Banana Bread Cookies

Creamy, buttery, and quietly nostalgic, these Banana Bread Cookies are the perfect bridge between a comforting loaf and a grab-and-go cookie.

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Course: Snack

Cuisine: American

Keyword: Easy, Quick

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: cookies

Calories: 100kcal

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or use a silicone mat for easy cleanup.
In a mixing bowl, mash the ripe banana with a fork until mostly smooth; small chunks are fine and add texture.
Add the granulated sugar and the slightly cooled melted butter to the mashed banana. Stir thoroughly until the mixture is smooth and glossy, about 30–45 seconds.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening evenly.
Gradually add the dry ingredients to the wet banana mixture. Stir gently with a spatula or wooden spoon just until no streaks of flour remain. Avoid overmixing to keep the cookies tender.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 1.5 inches apart.
Bake in the preheated oven for 10–12 minutes, or until the edges turn a light golden brown and the centers look set.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve warm with coffee, tea, or a scoop of vanilla ice cream for a decadent twist. Enjoy!

Store cooled cookies in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.