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Banana Bread Cookies

Banana bread cookies with soft, puffy texture and golden edges—baked as drop cookies for a slice-like chew. This quick banana dessert uses mashed banana, cinnamon, and chocolate chips throughout for domed, chewy centers.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Course: Dessert, Snack
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

Banana bread cookie dough
  • 2 bananas Ripe; mash until smooth.
  • 0.5 cup butter Softened for creaming.
  • 0.75 cup brown sugar Packed brown sugar.
  • 1 egg Large.
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 1 cup chocolate chips Or chopped walnuts.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and line baking sheets with parchment paper.
  2. Beat the softened butter and brown sugar until light and fluffy.
Make the batter
  1. Add the egg and vanilla extract and beat until the mixture looks smooth.
  2. Stir in the mashed bananas; the batter may look slightly broken, but that’s fine.
  3. Fold in the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until just combined.
  4. Fold in the chocolate chips (or chopped walnuts) so they’re evenly distributed.
Bake
  1. Drop heaping tablespoons of dough onto the prepared sheets, leaving about 2 inches between cookies.
  2. Bake for 10–12 minutes at 375°F until edges are golden and centers are just set—do not overbake.

Notes

For thick, puffy cookies, keep the dough portioned as heaping tablespoons and bake until the centers look just set; they’ll finish setting as they cool. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a dairy-free swap, use a 1:1 plant-based butter stick (softened) and keep all other steps the same.