7 simple steps are all you need to make these soft and chewy Banana Cookies. Made with ripe bananas, flour, butter, and a touch of sugar, they’re a quick dessert that’s perfect for using up overripe bananas. These cookies are moist, flavorful, and ready in under 20 minutes.

Why You’ll Love These Banana Cookies

Banana cookies are one of those recipes that feel like comfort in every bite. They’re soft, lightly sweet, and full of natural banana flavor. With just a handful of pantry staples, you can whip them up quickly—no special equipment required. They’re also a great way to use bananas that are past their prime. These cookies are ideal for lunchboxes, quick snacks, or even a healthier dessert option when you’re craving something sweet but easy.

The Secret Ingredient: Ripe Bananas

The key to these cookies is a perfectly ripe banana. The natural sugars in the banana not only sweeten the dough but also keep the cookies soft and chewy after baking. Mashed banana also reduces the need for extra fat or eggs, making this a lighter treat compared to traditional cookies. Plus, bananas are rich in potassium and fiber, so you’re sneaking a bit of nutrition into your dessert. Choosing bananas with brown speckles is best they’re softer, sweeter, and mash easily into the batter.

A Quick Cookie Recipe for Any Occasion

What makes these banana cookies stand out is how fast and versatile they are. You only need about 20 minutes from start to finish, which makes them perfect for busy weeknights or last-minute gatherings. The recipe is flexible too—you can add chocolate chips, nuts, or a sprinkle of cinnamon for extra flavor. Serve them warm with a glass of milk, or pack them in lunchboxes for a fun snack. They’re a crowd-pleaser for both kids and adults.

Ingredients

• 1 ripe banana, mashed
• ½ cup granulated sugar
• ¼ cup melted butter
• 1 cup all-purpose flour
• ¼ teaspoon baking soda
• ¼ teaspoon salt

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Mash the Banana

In a mixing bowl, mash the ripe banana until mostly smooth, leaving a few small lumps for texture.

Step 3: Add Wet Ingredients

Stir in the granulated sugar and melted butter until well combined.

Step 4: Mix in Dry Ingredients

Add flour, baking soda, and salt. Stir gently until just combined—avoid overmixing to keep the cookies tender.

Step 5: Shape the Cookies

Drop spoonfuls of dough onto the baking sheet, spacing about 2 inches apart. Flatten each cookie slightly with a fork.

Step 6: Bake

Bake for 10–12 minutes, until the edges turn lightly golden and the centers are soft.

Step 7: Cool and Serve

Let cookies cool on the baking sheet before transferring to a wire rack. They’ll firm up as they cool.

Tips and Variations

• Add-ins: Mix in chocolate chips, chopped walnuts, or shredded coconut.
• Spices: Add cinnamon or nutmeg for extra warmth.
• Healthier twist: Swap sugar for honey or coconut sugar.
• Storage: Store cooled cookies in an airtight container at room temp for 3 days, or freeze for up to 2 months.

Recipe Timing & Nutrition

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 12 cookies

Nutrition (per cookie):

Calories: 90 | Carbs: 13g | Protein: 1g | Fat: 4g | Fiber: 1g

1. Can I double this recipe?

Yes, simply double the ingredients and bake in batches. The dough scales easily.

2. Do these cookies taste like banana bread?

They’re similar, but lighter. These cookies have a soft, cake-like texture with subtle banana flavor.

3. Can I make them gluten-free?

Yes, replace all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly softer.

4. Can I freeze banana cookies?

Absolutely! Freeze baked cookies in a sealed bag for up to 2 months. Thaw at room temp before serving.