Banana bread lovers, this one’s for you! Imagine the comforting flavors of classic banana bread transformed into soft, chewy cookies you can enjoy anytime. These banana bread cookies are packed with natural sweetness, full of cozy banana flavor, and made with just six simple ingredients you probably already have at home. They’re perfect for breakfast on the go, a sweet afternoon snack, or a healthier dessert option. Best of all, this recipe is quick, fuss-free, and requires no fancy equipment. Whether you’re using up ripe bananas or simply craving a warm homemade treat, these cookies will become a family favorite in no time.
Ingredients
- 2 medium ripe bananas (mashed)
- 1 cup rolled oats
- 1/2 cup all-purpose flour (or whole wheat flour for a healthier version)
- 1/4 cup brown sugar (or coconut sugar)
- 1/4 cup melted butter (or coconut oil for dairy-free option)
- 1/2 teaspoon baking powder
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. In a large mixing bowl, peel and mash the ripe bananas with a fork until smooth but slightly chunky.
- The riper the bananas, the sweeter and more flavorful your cookies will be. Add the rolled oats, flour, brown sugar, melted butter, and baking powder to the mashed bananas.
- Using a spoon or spatula, stir until all ingredients are well combined and a thick dough forms. The dough should be soft but not runny; if it feels too wet, you can add a tablespoon of extra oats.
- Once the dough is ready, use a spoon or small cookie scoop to drop portions onto the prepared baking sheet, spacing them about two inches apart. Gently flatten each portion with the back of the spoon for even baking.
- Place the baking sheet into the preheated oven and bake for 12–15 minutes, or until the edges turn golden brown and the tops are set. Remove the cookies from the oven and allow them to cool on the baking sheet for about five minutes before transferring to a wire rack to cool completely.
- Cooling allows the cookies to firm up while staying soft inside. Serve the banana bread cookies warm or at room temperature.
- They pair wonderfully with a cup of tea, coffee, or a glass of milk. For storage, keep them in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. You can also freeze them for up to two months; just thaw before serving.
These banana bread cookies are proof that you don’t need a long list of ingredients or hours in the kitchen to make something delicious. They’re naturally sweetened with bananas, lightly crisp on the outside, and tender on the inside. The oats give them a hearty texture, while the brown sugar adds a touch of caramel-like flavor. You can customize them by adding chocolate chips, chopped nuts, or a sprinkle of cinnamon for extra warmth. Since they’re made without eggs, they’re easy to adapt for different dietary needs. Whether you bake them for a quick snack, pack them in a lunchbox, or whip up a batch for weekend breakfast, these cookies bring the best of banana bread into a bite-sized treat that everyone will enjoy.