Banana Cookies

This banana cookies recipe is healthy, simple, and the most delicious way to turn overripe bananas into a soft, naturally sweet treat that everyone will love. If you’re searching for a snack that feels indulgent but is made with wholesome, everyday ingredients, you’ve just found it.

This banana cookies recipe comes together in one bowl, takes less than 30 minutes from start to finish, and is wildly versatile. They’re soft but not cakey, subtly sweet without being overbearing, and so easy that even beginner bakers will feel confident.

If you love banana treats, you might also enjoy my Four-Ingredient Power Cookies for a protein-packed option, or try these naturally sweet Blueberry Banana Cookies that are bursting with fruity flavor.

Why You’ll Love This Banana Cookies Recipe

• Unbeatable banana flavor. The ripe bananas bring a rich, natural sweetness that tastes like your favorite banana bread in cookie form.
• Incredibly soft texture. Thanks to the banana and melted butter, these cookies are pillowy, tender, and melt in your mouth.
• Simple ingredients. Everything in this recipe is pantry-friendly, and there’s no need for a mixer or fancy tools.
• One-bowl recipe. Fewer dishes, less mess, and quick cleanup — perfect for busy days.
• Customizable and forgiving. Whether you like nuts, chocolate, coconut, or spices, the base dough plays well with all kinds of additions.
• Kid-friendly and freezer-friendly. Great for lunchboxes, bake sales, or just stashing in the freezer for when that cookie craving hits.
• Naturally moist and soft for days. Thanks to the bananas, these cookies stay deliciously soft even a few days after baking.
• Perfect for breakfast or dessert. Not overly sweet, these cookies work beautifully as a morning treat or after-dinner indulgence.

Can I Use Frozen Bananas for Banana Cookies?

Yes, frozen bananas work beautifully in this recipe! Just make sure you thaw them completely and drain off any excess liquid before mashing. Frozen bananas tend to release more moisture, so getting rid of that extra liquid helps prevent the cookie dough from becoming too wet or runny. I often keep overripe bananas in the freezer just for baking days like this — it’s a total time-saver.

Ingredients Needed For Banana Cookies

• All-purpose flour. This gives the cookies structure. I use standard unbleached flour, and recommend sifting if your flour tends to clump.
• Ripe bananas. The riper, the better. You want them soft with plenty of brown spots. They add moisture, sweetness, and that signature banana flavor.
• White sugar. Adds sweetness and helps the tops get just a little crispy. You’ll use most in the dough and save a tablespoon to sprinkle over the tops before baking.
• Butter. Melted butter keeps the dough simple and gives the cookies a rich, buttery base. I use unsalted.
• Chopped walnuts (optional). These add a bit of crunch and a nutty flavor that complements the banana beautifully. Toast them for even more flavor!
• Egg. Just one large egg binds everything together and adds a bit of richness.
• Baking soda. This gives the cookies a bit of lift and softness.
• Salt. Just a pinch brings out the sweetness and balances the flavors.

How I Make Banana Cookies

(This is a quick overview of how I make banana cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

• Preheat your oven. Set it to 325°F and line a baking sheet with parchment paper. This lower oven temp helps the cookies stay soft.
• Mix all ingredients in one bowl. I mash the bananas first, then stir in sugar, melted butter, egg, flour, baking soda, and salt. Once combined, I fold in the walnuts if I’m using them.
• Scoop the dough. I use a 3-tablespoon scoop to portion the cookies onto the lined sheet, spacing them 2 to 3 inches apart.
• Sprinkle sugar on top. Just a pinch over each cookie adds sparkle and a delicate crunch.
• Bake until golden. 15 to 20 minutes is perfect. The edges should be set and golden, while the centers stay soft.

What Makes Banana Cookies Soft and Chewy?

It all comes down to a few key ingredients and techniques:

Ripe bananas. The natural sugars and moisture in overripe bananas create a soft, tender crumb.

Melted butter. This gives the cookies a chewy texture and rich flavor.

Low baking temperature. Baking at 325°F helps them cook evenly without drying out.

Don’t overbake. Pull them out when the edges are set but the centers are still soft — they’ll continue to cook as they cool.

These tips are the secret to cookies that stay soft and chewy for days.

Are Banana Cookies Healthier Than Regular Cookies?

They absolutely can be! Bananas add natural sweetness and moisture, which means you can use less added sugar and fat compared to a standard cookie recipe. Here’s why they’re a better-for-you option:

• Natural sweetener. Mashed bananas reduce the need for excess sugar.
• Lower fat. You only need a small amount of butter because bananas keep the cookies moist.
• Nutrient boost. Bananas bring potassium, fiber, and vitamins to the mix.
• No preservatives. Unlike store-bought cookies, these are homemade and free of processed extras.

They’re still a treat, but definitely a feel-good one.

Banana Cookies Recipe Variations and Substitutions

• Chocolate chip banana cookies. Fold in ½ to ¾ cup chocolate chips for a richer, more indulgent flavor.
• Banana nut cookies. Add ½ cup of chopped walnuts, pecans, or almonds for crunch and nuttiness.
• Spiced banana cookies. Stir in ½ teaspoon cinnamon and a pinch of nutmeg for warm, cozy flavor.
• Oatmeal banana cookies. Replace ½ cup of the flour with quick oats for a heartier texture and a bit of chew.
• Peanut butter banana cookies. Add 2 tablespoons of creamy peanut butter to the dough for a nutty twist that pairs perfectly with banana.
• Coconut banana cookies. Mix in ¼ to ½ cup shredded coconut for tropical flavor and chewiness.
• Vegan banana cookies. Replace the egg with a flax egg and use vegan butter to make this recipe completely plant-based.
• Mini banana cookie bites. Use a smaller scoop (about 1 tablespoon) and reduce baking time to 10–12 minutes for bite-sized cookies.
• Banana raisin cookies. Fold in ½ cup raisins for a naturally sweet and chewy variation.
• Gluten-free banana cookies. Use a 1:1 gluten-free flour blend — the cookies come out just as soft and tasty.
• Banana maple cookies. Swap 2 tablespoons of sugar with pure maple syrup and add a tiny splash of maple extract for cozy fall flavor.
• Double banana cookies. Add ½ teaspoon banana extract if you want to enhance the banana flavor even more.
• Zucchini banana cookies. Stir in ¼ cup finely grated zucchini for a hidden veggie twist that adds moisture without changing flavor.

These cookies are incredibly flexible and can be tailored to your favorite mix-ins or dietary needs without losing their charm. I love that one base recipe can turn into so many unique cookie experiences, all with that signature banana goodness.

Storing / Freezing Banana Cookies

Let the cookies cool completely before storing. Store them in an airtight container at room temperature for up to 4 days. If you like them extra soft, add a slice of bread to the container — it helps keep the cookies moist.

To freeze, lay the cookies in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container and store for up to 3 months. To thaw, let them sit at room temp for 30 to 60 minutes or warm in the microwave for 10 to 15 seconds.

You can also freeze unbaked cookie dough. Scoop the dough onto a tray, freeze until firm, and store the dough balls in a freezer bag. Bake from frozen at 325°F, adding an extra 2–3 minutes to the bake time.

FAQs About Banana Cookies

More Banana-Based Cookies Recipes

Print

More Dessert Cookie Recipes

Love this cookie? Find more easy and delicious dessert cookie recipes at Dessert Cookie Recipes.

• Chewy Coconut Pecan Cookies
• Blueberry Muffin Cookies
• 4 ingredient Magic Cookies
• Mexican Wedding Cookies