Soft and Chewy Banana Cookies

This banana bread cookie recipe transforms the cozy, comforting flavor of traditional banana bread into convenient handheld treats that are perfect for snacking, lunch boxes, or enjoying with afternoon tea. The familiar banana bread spices and soft texture make these cookies an instant family favorite while using up those overripe bananas on your counter.

I first created these cookies when my daughter requested banana bread but needed something portable for school lunches. Now they've become our go-to solution for those spotted bananas, appearing at everything from bake sales to holiday cookie exchanges.

Ingredients

• Overripe bananas: Provide natural sweetness and moisture; these are the star ingredient and should have plenty of brown spots for best flavor
• Unsalted butter: Creates a rich base and allows you to control the salt content
• Granulated sugar: Adds sweetness and helps create the slightly crisp edges
• Egg: Acts as a binder to hold everything together
• Vanilla extract: Enhances the overall flavor profile without overpowering the banana
• All-purpose flour: Provides structure while keeping the cookies tender
• Baking soda: Ensures proper rise and light texture
• Salt: Balances the sweetness and enhances all flavors
• Ground cinnamon, nutmeg, and cloves: Create that classic banana bread spice profile
• Chopped walnuts or pecans (optional): Add wonderful texture and nutty flavor
• Semisweet chocolate chips (optional): Create delightful pockets of melty chocolate

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350°F while preparing your cookie sheets with parchment paper. This temperature allows the cookies to bake evenly without browning too quickly. Position racks in the middle of the oven for optimal heat circulation.

Cream the Butter and Sugar:

Beat softened butter and sugar together until the mixture becomes noticeably lighter in color and fluffier in texture—usually about 3 minutes with an electric mixer. This incorporates air into the dough for a better texture and ensures the sugar is properly dissolved.

Add Egg and Vanilla:

Incorporate the egg and vanilla extract completely before moving to the next step. The egg should be fully blended with no streaks remaining. This provides structure and binds the ingredients together.

Incorporate Bananas:

Add mashed bananas and mix until fully integrated. The mixture might look slightly curdled at this stage—this is completely normal. The riper your bananas, the more pronounced the banana flavor will be in your finished cookies.

Combine Dry Ingredients:

Whisking the dry ingredients separately ensures even distribution of leavening agents and spices. Take extra care to break up any clumps of baking soda, which can create unpleasant bitter spots in your cookies.

Mix Wet and Dry Ingredients:

Gradually add the flour mixture to avoid flour flying everywhere and mix just until no dry streaks remain. Overmixing develops gluten, which can make your cookies tough rather than tender. Use a gentle folding motion toward the end.

Add Nuts and Chocolate Chips:

If using, stir in nuts and chocolate chips with just a few strokes to distribute them evenly throughout the dough. The warmth of the dough will slightly soften the chocolate chips, which helps them blend perfectly with the banana flavor.

Scoop Dough onto Baking Sheets:

Use a cookie scoop or tablespoon to create uniform cookies that will bake evenly. Leave adequate space between each portion as they will spread slightly during baking. For thicker cookies, chill the dough for 30 minutes before scooping.

Bake:

Watch carefully during the last few minutes as these cookies can go from perfectly golden to overdone quickly. They should have slightly golden edges but still look soft in the centers. They will continue cooking slightly on the hot baking sheet.

Cool:

The initial rest on the baking sheet allows the cookies to set up properly before moving. Transferring them too soon can cause them to break or lose their shape. The cookies will firm up more as they cool completely.

The cinnamon in this recipe is truly transformative. My grandmother always insisted on using Saigon cinnamon in her banana bread and I've carried that tradition into these cookies. Its sweet and intense flavor pairs perfectly with the banana and creates that nostalgic aroma that fills the kitchen with warmth and memories.

Storage Solutions

These banana bread cookies maintain their moisture better than most cookies due to the banana content. Store them in an airtight container at room temperature with a slice of bread to keep them soft and fresh for up to 5 days. If you need longer storage, freeze the cookies in a single layer, then transfer to a freezer bag once solid. Thaw at room temperature for about 30 minutes before serving.

Perfect Pairings

Serve these cookies slightly warm with a scoop of vanilla ice cream for an elevated dessert experience. They also pair wonderfully with hot beverages like coffee, tea, or hot chocolate. For an extra special treat, sandwich two cookies with cream cheese frosting in between for a banana bread cookie sandwich that will impress guests at any gathering.

Troubleshooting Tips

If your cookies spread too much, your butter may have been too warm or you might need slightly more flour. Chilling the dough for 30 minutes before baking can help prevent excessive spreading. If your cookies seem too cakey, try reducing the flour by 2 tablespoons next time. For crispier edges, increase the sugar by 2 tablespoons and flatten the dough slightly before baking.

Frequently Asked Questions

→ How ripe should bananas be for these cookies?

Use very ripe bananas with brown spots; the softer and sweeter, the better the flavor.

→ Can I make these cookies without nuts or chocolate chips?

Yes, the nuts and chocolate chips are optional and can be omitted for a simpler cookie.

→ Can I substitute the all-purpose flour with a gluten-free option?

Yes, you can use a gluten-free all-purpose blend as a substitute for similar results.

→ How should I store these cookies?

Store them in an airtight container at room temperature for up to 3 days.

→ Can I freeze the cookie dough for later baking?

Yes, freeze the scooped dough on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.