Who wants cookies for breakfast?! If you love banana bread, you've got to try it in cookie form.
These banana bread cookies are the perfect way to use up ripe bananas-chewy in the middle, crisp around the edges, and packed with that classic banana flavor. You really can't ask for a better banana bread cookie than this.
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This recipe was updated on May 7th 2025 to condense redundant information and wordiness, add in FAQ, recipe rundown, and make for an easier scrolling experience.
Recipe at a Glance
- Bake Time: These cookies bake in 11 minutes, but within the chill time, it's about an hour or so.
- Bake Level: Cookies are typically a pretty easy, entry-level into bake style recipe, and this one is no exception. Super simple and easy to prep and bake.
- Pairings: Pair these cookies as a fun breakfast option with fluffy lemon poppy seed pancakes, or as a dessert with a classic Tiramisu, chewy funfetti blondies, or kitchen sink cookies.
- Swaps and Subs: A classic swap for these is a gluten free flour (use a 1:1 flour), vegan butter (I recommend Miyokos as it actually melts really well), or swap out the chocolate chips for nuts or even a drizzle of nutella swirled in.
Trusted Tips and Tricks
- Make sure to use overripe bananas in these cookies. The riper, the better. Either solid brown or bananas with brown spots are sweeter and more flavorful.
- Do not skill the chill time! Chilling the dough helps the flavors meld and prevents the cookies from spreading too much.
- One of the easiest tricks for mashing a banana without having to deal with a big mess is mashing the banana with your fingers in the peel itself. Hold the banana, and using your fingertips, work your hands from side to side to "mash" the banana until it becomes soft inside the peel.
Key Ingredients
- Bananas - The riper, the better. They need to be soft and mushy to work for these cookies.
- Butter - We use room temperature butter to cream with the sugar to give the buttery taste that these cookies deserve.
- Sugar - A mix of both cane sugar and brown sugar is what gives these cookies the chewy texture .
- Vanilla Extract - Vanilla extract enhances the other flavors and ingredients.
- Baking Soda - A little baking soda helps to give these cookies that rise and dome at the middle.
- All Purpose Flour - The trusted, tried and true baking flour I use for all of my desserts and other recipes. It's reliable and versatile.
- Chocolate Chips - Of course we need chocolate chips in these cookies. The balance of sweet from the bananas and the chips just go together so well.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Step by Step Instructions
Cream the butter and sugar together until it becomes light and fluffy, approximately 3-5 minutes.
To the wet ingredients, add in the egg and vanilla, and whisk to combine. Add in the mashed banana and whisk again.
To the same bowl, pour in the flour, baking soda, and chocolate chips. Using a spatula, fold in the flour and chocolate chips until fully combined.
Take a large cookie scoop and form cookie dough balls. Place on a baking sheet and let chill in the fridge for at least 2 hours or overnight. Once ready to bake, preheat the oven to 350º and line a separate baking sheet with parchment. Place 6-8 balls of cookie dough on the baking sheet and bake for 12 minutes.
Let cool for at least 30 minutes before transferring to a cooling rack to finish cooling for an additional 30 minutes.
Frequently Asked Questions
How do I store these cookies? Can I freeze them?
You can store any cookies in a plastic or glass container and can be left on the countertop for up to 5 days. If you have leftover or want to make a batch for another day, freeze the cookie dough in an air tight freezer storage bag and be sure to label the date in which the dough was formed. Also, indicate the bake time and temp: bake at 325º for 18 minutes.
Can I use a gluten free flour instead of all purpose?
Yes, use a 1:1 gluten free flour instead of the all purpose flour if you need this recipe to be gluten free. I would also suggest using a kitchen scale to keep the measurements the same.
What other ingredients can I add in to these cookies?
You can really add in just about anything from walnuts to almonds, raisins, craisins, or even swap out the chocolate chips and add in peanut butter cups!
Do I need to let the batter chill before they bake?
I always recommend chilling the dough before baking so that they do not spread as much when they are in the oven. The butter causes the spread of cookies, so by chilling the dough, it gives the butter enough time to harden again, and keep the cookies from overspreading.
Hungry for More?
Looking for other recipes like this? Try these:
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The Chewiest Banana Bread Cookie Recipe
Equipment
- 1 kitchen scale optional
- 1 large mixing bowl
- 1 whisk
- 1 hand or stand mixer
- 1 Cookie scoop
- 1 baking sheet
- parchment paper
- measuring cups and spoons
Ingredients
- 256 grams All Purpose Flour 2 cups
- 1 teaspoon Baking Soda
- 1 large Banana mashed
- 1 large Egg room temperature
- 8 oz Butter room temperature
- 100 grams Cane Sugar ½ cup
- 100 grams Light Brown Sugar ½ cup
- 1 tablespoon Vanilla Extract
Instructions
- In a large mixing bowl, cream the butter and sugar together until it comes light and fluffy, approximately 3-5 minutes.
- Add in the egg and vanilla, and whisk to combine.
- To the wet mixture, add in the mashed banana and whisk again.
- To the same bowl, pour in the flour, baking soda, and chocolate chips. Using a spatula, fold in the flour and chocolate chips until fully combined.
- Take a large cookie scoop and form cookie dough balls. Place on a baking sheet and let chill in the fridge for at least 1 hour or overnight.
- Once ready to bake, preheat the oven to 350º and line a separate baking sheet with parchment.
- Place 6-8 balls of cookie dough on the baking sheet and bake for 12 minutes.
- Let cool for at least 30 minutes before transferring to a cooling rack to finish cooling for an additional 30 minutes.
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