Soft, chewy, and bursting with banana flavor, these cookies are a delightful treat for any occasion. With just 15 minutes of prep and 12 minutes of baking, they’re surprisingly easy to whip up. The hint of cinnamon and rich buttery undertones create a cozy, comforting aroma that fills your kitchen. Perfectly golden edges and a tender center make every bite irresistible.
Chilling the dough for an hour ensures they bake up thick and pillowy, while the natural sweetness of ripe bananas keeps them moist and satisfying. Packed with 204 calories per cookie, they’re indulgent yet balanced. Share them fresh from the oven or store for a quick snack—these cookies are sure to become a household favorite.
Ingredients for Delicious Banana Cookies
- ⅔ cup (185 g) well-mashed very-ripe bananas (about 1 ½ bananas)
- 1 cup (226 g) unsalted butter, melted and cooled (not warm to the touch)
- 1 cup (200 g) light brown sugar, firmly packed
- ⅔ cup (135 g) granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 3 cups (375 g) all-purpose flour
- 2 Tablespoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- ¾ teaspoon ground cinnamon
- 1 ½ cups (255 g) chocolate chips (milk, semisweet, or a blend)
- 1 cup (115 g) chopped walnuts (optional)
Step-by-Step Instructions
- In a large bowl, combine the mashed banana, melted butter, brown sugar, granulated sugar, egg yolk, and vanilla extract. Stir well until completely combined.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and cinnamon.
- Gradually add the flour mixture to the banana mixture, mixing in 3-4 parts until fully combined.
- Fold in the chocolate chips and walnuts (if using) until evenly distributed.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30-60 minutes (or up to 24 hours).
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough into 1 ½ Tablespoon-sized portions and place them on the baking sheet, spacing them at least 2 inches apart.
- Bake for 12-14 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely before serving.
Creative Variations to Spice Up Your Banana Cookies
Want to mix things up? Try swapping the chocolate chips for white chocolate chips or dried cranberries for a tangy twist. If you’re a fan of texture, add rolled oats or shredded coconut to the dough. For a nut-free option, skip the walnuts and use sunflower seeds or pretzel pieces instead. The possibilities are endless!
Perfect Pairings: Serving Suggestions
These banana cookies are delicious on their own, but they’re even better with a glass of cold milk or a scoop of vanilla ice cream for a decadent treat. For a cozy afternoon snack, pair them with a cup of hot coffee or chai tea. They also make a great addition to a dessert platter for parties or gatherings.
Storage Tips to Keep Your Cookies Fresh
Store your banana cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the dough balls before baking—they’ll keep for up to 2 months. When ready to bake, just pop them in the oven straight from the freezer, adding an extra minute or two to the baking time. Baked cookies can also be frozen for up to 1 month.
Time-Saving Hacks for Busy Bakers
Short on time? Skip the chilling step by using a cookie scoop to portion the dough directly onto the baking sheet. The cookies will spread a bit more but will still taste amazing. Alternatively, prepare the dough ahead of time and chill it overnight—this way, you can bake fresh cookies whenever you’re ready!
Essential Equipment for Perfect Cookies
To make this recipe a breeze, use a stand mixer or hand mixer to combine the ingredients quickly and evenly. A cookie scoop ensures uniform size for even baking, and parchment paper prevents sticking without the need for extra grease. Don’t forget a cooling rack to keep your cookies crisp and delicious!
Banana Cookies
Ingredients
- ⅔ cup well-mashed very-ripe bananas this is typically 1 ½ bananas for me
- 1 cup unsalted butter melted and cooled until no longer warm to the touch
- 1 cup light brown sugar firmly packed
- ⅔ cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 3 cup all-purpose flour
- 2 Tablespoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- ¾ teaspoon ground cinnamon
- 1 ½ cup chocolate chips use either milk chocolate or semisweet, or a blend of the two!
- 1 cup chopped walnuts optional
Instructions
- Combine well-mashed banana, melted/cooled butter, brown sugar, granulated sugar, egg yolk, and vanilla extract and stir well until completely combined.
- In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and cinnamon.
- Gradually add flour mixture to butter/banana mixture until completely combined (I do this in 3-4 parts).
- Add chocolate chips and walnuts, if using, and stir until well-combined.
- Cover bowl with plastic wrap and chill in the refrigerator for 30-60 minutes (or up to 24 hours).
- Once dough has nearly finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- Scoop dough by 1 ½ Tablespoon-sized scoops and drop on prepared baking sheet, spacing at least 2” apart.
- Bake in 350F (175C) oven for 12-14 minutes. Allow to cool for 5 minutes on baking sheet then transfer to cooling rack to cool completely before enjoying.