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 – fresh from the oven.
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.
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.
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Rock Recipes: The Best Food From My Newfoundland Kitchen
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Nutrition Information
Yield
30Serving Size
CookieAmount Per Serving Calories 125 Total Fat 6g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 2g Cholesterol 22mg Sodium 95mg Carbohydrates 18g Fiber 1g Sugar 10g Protein 2g
I am unable to see where you added the mashed bananas to the batter. Am going to make these next week
Thanks for catching that quickly. I’ve fixed the instructions now.
These look fantastic! One request – bananas vary so much in size. This recipe calls for medium to large so the variation can be close to a cup. Would it be possible to say something like “1 1/2 c / 350g / 12.5 oz – roughly 3 medium to large bananas” (or whatever it is)? I’ve had some real failures banana bread-wise and I’d like to avoid that on these glorious looking things. Thanks!
I’ll try and remember to do that next time.
I’ve made them for a trip to Scotland tomorrow and they look delicious! A few substitutions due to ingredients in the house – spelt flour, peanut butter for some of the butter, and walnuts (in addition to the dark chocolate chips + of course). Thanks so much – can’t wait to try them.
Where us the recipe for the banana bread cookies
You are commenting on this post. You zoomed right past it!
These turned out great! I’ve finally found something to replace my toddlers favourite ‘paw shaped’ junk food treats. 🙂
Thanks again, Barry. They are tasty. I had my doubts about the wetness of the batter and thought that it looked like muffin batter. But I persevered and although flat, flavour is very nice. I think they will be a hit with the children. I wish you would post a photo of your unbaked cookies on the baking pan, pre-bake, so I could compare to see if I should add a bit more flour next time?
These are delicious. Thank you for the recipe. I made mine with peanut butter chips instead of chocolate chips.
Love the idea ! Thank you and enjoy the week end !
These cookies are soooo yummy! My family (and I)love them. I cut the sugar by 1/4 cup. Now I need to have ripe bananas on hand at all times. Lol. Thank you!
Do u have to use vanilla?
Not strictly. Your choice.
I love love love this recipe and so do my kids! While plain old chocolate chip will never get old my whole family agrees that this “remix” (lol) truly is remarkable!
Thank you so much for sharing xx
So very glad you all liked them. We all love them in this house too.
I did it exactly like the recipe and the batter was a good consistency. The color once baked were really light…they actually look raw, but the flavor was just like a banana bread muffin top so I will not call them cookies I will call them muffin tops.
My daughter is sugar free so I substituted honey for sugar and didn’t add choc chips, were delicious and everyone looks bed and them
kids and hubby absolutely LOVED these. Banana bread is a favourite in our family, and they were so delighted when they expected a chocolate chip and got the best of both worlds! thanks for sharing
absolutely love these ! cant remember the last time I went a whole week without making these hahah
Can the cookies be frozen
I’ve never tried with these but I don’t see why not.
This seems like a great recipe!! Can’t wait to try it out!
Big hit at the office for a coffee break!