These soft and chewy banana bread cookies combine the comforting flavors of classic banana bread with the convenience of cookies. They’re lightly spiced, moist, and packed with banana goodness—perfect for breakfast, a snack, or dessert!

Ingredients

Dry Ingredients:

2 cups (250g) all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon cinnamon

¼ teaspoon nutmeg (optional, for extra warmth)

Wet Ingredients:

½ cup (115g) unsalted butter, softened

¾ cup (150g) brown sugar (light or dark)

¼ cup (50g) granulated sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

1 cup (about 2 medium) ripe mashed bananas

Mix-Ins (Optional but Recommended):

½ cup (60g) chopped walnuts or pecans

½ cup (90g) chocolate chips

½ cup (40g) shredded coconut


Instructions

1. Prepare the Oven and Baking Sheet

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

2. Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

3. Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes). Use a hand mixer or stand mixer on medium speed.

4. Add the Wet Ingredients

Mix in the egg, vanilla extract, and mashed bananas. The batter may look slightly curdled, but that’s normal.

5. Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

6. Fold in Mix-Ins

Gently fold in nuts, chocolate chips, or coconut if using.

7. Scoop and Shape the Cookies

Drop spoonfuls of dough (about 1.5 tablespoons each) onto the prepared baking sheet, spacing them 2 inches apart.

8. Bake the Cookies

Bake for 10–12 minutes or until the edges are golden and the centers are set but still soft.

9. Cool and Enjoy

Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Storage Tips

Store in an airtight container at room temperature for 3–4 days.

For longer storage, freeze the cookies in a sealed container for up to 3 months.

Pro Tips for the Best Cookies

✔ Use very ripe bananas – The riper they are, the more natural sweetness and moisture they add.
✔ Don’t overmix – This keeps the cookies soft and tender.
✔ Chill the dough (optional) – For a thicker texture, refrigerate for 30 minutes before baking.