Banana Cookies

I can’t think of anything more comforting than the aroma of banana cookies baking in my kitchen because it always reminds me of lazy weekend mornings when I used to sneak extra slices of banana into my pancake batter and watch them caramelize slowly on the griddle. Those simple moments sparked my love for turning bananas into sweet, chewy treats that fill the whole house with warmth and make everyone wander into the kitchen asking when they’ll be ready.

When I first tried adding banana slices on top of cookie dough instead of just mashing them inside, I discovered a new layer of texture and flavor and the soft banana melts into the chewy cookie and creates this irresistible bite that’s both nostalgic and exciting and now these banana cookies have become my favorite go-to whenever I crave something quick and soul-soothing at the same time!

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Ripe bananas – Naturally sweet and soft, they keep the cookies moist and flavorful.
• All-purpose flour – Provides the main structure for the cookies.
• Unsalted butter – Adds richness and makes the cookies tender and chewy.
• Brown sugar – Gives depth of flavor and a hint of caramel-like sweetness.
• Granulated sugar – Helps with crisp edges and balanced sweetness.
• Egg – Binds everything together and adds a soft texture.
• Vanilla extract – Enhances the overall aroma and flavor.
• Baking soda – Helps the cookies rise slightly and stay light.
• Salt – Balances the sweetness and enhances all the flavors.
• Optional chocolate chips or nuts – For extra texture and flavor fun!

Tools You’ll Need

• Mixing bowls – For combining dry and wet ingredients separately before bringing them together.
• Hand mixer or stand mixer – Makes creaming the butter and sugar much easier and ensures a fluffy dough.
• Rubber spatula – Helps scrape down the sides of the bowl and fold in extras like chocolate chips or nuts.
• Cookie scoop or spoon – To portion the dough evenly so the cookies bake uniformly.
• Baking sheet – The essential surface for baking your cookies to golden perfection.
• Parchment paper – Prevents sticking and makes cleanup super easy.
• Cooling rack – Allows the cookies to cool properly without getting soggy on the bottom.

Instructions

Step 1: Preheat the oven

I start by preheating my oven to 350°F (175°C) so it’s ready to go once the dough is prepared.

Step 2: Mash the banana

I peel one ripe banana and mash it in a small bowl using a fork until it’s nice and smooth with just a few small lumps for texture.

Step 3: Cream the butter and sugars

In a large mixing bowl, I cream together the unsalted butter, brown sugar, and granulated sugar until it’s light and fluffy. This takes about 2-3 minutes with a mixer on medium speed.

Step 4: Add egg and vanilla

I mix in the egg and vanilla extract until fully combined, making sure to scrape down the sides of the bowl to catch everything.

Step 5: Add the mashed banana

I gently stir in the mashed banana, which makes the dough beautifully soft and adds natural sweetness.

Step 6: Mix dry ingredients

In a separate bowl, I whisk together the flour, baking soda, and salt to evenly distribute the leavening agent.

Step 7: Combine wet and dry

I slowly add the dry ingredients to the wet mixture, mixing on low speed or folding by hand until just combined. I’m careful not to overmix so the cookies stay tender.

Step 8: Add extras

If I’m using chocolate chips or nuts, I fold them in now for that extra bite.

Step 9: Scoop and decorate

I scoop out balls of dough onto a lined baking sheet and gently press banana slices on top of each cookie for that pretty, caramelized finish.

Step 10: Bake

I bake the cookies for about 10–12 minutes, or until the edges are golden but the centers still look slightly soft. They’ll continue to set as they cool.

Step 11: Cool

I transfer the cookies to a cooling rack to let them firm up before serving — though I always sneak one warm!

Tips

If you want an extra gooey touch, I sometimes drizzle melted chocolate on top after baking. I also love adding a pinch of cinnamon to the dry ingredients for a cozy twist. If your bananas are extra ripe and sweet, you can even reduce the sugar a little bit for a more balanced flavor.

Ways to Serve

I like serving these banana cookies with a glass of cold milk or a hot mug of coffee in the morning. They’re also amazing crumbled over vanilla ice cream or stacked in a lunchbox for a midday treat. You can even sandwich them with a bit of peanut butter or Nutella for a fun dessert twist.

Frequently Asked Questions

Can I freeze Banana Cookies dough?

Yes! You can scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding a minute or two to the bake time.

Can I use whole wheat flour for Banana Cookies?

Absolutely, though it might make them a bit denser. I recommend using half whole wheat and half all-purpose for a balanced texture.

How long do Banana Cookies stay fresh?

Stored in an airtight container, they stay soft and tasty for up to 4 days.

See You in the Kitchen

I really hope you try these banana cookies and enjoy every soft, banana sweet bite as much as I do. Let me know what fun toppings or mix-ins you add, and don’t forget to save this recipe for your next cozy baking day.

Happy Cooking!

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