Banana Bread Cookies. Banana bread in a cookie! Easy and flexible recipe. Great for snacks, breakfast, lunch boxes or anytime! These are lovely little cookies, cross banana bread, hence the name.

Banana Bread Cookies. Yep... banana bread in a cookie! Easy and flexible recipe. Great for snacks, breakfast, lunch boxes or anytime! | Lovefoodies.com

They're soft inside, a little like cake in texture, and a little bit crispy on the outside. The recipe itself is very straightforward and doesn't take long to make.

Can I add other ingredients to these cookies?

It's also flexible in that if you wanted to add raisins, or nuts, perhaps some dried apricot or cranberries, chocolate chips, then go ahead!

For this recipe, we've added chopped walnuts. They always seem to be a lovely pairing with banana. You can check out our delicious banana and walnut loaf, perfect with a morning coffee or tea!

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For these banana bread cookies, we've added a cup of oats to the recipe. This gives them a slightly chewy texture against the soft banana texture. All in all, it's a great combination. 

This recipe was created by one of our great cooks, Carina. When Carina made these over the weekend, the first thing hubby said when he tried one was "it tastes like banana bread but in a cookie!" Anyway, Carina got the thumbs up from hubby for the recipe and he went on to devour another few cookies with his coffee! Carina decided they'd call them Cari's Breakfast Yummies!

They're great for snacks, breakfasts, lunch boxes, picnics, gosh, the sky's the limit with when you could eat these. Really... anytime is a good time for Banana Bread Cookies!

If you're a huge cookie baker over the Christmas holidays, then you need to add these to your list of cookies to bake. The kiddies love these as they're softer than your usual cookie and will go down a treat with a glass of milk. 

Can I freeze these cookies?

These banana bread cookies will freeze nicely, so they're great if you wanted to make up a batch, for example, to add in lunch boxes, you just get a few out from the freezer and let defrost at room temperature and they'll be perfect!

At the end of this recipe, I've listed a selection of other recipes we have which use bananas. They're all very popular so we hope you'll get to try a few more recipes too!

Carina says this recipe is now a 'keeper' and wanted to share it with everyone here to enjoy too! So please enjoy!
Recipe By Carina Duclos

Prep Time

35 Minutes (Includes chill time)

Cook Time

13 Minutes

Makes

24

Ingredients

Wet Mix

3/4 cup softened butter
1 packed cup of brown sugar
1 egg
1 tbsp vanilla
3 very ripe bananas, mashed

Dry Mix

1 cup of oats
1 1/3 cups All-purpose flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
3/4 cup chopped walnuts, raisins, chocolate chips, dried cranberries etc. (you choose what you prefer)

Banana Bread Cookies. Yep... banana bread in a cookie! Easy and flexible recipe. Great for snacks, breakfast, lunch boxes or anytime! | Lovefoodies.com

Instructions

1. In a bowl, add the wet ingredients and combine.

2. In a separate bowl, add all the dry ingredients and combine

3. Add the dry ingredient mixture to the wet mixture and combine. Chill in the refrigerator for 30 minutes.

4. Preheat oven to 350 F, Line a baking sheet with parchment or grease/spray with nonstick oil

5. Use a tablespoon and drop the mixture on the baking sheet in spoonfuls.

Banana Bread Cookies. Yep... banana bread in a cookie! Easy and flexible recipe. Great for snacks, breakfast, lunch boxes or anytime! | Lovefoodies.com

6. Bake for about 13 - 15 minutes. Allow to cool on cooling rack.

NOTE: These are quite a soft cookie, and a little crisp on the outside. If you want a crispier cookie, leave in the oven for a couple of minutes longer. However, they will harden slightly as they cool, so if you are not sure, remove one after the stated time and see if it is to your liking.

We'd love to hear from you and what you thought of our banana bread cookies recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Banana Bread Cookies. Yep... banana bread in a cookie! Easy and flexible recipe. Great for snacks, breakfast, lunch boxes or anytime! | Lovefoodies.com

Recipe Card

Banana Bread Cookies. Yep... banana bread in a cookie! Easy and flexible recipe. Great for snacks, breakfast, lunch boxes or anytime! | Lovefoodies.com

Banana Bread Cookies

Yield: 24
Prep Time: 35 minutes
Cook Time: 13 minutes
Total Time: 48 minutes

Banana Bread Cookies. Yep... banana bread in a cookie! Easy and flexible recipe. Great for snacks, breakfast, lunch boxes or anytime!

Ingredients

Wet Mix:

  • 3/4 Cup softened butter
  • 1 cup packed of brown sugar
  • 1 egg
  • 1 tbsp vanilla
  • 3 very ripe bananas, mashed

Dry Mix:

  • 1 cup of oats
  • 1 1/3 cups All purpose flour
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 cup chopped walnuts, raisins, chocolate chips, dried cranberries etc. (you choose what you prefer)

Instructions

  1. In a bowl, add the wet ingredients and combine.
  2. In a separate bowl, add all the dry ingredients and combine
  3. Add the dry ingredient mixture to the wet mixture and combine. Chill in refrigerator for 30 minutes.
  4. Preheat oven to 350 F, Line a baking sheet with parchment or grease / spray with non stick oil
  5. Use a tablespoon and drop the mixture on the baking sheet in spoonfuls.
  6. Bake for about 13 - 15 minutes. Allow to cool on cooling rack.
Nutrition Information:
Yield: 24 Serving Size: 24 Servings
Amount Per Serving: Calories: 180Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 185mgCarbohydrates: 23gFiber: 2gSugar: 13gProtein: 2g

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14 thoughts shared

  1. Batter was way too wet. Cookies spread out and all the butter pooled in between. I followed the recipe exactly. It was a waste of ingredients and a waste of my time.

    1. What a bitch! LOL She must’ve used 1 cup of flour & not 1 1/3. I only used 2 bananas cuz they were huge. Used 3 tbsp of white sugar cuz I was 1/4 cup short of brown. I didn’t have nutmeg, so used 1 1/2 tsp pumpkin spice in place of nutmeg & cinnamon since it had both. Followed recipe as best as I could. Cookies came out perfect. Crispy & cakey. Delish!!! Will try choc chips & maybe peanut butter next time. TY : )

      1. 5 stars
        I made 2 1/2 dozen a week ago. My son has been sharing w/all his friends at work. They love them, so I’m making more tonight. I added walnuts cuz I have a lot. Nobody knew there were oats in them LOL. It’s a really great recipe. I never could get banana bread right. Always turned into a heavy brick :(~ Oh & they freeze & come back excellent!!!

  2. 5 stars
    Excellent bread-like cookies. I reversed them after they cooled and baked for another 6 minutes at 170 degree Celsius. Made it crispy on both sides :)

    But was wondering if the soda could be skipped.

    1. 5 stars
      These were amazing, I cut the sugar in half and added a drizzle of maple syrup. I also cooked in bacon grease on the pan and it was the perfect touch!

  3. 5 stars
    Oh my my my, I have found a new favorite cookie! Absolutely delicious so moist they’re yummy. I added peanut butter chips and pecans. I couldn’t wait to try these, I didn’t have any problem with the mixture at all. I seen where someone said, it was running mine was perfect.

  4. These were excellent!!! I’m bookmarking it for future reference. I followed the recipe, but left out the nutmeg. Doubling the recipe yielded 72 large cookies. The dough looked a bit wet, but I went ahead without adding extra flour and they were fine. I did not refrigerate the dough prior to baking, due to a lack of time, and they seemed to turn out okay.

  5. followed the recipe as directed…and the batter was very wet….added extra flour and it was a little wet but not too thick either….so instead of making cookies with it….I made a big sheet cake and it tasted very good…..

  6. Loved the recipe. I did add a quarter cup of sugar but it isn’t necessary. I also slipped the nutmeg and nuts and added a bit more oatmeal and agave.

  7. I’m sorry but these were the worse cookies I’ve ever made. I should of threw them away instead of giving them out. I’m quite embarrassed. I believe the nutmeg might of screwed them up. They weren’t sweet. I looked up other recipes they don’t use nutmeg and they use half cup of sugar. I’m sorry maybe your other recipes are better.

    1. 5 stars
      Hmmmm, I followed the recipe but left out the nutmeg since my son isn’t a fan. I didn’t have any problems. I added peanut butter chips and pecans instead. I also used organic whole oats. I also cut back on the sugar since we don’t use much sugar. I baked them exactly 14 minutes they were moist and absolutely delicious. I definitely will make them again. Sorry you didn’t have the same experience they really are delicious.