I always buy too many bananas with the best intentions, then watch them turn brown on my counter. Last week I had three overripe bananas staring at me, and I was tired of making the same banana bread over and over.
My daughter suggested making cookies instead, which seemed impossible until I found this recipe. Six ingredients, no mixer required, and they’re done in twelve minutes instead of an hour like banana bread.
The first batch disappeared so fast I thought I’d miscounted how many I made. They taste exactly like banana bread but in convenient cookie form that’s perfect for lunch boxes or grabbing on the way out the door.
Now I actually look forward to my bananas getting overripe because it means I get to make these cookies. My family has started hiding the good bananas so more will go brown.
Why You’ll Love This Recipe
These taste exactly like your favorite banana bread but bake in just twelve minutes instead of waiting an hour for a whole loaf.
You only need six ingredients, most of which you probably have on hand right now. No special shopping required.
They’re naturally soft and chewy with that perfect banana bread flavor and texture. Nobody will guess they started as a simple cookie recipe.
They keep well and actually taste better the next day as the flavors develop and settle together.
Recipe Tips for Success
Make sure your melted butter has cooled slightly before mixing it in. Hot butter can make the dough too soft to hold its shape.
If your kitchen is warm, chill the dough for 15 minutes before baking. This helps prevent excessive spreading.
Space the cookies at least 2 inches apart on the baking sheet. They will spread slightly as they bake.
Press them down gently with a fork for even baking and a prettier appearance.
What You’ll Need
1 ripe banana, mashed ½ cup granulated sugar ¼ cup melted butter 1 cup all-purpose flour ¼ teaspoon baking soda ¼ teaspoon salt
Step by Step Instructions
1. Preheat and prep
Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Mash the banana
In a mixing bowl, mash the ripe banana until it’s mostly smooth with just a few small lumps.
3. Add wet ingredients
Mix the mashed banana with the granulated sugar and melted butter until well combined.
4. Mix in dry ingredients
Add the flour, baking soda, and salt to the wet mixture. Stir until just combined – don’t overmix.
5. Shape the cookies
Drop spoonfuls of dough onto your prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with a fork.
6. Bake
Bake for 10-12 minutes, until the edges are lightly golden brown but the centers still look soft.
7. Cool and serve
Let the cookies cool completely on the baking sheet before transferring to a wire rack. They’ll be very soft when hot.
Variations to Try
Add a handful of chocolate chips or mini chocolate chips for a more indulgent version that kids especially love.
Mix in some chopped walnuts or pecans for extra texture and that classic banana bread combination.
Try adding a pinch of cinnamon to the dry ingredients for warm spice that complements the banana flavor perfectly.
Stir in some rolled oats for a heartier texture that makes them feel more like a healthy snack.
Add a few drops of vanilla extract to the wet ingredients for extra depth of flavor.
Serving Suggestions
These are perfect for breakfast on busy mornings when you need something quick and portable.
Pack them in lunch boxes as a sweet treat that’s much better than store-bought cookies.
Serve them with a glass of cold milk for an after-school snack that kids will love.
They’re great for potlucks or bake sales since they’re easy to transport and appeal to everyone.
Storage and Freezing
Store these cookies in an airtight container at room temperature for up to one week. They actually get better after a day or two.
They freeze beautifully for up to 3 months. Just thaw at room temperature when you want to eat them.
You can also freeze the dough balls on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding an extra minute or two.
Individual cookies can be wrapped and frozen for single-serving treats whenever you want one.
Make Substitutions
Can I use different types of sugar?
Brown sugar works great and adds a deeper molasses flavor. You can also try coconut sugar for a slightly different taste.
What about using coconut oil instead of butter?
Melted coconut oil works fine as a substitute. Just make sure it’s melted but not hot when you add it.
Can I make these gluten-free?
Try using a gluten-free flour blend in place of regular flour. The texture might be slightly different but should still work well.
What if my bananas aren’t ripe enough?
Really ripe bananas with brown spots work best for flavor. If yours aren’t quite there, you can add an extra tablespoon of sugar.
Can I reduce the sugar?
You can try reducing it by 2-3 tablespoons, but remember that the banana provides natural sweetness too, so taste the dough first.
Frequently Asked Questions
Why are my cookies spreading too much?
Make sure your butter isn’t too hot when you add it, and don’t skip chilling the dough if your kitchen is very warm.
How do I know when they’re done?
The edges should be lightly golden but the centers should still look soft and slightly underbaked. They’ll firm up as they cool.
Can I make these without eggs?
This recipe doesn’t call for eggs, which makes it perfect for people with egg allergies or when you’re out of eggs.
Why are my cookies too soft?
Make sure you’re measuring your flour correctly and not packing it down. Too little flour will make them too soft to hold their shape.
Can I double this recipe?
Absolutely! Just use a larger bowl for mixing and you might need two baking sheets. The baking time stays the same.
How ripe should my bananas be?
The more brown spots, the better. Really overripe bananas that are too soft to eat are perfect for these cookies.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes | Servings: 18 cookies | Calories: 85 per cookie
