Banana cookies sound a little strange the first time you hear about them. I get that reaction a lot, and honestly, I had it too. Cookies are supposed to be buttery, sweet, maybe chocolatey, not banana-forward. But curiosity wins in my kitchen more often than not.
I bake with bananas constantly. There is almost always a small pile of spotted bananas on my counter, quietly waiting for their moment. Banana bread is a regular thing here, muffins show up often, and cupcakes sneak in when I want something playful.
One day, staring at yet another overripe banana, I wanted something different. Not a loaf, not a muffin. Something quicker. Something snacky. Cookies felt right, even if it sounded odd at first.
The goal was clear from the start. I didn’t want banana bread shaped like cookies. I wanted real cookies with crisp edges, a soft center, and just enough banana flavor to surprise you without taking over.
It took a little tinkering. A few batches leaned too cakey, some were too dense. But once the balance clicked, these banana cookies became something special. They’re cozy, lightly sweet, and quietly addictive.
They bake fast, don’t need chilling, and come together with pantry staples. The texture lands somewhere between a sugar cookie and a snickerdoodle, with that familiar banana warmth woven through every bite.
If you love banana bread, but want something lighter and faster, these cookies hit the spot. They feel nostalgic and new at the same time, which is a hard thing to pull off.
Every ingredient has a purpose here. There’s nothing extra or decorative, which I love. Simple ingredients, thoughtfully balanced, usually lead to the best results.
The banana matters more here than you might expect. You want it very ripe, with plenty of brown spots on the peel. That’s where the flavor lives, and it makes a noticeable difference.
A barely yellow banana won’t bring much sweetness or aroma. The cookies will still bake, but they’ll taste flatter. When the banana looks almost too far gone, that’s when it’s perfect.
Start by heating the oven to 375°F. Line two baking sheets with parchment paper so the cookies don’t stick and bake evenly.
Having everything ready before mixing makes the process smooth. These cookies move fast once the dough is done.
In a small bowl, mix the flour, cornstarch, baking powder, baking soda, and salt. Stir gently until everything looks evenly blended.
This step keeps the leavening evenly distributed, which helps the cookies bake consistently.
In a larger bowl, beat the softened butter and brown sugar until the mixture looks light and fluffy. You can use a mixer, or a wooden spoon if you’re feeling old-school.
This step builds the base texture of the cookies, so take a moment here. It’s worth it.
Beat in the mashed banana, vanilla extract, and egg. The mixture may look a little loose at first, and that’s okay.
Once everything is combined, it should smell gently sweet and unmistakably banana-scented.
Using a spatula, stir the dry ingredients into the banana mixture. Mix just until no dry flour remains.
Overmixing can make the cookies dense, so stop as soon as it comes together.
Use a cookie scoop or spoon to portion the dough, spacing each one about two inches apart on the baking sheets.
The dough is soft but scoopable, and it spreads just enough while baking.
Bake for about 10 minutes, until the edges are lightly golden. The centers will still look soft, and that’s exactly what you want.
Let the cookies cool on the pan for a few minutes before transferring them to a rack to finish cooling.
Banana adds moisture, but not too much. Brown sugar brings softness and a deeper sweetness. Cornstarch quietly improves the texture without announcing itself.
The result is a cookie that feels familiar but slightly unexpected. It’s not trying to be flashy. It just works.
Once you’ve made these once, it’s easy to start playing. The base recipe is flexible without losing its personality.
A handful of chocolate chips turns them into a dessert-cookie hybrid. Not too many, though. You still want the banana to shine.
Chopped walnuts or pecans add crunch and work beautifully with the soft texture. I like them especially when serving the cookies with coffee.
A pinch of cinnamon can add warmth, but keep it subtle. This recipe is about balance, not spice overload.
These cookies keep well, which makes them great for baking ahead. Once cooled, store them in an airtight container at room temperature.
They stay soft for several days, and the banana flavor actually deepens slightly by day two.
The dough can also be refrigerated for a couple of days. Let it come back to room temperature before baking so it scoops easily.
For longer storage, baked cookies freeze beautifully. Thaw at room temperature, and they’re ready to enjoy.
These are everyday cookies. I reach for them mid-afternoon, when I want something sweet but not heavy.
They’re great with coffee, tea, or even a glass of milk. They also make a nice addition to a casual brunch spread.
I’ve packed them into lunchboxes and served them after dinner. They fit in almost anywhere, which is part of their charm.
Banana cookies may sound unusual, but once you try them, they feel right. Familiar, comforting, and just a little unexpected.
These homemade banana cookies are crispy on the edges and soft and fluffy in the center—just like your favorite slice of banana bread, but in cookie form! Ready in under 30 minutes with no chilling required, they’re perfect for a quick treat using up those ripe bananas.
Servings 18
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.