Could a tray of banana bread cookies help you cut food waste while getting warm, bakery-style treats on the table in under 25 minutes? With over 30% of household food discarded in the United States, the simplest fix might be the two spotty bananas on your counter. These soft, spiced cookies transform overripe fruit into something craveable, fast, and deeply comforting.
Introduction
Most people assume banana bread requires a full hour in the oven and at least another half hour of cooling. That loaf is lovely, yet it is not the only option. Banana bread cookies bring all the same cozy flavors to a tender, chewy cookie that bakes quickly and cools fast enough to enjoy while the coffee is still hot.
This recipe leans on mashed bananas for moisture and sweetness, which lets you use less butter and less refined sugar than many cookie recipes. The texture lands between a cake-like bite and a classic cookie chew. Think caramelized edges, soft centers, and cinnamon in every nibble.
If you usually toss overripe bananas, this is your sign to stop. Two bananas and a bowl is all you need.

Ingredients List
Here is a balanced base with plenty of room for swaps. Aim for very ripe bananas with lots of brown speckles, since that yields deeper flavor and a softer crumb.
- 2 large very ripe bananas (about 1 cup mashed, 240 g)
- 1/2 cup unsalted butter, melted and cooled slightly (sub: coconut oil or 1/3 cup plain Greek yogurt for lighter cookies)
- 2/3 cup packed brown sugar (sub: 1/2 cup coconut sugar for a more toffee-like taste, or 1/2 cup date sugar for deeper notes)
- 1 large egg (sub: 1 flax egg, 1 tbsp ground flaxseed + 3 tbsp water, rested 10 minutes)
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour (sub: 1 1/4 cups whole wheat pastry flour for a heartier finish)
- 1/2 cup old-fashioned rolled oats (adds chew and nubby texture; quick oats work in a pinch)
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg or cardamom
- Optional mix-ins, 1 cup total:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips or chunks
- 1/4 cup shredded coconut
- 2 tablespoons chia or flaxseed for extra texture
Flavor notes: butter brings richness and gentle toffee tones. Bananas add natural fruity sweetness. Cinnamon and nutmeg create that classic banana bread character. Oats keep it hearty without feeling heavy.
Timing
- Prep time: 10 minutes
- Bake time: 11 to 13 minutes per tray
- Total time: about 25 minutes (nearly 60% faster than a typical banana bread loaf that often needs 60 to 75 minutes, not counting cooling)
Batching note: You can bake two trays at once if your oven heats evenly. Rotate the trays after 6 minutes for consistent browning.

Step-by-Step Instructions
Step 1: Heat the oven and line the tray
- Preheat to 350°F (175°C).
- Line two rimmed baking sheets with parchment paper. The parchment prevents sticking and promotes even browning without extra grease.
Tip: If your oven runs hot, set it to 340°F. A moderate oven keeps banana sugars from over-browning.
Step 2: Mash the bananas to your ideal texture
- In a large bowl, mash the bananas with a fork until mostly smooth. Leave a few small bits if you enjoy pockets of banana flavor.
- Measure to be sure you have about 1 cup mashed. Less banana leads to a drier cookie; too much banana pushes the cookies toward muffin tops.
Pro move: If your bananas are borderline ripe, microwave them for 15 to 20 seconds to soften. The warmth also wakes up their fragrance.
Step 3: Stir in the wet ingredients
- Whisk in melted butter, brown sugar, egg, and vanilla until glossy and cohesive.
- Let the mixture sit for 2 minutes. This short rest helps sugar dissolve for better texture.
Flavor booster: For a nuttier profile, brown the butter first, then cool it for 10 minutes before adding. Tiny amber flecks equal big flavor.
Step 4: Whisk the dry mix
- In a second bowl, whisk flour, oats, baking soda, salt, cinnamon, and nutmeg until evenly combined and airy.
- This quick whisk breaks up clumps and distributes leavening, which helps the cookies rise evenly.
Step 5: Bring wet and dry together
- Add the dry mix to the wet bowl.
- Stir with a spatula until just combined. Stop when you no longer see streaks of flour.
- The batter will be thicker than muffin batter but softer than classic cookie dough.
Avoid overmixing. A light hand keeps the crumb tender.
Step 6: Fold in your favorites
- Gently fold in walnuts, chocolate chips, or other mix-ins.
- Keep total mix-ins around 1 cup to protect structure. Too many additions can prevent proper rise.
Try this blend: 1/4 cup chopped walnuts, 1/4 cup mini chocolate chips, 2 tablespoons unsweetened coconut.
Step 7: Scoop and set
- Use a 1 1/2 tablespoon cookie scoop or two spoons to drop mounds onto the prepared sheets, spacing about 2 inches apart.
- Lightly flatten each mound with damp fingertips. A gentle press produces more even disks and prevents dome-shaped cookies.
Optional chill: If your kitchen is warm, pop the trays into the fridge for 10 minutes to keep the cookies from spreading too much.
Step 8: Bake to soft perfection
- Bake for 11 to 13 minutes. Look for set edges and slightly soft centers. The surface should look matte with a hint of gloss in the middle.
- Rotate trays halfway if baking two at once.
Visual cues beat timers. If the edges are turning golden and the center no longer looks wet, you are there.
Step 9: Rest, then move
- Cool on the tray for 5 minutes to set the structure.
- Transfer to a wire rack to finish cooling. This keeps bottoms from steaming and going soggy.
Step 10: Finishing touches
- While warm, sprinkle a tiny pinch of flaky salt for contrast if you used chocolate.
- For a more banana-forward cookie, brush with a thin swipe of warmed honey. The sheen is beautiful.
Nutritional Information
The values below are estimates based on 20 cookies from the batch with walnuts and chocolate chips.
Per cookie | Amount |
---|---|
Calories | ~160 |
Total fat | ~8 g |
Saturated fat | ~4 g |
Carbohydrates | ~22 g |
Dietary fiber | ~1.5 g |
Total sugars | ~12 g |
Protein | ~2.5 g |
Sodium | ~95 mg |
Potassium | ~120 mg |
Notes:
- Using Greek yogurt instead of butter reduces saturated fat and total calories.
- Swapping chocolate chips for cacao nibs drops sugar while keeping chocolate notes.
- Whole wheat pastry flour increases fiber slightly with a tender bite.
Healthier Alternatives for the Recipe
Cookie cravings and smart nutrition can share the same plate. Here are options that keep taste and texture on point.
- Lighter fat profile
- Replace 1/2 cup butter with 1/3 cup plain Greek yogurt and 2 tablespoons olive oil. This keeps moisture high with a cleaner fat profile.
- Use part-skim ricotta in place of one third of the butter for a creamy crumb.
- Lower sugar route
- Cut brown sugar to 1/2 cup and add 1 extra tablespoon mashed banana.
- Try 1/3 cup maple syrup in place of brown sugar. Reduce banana by 2 tablespoons to balance moisture and add 1 tablespoon extra oats.
- Higher fiber
- Swap 1/2 cup of flour for white whole wheat or oat flour.
- Fold in 2 tablespoons ground flaxseed or chia seeds for a gentle fiber lift and subtle nutty flavor.
- Gluten-free option
- Use a quality 1:1 gluten-free baking flour and certified gluten-free oats. Let the dough rest 10 minutes before baking to hydrate the starches.
- Dairy-free option
- Use coconut oil or plant-based butter, and dairy-free chocolate. Keep salt steady to balance richness.
- Egg-free option
- Use a flax egg. You will get a slightly cakier texture that still holds together nicely.
- Nut-free variation
- Skip nuts and add pumpkin seeds or sunflower seeds for crunch without allergens.
Serving Suggestions
These cookies fit breakfast, snack breaks, and after-dinner cravings.
- Morning boost
- Pair two cookies with Greek yogurt and berries. The yogurt adds protein and tang, the cookies bring comfort.
- Crumble a cookie over a smoothie bowl for a soft granola effect.
- Afternoon pick-me-up
- Warm a cookie in the microwave for 8 to 10 seconds and enjoy with coffee or black tea.
- Spread with a thin layer of peanut butter or tahini for a salty-sweet contrast.
- Dessert plate
- Sandwich vanilla ice cream between two cookies and roll the edges in chopped nuts.
- Drizzle with melted dark chocolate and a sprinkle of toasted coconut.
- Flavor pairings
- Coffee, chai, earl grey, or cold milk.
- A dusting of cinnamon sugar when warm lifts aroma and adds sparkle.
Want more ripe banana ideas? Check out our related recipes for banana oat bars, small-batch muffins, and a quick guide to browning butter for deeper flavor.
Common Mistakes to Avoid
A few small tweaks keep your bake consistent and crowd-pleasing.
- Using underripe bananas
- Green or barely yellow bananas lack sweetness and moisture. Aim for heavy brown speckles for the best flavor.
- Overmixing the batter
- Too much stirring after adding flour develops gluten, leading to tough cookies. Fold until just combined.
- Skipping salt
- A half teaspoon might seem small, but it sharpens banana and spice notes. Do not omit without a substitute.
- Incorrect oven temperature
- An oven thermometer helps. Too hot leads to over-browning before the center sets. Too cool creates flat, dense cookies.
- Guessing banana volume
- Measure the mash. If you use much more than a cup, the cookies puff and then collapse.
- Overcrowding the tray
- Give them room to spread. Tight spacing causes uneven edges and pale sides.
- Pulling too late
- Take them out when centers look just-set. They finish on the hot tray. Waiting too long dries them out.
- Neglecting mix-in balance
- Keep mix-ins to about 1 cup total. Heavy loads fight the rise and make the structure crumbly.
Storing Tips for the Recipe
Treat these cookies kindly and they will taste freshly baked for days.
- Room temperature
- Store in an airtight container at cool room temperature for up to 3 days. Add a small piece of sandwich bread to prevent drying.
- Refrigeration
- Keep in a sealed container for up to 1 week. Eat cold for a firmer bite or rewarm for 15 seconds.
- Freezing baked cookies
- Freeze on a tray until solid, then move to a freezer bag. Keeps well for 3 months. Reheat at 300°F for 5 to 7 minutes.
- Freezing unbaked dough
- Scoop, freeze, and bag. Bake from frozen at 350°F, adding 1 to 2 minutes to the timer. Great for small-batch cravings.
- Make-ahead prep
- Mash and freeze bananas in 1-cup portions. Thaw in the fridge overnight and drain any excess liquid before using.
Conclusion
Two ripe bananas, one bowl, and 25 minutes give you soft, spiced banana bread cookies with a tender crumb and caramelized edges. Bake a batch today, then share your feedback in the review section or leave a comment on our blog. Subscribe for fresh recipes and smarter kitchen tips.
FAQs
- Can I use frozen bananas?
- Yes. Thaw in the fridge or at room temperature, then drain excess liquid and measure 1 cup. Frozen bananas are often sweeter, which is perfect here.
- My cookies baked up puffy and then collapsed. Why?
- Too much banana or underbaking can cause this. Measure the mash, and pull the cookies when the edges are set and centers look slightly soft.
- How do I keep them from spreading too much?
- Chill the scooped dough for 10 minutes, use parchment, and make sure butter is not hot when mixed in.
- Are quick oats okay?
- They work. Expect a slightly softer texture. Old-fashioned rolled oats add more chew.
- Can I double the recipe?
- Yes. Bake in batches or on two racks with a rotation at the halfway mark for even browning.
- What is the best gluten-free flour for these?
- A quality 1:1 gluten-free baking blend with xanthan gum. Let the dough rest 10 minutes before baking for a better crumb.
- Can I reduce the sugar more?
- You can drop to 1/2 cup brown sugar with good results. Add 1 tablespoon extra banana or 1 tablespoon honey to maintain moisture.
- Do I need to chill the dough?
- Not required. A short chill helps in warm kitchens or if you prefer slightly thicker cookies.
- What if I do not have brown sugar?
- Use white sugar plus 1 teaspoon molasses. The molasses restores the depth and moisture found in brown sugar.
- How do I know they are done?
- Look for set edges and a matte surface with a soft center. They will firm as they cool, staying tender inside.