Soft Banana Bread Cookies
Super soft and so easy to make, these banana bread cookies (with chocolate chips or not!) are amazing! The perfect way to get your banana bread AND cookie fix!
If thoughts like “what deliciousness am I going to eat for breakfast” and “can something really be TOO chocolatey” and “how can I make a cookie that tastes just like banana bread??” keep you up at night, you’re in good company.
I’ve been longing for a really good, really easy, really soft (but not overly cakey) banana bread cookie for a while.
It took several variations and some rather maddening attempts as if my bananas were boycotting this cookie party in the name of bananas not belonging in cookies.
But here they are.
Delicious little banana bread cookies in all their splendor.
It’s surprisingly difficult to make a banana bread cookie that isn’t basically just a puffy ball that tastes like a chunk of banana bread.
Yeah, yeah, I know I said I was after a banana bread cookie, but what I meant was that I wanted the flavor of banana bread wrapped up in a moderately flat, soft cookie.
I know banana well enough to know the cookie would still be a little bit cakey, and that’s ok. But I also wanted it to be a legit cookie. Know what I mean?
Is any of this making sense?
Tap. Tap. Is this thing still on?
Anyway, I won’t bore you with the nitty gritty except to say that not overdoing the eggs and backing off on the flour were a few of the key pieces to making these banana bread cookies perfect.
While I don’t always stuff every day banana bread with chocolate chips, I couldn’t resist adding some of the delectable morsels to these cookies.
Of course, the chocolate chips can definitely be left out! And if doing so, I already have visions of slathering the tops of the baked cookies with a cream cheese frosting.
Frosted banana bread cookies. Oh my.
To help the cookies out a little, I grease the bottom of a flat bottomed glass cup, dip in coarse sugar (I use turbinado or raw sugar), and lightly press the cookies before baking.
If that whole situation stresses you out, don’t worry. You can press the cookies with a glass without dipping in sugar first…or just use every day granulated sugar…or not press at all.
The banana bread cookies will be puffier, but they’ll still taste ridiculously yummy.
I recognize there’s a really good chance I’m the only person on the face of this earth who obsesses about things like the proper thickness of a banana bread cookie.
Maybe the most pathetic part is that I’m totally ok with that. And I know myself well enough to know I’ll continue to obsess about menial matters such as that for the rest of forever.
The good news is that in the midst of trial and error for that perfect cookie shape, I discovered that the crackly sugar on top is pure magic for these cookies.
If you have bananas ripening for destruction on your counter, ditch the banana bread this time and make these cookies! You won’t regret it.
One Year Ago: Quick and Easy Cheesy Black Bean Quinoa Bake
Two Years Ago: Greek Meatball Stuffed Pitas with Easy Tzatziki Sauce
Three Years Ago: Sesame Chicken Pasta with Thai-Style Peanut Sauce
Four Years Ago: Caramel Pear Crisp
Five Years Ago: Overnight Steel Cut Oatmeal
Soft Banana Bread Cookies
- ½ cup (113 g) salted butter, melted
- ¾ cup (159 g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 medium bananas
- ¼ teaspoon salt
- 1 large egg yolk
- ¼ cup (57 g) sour cream
- 2 ¼ cups (320 g) all-purpose flour
- 1 cup (170 g) chocolate chips
- Coarse sugar for sprinkling, optional
- Preheat the oven to 350 degrees F. Line a couple baking sheets with parchment paper and lightly grease with cooking spray.
- In a large bowl, whisk together the butter, brown sugar, vanilla, baking powder, baking soda and salt until very well-combined.
- Add the mashed bananas, egg yolk, and sour cream and stir or whisk until the batter is well mixed.
- Add the flour and chocolate chips and mix until no dry streaks remain making sure to scrape the bottom and sides of the bowl well.
- Scoop the dough by heaping tablespoons (I use a #40 cookie scoop) and place about 2 inches apart on the prepared baking sheets.
- For super puffy cookies, bake without pressing. For slightly less puffy cookies, spray the bottom of a flat-bottomed glass with cooking spray and press in coarse sugar (regular granulated sugar may work, too) and press each cookie gently until slightly flattened, greasing the bottom of the glass as needed to prevent sticking.
- Bake the cookies for 10-12 minutes until the cookies are set around the edges and they no longer look wet in the center.
Recipe Source: from Mel’s Kitchen Cafe
57 Comments on “Soft Banana Bread Cookies”
I made these with browned butter and dark brown sugar. VERY very good!! I agree with whoever said they would be delicious with a brown butter frosting.
Mixed, baked, cooled on the counter- GONE INSTANTLY. Love it!
I love this recipe- the perfect solution to bananas that have slightly turned. I loved that this was a one bowl recipe too. Another winner from Mel! Thank you!
I wonder if plain yogurt could sub for the sour cream…. ? trying to use what I have on hand.
I may just try it and let you know how it goes.
Should work just fine!
They were exactly as described and so yummy! I made a few without chocolate for myself and they were like little yummy banana pillows! I
These are my favorite cookies. Ever. Not just banana bread cookies, but any cookies. My family has already eaten a dozen tonight.
Great quarantine snack – Kids all loved them – “Super super good mom”
Thanks again Mel
Warning: These cookies are exactly what they claim to be. Banana bread in a cookie!!! This has to be the best/worst recipe ever. They taste amazing and are highly addictive. I soon realized that what little self-control I have been exercising to eat healthy was completely overrun after the first bite. I should have given these out to neighbors as soon as I realized the problem but alas, I am only human and am weak.
Do you think you could add peanut butter to this recipe? If so, how much?
I haven’t tried it, but it’s worth a try! Maybe start with 1/2 cup
I can’t wait to try these! Now…can you give me a cookie just like this but carrot cake?
Haha…I see you found the other post!
is there a nutritional facts for this?
I don’t calculate nutritional facts for my recipes but you can plug the recipe into an online calculator for info.
My daughter dances to the song “Banana Pancakes” by Jack Johnson. So for her 13th birthday I’m taking a banana pancakes theme cookie to her class. I made your recipe but used browned butter and dark brown sugar — then a maple glaze. These are so good and the texture is soft and pancake like. They definitely come out way darker than your version but really tasty.
Thanks for the recipe and inspiration!
That is adorable, Molly!
Finally tried these and loved them! I used half whole wheat flour and might consider trying full whole wheat flour next time. The crunch of the sugar on top was my favorite.
I won’t lie, when I scooped these onto the baking sheet my expectations were pretty low. Even after coming out of the oven these cookies didn’t turn out “pretty” but man are they delicious! So soft and fluffy and just the right amount of sweetness! And they were so easy to make. This is really a winner!
Thanks, Christine – glad you ended up liking them!
Baked them! So yummy
Mel’s recipes never fail! These are so good I could eat the entire batch myself!
Thank you, Cat!
So good! I put these in the freezer because I’ve been making too many desserts lately, but I still can’t resist them.
Glad you love them!
Perfect little treat! So yum.
These made a lovely treat after General Conference today. They really are a cross between a cookie and banana bread– so, so tasty!
I’m a dork and didn’t realize that I was out of sour cream until I was needing to put it in so I subbed cottage cheese (blended) and it turned out terrifically.
I also added in a large handful of chopped walnuts for texture variation, which I highly recommend for nutty people like me 🙂
That’s pretty awesome that blended cottage cheese subbed well!
Help a non-baker out an explain why the glass needs to be sugared? Not doubting you, just genuinely don’t understand why.
To give a little texture to the top of the cookies and also help prevent the dough from sticking to the glass.
Well done, Mel. I did have two ripe bananas on my counter waiting to be used and these were amazing. Thanks for another amazing recipe.
Oh my goodness! I just made a double recipe of these and they are excellent! I can’t wait to take some to my 89 year old mom, tomorrow!!
Thanks, Claudia! I hope your mom loves them!
Have you tried using bananas that have been frozen for these cookies? I use them for banana bread all the time.
I haven’t, sorry!
Had bananas ready to go! The kids devoured them! I allowed myself one and it was just what I needed 🙂
These look so yummy! I’ve been using the banana buttermilk recipe for years whenever I have bad bananas but I think this needs to be done ASAP! On a different note, I made dinner last night for a friend who just had a baby and I used your recipes for everything. I had a million windows open just switching back and forth between the buttermilk drop biscuits, the sheet pan Chicken cordon bleu and the the chocolate chip cake. I had not ever made any of those things, which is pretty risky when you’re making food for someone else, but I had total confidence in you coming through for me… and you totally did! All the recipes turned out AMAZING and she was so thankful for all of it! Your recipes have never failed me!
You are a good friend, Heather!! So happy everything turned out well!
The brown, spotted bananas on my counter must’ve subliminally called out to you!! These made a great afterschool snack for the kids today, thank you! I made a few with just pecans, for me. The rest were filled with chocolate chips for the kids. I love that it calls for melted butter, so easy!
Thanks, Kamber! So glad they were a hit!
Made these today and the kids downed a bunch of them as soon as they walked in from school. Thanks for another great recipe Mel!
Thanks for letting me know, Julie! I think they make the perfect after school snack!
It’s tempting to leave out the chocolate chips and ice them with a brown butter frosting!
Yum! I’m liking that idea!
Do you think you could swap some of the flour for rolled oats?
I’m not sure, Amy. Sorry! I haven’t tried that. The cookies may flatten more if you do so and the texture might be different.
I was going to make your Banana Snack Cake today (a favorite around here), but now I’m thinking banana cookies are a must! Thanks Mel!
Done, and they are as delicious as promised! I LOVE the sugar on top!!
Yay, Anne! So happy you made them and loved them!
I’m glad you mentioned these as breakfast in your first sentence because that was my first thought, too! I mean, I wouldn’t frost them with cream cheese frosting if they were for breakfast, because health standards and all, but you can bet I’d add chocolate chips!
Also, I don’t particularly enjoy eating bananas, but love them in baked goods. Weird!
Haha “health standards and all” – yes! We have to stand up for what is right. 🙂
Ok to sub Greek yogurt for sour cream? I always have Greeks yogurt, never sour cream. But will buy for these cookies if needed!!! We love banana bread in our house and cookies are always being baked. Also, if these need to be frozen are the raw cookie balls or baked cookies better for the freezer? As usual, thank you for all you do and for making me look like I have a clue!
Hey Bryn, I haven’t tried that, but I’m guessing it would probably work ok! I would freeze after baking and cooling. The dough is pretty soft and I don’t know how it would work to freeze it before baking.