If banana bread is the ultimate comfort bake, then Soft & Chewy Banana Bread Cookies are its irresistible, handheld cousin. These cookies capture everything people love about classic banana bread—the rich banana flavor, warm spices, and tender crumb—but transform it into a chewy, bakery-style cookie that’s perfect for snacking, sharing, or gifting.

Unlike traditional crispy cookies, banana bread cookies are meant to be soft, plush, and almost cake-like in the center, with lightly golden edges that give just enough structure. They’re ideal for using up overripe bananas, making them both economical and satisfying. Whether you’re baking for a cozy weekend treat, a lunchbox surprise, or a holiday cookie platter, this recipe delivers consistent, crowd-pleasing results.

This recipe has been carefully developed to balance moisture and structure. Mashed bananas add natural sweetness and softness, brown sugar deepens the flavor, and warm spices like cinnamon and nutmeg evoke that familiar banana bread aroma. The result? Cookies that stay soft for days and taste even better the next morning.

Why These Banana Bread Cookies Work So Well

Banana-based baked goods can be tricky—too much moisture leads to dense or gummy results, while too little banana flavor can feel disappointing. These cookies solve both problems.

The mashed bananas are measured precisely to add moisture without overpowering the dough. Butter provides richness, while brown sugar contributes chewiness and a subtle caramel note. A careful blend of baking soda and baking powder ensures the cookies rise just enough to stay soft without spreading too thin.

Unlike banana muffins or loaves, these cookies bake quickly and cool fast, making them perfect for busy bakers who still want homemade flavor.

Ingredients for Soft & Chewy Banana Bread Cookies

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves (optional)
½ cup unsalted butter, softened
¾ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
¾ cup mashed ripe bananas

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In a large bowl, cream the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
Beat in the egg and vanilla extract until fully combined.
Mix in the mashed bananas until smooth.
Gradually add the dry ingredients, mixing just until combined. Do not overmix.
Scoop dough onto prepared baking sheets, spacing cookies about 2 inches apart.
Gently flatten the tops slightly with the back of a spoon.
Bake for 12–15 minutes, until the edges are set and the centers look soft.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Texture, Flavor, and Aroma

These cookies are intentionally soft, with a tender interior that almost melts in your mouth. The banana flavor is present but not overpowering, balanced beautifully by cinnamon and brown sugar. As they bake, your kitchen fills with the unmistakable aroma of banana bread—warm, cozy, and inviting.

The edges are lightly golden, providing contrast to the soft centers. This textural balance is what makes these cookies so addictive.

Pro Tips for Perfect Banana Bread Cookies

Use very ripe bananas: The darker the peel, the sweeter and more flavorful the banana.
Don’t overmix: Overmixing leads to dense cookies. Stir just until combined.
Chill if needed: If your dough feels too soft, chill it for 20 minutes before baking.
Measure flour correctly: Spoon flour into your measuring cup and level it off to avoid dry cookies.

Variations and Add-Ins

One of the best things about banana bread cookies is how customizable they are:

Chocolate chip banana cookies: Add ½ cup chocolate chips.
Nutty banana cookies: Fold in chopped walnuts or pecans.
Oatmeal banana cookies: Replace ½ cup flour with rolled oats.
Glazed banana cookies: Drizzle with a simple vanilla glaze once cooled.

Each variation keeps the cookies soft while adding new flavor dimensions.

Serving Suggestions

Serve these cookies slightly warm with a glass of milk, coffee, or tea. They’re excellent as an afternoon snack, dessert, or even a sweet breakfast treat. For gatherings, stack them on a platter with other soft cookies for a visually appealing spread.

They also freeze well, making them perfect for make-ahead baking.

Storage and Freezing

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 2 months. Thaw at room temperature or warm briefly in the microwave for that fresh-baked feel.

Fun Baking Fact

Banana-based desserts became especially popular during times when wasting food wasn’t an option. Banana bread itself rose to fame during the early 20th century, and today these cookies continue that tradition—transforming overripe bananas into something comforting and delicious.

Why You’ll Love This Recipe

Soft and chewy texture
Rich banana bread flavor
Quick and easy preparation
Perfect for using ripe bananas
Customizable with mix-ins

These Soft & Chewy Banana Bread Cookies prove that cookies don’t have to be crispyto be unforgettable.