Introduction

These soft and chewy banana bread cookies are a delightful twist on classic banana bread, perfect for a cozy snack any time of day. They combine the rich flavor of ripe bananas with warm spices and optional mix-ins for a comforting treat.

A white plate holds a pile of soft, round cookies with a cracked surface. The cookies are light brown with a sugary coating giving them a sparkling texture, and they slightly overlap each other, showing their fluffy texture and slightly uneven edges. The white marbled surface can be seen faintly around the plate's edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large ripe bananas (Use an extra-ripe banana for richer flavor)
1 cup granulated sugar (Consider brown sugar for a chewier texture)
1/2 cup melted butter (Substitute with vegan butter or coconut oil for dairy-free)
2 cups all-purpose flour (Can be substituted with a 1:1 gluten-free flour blend)
1 teaspoon baking soda (Ensure it’s fresh for best results)
1/4 teaspoon salt (Omit for a low-sodium diet)
1/2 teaspoon cinnamon (Skip or use nutmeg for variation, optional)
1 teaspoon vanilla extract (Optional but recommended for best taste)
1 cup chopped walnuts or mini chocolate chips (Use seeds or cereal for nut-free version, optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a mixing bowl, mash the ripe bananas until smooth and creamy.
Step 3: Add granulated sugar and melted butter to the banana mixture, stirring until well combined. If using vanilla extract, stir it in now.
Step 4: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
Step 5: Gently combine the wet and dry ingredients until just incorporated.
Step 6: If desired, fold in chopped walnuts or mini chocolate chips.
Step 7: Scoop out portions of the dough onto a lined baking sheet, spacing them about 2 inches apart.
Step 8: Bake for 10-12 minutes until the edges are golden.
Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips & Variations

For extra chewiness, try substituting brown sugar for granulated sugar.
Use gluten-free flour blends to make this recipe gluten-free without compromising texture.
Add a pinch of nutmeg in place of cinnamon for a subtle flavor twist.
Swap walnuts for seeds or cereal to keep the cookies nut-free.
Make sure not to overmix the dough to keep cookies tender and soft.

Storage

Store the banana bread cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm gently in a microwave for 10-15 seconds or enjoy at room temperature.

How to Serve

A close-up of seven soft, round cookies arranged on a white plate, each cookie showing a golden-brown edge with a slightly lighter, almost creamy center that has a textured, crinkly surface. The cookies are thick with a chewy appearance, and their swirled tops create subtle waves in the dough, giving them a homemade feel. The plate sits on a white marbled surface, enhancing the warm, inviting tones of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use overripe bananas for this recipe?

Yes, overripe bananas work best as they are sweeter and mash easily, giving the cookies a richer banana flavor.

Can I make these cookies vegan?

Absolutely. Substitute the melted butter with vegan butter or coconut oil and ensure any add-ins like chocolate chips are dairy-free.

Soft and Chewy Banana Bread Cookies for a Cozy Snack Recipe

Print Recipe

★★★★★

4.6 from 92 reviews

These Soft and Chewy Banana Bread Cookies offer a delightful twist on traditional banana bread, combining the rich flavors of ripe bananas, warm cinnamon, and optional mix-ins like walnuts or chocolate chips. Baked to golden perfection, they provide a cozy, tender snack perfect for any time of day.

Author: Tara
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Banana Cookie Dough

2 large ripe bananas (Use an extra-ripe banana for richer flavor)
1 cup granulated sugar (Consider brown sugar for a chewier texture)
1/2 cup melted butter (Substitute with vegan butter or coconut oil for dairy-free)
2 cups all-purpose flour (Can be substituted with a 1:1 gluten-free flour blend)
1 teaspoon baking soda (Ensure it’s fresh for best results)
1/4 teaspoon salt (Omit for a low-sodium diet)
1/2 teaspoon cinnamon (Optional; skip or use nutmeg for variation)
1 teaspoon vanilla extract (Optional but recommended for best taste)
1 cup chopped walnuts or mini chocolate chips (Optional; use seeds or cereal for nut-free version)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies evenly.
Mash Bananas: In a mixing bowl, mash the ripe bananas until smooth and creamy, ensuring no large chunks remain for a uniform texture.
Mix Wet Ingredients: Add granulated sugar and melted butter to the mashed bananas, stirring thoroughly until the mixture is well combined. If using vanilla extract, stir it in at this stage to enhance flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon to evenly distribute the leavening and spices.
Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, gently folding them together until just incorporated to avoid overworking the dough.
Add Mix-ins: If desired, fold in chopped walnuts or mini chocolate chips, distributing them evenly throughout the dough for added texture and flavor.
Portion Dough: Using a spoon or cookie scoop, drop portions of dough onto a lined baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown, indicating the cookies are cooked through yet still soft.
Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely and prevent sogginess.

Notes

For a chewier texture, substitute granulated sugar with brown sugar.
Use vegan butter or coconut oil as a dairy-free alternative to melted butter.
Opt for a gluten-free flour blend to make the recipe gluten-free.
Omit salt for a low-sodium version or adjust according to dietary needs.
The vanilla extract is optional but highly enhances the flavor.
Replace walnuts or chocolate chips with seeds or cereal for a nut-free option.
Do not overmix the dough to maintain soft and chewy texture.
Store cooled cookies in an airtight container at room temperature for up to 3 days.

Keywords: banana bread cookies, soft cookies, chewy banana cookies, snack cookies, banana dessert, easy cookie recipe