Banana Cookies

Ever look at those sad, spotty bananas on your counter and wonder what to do with them? I used to just throw them in the freezer for smoothies. But then I discovered something way better: turning them into these amazing banana cookies.

I’m not kidding, this is the simplest recipe I’ve ever made. It’s like a mini banana bread in cookie form—chewy, soft, and full of flavor. The best part? It takes almost no time at all. This recipe is my go-to for a quick snack or a last-minute treat when I have friends over. It’s the perfect way to make those forgotten bananas the star of the show.

A Quick Look

I get it, you’re busy. Here’s a quick rundown of what we’re getting into.

Category	Details
Prep Time	10 minutes
Cook Time	10 minutes
Total Time	20 minutes
Yield	12 cookies
Skill Level	Easy

Got a crowd to feed? Double the recipe. Making a small batch for yourself? Just halve it. Easy peasy.

The good news? You don’t need any fancy equipment. A mixing bowl, a spoon, a baking sheet, and some parchment paper are all you need. You can totally do this by hand.

Another pro tip? You can make the dough ahead of time. I like to mix it the night before and let it chill in the fridge. The flavors get even better, and the cookies turn out a little chewier.

The Secret Ingredients

The beauty of this recipe is that you probably have all of this stuff in your kitchen right now. No special trips to the grocery store required.

Here’s the list:

• 1 ripe banana, mashed
• 1/2 cup sugar
• 1/4 cup melted butter
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

The star of the show is definitely the banana. Make sure it’s super ripe—the more brown spots, the better. It adds so much flavor and acts as a natural sweetener. Trust me, you can’t rush this part.

A quick word on substitutions:

• Butter: You can use softened butter instead of melted butter for a fluffier cookie. Or, if you’re feeling a little healthier, you can use a neutral oil like vegetable or canola oil. Need a dairy-free option? A good vegan butter substitute works like a charm.
• Sugar: Want a chewier, more complex cookie? Swap out the white sugar for light brown sugar.
• Flour: All-purpose flour is my go-to, but feel free to experiment with other types.

The Play-by-Play

Ready to get your hands dirty? Here’s the step-by-step guide to cookie perfection.

Step 1: Get Things Ready

First, preheat your oven to 350°F (175°C). Then, line a baking sheet with parchment paper. Now for the fun part: grab your mixing bowl and mash that banana. You want it to be super smooth, not chunky. Next, add the sugar and melted butter and stir it all together until it’s a smooth, glossy batter. It should smell absolutely amazing.

Step 2: The Dry Stuff

This part is a little tricky, so pay attention. Dump the flour, baking soda, and salt right on top of the wet mixture. Don’t mix it in a separate bowl. Now, gently stir everything with a wooden spoon until you can’t see any dry streaks of flour. Stop right there! Overmixing is the enemy of a good cookie. The dough will be thick and sticky, and that’s exactly what you want.

Step 3: Scoop and Bake

Grab a tablespoon or a small ice cream scoop and drop spoonfuls of dough onto your baking sheet. Leave about an inch of space between each one. You can leave the dough as is for a thicker, softer cookie, or you can gently press them down with the back of a spoon if you want a flatter, crispier cookie.

Pop the tray in the oven and set a timer for 8 minutes.

Timing is key here. Bake for 8-10 minutes. They’ll look soft and a little underdone in the center. Do not overbake! They will continue to set as they cool on the tray. This is the secret to a perfectly chewy center.

Want to jazz them up? Throw in some chocolate chips, chopped walnuts, or a sprinkle of cinnamon. Just make sure you add them after you mix in the flour.

Mix It Up

This recipe is a great starting point for you to get creative.

Gluten-free? Use a gluten-free all-purpose baking blend instead of regular flour.

Vegan? Swap the butter for a vegan substitute.

Spice it up! Add a pinch of cinnamon or nutmeg for a warmer, spicier flavor.

Seasonal vibes: Add a teaspoon of pumpkin pie spice in the fall, or some shredded coconut and macadamia nuts for a tropical twist.

Storing Your Cookies

You did it! You have a fresh batch of warm, delicious banana cookies.

How to serve them? I love them right out of the oven with a tall glass of milk. You can also crumble them over ice cream. (Don’t knock it ’til you’ve tried it.)

How to store them? Keep them in an airtight container at room temp for up to 3 days. To keep them from drying out, I’ll sometimes throw a slice of bread in the container with them. It works!

Want to freeze them? You can freeze the baked cookies for up to 3 months. Or, even better, freeze the dough balls! Just scoop them onto a baking sheet, freeze them until solid, and then transfer them to a freezer bag. When you’re ready to bake, just grab a few from the bag, place them on a baking sheet, and add a minute or two to the baking time. It’s like having fresh cookies on demand!

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