Banana Bread Cookies. A soft cookie with a cake-like texture that’s so easy to make and with the bonus of added chocolate chips. Maybe the best use for ripe bananas yet!
Banana Bread Cookies, so soft and delicious.
Originally published April 2018.
Banana Bread is a specialty of the house around here. So, these soft, deliciously moist, banana bread cookies are just a natural extension of our love of all things related to it. I just wonder why it took us so long to try these?
I can’t remember the last time that we threw out brown speckled, ripe bananas in this house. It is like a personal mission of mine to make sure we never do.
Banana Bread Cookies, so soft and delicious.
Banana Bread Cookies, part of a Rock Recipes continuing theme.
Just search banana on this website and you will soon discover that mission to be 100% true. We have recipes for several different kinds of banana bread including the very popular. Chocolate Orange Banana Bread with white chocolate chunks, and the beautifully flavoured Orange Raisin Five Spice Banana Bread.
Banana muffins are another go-to idea for using ripe bananas. My favourite is Raspberry White Chocolate Banana Muffins but we’ve even featured a popular Gluten-Free Banana Streusel muffin recipe too!
Banana Bread Cookies – perfect with a cold glass of milk after school.
This is a very simple and easy to prepare recipe that was sent to me by a friend a long time ago, but I never got around to trying it out.
When I discovered the note she sent when searching for another recipe, the brown speckled bananas on the counter top said, “now is the time”.
The batter was mixed up within minutes. Within a half hour the house was filled the the familiar scent of Banana Bread… or in this case Banana Bread Cookies.
Give ripe bananas a brand new life!
Banana Bread Cookies, following a family tradition.
The recipe for Banana Bread Cookies that my friend passed on did not include chocolate chips. However, since our whole family has a rather well established fondness for them in My Mom’s Recipe for Old Fashioned Banana Bread, I decided to throw them in too.
Mom’s Old Fashioned Banana Bread
I mean, cookies just cry out for chocolate chips anyway, don’t they?…so why not Banana Bread Cookies too?
None of us were disappointed with the result; they were delicious! Their soft, moist texture immediately reminds you of the original recipe or one for really delicious banana cupcakes, like these Banana Nutella Cupcakes!
Variations on Banana Bread Cookies
The chocolate chips are easily left out of the banana bread cookies recipe if you prefer them plain. Toasted walnuts or pecans are just as easily added to the recipe for a nice crunchy element if you love nuts in cookies, like me.
This is another cookie that I’ll be adding to our After School Cookies Collection. Like the other cookies in that collection, I think it is one of those treats that is ideal for after school snacking with a tall glass of milk.
They would be just as much appreciated at an office coffee break or with afternoon tea with friend, I am sure.
If you like this Banana Bread Cookies recipe, be sure to check out out collection of Favourite After School Cookies!
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Banana Bread Cookies
Banana Bread Cookies. A soft cookie with a cake-like texture that's so easy to make and with the bonus of added chocolate chips. Maybe the best use for ripe bananas yet!
Ingredients
- 3 bananas, medium to large size, and quite ripe
- 2 cups flour
- 1/4 tsp salt, omit if using salted butter like I do
- 1 tsp baking soda
- 3/4 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 tsp vanilla extract
- 1 cup chocolate chips, any kind, but I always prefer darker chocolate
Instructions
- Preheat oven to 350 degrees F.
- Sift together the flour, baking soda and salt. Set aside.
- Mash the bananas with a fork until they are smooth. Small lumps are okay.
- Cream the butter and sugar until light in colour and fluffy.
- Beat in the vanilla extract.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the mashed bananas.
- Fold in the flour mixture by hand using a wooden spoon or rubber spatula.
- When the flour mixture is almost incorporated, with a few streaks of flour in the batter, add the chocolate chips in the final few folds.
- This will be a wet batter but if you feel it is too loose, fold in another tablespoon or two of flour. This may be the case if you use quite large bananas.
- Drop by heaping tablespoons onto a parchment paper lined cookie sheet, about 2 1/2 inches apart.
- Bake for 13-14 minutes until they are brown around the edges and the centres are set.
- Cool on a wire rack and store in an airtight container when completely cooled.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
30Serving Size
CookieAmount Per Serving Calories 125Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 22mgSodium 95mgCarbohydrates 18gFiber 1gSugar 10gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Elsie
Sunday 3rd of March 2024
Volume wise, there is a big difference between three large bananas and three medium ones. What might the measured amount of mashed bananas be?
Donna
Tuesday 10th of September 2019
Hi Barry, my grandchildren love those cookies, what I was wondering can you put the whole batter and bake on a pizza pan.
Barry C. Parsons
Wednesday 11th of September 2019
Never tried that but an interesting idea.
Elle
Tuesday 27th of August 2019
These cookies were delicious. It didn't specify whether to use brown sugar or white, so I used 1/2 cup of brown sugar and 1/4 cup of white sugar, and they turned out really well. Thank you for the great recipe.
Julie Scriver
Saturday 17th of August 2019
Made these today, I only had 2 small bananas, so I split the recipe in half. I also used sugar substitute and sugar free chop chips. They turned out fantastic! Thanks again.
Debra Schell
Wednesday 24th of July 2019
After they have cooled and put in an airtight container do they need to be refrigerated?
Barry C. Parsons
Saturday 5th of October 2019
Not really.