’t overmix.
- Fold in chocolate chips and nuts to mix.
- Drop spoonfuls of the cookie batter onto the prepared cookie sheet. The cookie dough balls should be at least 1.5 inches apart.
- Bake at 325ºF for 12-18 mins until the edges start to brown
- Cool slightly before enjoying.
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