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.
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.
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.
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
¾ 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 ⅓ cups All-purpose flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
½ tsp baking soda
½ tsp baking powder
¾ 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 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.
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!
Recipe Card
Banana Bread Cookies. Yep... banana bread in a cookie! Easy and flexible recipe. Great for snacks, breakfast, lunch boxes or anytime!
Ingredients
Wet Mix:
- ¾ 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 ⅓ cups All purpose flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- ¾ cup chopped walnuts, raisins, chocolate chips, dried cranberries etc. (you choose what you prefer)
Instructions
- In a bowl, add the wet ingredients and combine.
- In a separate bowl, add all the dry ingredients and combine
- Add the dry ingredient mixture to the wet mixture and combine. Chill in refrigerator for 30 minutes.
- Preheat oven to 350 F, Line a baking sheet with parchment or grease / spray with non stick oil
- Use a tablespoon and drop the mixture on the baking sheet in spoonfuls.
- Bake for about 13 - 15 minutes. Allow to cool on cooling rack.
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Nutrition Information:
Yield: 24 Serving Size: 24 ServingsAmount Per Serving: Calories: 180Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 185mgCarbohydrates: 23gFiber: 2gSugar: 13gProtein: 2g
Delicious Recipes using Bananas
Here's a selection of our very best recipes using bananas.
These Muffins Are Moist, Fruity, And Extremely Delicious. They Are The Perfect Treat For Breakfast, Brunch, Or Afternoon Tea. Packed With Banana And Drizzled With Honey, A Perfect Snack
Banana Drop Cookies. Theses are a light fluffy cookie and great for using up those overripe bananas! Easy recipe too!
Banana Fritters. These are a lovely crispy treat, serve warm as they are or with some syrup drizzled over or a blob of ice cream! A great way to use up spare or leftover bananas too! Really quick and easy to make dessert.
White Chocolate and Cranberry Banana Drop Cookies.
These are a light, soft, fluffy cookie, loaded with white chocolate and cranberries. Great for using up those overripe bananas!
Easy Banana Cream Cake Trifle is amazing! Delicious layers of creamy custard, bananas and homemade banana bread, topped off with freshly whipped cream and a sprinkling of white chocolate. Simply delicious!
The BEST Banana Loaf Pound Cake, super moist, made from scratch recipe with mashed bananas. Great for breakfast, brunch, or dessert. Excellent, easy banana cake
Pecan and Banana Mini Cakes are wonderful soft, moist and full flavored with a great streusel topping. Also nice as a regular loaf size.
Chocolate Banana Muffins With a Caramel Drizzle Topping. Fluffy, soft and packed with bananas and chocolate. Perfect for breakfast, brunch or snack time.
Moist Caramel Banana Bread. Add nuts like I did or leave them out. Either way it's delicious!
No Bake Peanut Butter Banana Cheesecake. Oh boy! Super easy recipe, no bake and a chocolate chip cookie base!
Caramel Pecan Banana Pie. A delicious pecan pie crust, filled with bananas and topped with caramel sauce. Perfect for the holidays or to take to parties!
Banana Split Bread.
A great family favorite cake recipe, using ripe bananas, pineapple, cherries, nuts, and chocolate chips to give you a lovely soft bread, perfect for breakfast or a snack
Banana Cream Pie, made from scratch, VERY easy and oh so delicious! Perfect for Easter, Thanksgiving, potlucks and BBQ's too!
Banana Cream Pie Trifle Cups. A delicious no bake dessert and easy too!
The BEST Banana Walnut Loaf Pound Cake is a super moist, made from scratch recipe with mashed bananas and nuts. Great for breakfast, brunch or dessert. An excellent, easy banana cake
Creamy Strawberry Banana Smoothie. Quick and Easy to make and taste just like milkshake but without the cream or ice cream!
Chocolate Banana Boats are easy chocolate filled bananas, wrapped in foil and grilled. Perfect for camping and BBQ's. Easy recipe with just 2 ingredients
Sour Cream Banana Bread. A soft and delicious cake using sour cream and bananas makes for a lovely easy recipe. Instructions for mini loaves or regular loaf pan!
Nanny's BEST Banana Bread is a lovely soft, moist cake and absolutely delicious with the glaze poured over! A nice, easy recipe and freezer friendly too!
Butter Pecan Banana Bread - These are mini loaves,made for gifts, and will also work using regular loaf pans... mini ones are so cute!
Nutella Banana Loaf. Delicious, soft pound cake with banana and Nutella chocolate. Easy recipe and very popular. Great tasting cake
Refreshing Blueberry and Banana Smoothie is a perfect start to your day. Quick & easy recipe using fresh ingredients. Takes minutes to make and seconds to blitz
RA
says: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.
SHaDy LoVe
says: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 : )
SHaDy LoVe
says: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!!!
Kirthi
says: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.
Heather
says: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!
Kimberly
says: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.
Fiona
says:These are delicious! I added mixed spice instead of the separate cinnamon and nutmeg. I love it that they’re like cookie cakes!
Luna
says:Hi,
I’m baking these cookies right now and i’m seeing a lot of liquid coming out of the cookies, is this supposed to happen?
Rosie Chavana
says:I made these today and followed the recipe adding walnuts and a tiny bit of dried cherries. The cookies are very good! Thanks for sharing.
Andrea
says: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.
Evita
says: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…..
Kiara Perea
says: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.
Chyrl
says: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.
Kimberly
says: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.