Get ready to enjoy these soft, fluffy, and super easy to make Banana Bread Cookies. They're like a fun twist on the classic banana bread, bringing together just the right balance of sweetness and spice.
Plus you have endless options for customizing these Banana Bread Cookies. Whether you're in the mood for chocolate chips, pecans, walnuts, or the classic version without any extras, they're bound to be irresistibly delicious. In fact, they stand on their own as a scrumptious treat, no extra toppings required!
They are so simple to whip up using everyday ingredients you probably already have. These egg free cookies are the ultimate anytime treat.
How to make Easy Banana Bread Cookies
This is just the overview so you can see the process. When you are baking, you’ll want to use the full recipe at the bottom of the page
- In a large bowl, beat together ¾ cup (150g) light brown sugar and ½ cup ( 113g) softened butter (about 3 minutes on medium speed)
- Beat in between ⅓ -½ cup (80-100 g) of mashed banana into the mixture.
- The mixture should have a soft and light texture
- Incorporate into the mixture 1 ¾ cups (200g) of either all-purpose (also known as plain flour in the UK) or cake flour, along with 1 level teaspoon of baking soda (bicarbonate of soda), 1 teaspoon of ground cinnamon, and ¼ teaspoon of salt (or ½ teaspoon if you're using unsalted butter). Gently fold these ingredients in using a spatula."
- Optional: Add ½ cup of pecans, walnuts, or chocolate chips into the mixture at this point if you're including them.
- Mix together to form a soft dough.
- Take the mixture and portion it into 16 pieces, shaping each into a ball.Arrange them on a baking tray lined with parchment paper, making sure they are spaced at least 1 inch (2 ½ cm) apart to allow for a little spreading during baking.
- Allow them to chill in the freezer for 20 minutes or in the refrigerator for 30 minutes.
- Position the oven rack in the middle of the oven. Preheat the oven to 350° F / 180° C (160° C fan).
- Bake for 12-15 minutes until lightly browned. Rotate the baking tray halfway through baking for even color and texture.
- Take the cookies out of the oven. They'll be soft initially, so leave them on the baking sheet for approximately 5 minutes to allow them to firm up as they cool. Afterward, transfer them to a cooling rack to let them cool completely
Variations
If you're in the mood for some variety, whether it's chocolate chips, pecans, walnuts, dried fruit, or warm spices, here are some delicious variations. Feel free to give them a try.
- Chocolate Chip Banana Bread Cookies: Fold in ½ to ¾ cup of chocolate chips into the cookie dough for a chocolatey twist.
- Nutty Banana Bread Cookies: Add ½ cup of chopped nuts like walnuts or pecans to the dough to give your cookies crunch and nutty flavor.
- Spiced Banana Bread Cookies: Enhance the flavor by adding ½ teaspoon of ground nutmeg or cloves to the dough for a warm and cozy spiced taste.
- Fruit-Filled Banana Bread Cookies: Mix in ½ cup of dried fruit such as raisins, cranberries, or chopped dates for a fruity and chewy addition.
Tips for the perfect cookies
Use Ripe Bananas: The riper the bananas, the better the flavor in your cookies. Look for bananas with brown spots or even overripe bananas for the best results.
Adjust Sweetness: Depending on the ripeness of your bananas, you can adjust the sugar level. Riper bananas are sweeter, so you might reduce the sugar slightly if you prefer less sweetness.
Mash Bananas well: Mash the bananas well to ensure there are no large lumps. A smooth banana puree blends better into the dough.
Don't Overmix: When incorporating dry ingredients, mix until just combined. Overmixing can lead to dense cookies.
Chill the Dough: Chilling the dough before baking helps prevent excessive spreading and results in thicker cookies. It also enhances flavor.
Evenly Sized Cookies: Use a cookie scoop or a spoon to ensure all cookies are the same size. This helps them bake uniformly.
Storage
Room temperature: After baking, let the banana bread cookies cool to room temperature, then store them in an airtight container. They'll stay fresh for up to 3 days at room temperature.
Freeze: Store the completely cooled cookies in an airtight container or zipper bag for up to 2 months
Enjoy ♡
Recipe
Easy Banana Bread Cookies - No Eggs
- ¾ cup light brown or white granulated sugar (see note 1)
- ½ cup salted butter, softened (see note 2)
- 1 small ripe banana mashed (⅓ to ½ cup when mashed) (see note 3)
- 1 ¾ cup all-purpose (also known as plain flour in the UK) or cake flour
- 1 level teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt (add ½ teaspoon salt if using unsalted butter)
Optional
- ½ cup pecans or walnuts roughly chopped (see note 4 for variation)
Make the dough
- In a large bowl, beat together light brown sugar and softened butter (about 3 minutes on medium speed)
- Beat the mashed banana into the mixture for about 1 minute until soft and light in texture.
- Incorporate the flour, baking soda (bicarbonate of soda), ground cinnamon, and ¼ teaspoon of salt (or ½ teaspoon if you're using unsalted butter). Gently combine these ingredients using a spatula.
- Add ½ cup of pecans, walnuts, or chocolate chips into the mixture at this point if you're including them.
- Mix together to form a soft dough.
Shape the cookies
- Divide the dough into 16 pieces, shaping each into a ball.
- Arrange them on a baking tray lined with parchment paper, making sure they are spaced at least 1 inch (2 ½ cm) apart to allow for a little spreading during baking.
- Allow them to chill in the freezer for 20 minutes or in the refrigerator for 30 minutes.
- Chilling the dough before baking helps prevent excessive spreading and results in thicker cookies. It also enhances flavor.
Bake
- Position the oven rack in the middle of the oven. Preheat the oven to 350° F / 180° C (160° C fan).
- Bake for 12-15 minutes until lightly browned. Rotate the baking tray halfway through baking for even color and texture.
- Take the cookies out of the oven. They'll be soft initially, so leave them on the baking sheet for approximately 5 minutes to allow them to firm up as they cool. Then transfer them to a cooling rack to let them cool completely.
Storage
- Room temperature: After baking, let the banana bread cookies cool to room temperature, then store them in an airtight container. They'll stay fresh for up to 3 days at room temperature.
- Freeze: Store the completely cooled cookies in an airtight container or zipper bag for up to 2 months
- Chocolate Chip Banana Bread Cookies: Fold in ½ to ¾ cup of chocolate chips into the cookie dough for a chocolatey twist.
- Nutty Banana Bread Cookies: Add ½ cup of chopped nuts like walnuts or pecans to the dough to give your cookies crunch and nutty flavor.
- Spiced Banana Bread Cookies: Enhance the flavor by adding ½ teaspoon of ground nutmeg or cloves to the dough for a warm and cozy spiced taste.
- Fruit-Filled Banana Bread Cookies: Mix in ½ cup of dried fruit such as raisins, cranberries, or chopped dates for a fruity and chewy addition.
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