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Banana Bread Cookies

Overhead close up of a single cookie on a square of parchment paper with chocolate chips, walnuts, and other cookies scattered around the center cookie.

Everything you love about banana bread has been turned into soft and crispy cookie form! Gooey chocolate chips, crunchy walnuts, and two ripe bananas make this the best banana bread cookie recipe ever.

  • Author: Michele Sidorenkov, RDN
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 13 - 14 Cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

2 cups all-purpose flour (use a spoon to scoop the flour into the measuring cup and shake to level)

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

8 tablespoons of butter (1 stick), softened to room temperature NOTES 1 & 2

1 cup white sugar

3/4 cup mashed ripe banana (about 2 medium ripe bananas) - See NOTE 3

1/2 teaspoon vanilla extract

1 cup chopped walnuts

1/2 cup semi-sweet chocolate chips

Instructions

1. Prep: Set the oven to 325˚F and line a baking sheet with tinfoil.

2. Whisk some of the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly distributed and set aside.

3. Cream butter and sugar: Using a hand mixer or stand mixer with the paddle attachment, cream together the butter and sugar in a bowl for 2-3 minutes on high speed until it looks like fluffy wet sand - See NOTE 4. Scrape the bottom of the bowl as needed.

4. Add the wet ingredients: Reduce the mixer speed to low and add the mashed banana and vanilla extract to the bowl and mix together for about 20-30 seconds until well combined. Ensure the banana is incorporated into the mixture by scraping the bottom of the bowl.

5. Add the dry ingredients: Continuing with the mixer speed on low, slowly add your whisked dry ingredients to the bowl and mix only until just combined (do not over mix!) Scrape the bottom of the bowl to make sure all wet ingredients have had a chance to mix with the dry ingredients. Lastly, add the chopped walnuts and chocolate chips to the bowl and slowly mix until evenly distributed.

6. Scoop and bake: Using a 1/4 cup measure, scoop out the cookie dough onto the lined baking sheet, leaving two inches between each cookie to spread out. Sometimes, I use a small dinner spoon to help scoop out the dough from the 1/4th cup measure. Bake for about 24-27 minutes, until the tops of the cookies are golden brown. Let cool on the baking sheet and enjoy!

Equipment

Notes

The equipment and ingredients linked are affiliate links. I only list the brands I personally used for this recipe and highly recommend.

NOTE 1: Unsalted butter is best for this recipe but if you use salted butter, skip the granulated salt ingredient.

NOTE 2: If you need to quick soften your butter, here is a quick trick! Fill a tall mug with boiling hot water and wait a minute for the heat to saturate through. Then, stand the butter vertically, pour out the hot water and completely cover the cold butter with the hot mug and the radiant heat will perfectly soften the butter. Wait about 10 minutes and repeat if necessary.

NOTE 3: The easiest way to mash your bananas is in a shallow bowl and mashing with the back of a fork. The consistency will be like a smooth puree with as few chunks as possible.

NOTE 4: I like to start my mixer on a low speed for the first 5-10 seconds so the sugar has a chance to mix with the butter. If I start the mixer on too high of a speed too soon, the loose sugar will go flying out of the bowl and all over the counter!

Storing: Once the cookies have fully cooled, store in a sealed container on the counter for up to 3 days or in the refrigerator for 7 days.

Freezer Instructions:

  • To freeze your raw cookie dough: Pre-scoop each cookie using a 1/4th cup measure and place the dough on a freezer-safe dish or baking sheet. Align the dough scoops so they are all in one even layer, not touching each other. Cover the dish or sheet pan and place flat and level in the freezer. After the about 24 hours, transfer the frozen dough scoops to a labeled and dated freezer-safe bag and store laying flat. Freeze for up to 2 months. When ready to bake, take the dough scoops straight from the freezer to the baking sheet and add 5 more minutes to the bake time.
  • To freeze fully baked cookies: Lay your banana bread cookies flat and not stacked on top of each other in a dated and labeled freezer bag, then store them flat in the freezer. Whenever you want a cookie, pull them out and thaw for a few minutes at room temperature. These cookies will last up to 12 months in the freezer.

Nutrition

Keywords: Banana bread cookies

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