Soft and Fluffy Banana Bread Cookies
Soft and Fluffy Banana Bread Cookies — The best way to use overripe bananas, these cookies are soft, moist, and full of banana bread flavor. After making these many times, I’ve discovered the trick to keeping them soft and fluffy. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Sloppy Joe Potato Skillet and Mushroom Tacos That Taste Like Heaven.
Why This Soft and Fluffy Banana Bread Cookies Is Pure Comfort
- Soft and moist texture
- Perfect banana bread flavor
- Easy to make with simple ingredients
- Better than takeout and freezer-friendly
What You'll Need for Soft and Fluffy Banana Bread Cookies
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- ripe bananas
- all-purpose flour
- brown sugar
- butter
- egg
- vanilla extract
- ground cinnamon
- baking soda
- salt
- vanilla extract
- Optional: chocolate chips
- Optional: walnuts
- Optional: powdered sugar
📝 Ingredient Notes
- ripe bananas: The riper the bananas, the better the flavor.
🛒 Tools & Equipment I Recommend
- Kitchen Scale — Ensures accurate ingredient measurement for perfect cookies. → See on Amazon
- Mixing Bowls Set — Helps keep ingredients organized and makes prep easier. → See on Amazon
How to Make Soft and Fluffy Banana Bread Cookies
- Step 1: Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- Step 2: In a large bowl, mash ripe bananas until smooth. Add melted butter, brown sugar, egg, and vanilla extract. Mix well.
- Step 3: In another bowl, combine flour, cinnamon, baking soda, and salt. Gradually add dry ingredients to the wet ingredients, mixing just until combined.
- Step 4: Fold in chocolate chips and walnuts (if using). Drop rounded spoonfuls of dough onto prepared baking sheets.
- Step 5: Bake for 12-15 minutes or until edges are golden brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Cook's Tips for Perfect Soft and Fluffy Banana Bread Cookies
- Common mistake and fix: Avoid overmixing the dough to prevent tough cookies. Mix just until combined.
- Pro tip: For extra soft cookies, use a cookie scoop to ensure consistent dough balls.
- Pro tip: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Storing & Reheating Soft and Fluffy Banana Bread Cookies
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Prepare the dough up to 24 hours in advance. Store in the refrigerator and bake as directed.
Freezing Soft and Fluffy Banana Bread Cookies
Freeze for up to 3 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F (150°C) oven for 5-10 minutes. Microwave: Reheat in the microwave for 10-15 seconds.
Recipe Notes
- Chef tip: For a fun twist, try adding a splash of rum or bourbon to the dough for adult-only cookies.
- Best substitution: Substitute the ripe bananas with 1 cup of mashed sweet potatoes for a unique twist.
- Make-ahead: Prepare the dough up to 24 hours in advance. Store in the refrigerator and bake as directed.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your cookies are spreading too much, try chilling the dough for 30 minutes before baking.
Want to level up this recipe?
Stand Mixer — Makes mixing the dough a breeze and ensures even distribution of ingredients. → Check price on Amazon
Soft and Fluffy Banana Bread Cookies
Ingredients
Main Ingredients
- ripe bananas
- all-purpose flour
- brown sugar
- butter
- egg
- vanilla extract
Seasonings
- ground cinnamon
- baking soda
- salt
- vanilla extract
Optional Toppings
- chocolate chips
- walnuts
- powdered sugar
Instructions
- Step 1: Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- Step 2: In a large bowl, mash ripe bananas until smooth. Add melted butter, brown sugar, egg, and vanilla extract. Mix well.
- Step 3: In another bowl, combine flour, cinnamon, baking soda, and salt. Gradually add dry ingredients to the wet ingredients, mixing just until combined.
- Step 4: Fold in chocolate chips and walnuts (if using). Drop rounded spoonfuls of dough onto prepared baking sheets.
- Step 5: Bake for 12-15 minutes or until edges are golden brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chef tip: For a fun twist, try adding a splash of rum or bourbon to the dough for adult-only cookies.
- Best substitution: Substitute the ripe bananas with 1 cup of mashed sweet potatoes for a unique twist.
- Make-ahead: Prepare the dough up to 24 hours in advance. Store in the refrigerator and bake as directed.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your cookies are spreading too much, try chilling the dough for 30 minutes before baking.
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw at room temperature before serving.
- Oven reheat: Reheat in a 300°F (150°C) oven for 5-10 minutes.
- Microwave reheat: Reheat in the microwave for 10-15 seconds.
- Make ahead: Prepare the dough up to 24 hours in advance. Store in the refrigerator and bake as directed.
Nutrition Per Serving
- Calories: 120
- Protein: 2g
- Fat: 4g
- Carbs: 20g
- Fiber: 1g
- Sugar: 8g
- Sodium: 90mg
- Cholesterol: 20mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Soft and Fluffy Banana Bread Cookies FAQs
Yes, overripe bananas are perfect for these cookies as they provide more flavor and moisture.
Overmixing the dough or using too much liquid can cause cookies to spread too much and become flat. Try chilling the dough or adjusting the liquid content.
Yes, bake banana cookies in the air fryer at 320°F (160°C) for 8-10 minutes or until golden brown.
Yes, freeze banana cookies for up to 3 months. Thaw at room temperature before serving.
Overbaking or using too much flour can cause cookies to become dry. Be sure to check the cookies at the minimum baking time and adjust the flour content if needed.
A Warm Final Note
I can’t wait for you to try Soft and Fluffy Banana Bread Cookies and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
