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Banana Bread Cookies

Banana bread cookies with golden edges and chewy, moist centers, baked like drop cookies. This easy banana cookie recipe folds mashed banana and chocolate chips into a batter that tastes like a slice of banana bread in cookie form.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Course: Dessert, Snack
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 2 ripe bananas Mash until smooth; any small lumps are fine.
Wet ingredients
  • 0.5 cup butter Soften at room temperature so it creams easily.
  • 0.75 cup brown sugar Use packed brown sugar for best flavor.
  • 1 large egg
  • 1 tsp vanilla extract
Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
Mix-ins
  • 1 cup chocolate chips or chopped walnuts Use chocolate chips for the classic banana bread cookie flavor.

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep the oven and trays
  1. Preheat the oven to 375°F and line baking sheets with parchment paper for easy release.
Cream the butter and sugar
  1. Beat the softened butter and brown sugar until light and fluffy.
Add egg and vanilla
  1. Add the egg and vanilla extract, then mix until smooth.
Mash in the bananas
  1. Stir in the mashed bananas; the batter may look slightly broken, which is fine.
Combine dry ingredients
  1. Stir in the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until just combined, without overmixing.
Fold in chocolate chips
  1. Fold in the chocolate chips or chopped walnuts until evenly distributed, with no dry flour streaks left.
Portion as drop cookies
  1. Drop heaping tablespoons of dough onto the prepared sheets, leaving about 2 inches between each cookie.
Bake
  1. Bake at 375°F for 10–12 minutes until the edges are golden and the centers are just set; do not overbake for a chewy middle.

Notes

Pro tip: stop mixing as soon as the dry ingredients disappear so the cookies stay soft and puffy. Store baked cookies in an airtight container at room temperature for up to 3 days (or refrigerate up to 5 days); freeze baked cookies up to 2 months and thaw at room temperature. For a dairy-free swap, use an equal amount of plant-based butter sticks (softened) instead of butter.