12 Delicious Banana Bread Cookies Recipes

Ready to transform your overripe bananas into something extraordinary? Our roundup of 12 Delicious Banana Bread Cookies Recipes is here to inspire your next baking adventure. Perfect for home cooks looking for a sweet twist on classic banana bread, these cookies are a delightful blend of comfort and creativity. Dive in to discover your new favorite treat that’s sure to impress at any gathering or cozy night in!

Classic Banana Bread Cookies

Perfect for those overripe bananas sitting on your counter, these Classic Banana Bread Cookies are a sweet, chewy twist on the traditional loaf. You’ll love how easy they are to whip up for a quick treat or a cozy weekend baking project.

Ingredients

• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1/2 cup unsalted butter, softened (or coconut oil for a dairy-free version)
• 1 cup granulated sugar (adjust to taste if bananas are very sweet)
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon (optional for extra warmth)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2 minutes.
3. Beat in the egg and vanilla extract until well combined, then mix in the mashed bananas.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid tough cookies.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Golden and slightly crisp on the outside with a soft, banana-packed center, these cookies are a hit straight from the oven or paired with a scoop of vanilla ice cream for an indulgent dessert.

Chocolate Chip Banana Bread Cookies

Craving something sweet but want to keep it simple? These chocolate chip banana bread cookies are your answer. They’re the perfect mash-up of two favorites, ready in no time.

Ingredients

• 1 cup mashed ripe bananas (about 2 medium)
• 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free option)
• 1/2 cup brown sugar (packed)
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chocolate chips (semi-sweet or dark)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the mashed bananas, melted butter, brown sugar, egg, and vanilla extract until well combined.
3. Add the flour, baking soda, and salt to the wet ingredients, stirring just until the dough comes together. Tip: Overmixing can lead to tough cookies.
4. Fold in the chocolate chips gently. Tip: Reserve a few chips to press on top of each cookie before baking for a prettier finish.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies are wonderfully soft with a slight chew, packed with banana flavor and melty chocolate. Try serving them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Peanut Butter Banana Bread Cookies

Craving something sweet but want to keep it simple? These peanut butter banana bread cookies are your answer. They’re easy to whip up, packed with flavor, and perfect for any time of the day.

Ingredients

• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1/2 cup creamy peanut butter (or crunchy for extra texture)
• 1/4 cup melted coconut oil (or any neutral oil)
• 1/2 cup brown sugar (adjust to taste)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the mashed bananas, peanut butter, melted coconut oil, brown sugar, and vanilla extract until well combined.
3. Tip: Make sure your bananas are really ripe for the best flavor and natural sweetness.
4. Add the flour, baking soda, and salt to the wet ingredients. Stir until just combined. Avoid overmixing to keep the cookies tender.
5. Fold in the chocolate chips if using.
6. Tip: If the dough feels too sticky, let it sit for 5 minutes to thicken slightly.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden. The centers will look soft but will set as they cool.
9. Tip: For chewier cookies, bake for the shorter time. For crispier edges, go for the full 12 minutes.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably soft and chewy, these cookies have the perfect balance of peanut butter and banana flavors. Serve them warm with a glass of milk or crumble them over your morning yogurt for a delightful twist.

Oatmeal Banana Bread Cookies

You’re going to love these Oatmeal Banana Bread Cookies—they’re like your favorite banana bread met a chewy oatmeal cookie and decided to have the best of both worlds. Perfect for breakfast or a snack, they’re easy to make and even easier to eat.

Ingredients

• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 1/2 cup brown sugar (packed, for that deep molasses flavor)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (pure adds the best flavor)
• 1 1/2 cups old-fashioned oats (not instant, for better texture)
• 1 cup all-purpose flour (spooned and leveled, to avoid dense cookies)
• 1/2 tsp baking soda (fresh for maximum rise)
• 1/2 tsp cinnamon (adjust to taste)
• 1/4 tsp salt (balances the sweetness)
• 1/2 cup chopped walnuts or chocolate chips (optional, for extra crunch or sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the mashed bananas, melted butter, brown sugar, egg, and vanilla extract until well combined.
3. Add the oats, flour, baking soda, cinnamon, and salt to the wet ingredients. Stir until just combined—don’t overmix.
4. Fold in the walnuts or chocolate chips if using.
5. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Ready to enjoy? These cookies are wonderfully soft with a slight chew from the oats and a rich banana flavor. Try them warm with a drizzle of honey or a scoop of vanilla ice cream for an extra special treat.

Vegan Banana Bread Cookies

Now, who doesn’t love a sweet treat that’s both easy to make and kind to the planet? These Vegan Banana Bread Cookies are your new go-to for a quick snack or a cozy dessert. They’re soft, packed with banana goodness, and totally plant-based.

Ingredients

• 2 ripe bananas, mashed (the spottier, the better for sweetness)
• 1/2 cup coconut sugar (or brown sugar for a deeper flavor)
• 1/4 cup coconut oil, melted (or any neutral oil)
• 1 tsp vanilla extract (pure for the best taste)
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegan chocolate chips (optional but highly recommended)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the mashed bananas, coconut sugar, melted coconut oil, and vanilla extract until well combined.
3. Tip: Use a fork to mash the bananas right in the bowl to save on dishes.
4. Add the flour, baking soda, and salt to the wet ingredients. Stir until just combined—don’t overmix.
5. Tip: If the dough feels too sticky, let it sit for 5 minutes; the flour will absorb some moisture.
6. Fold in the vegan chocolate chips if using.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Tip: For chewier cookies, pull them out when they’re just set in the middle.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Chewy on the inside with a slight crisp on the outside, these cookies are a delightful twist on classic banana bread. Serve them warm with a drizzle of almond butter for an extra indulgent treat.

Gluten-Free Banana Bread Cookies

Got a bunch of ripe bananas and a craving for something sweet but gluten-free? These banana bread cookies are your answer—soft, chewy, and packed with banana goodness, they’re a hit for breakfast or snack time.

Ingredients

• 2 cups gluten-free flour blend (look for one with xanthan gum)
• 1 tsp baking soda (ensure it’s fresh for best rise)
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
• 3/4 cup brown sugar (packed, for that deep molasses flavor)
• 2 large eggs (room temperature blends better)
• 1 tsp vanilla extract (pure for the best flavor)
• 1 1/2 cups mashed ripe bananas (about 3 medium)
• 1/2 cup chocolate chips (optional, but highly recommended)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 2 minutes.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
5. Fold in the mashed bananas until just combined. Tip: Don’t overmix to keep the cookies tender.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Stir in the chocolate chips if using.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Soft in the middle with a slightly crisp edge, these cookies are bursting with banana flavor. Serve them warm with a drizzle of peanut butter for an extra indulgent treat.

Walnut Banana Bread Cookies

Fancy a twist on the classic banana bread? These Walnut Banana Bread Cookies are your answer. They’re soft, chewy, and packed with flavor—perfect for breakfast or a snack.

Ingredients

• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 1/2 cup brown sugar (adjust to taste)
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 cup chopped walnuts (toast them for extra flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the mashed bananas, melted butter, brown sugar, egg, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies.
5. Fold in the chopped walnuts.
6. Drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: For extra gooey cookies, slightly underbake them.

Love how these cookies turn out? They’re wonderfully moist with a crispy edge, and the walnuts add a nice crunch. Try serving them warm with a scoop of vanilla ice cream for an indulgent treat.

Cinnamon Swirl Banana Bread Cookies

Alright, you know those days when you’re craving something sweet but also want to keep it somewhat wholesome? These Cinnamon Swirl Banana Bread Cookies are your answer. They’re like the cozy hug of banana bread but in a fun, handheld cookie form.

Ingredients

• 1 cup mashed ripe bananas (about 2 medium bananas, the spottier, the better)
• 1/2 cup unsalted butter, softened (or coconut oil for a dairy-free version)
• 3/4 cup brown sugar (pack it tight for that molasses depth)
• 1 large egg (room temp blends smoother)
• 1 tsp vanilla extract (the real deal, not imitation)
• 2 cups all-purpose flour (spoon and level to avoid dense cookies)
• 1 tsp baking soda (fresh for maximum rise)
• 1/2 tsp salt (balances the sweetness)
• 1/4 cup granulated sugar + 1 tbsp cinnamon (for that irresistible swirl)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 2 minutes. Tip: Scrape the bowl’s sides to ensure even mixing.
3. Beat in the egg and vanilla until fully incorporated, then stir in the mashed bananas.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined. Tip: Overmixing leads to tough cookies.
5. In a small bowl, mix the granulated sugar and cinnamon for the swirl.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet. Using a spoon, make a small well in the center of each, fill with a pinch of the cinnamon sugar, then fold the dough over to seal. Tip: Don’t overfill, or the swirl will leak out.
7. Bake for 10-12 minutes, until the edges are just golden but the centers are still soft. They’ll firm up as they cool.

Warm from the oven, these cookies are a delightful mix of soft, banana-packed centers with a sweet cinnamon surprise. Try serving them slightly warm with a dollop of vanilla ice cream for an extra indulgent treat.

Double Chocolate Banana Bread Cookies

Ready to take your cookie game to the next level? These Double Chocolate Banana Bread Cookies are the perfect mash-up of two beloved treats. They’re easy to make and packed with flavor.

Ingredients

• 1 cup mashed ripe bananas (about 2 medium)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 3/4 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the mashed bananas, melted butter, brown sugar, egg, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can make the cookies tough.
5. Fold in the chocolate chips, reserving some for topping if desired.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Look at those beauties! These cookies are wonderfully moist with a rich chocolate flavor and chunks of melty chocolate. Serve them warm with a glass of milk for the ultimate treat.

Maple Glazed Banana Bread Cookies

Alright, you’re in for a treat with these Maple Glazed Banana Bread Cookies. Imagine your favorite banana bread, but in cookie form, with a sweet maple glaze that’ll have you reaching for just one more.

Ingredients

• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1/2 cup unsalted butter, softened (or coconut oil for a dairy-free version)
• 3/4 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 cup pure maple syrup (the real deal for best flavor)
• 1 cup powdered sugar (sifted to avoid lumps)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 2 minutes.
3. Beat in the egg, mashed bananas, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will look soft but will firm up as they cool.
8. While the cookies cool, whisk together the maple syrup and powdered sugar to create the glaze. Tip: For a thinner glaze, add a teaspoon of milk or water.
9. Drizzle the glaze over the cooled cookies and let it set for about 10 minutes before serving.

Golden and slightly crisp on the outside, these cookies are wonderfully soft inside with a deep banana flavor that’s perfectly complemented by the sweet maple glaze. Try serving them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Pumpkin Spice Banana Bread Cookies

You know how sometimes you crave something sweet but also want to feel a little fancy? These Pumpkin Spice Banana Bread Cookies are your answer. They’re like your favorite banana bread met a cookie, with a cozy pumpkin spice twist.

Ingredients

• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free option)
• 1 cup brown sugar, packed (light or dark, depending on your preference)
• 1 large egg (room temperature for best results)
• 2 tsp vanilla extract
• 2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice (adjust to taste)
• 1/2 cup chopped walnuts or pecans (optional for crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the mashed bananas, pumpkin puree, melted butter, brown sugar, egg, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies.
5. Fold in the chopped nuts if using.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are golden and the centers are set. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They’re delicious warm, but the flavors deepen as they cool.

How amazing do these sound? The cookies are soft and moist inside with a slightly crisp edge, packed with banana and pumpkin spice flavors. Try serving them with a dollop of whipped cream or a drizzle of caramel for an extra treat.

Almond Flour Banana Bread Cookies

You’ve probably had banana bread, and you’ve likely enjoyed a cookie or two in your day, but have you ever combined the two? These almond flour banana bread cookies are the perfect mash-up, offering the moist, flavorful goodness of banana bread in a convenient, handheld cookie form.

Ingredients

• 2 cups almond flour (packed, for a dense texture)
• 1/2 cup mashed ripe banana (about 1 medium banana)
• 1/4 cup maple syrup (or honey, for a different sweetness profile)
• 1/4 cup coconut oil, melted (or any neutral oil)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking soda (helps them rise)
• 1/4 tsp salt (adjust to taste)
• 1/2 cup dark chocolate chips (optional, for extra indulgence)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the almond flour, mashed banana, maple syrup, melted coconut oil, vanilla extract, baking soda, and salt until well combined.
3. Gently fold in the dark chocolate chips if using, being careful not to overmix.
4. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Fresh out of the oven, these cookies are soft with a slightly crisp edge, packed with banana flavor and a hint of sweetness from the maple syrup. Try serving them warm with a dollop of almond butter on top for an extra treat.

Conclusion

Whether you’re a seasoned baker or just starting out, these 12 Delicious Banana Bread Cookies Recipes offer something for everyone. From classic flavors to innovative twists, each recipe promises a tasty treat. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your baking adventures with us on Pinterest. Happy baking!