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!
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
35 Minutes (Includes chill time)
¾ cup softened butter
1 packed cup of brown sugar
1 tbsp vanilla
3 very ripe bananas, mashed
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)
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!
- ¾ Cup softened butter
- 1 cup packed of brown sugar
- 1 egg
- 1 tbsp vanilla
- 3 very ripe bananas, mashed
- 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)
- 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Prepworks by Progressive Biscuit Cutters - Set of 7
Silicone Baking Mat - Set of 3 Half Sheet (Thick & Large 11 ⅝" x 16 ½") - Non Stick Silicon Liner for Bake Pans & Rolling - Macaron/Pastry/Cookie/Bun/Bread Making - Professional Grade Nonstick
NELPLA Two Side Round Cookie Cutters,Biscuit Cutters and Fondant Cake Cutters, Set of 6 PCS, Assorted Color
OXO Good Grips Cookie Press with Stainless Steel Disks and Storage Case
Silicone Macaron Baking Mat - Set of 3 Half Sheet (Thick & Large 11 ⅝" x 16 ½") - Non Stick Silicon Liner for Bake Pans & Rolling - Macaroon/Pastry/Cookie Making - Professional Grade Nonstick
Anolon 54717 Advanced Nonstick Bakeware with Grips, Nonstick Cookie Sheet / Baking Sheet - 14 Inch x 16 Inch, Gray
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