Banana Bread Cookies Recipe That Break the Internet: Chewy, Chunky, and Done in 20 Minutes

You’ve got two spotty bananas staring you down and exactly zero patience. Good news: these banana bread cookies are the fastest way to flex “I bake” energy without committing to a full loaf. They’re thick, soft, and smell like a bakery just moved into your kitchen.

Think banana bread’s cozy vibes, but in a cookie you can stack, freeze, and inhale. If you can stir, smash, and scoop, you can make these. And yes, they’re wildly addictive—consider yourself warned.

Why You’ll Love This Recipe

One-bowl magic: Minimal mess, maximum payoff.
You’ll be cleanup-ready before the oven cools.
Bakery-level texture: Soft centers, crisp edges, and a tender crumb that actually tastes like banana bread.
Flexible and forgiving: Not ripe enough? We’ve got fixes. Gluten-free?
Easy swap. No mixer? Even better.
Customizable mix-ins: Chocolate chips, walnuts, cinnamon sugar—choose your adventure.
Ready fast: From mixing bowl to mouth in about 20 minutes.
Yes, really.

Ingredients

2 medium ripe bananas (very spotty for best flavor; about 3/4 cup mashed)
1/2 cup unsalted butter, melted and slightly cooled (or coconut oil for dairy-free)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg (room temp if possible)
1 teaspoon vanilla extract
1 and 3/4 cups all-purpose flour (spooned and leveled)
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
Optional mix-ins (pick 1–2 cups total): 3/4 cup chocolate chips, 1/2 cup chopped walnuts or pecans, 1/2 cup shredded coconut, 1/2 cup rolled oats, 1/3 cup mini marshmallows, or 1/2 cup raisins

How to Make It – Instructions

Preheat and prep: Heat oven to 350°F (175°C). Line two baking sheets with parchment. This prevents sticking and helps that perfect edge.
Mash the bananas: In a large bowl, mash bananas until mostly smooth with small lumps.
You want texture, not banana soup.
Whisk the wet: Add melted butter, brown sugar, granulated sugar, egg, and vanilla. Whisk until glossy and combined, about 30–45 seconds.
Mix the dry: In a separate bowl, whisk flour, cinnamon, baking soda, baking powder, and salt. This evenly distributes the leaveners—important for rise.
Combine gently: Add dry ingredients to wet and fold with a spatula just until no flour streaks remain.
Do not overmix. It’s a cookie, not a workout.
Stir in the fun: Fold in your chosen mix-ins. Chocolate chips + walnuts is elite, IMO.
Scoop: Use a medium cookie scoop (about 2 tablespoons) and space 2 inches apart.
If the dough is very soft, chill 10 minutes for thicker cookies.
Bake: 10–12 minutes, until edges are set and lightly golden, tops puffed. Centers will look slightly underdone—that’s the move for soft cookies.
Optional flair: Press a few extra chips on top right out of the oven. Looks fancy, tastes better.
Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack.
They firm up as they cool.

Keeping It Fresh

Room temp: Store in an airtight container with a slice of bread or a piece of apple for up to 3 days. It keeps them plush.
Fridge: Up to 1 week. Warm 10–15 seconds in the microwave for fresh-baked vibes.
Freeze baked cookies: Freeze in a single layer, then bag for up to 2 months.
Thaw at room temp or reheat briefly.
Freeze dough balls: Scoop, freeze solid, then bag. Bake from frozen at 350°F, adding 1–2 minutes.

Why This is Good for You

Bananas bring fiber and potassium: They help with digestion and support heart health. Your body says thanks.
Less sugar than standard cookies: Ripe bananas add natural sweetness, so we keep added sugar reasonable without tasting “healthy.”
Customizable fats and flours: Swap butter for coconut oil, or use part whole-wheat flour for more fiber.
Small tweaks = better macros.
Nuts for satiety: Add walnuts or pecans for healthy fats and a snack that actually satisfies.

Avoid These Mistakes

Using underripe bananas: Green or yellow-only bananas lack sweetness and mash poorly. Speckles = flavor.
Overmixing the dough: This toughens the cookies. Stir just until combined.
Then stop. Seriously.
Skipping salt: Salt sharpens flavors. Without it, your cookies taste flat.
Don’t fear the pinch.
Overbaking: The centers should look slightly soft. They set as they cool. Dry cookies are a choice—don’t make it.
Too many wet mix-ins: Marshmallows or lots of banana can cause spreading.
Balance with chocolate, nuts, or oats.

Variations You Can Try

Cinnamon Sugar Crust: Roll scooped dough in cinnamon sugar before baking for churro energy.
Oatmeal Banana: Replace 1/2 cup flour with old-fashioned oats. Chewier texture, breakfast vibes.
Peanut Butter Swirl: Dollop 2–3 tablespoons peanut butter into the mixed dough and swirl lightly. Don’t fully blend.
Gluten-Free: Use a 1:1 gluten-free all-purpose flour with xanthan gum.
Chill dough 15 minutes for best shape.
Double Chocolate: Add 2 tablespoons cocoa powder and increase sugar by 1 tablespoon. Use dark chips for drama.
Tropical: Coconut + white chocolate + a pinch of nutmeg. Sunshine cookie unlocked.
Maple Walnut: Swap granulated sugar for maple syrup (3 tablespoons), add 1/2 cup walnuts, and 1/4 teaspoon extra cinnamon.

FAQ

Can I make these without eggs?

Yes.

Replace the egg with 3 tablespoons of milk (dairy or plant-based) plus 1 tablespoon cornstarch, or use a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 5 minutes). Texture stays soft and chewy.

What if my bananas aren’t ripe?

Quick fix: bake whole bananas (peels on) at 300°F for 12–15 minutes until blackened, cool, then peel and mash. Not perfect, but it boosts sweetness fast.

Why did my cookies spread too much?

Likely too much banana or warm butter.

Measure mashed banana (3/4 cup max) and chill the dough 10–15 minutes. Also ensure your baking sheet is cool between batches.

Can I reduce the sugar?

Yes, reduce by up to 3 tablespoons without wrecking texture. But note: sugar affects moisture and browning.

Expect slightly paler, less caramelized cookies.

Do I need to refrigerate the dough?

No, but a short chill helps thicker cookies, especially if your bananas are very ripe or you used coconut oil. Ten minutes is enough.

How do I make them gluten-free?

Use a quality 1:1 gluten-free flour with xanthan gum. Consider adding 2 tablespoons oats or almond flour for texture, and chill the dough briefly.

What’s the best mix-in combo?

Classic: 1/2 cup dark chocolate chips + 1/2 cup chopped walnuts.

Balanced sweetness, crunch, and a slight bitterness that makes the banana pop.

Can I make them bigger?

Go for 3-tablespoon scoops and bake 12–14 minutes. Tap the pan once mid-bake for even spreading. Let cool longer so they set.

In Conclusion

These banana bread cookies deliver everything you love about the loaf—comfort, nostalgia, that banana-cinnamon aroma—without the wait.

They’re simple, customizable, and borderline impossible to mess up. Whether you’re clearing out spotted bananas or baking for a quick win, this recipe is your new weeknight hero. Bake a batch, stash some dough, and enjoy the kind of cookie that disappears faster than you planned.

FYI: doubling the recipe is self-care.