banana bread cookies recipe: 6 ingredients for soft, chewy bites

Banana Bread Cookies Recipe: Turn Ripe Bananas into Soft, Chewy Cookies with Just 6 Ingredients!

What if you could make delicious, bakery-style cookies using just six simple ingredients and those overripe bananas on your counter? No eggs, no vanilla, no mixer needed — just easy, wholesome ingredients you likely already have at home. This banana bread cookies recipe gives you all the warm, comforting flavor of banana bread in a fun, chewy cookie that’s ready in under 30 minutes. Perfect for quick treats, lunchbox surprises, or satisfying a sweet tooth without the fuss. Let’s bake something simple and delicious together!

Overview: Why You’ll Love This Banana Bread Cookies Recipe

This banana bread cookies recipe stands out because it’s fast, simple, and full of the warm, sweet flavor you love — all in a cookie form! It only uses six basic ingredients, most of which you probably already have at home. No eggs, no vanilla, no complicated steps.

The whole process takes about 25 minutes from start to finish, with just 10–12 minutes of baking time. That means you can go from idea to warm cookie in under half an hour! The difficulty level? Super easy. It’s perfect for beginners, kids, or anyone who wants a quick and satisfying bake. These cookies are soft, slightly chewy, and taste just like banana bread — but in a fun, bite-sized shape.

Essential Ingredients: What You Need and Why

Here are the six simple ingredients that make this recipe work so well:

1. 1 ripe banana, mashed (about ½ cup): This is the heart of the recipe. Ripe bananas (with brown spots) are naturally sweet and moist, giving your cookies that classic banana bread flavor. They also act as a binder, replacing eggs. If you don’t have a banana, unsweetened applesauce works as a swap.
2. ½ cup sugar: Adds sweetness and helps create a golden edge. You can use granulated sugar for a neutral taste or brown sugar for a richer, caramel-like flavor that boosts the banana bread vibe.
3. ¼ cup melted butter (or coconut oil): Adds richness and tenderness. Melted butter makes the cookies soft and flavorful. For a dairy-free option, use melted coconut oil — it adds a subtle tropical note.
4. 1 cup all-purpose flour: This gives the cookies structure and holds everything together. If you need gluten-free cookies, try a 1:1 gluten-free flour blend. Almond flour isn’t recommended here, as it changes the texture too much.
5. ¼ teaspoon baking soda: This helps the cookies rise slightly and become soft and fluffy inside. Make sure it’s fresh for the best results.
6. ¼ teaspoon salt: Balances the sweetness and brings out all the flavors. Don’t skip it — even a small amount makes a big difference.

Optional Add-Ins (After You Master the Base):
Once you’ve tried the simple version, feel free to mix in 1/3 cup of chocolate chips, chopped walnuts, pecans, or raisins. These extras make the cookies even more fun and delicious!

Step-by-Step Instructions: How to Make Banana Bread Cookies

Follow these easy steps for perfect cookies every time:

1. Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
2. Mix Wet Ingredients: In a medium bowl, mash the banana with a fork until smooth. Add the sugar and melted butter. Stir well until combined. It will look a little grainy — that’s normal!
3. Add Dry Ingredients: Sprinkle the flour, baking soda, and salt over the wet mix. Stir gently with a spoon or spatula until just combined. Don’t overmix! Stir only until no dry flour is visible. Overmixing can make the cookies tough.
4. Scoop the Dough: The dough will be thick and sticky, like soft clay. Use a tablespoon or small cookie scoop to form 10–12 mounds of dough. Place them on the baking sheet, leaving 1–2 inches between each for spreading.
5. Flatten Slightly (Optional): Use the back of a spoon or your fingers to gently press each mound down into a small disc. This helps them bake evenly.
6. Bake: Bake for 10–12 minutes, or until the edges are golden brown and the tops look dry and set. The centers will still look soft — that’s perfect!
7. Cool: Let the cookies cool on the baking sheet for 5 minutes. They are very soft at first and need time to firm up. Then, carefully transfer them to a wire rack to cool completely. This step is key for that soft, chewy texture.

Assembly: Serving and Enjoying Your Cookies

The best part? These banana bread cookies are ready to enjoy as soon as they cool! No extra assembly is needed — the flavor is baked right in. But if you want to make them extra special, here are a few ideas:

• Make a Sandwich: Spread a little cream cheese, peanut butter, or almond butter between two cookies.
• Add a Drizzle: Melt some chocolate or make a quick glaze with powdered sugar and milk, then drizzle it over the top.
• Serve Warm: Pop a cookie in the microwave for 10 seconds for a warm, gooey treat.
• Pair It: Enjoy with a glass of milk, a cup of coffee, or tea for the perfect snack.

Tips for Success

• Use ripe bananas for the best flavor and sweetness.
• Don’t skip the cooling time on the baking sheet — it helps the cookies set.
• Store cookies in an airtight container at room temperature for up to 4 days.
• For longer storage, freeze the baked cookies or the dough balls. Bake frozen dough straight from the freezer, adding 1–2 minutes to the bake time.

Final Thoughts

This banana bread cookies recipe is proof that simple ingredients can create something truly delicious. With just six things and a few minutes, you can turn overripe bananas into soft, chewy cookies that taste like comfort in every bite. Whether you’re a beginner baker or just looking for a quick treat, this recipe is a must-try. So the next time you see those brown-spotted bananas, don’t throw them out — turn them into cookies! Try this easy recipe today and taste the magic for yourself.