banana cookies
There’s something so heartwarming about the smell of ripe bananas mixed with cinnamon and vanilla floating around the kitchen—it always takes me straight back to my childhood. My mom used to make these banana cookies whenever we had a few overripe bananas sitting sadly on the counter, which was basically every week at our house. They’re soft, fragrant, and somehow satisfy that cookie craving without feeling too heavy. Honestly, if you love those classic chewy chocolate chip cookies, you’ve got to give banana cookies a go—they’re like a fun, fruitier cousin who knows how to keep things cozy and sweet without all the fuss. I always keep this recipe on hand for those days when I want something homemade but quick, and trust me, they vanish faster than you can say “more please.”
What is banana cookie?
Think of banana cookies as the best mix between a tender banana bread slice and your classic cookie—only way easier and more portable. It’s essentially a cookie that uses mashed bananas as the star ingredient, giving it natural sweetness and that rich, dreamy texture. The name’s pretty straightforward, right? Banana cookies! But what makes these stand out is how the banana moisture creates a soft, almost cake-like bite, unlike your typical crunchy cookie. They’re kind of like little hugs baked into every bite, perfect for when you want something a bit more wholesome but still utterly comforting. I like to think of them as the perfect way to use bananas that have clearly seen better days, turning them into something magical and crowd-pleasing.
Why you’ll love this recipe?
Let me tell you, what I love most about this banana cookies recipe is how ridiculously easy and forgiving it is. First off, the flavor is this warm, sweet hug that’s just… pure nostalgia. You get that banana richness without it being overpowering, balanced with a hint of vanilla and cinnamon that just sings. I’ve tried a bunch of banana-based baked goods over the years, and these cookies somehow hit the sweet spot between soft and chewy, with just enough caramelized edges to keep things interesting. They’re a lifesaver on busy nights when you want a quick treat without pulling out a dozen ingredients or waiting forever.
Another bonus? The ingredients are super budget-friendly. Bananas, basic pantry staples like flour and sugar, and a few simple spices—nothing fancy, no fancy mixers, no long proofing times. Plus, they’re versatile. Want to add walnuts or chocolate chips? Go for it. Craving a little twist with coconut flakes or dried cranberries? Totally doable. They’re great on their own with a glass of milk, or jazzed up with a drizzle of cream cheese glaze (I’ll share my favorite version below). Honestly, these cookies have been my go-to when I want something homemade but don’t want to deal with the fuss of banana bread loafs. And bonus: my kids ask for seconds every single time.
How do you make banana cookies?
Quick Overview
Making banana cookies feels like a little kitchen win every time. You start by prepping your dry and wet ingredients separately, which helps keep the texture just right. The mashed bananas naturally bring moisture so you don’t need tons of butter or oil, and the cinnamon and vanilla add that comforting warmth that makes these cookies smell like a dream. What makes this method special is the layering technique I use—adding a cream cheese glaze swirl that takes these from “just a cookie” to “something seriously special.” It’s a simple, quick bake that comes together in under 30 minutes and fills your home with that baked-good magic. You’ll be amazed at how soft yet structured these cookies turn out!
Ingredients
For the Main Batter:
- 2 ripe bananas (the browner the better for sweetness and moisture)
- 1 cup all-purpose flour (or a gluten-free blend for a GF option)
- ½ teaspoon baking soda (for that perfect lift)
- ¼ teaspoon salt (balances sweetness)
- ½ teaspoon ground cinnamon (feels like fall in a bite)
- ½ cup granulated sugar (can swap for coconut sugar or honey for a deeper sweetness)
- 1 large egg (helps everything bind and add tenderness)
- 1 teaspoon vanilla extract (because vanilla makes everything taste a little nicer)
For the Filling:
- 4 oz cream cheese, softened (adds a tangy richness)
- 2 tablespoons powdered sugar (just enough sweetness, not overpowering)
- 1 teaspoon vanilla extract (to keep flavors cohesive)
- Optional: a pinch of cinnamon or lemon zest to jazz it up
For the Glaze:
- ½ cup powdered sugar
- 1-2 tablespoons milk or almond milk (add slowly until smooth)
- ½ teaspoon vanilla extract
- Optional drop of lemon juice for brightness
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. I like to give my cookie sheet a little extra love with butter or nonstick spray, just in case—but parchment does the trick every time. Having your oven hot and ready upfront always makes your life easier, trust me. While it warms, you can gather your ingredients and get everything measured out—it helps speed things along later.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This step ensures all those dry ingredients get evenly distributed so your cookies have a consistent flavor and rise. I’ve found that sifting the flour (if you have time) gives the batter a lighter feel, but if you’re like me on a busy day, just whisking really well does the job.
Step 3: Mix Wet Ingredients
In a separate large bowl, mash the bananas with a fork until smooth but still a little chunky—that texture is part of what makes these cookies so irresistible. Add the sugar, egg, and vanilla extract and mix until everything is combined. The mixture will look glossy and thick. Sometimes I like to beat it just a little to incorporate some air, which helps with tenderness.
Step 4: Combine
Pour the dry mix into the wet and gently fold until just combined. This is key—overmixing can make the cookies tough, and no one wants that. The batter will be a bit thick but soft and sticky. If it seems too runny, a spoonful more flour won’t hurt, but the bananas tend to keep it nice and moist without needing extra flour.
Step 5: Prepare Filling
In a small bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. If you want to add cinnamon or a hint of lemon zest, this is the moment. The filling is the secret little kick that adds that layered richness you won’t find in any ordinary banana cookie.
Step 6: Layer & Swirl
Drop spoonfuls of half the cookie batter onto your baking sheet, spaced about 2 inches apart. Then drop small dollops of the cream cheese filling on top of each batter mound. Follow with the remaining batter, gently covering the filling. Using a toothpick or the tip of a knife, swirl the batter and filling together gently to create a pretty marbled effect—don’t overdo it though or the flavor layers will mix too much.
Step 7: Bake
Pop your tray into the preheated oven and bake for about 12-15 minutes, or until the edges turn golden brown and a toothpick inserted near the center comes out clean (watch out—near the cream cheese swirl might still be a bit moist, so test beside it). The cookies will feel soft but hold their shape—a sign they’re perfectly tender inside. If you bake for too long, they’ll dry out, so keep an eye on them after the 12-minute mark.
Step 8: Cool & Glaze
Transfer the cookies to a cooling rack and let them cool completely before glazing. If you try glazing while warm, the glaze might melt and slide off, which is a bit messy. Once cool, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle or spread the glaze thinly across each cookie. The glaze adds just a subtle sweetness and pretty shine that makes these cookies extra special.
Step 9: Slice & Serve
These cookies are great for enjoying as is, but if you’re baking them bigger and want that classic cookie shape, just scoop smaller dough balls and spread the glaze on top. Serve at room temperature or chilled for a chewy, refreshing bite. They’re lovely with a cup of coffee, afternoon tea, or even an after-dinner treat with a glass of cold milk. I usually keep a batch in a sealed container—though, fair warning, they rarely last past day two around here.
What to Serve It With
For Breakfast: Nothing beats these banana cookies alongside a strong cup of black coffee or a frothy latte. I like slicing an apple or pear on the side to balance the warmth and sweetness, making it feel like a little weekday indulgence without going overboard.
For Brunch: Serve these banana cookies with a dollop of ricotta or mascarpone cheese and fresh berries for a fresh twist. A sparkling herbal tea or mimosa pairs beautifully to elevate the experience for guests.
As Dessert: A small scoop of vanilla ice cream or coconut whipped cream on the side takes these cookies into decadent territory. A drizzle of maple syrup or caramel sauce amps up the cozy factor, perfect for winding down after dinner.
For Cozy Snacks: When the kids come home from school or I just need a quick pick-me-up, I warm up the cookie for 10 seconds in the microwave and enjoy it with a glass of cold milk. It’s simple, comforting, and reliably delicious every single time. Bonus points if you pair it with a little reading nook and a good book.
Top Tips for Perfecting Your Banana Cookies
Banana Prep: Use bananas that are heavily spotted or even starting to brown—that’s where all the natural sweetness and flavor hide. If you mash too soon with underripe bananas, the cookies will come out bland. I usually peel and mash right before mixing so the bananas don’t oxidize and turn bitter. Oh, and don’t skip the mashing by hand; I’ve found that a fork mash keeps just enough texture, which I love.
Mixing Advice: When combining wet and dry, fold gently with a spatula—not a mixer. Overmixing activates the gluten and leads to denser cookies, which I’ve learned the hard way. Stop as soon as you see no more flour streaks for that tender crumb.
Swirl Customization: For a marbled effect, try alternating layers of cream cheese and batter in small dollops, then swirl carefully with a knife or toothpick. Don’t over-swirl or you’ll lose the contrast, but under-swirl and you miss that pretty look. I love adding a sprinkle of cinnamon on the top for some extra warmth and texture before baking.
Ingredient Swaps: Want to experiment? I’ve swapped granulated sugar for maple syrup (reduce wet liquid slightly) and it’s heavenly—deeper flavor and moistness. For a dairy-free twist, coconut cream works in place of cream cheese but expect a less tangy filling. Gluten-free flour blends work fine here, but you might want to add an extra egg white for structure.
Baking Tips: Every oven’s a little different. I like placing the rack in the middle to get that golden-even bake. If yours tends to brown fast, tent the cookies with foil after 10 minutes. Always do the toothpick test near those luscious cream cheese pockets—they can stay a little moist but shouldn’t be raw.
Glaze Variations: You can skip the glaze or swap it for a simple dusting of cinnamon sugar for less mess. I’ve also added lemon juice to give a subtle zing, which freshens up the sweetness and balances the richness. Pour the glaze when the cookies are completely cool for the best look.
Storing and Reheating Tips
Room Temperature: Store your banana cookies in an airtight container on the counter for up to 3 days. I usually place parchment between layers to keep them from sticking. They stay soft and delicious but will firm up a little overnight.
Refrigerator Storage: These cookies keep well in the fridge for up to a week. Just be mindful that they’ll firm up when chilled, so bring them back to room temp or warm for a few seconds before serving to get that soft texture back.
Freezer Instructions: Banana cookies freeze beautifully! Wrap each cookie in plastic wrap or foil, then pop in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and then heat for about 10 seconds in the microwave for a freshly baked feel.
Glaze Timing Advice: If you plan to store cookies for a while, I recommend glazing just before serving to avoid a sticky or melting mess. For shorter storage, you can glaze right after cooling, but I never put glazed cookies in the freezer; the glaze might get grainy.
Frequently Asked Questions
Final Thoughts
If I had to pick one recipe to turn to when I want something sweet-quick-and-love-filled, this banana cookies recipe wins every time. They’ve been a family favorite for years, and every time I make them, the house fills with that warm, nostalgic scent that makes you slow down a bit and savor the moment. They’re soft, comforting, and just sweet enough to feel special without being overwhelming. Plus, they’re so adaptable—try them plain, with nuts, swirled with cream cheese, or drizzled with your favorite glaze. If you love these, definitely check out my other banana recipes, like banana bread or banana oat bars—they’ll become staples in your kitchen just like these cookies. Don’t forget to leave a comment if you bake them and share your own little twists—I seriously can’t wait to hear how yours turn out. Happy baking, friend!
Easy Banana Chocolate Chip Cookies Delight
Ingredients
Main Ingredients
- 3 cups all-purpose flour measured accurately
- 1 tsp baking soda
- 0.5 tsp ground cinnamon
- 0.5 tsp salt
- 0.75 cup unsalted butter melted
- 1 cup packed brown sugar
- 0.5 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mashed overripe bananas
- 1.25 cups semi-sweet chocolate chips plus another 0.25 cup for topping (optional)
Instructions
Preparation Steps
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, whisk the melted butter with brown sugar and granulated sugar until combined.
- Add the egg and vanilla extract to the butter mixture and whisk until well combined. Stir in the mashed bananas.
- Fold the dry ingredients into the banana mixture until just combined.
- Fold in the chocolate chips until evenly distributed.
- Cover the dough and refrigerate for at least 2 to 3 hours, preferably overnight for better flavor.
- Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper or a silicone mat.
- Scoop 2 tablespoon-sized balls of dough onto the prepared sheet, optionally pressing extra chocolate chips on top. Work quickly as dough can get sticky.
- Bake for 10 to 12 minutes until cookies look done in the center. Remove early for chewy texture or longer for cakey cookies.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a cooling rack. Twist parchment paper slightly to help release them if they stick.
- Store cookies in an airtight container with parchment between layers. Best eaten within 4 to 5 days.
