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Banana Bread Cookies


  • Author: Emily
  • Total Time: 30 minutes
  • Yield: 12-15 cookies 1x
  • Diet: Vegetarian

Description

These soft and chewy banana bread cookies combine the comforting flavors of banana bread with the texture of a cookie. Made with overripe bananas, cinnamon, and chocolate chips, this easy recipe is perfect for breakfast, snacks, or dessert.


Ingredients

Scale

Wet Ingredients

  • 1 small overripe banana, mashed (about ¼ cup)
  • ½ cup vegetable oil or melted butter
  • 1 cup light brown sugar, packed
  • 1 egg yolk
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1⅓ cups all-purpose flour
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt

Mix-Ins

  • ⅔ cup chocolate chips (semi-sweet, milk, or dark)

Instructions

Prepare the Wet Ingredients

  • In a large mixing bowl, combine melted butter (or oil), brown sugar, and mashed banana. Stir until well combined.

2. Add Egg Yolk & Vanilla

  • Mix in the egg yolk and vanilla extract, stirring until fully incorporated.

3. Mix the Dry Ingredients

  • In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.

4. Combine Wet & Dry Mixtures

  • Gradually add the dry ingredients to the wet mixture. Stir until just combined. Do not overmix.

5. Fold in Chocolate Chips

  • Gently stir in the chocolate chips until evenly distributed.

6. Let the Dough Rest

  • Cover the dough and let it sit for 15 minutes.

7. Preheat Oven & Prepare Baking Sheet

  • Preheat your oven to 350°F (175°C).
  • Line a baking sheet with parchment paper.

8. Scoop & Shape Cookies

  • Use a cookie scoop or spoon to portion out 1-inch dough balls onto the baking sheet, spacing them 2 inches apart.

9. Bake

  • Bake for 10-11 minutes, or until the edges are set but the centers remain slightly soft.

10. Cool Before Serving

  • Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Notes

  • For Vegan Cookies: Replace egg yolk with a flax egg (1½ teaspoons ground flaxseed + 2 tablespoons water).
  • For Crispier Cookies: Bake for an extra 1-2 minutes.
  • For Gluten-Free Version: Use a 1:1 gluten-free flour blend.
  • Storage: Keep in an airtight container for up to 4 days at room temperature or freeze for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 10-11 minutes
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 180
  • Sugar: 12g
  • Sodium: 85mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 10mg