Banana Cookies

The kitchen smells like Sunday morning: warm, sweet, and a little like banana bread’s flirtier cousin. I make these cookies when life hands me overripe bananas and I want something that feels like a hug but bites back with a little crisp edge. They bake up with golden rims and soft, cakey centers — the kind of cookie you can break in half, steam escaping in a tiny puff, and know you did something right. These Banana Cookies keep things simple, use pantry staples, and let the natural sweetness of the bananas shine. Trust me — five minutes of mashing and a solo bowl later, your house will smell irresistible.

Quick Facts

• Yield: Serves 18 cookies
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Why This Recipe is Awesome

It’s so easy even your oven can’t mess it up. These cookies deliver a soft, tender center with slightly crisp edges and a warm banana-cinnamon aroma that fills the room. They taste like banana bread in cookie form — portable, quick, and ridiculously comforting. Plus, they come together in one bowl, so cleanup stays friendly. Who doesn’t love cookies that feel indulgent but actually use up fruit you’d otherwise toss?

Ingredients

For the Main Dish:

• 1 cup mashed ripe **bananas** (about 2 medium)
• 1/2 cup softened **unsalted butter** (or 3/8 cup vegetable oil for dairy-free)
• 3/4 cup packed **brown sugar**
• 1 large **egg**, room temperature
• 1 tsp **vanilla extract**
• 1 1/2 cups **all-purpose flour**
• 1 tsp **baking soda**
• 1/2 tsp **baking powder**
• 1/2 tsp **salt**
• 1 tsp **ground cinnamon**
• 1/2 cup old-fashioned **oats** (optional, for chew)
• 3/4 cup chocolate chips or chopped walnuts (optional)

For the Sauce / Garnish (if applicable):

• Pinch flaky sea salt for sprinkling (optional)

How I Make It

Step 1:

I preheat the oven to 350°F and line a baking sheet with parchment or a silicone mat. I mash the ripe **bananas** in a bowl until mostly smooth, leaving a few little chunks for texture. Then I beat in the softened **butter**, **brown sugar**, **egg**, and **vanilla** until the mixture smells sweet and cozy.

Step 2:

In a separate bowl I whisk together the **flour**, **baking soda**, **baking powder**, **salt**, and **cinnamon**. If I’m adding **oats** or chips, I toss them into the dry mix so they distribute evenly and don’t sink to the bottom of the bowl later. This little trick keeps every cookie balanced.

Step 3:

I fold the dry ingredients into the wet with a spatula, stirring until just combined. I stop when I see streaks of flour disappear — overmixing tightens the texture. The batter smells like warm spice and banana now; if it looks too loose, I add a tablespoon of flour at a time until it holds shape when scooped.

Step 4:

I scoop tablespoon-sized mounds onto the prepared sheet, leaving about 2 inches between each for spreading. I flatten each mound slightly with the back of the spoon. I bake for 10–12 minutes until the edges turn golden and the center sets but stays soft. You’ll hear a faint crackle as the edges crisp — that’s the good sound.

Step 5:

I let the cookies rest on the sheet for 5 minutes, then transfer them to a wire rack to finish cooling. I sprinkle a pinch of flaky sea salt over warm cookies if I want a sweet-salty contrast. They taste best a little warm, with a tender center and crisp rim.

Pro Tips

• Use very ripe bananas with brown spots — they mash easily and give the deepest banana flavor.
• If cookies spread too much, chill the dough 15–20 minutes before baking. Cold dough holds shape better.
• Measure flour properly: spoon it into the cup and level it off. Too much flour makes dry cookies.
• Swap mix-ins freely: chocolate chips for nuts, or dried fruit for a chewier bite.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Use a 1-to-1 gluten-free flour blend if you need a gluten-free option; texture becomes slightly more crumbly.
• Swap **butter** for melted coconut oil for a dairy-free version; expect a hint of coconut flavor.
• Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water) for an egg-free cookie; they turn a touch denser.
• Reduce sugar by 1/4 cup if your bananas are super sweet — cookies will still brown nicely.

Variations & Tips

• Peanut Butter Swirl: Drop 1 tbsp of peanut butter on each mound and swirl slightly before baking.
• Oat Cookie: Increase oats to 1 cup and use half whole wheat flour for a heartier texture.
• Double Chocolate: Replace 1/4 cup flour with cocoa powder and add extra chocolate chips.
• Spiced: Add 1/4 tsp nutmeg and a pinch of ground ginger for cozy holiday vibes.
• Bright Twist: Fold in 1 tsp lemon zest for a surprising fresh note that lifts the banana.
• Kid-Friendly: Leave out nuts and use mini chocolate chips to make them school-safe.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prepare the dough and refrigerate it in an airtight container up to 24 hours, then bake straight from the fridge (add 1–2 minutes to bake time). You can also freeze unbaked scoops on a tray, transfer to a bag, and bake from frozen adding a couple more minutes.

Can I double the recipe?

Sure thing. Use two baking sheets and rotate them halfway through baking if your oven has hot spots. Watch spacing so cookies don’t merge.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil (so ~3/8 cup) and expect a slightly softer edge.

How do I know it’s done?

Look for **golden edges** and a set center that still gives slightly when pressed. The bottoms should be lightly browned. They firm up as they cool.

What if I don’t have ingredient X?

No banana? Use 1/2 cup applesauce + 1/4 cup mashed pear for similar moisture. No baking powder? Add 1/4 tsp extra baking soda and 1/2 tsp cream of tartar if you have it.

How I Like to Serve It

I serve these warm with a slab of butter or a drizzle of honey for breakfast, or with a big mug of coffee in the afternoon. They travel well to school lunches and potlucks — pack them between parchment so they don’t stick. In cooler months I pair them with hot cocoa; in summer, a scoop of vanilla ice cream makes a quick dessert.

Notes

• Store cookies in an airtight container at room temp for up to 3 days or freeze for up to 3 months.
• Reheat gently in a 300°F oven for 5–7 minutes or microwave a single cookie for 10 seconds to revive that fresh-baked warmth.

Final Thoughts

Closing: These Banana Cookies feel small-time cozy and big-on-comfort — perfect for busy mornings, snack attacks, or when you just need a little homemade joy. Now go impress someone — or just yourself — with your homemade masterpiece!