Banana bread cookies combine the moist, sweet flavors of banana bread with the chewy, satisfying texture of cookies. If you love banana bread but want a more convenient, bite-sized treat, these cookies are perfect.

In this guide, you’ll learn:

• The best ingredients for soft banana bread cookies
• Step-by-step instructions to achieve the perfect texture
• Baking mistakes to avoid
• Healthier variations for guilt-free indulgence

Let’s get started!

Introduction to Banana Bread Cookies

What Are Banana Bread Cookies?

Banana bread cookies are a fusion dessert that blends the soft, moist crumb of banana bread with the crispy edges of cookies. They’re perfect for:

• A quick breakfast snack
• A kid-friendly lunchbox treat
• A healthier dessert alternative

Why You’ll Love This Recipe

• Soft & Chewy Texture – These cookies stay moist for days.
• Easy to Make – Requires basic pantry ingredients.
• Great for Overripe Bananas – A delicious way to reduce food waste.
• Customizable – Add chocolate chips, nuts, or spices.

Essential Ingredients for Perfect Cookies

To get that classic banana bread flavor in cookie form, you’ll need:

1. Ripe Bananas – The riper, the sweeter!
2. Flour – All-purpose or whole wheat for a heartier texture.
3. Sugar – Brown sugar for chewiness, white for crisp edges.
4. Butter or Coconut Oil – Enhances richness.
5. Baking Soda & Baking Powder – Helps cookies rise.
6. Eggs (or Flaxseed Substitute) – Binds ingredients together.
7. Vanilla Extract – Adds depth of flavor.
8. Cinnamon & Nutmeg (Optional) – Warms up the flavor.
9. Mix-ins (Optional) – Chocolate chips, walnuts, or shredded coconut.

Step-by-Step Recipe for Banana Bread Cookies

1. Preheat and Prep

• Preheat oven to 350°F (175°C).
• Line a baking sheet with parchment paper.

2. Mash the Bananas

• Use overripe bananas for best results.
• Mash them until smooth with a fork or hand mixer.

3. Mix the Wet Ingredients

• In a large bowl, beat together:
  • Mashed bananas
  • Melted butter (or oil)
  • Brown sugar
  • Eggs
  • Vanilla extract

4. Combine the Dry Ingredients

• In another bowl, whisk together:
  • Flour
  • Baking soda & baking powder
  • Cinnamon (if using)
  • Salt

5. Mix & Add Extras

• Gently fold dry ingredients into wet mixture.
• Add chocolate chips, nuts, or raisins (optional).

6. Shape & Bake

• Drop spoonfuls onto a lined baking sheet.
• Bake for 10-12 minutes until golden brown.
• Cool on a wire rack before serving.

Common Mistakes to Avoid

1. Using the Wrong Bananas

• Mistake: Using firm, under-ripe bananas.
• Solution: Use soft, speckled bananas for natural sweetness and moisture.

2. Overmixing the Dough

• Mistake: Over-stirring makes cookies dense and tough.
• Solution: Mix just until ingredients combine.

3. Skipping Baking Powder or Baking Soda

• Mistake: Forgetting leavening agents results in flat, dense cookies.
• Solution: Always check your baking soda & powder for freshness.

4. Not Measuring Flour Correctly

• Mistake: Scooping flour directly from the bag leads to dry, crumbly cookies.
• Solution: Use a spoon to lightly fill the measuring cup and level it off.

Baking Soda vs. Baking Powder – Which One Is Best?

Baking soda and baking powder are both leavening agents, but they work differently in baking. Using the right one can make or break your banana bread cookies!

1. How Baking Soda Works

• Needs acid (like bananas, yogurt, or brown sugar) to activate.
• Creates a soft, slightly chewy texture.
• Helps cookies spread while baking.

2. How Baking Powder Works

• Already contains acid, so it reacts on its own when mixed with liquid.
• Makes cookies puffier and cakier.
• Works best when combined with baking soda.

3. Which One Should You Use?

• For chewy banana bread cookies → Use baking soda.
• For fluffier, softer cookies → Use baking powder + baking soda together.

What Happens If You Use Too Much Baking Powder?

Adding too much baking powder can ruin your cookies. Here’s what happens:

1. Bitter or Metallic Taste

• Baking powder contains baking soda + acid. Too much can leave a strong bitter aftertaste.

2. Over-Rising and Collapsing

• Too much gas production makes cookies puff up too fast, then collapse into a dense mess.

3. Dry, Crumbly Texture

• Excess baking powder absorbs moisture, leaving cookies dry and hard.

How to Fix It?

• Stick to the recommended amount in the recipe.
• If you accidentally add too much, increase the wet ingredients (bananas, eggs, or butter).

Why Did My Banana Bread Cookies Turn Green?

Seeing green spots in your banana bread cookies? It might look alarming, but don’t worry—it’s harmless!

1. The Science Behind Green Banana Bread

• Baking soda reacts with chlorogenic acid in bananas, turning it greenish-blue.
• This is more common with underripe bananas or high-pH baking soda levels.

2. How to Prevent Green Cookies

• Use ripe, spotted bananas – They have less chlorogenic acid.
• Measure baking soda precisely – Too much increases pH levels.
• Add an acidic ingredient (yogurt, lemon juice, or brown sugar) to neutralize pH.

3. Is It Safe to Eat?

Yes! The color change does not affect taste or safety. Your cookies are perfectly fine to eat.

What Happens If You Don’t Use Baking Soda in Banana Bread Cookies?

Baking soda is crucial for the right texture and rise in banana bread cookies. Here’s what happens if you skip it:

1. Cookies Will Be Dense and Flat

• Baking soda helps trap air bubbles, making cookies light and chewy.
• Without it, your cookies may turn out dense and thick.

2. The Flavor Might Change

• Baking soda helps neutralize acidity, balancing the flavor.
• Without it, the cookies might taste too sweet or tangy.

3. How to Fix It?

• Use baking powder as a substitute (but the texture will be different).
• Increase whisking time to introduce air into the dough.

Is Banana Bread Unhealthy? Understanding the Nutritional Facts

Banana bread cookies are delicious, but are they healthy? Let’s break down the nutrition facts.

1. The High Sugar Content

• Most recipes contain white sugar, brown sugar, or honey.
• High sugar intake can lead to weight gain and blood sugar spikes.

2. The Role of Butter and Oil

• Butter makes cookies rich and moist but is high in saturated fat.
• Using coconut oil or Greek yogurt can make them lighter.

3. How to Make Healthier Banana Bread Cookies

• Reduce sugar – Swap white sugar for honey or maple syrup.
• Use whole wheat flour – More fiber, keeps you full longer.
• Substitute butter – Try applesauce or mashed avocado.
• Add protein – Mix in chia seeds, flaxseeds, or almond flour.

Everything You Need to Know About Banana Bread Cookies

Banana bread cookies are a delicious fusion of soft banana bread and chewy cookies. However, many bakers face common questions and challenges when making them. Below, we answer the most frequently asked questions in-depth so you can perfect your recipe and avoid baking mishaps.

1. What is the number one mistake when making banana bread cookies?

The most common mistake is overmixing the dough. Many bakers believe that mixing longer will make the cookies fluffier, but in reality, it leads to dense, tough cookies.

Why is overmixing bad?

• Gluten develops too much – When you overmix, the gluten in the flour strengthens, making cookies more like bread rather than soft, chewy treats.
• The cookies become dry – Overmixed dough absorbs less moisture, leading to dryness.
• Spread is affected – Instead of light and soft cookies, they may become too flat or too hard.

How to avoid overmixing?

• Use a spatula or wooden spoon instead of an electric mixer.
• Mix only until no dry streaks remain—a few lumps are fine.
• Fold in dry ingredients gently rather than stirring aggressively.

2. Is baking soda or baking powder better for banana bread cookies?

Both baking soda and baking powder are leavening agents, but they work differently.

Baking Soda:

• Works best with acidic ingredients like bananas, brown sugar, or yogurt.
• Creates a chewy, soft texture in cookies.
• Helps cookies spread more, making them less puffy.

Baking Powder:

• Already contains acid, so it reacts on its own when mixed with liquid.
• Produces a fluffier, cake-like texture.
• Can make cookies thicker and more domed.

Which one should you use?

• If you prefer chewy, soft banana bread cookies, use baking soda.
• If you want fluffier, slightly thicker cookies, use a mix of baking soda and baking powder.

3. What happens if you put too much baking powder in banana bread cookies?

Adding too much baking powder can lead to several issues that can ruin the cookies.

Problems caused by too much baking powder:

• Bitter or metallic taste – Baking powder contains sodium bicarbonate and acidic salts. Excess amounts can leave a sharp, unpleasant aftertaste.
• Excessive puffing, then collapsing – Too much baking powder creates large air bubbles that make the cookies rise too fast. As they bake, they may collapse and become dense.
• Crumbly, dry texture – Overuse of baking powder absorbs extra moisture, making the cookies dry and chalky.

How to fix it?

• Stick to the exact amount in the recipe (usually ½ to 1 teaspoon per cup of flour).
• If you accidentally add too much, balance it with more banana, butter, or eggs for extra moisture.

4. Why did my banana bread cookies turn green?

If your cookies developed a green or blue tint, don’t panic! It’s a common reaction caused by baking soda reacting with bananas.

The science behind it:

• Bananas contain chlorogenic acid, which changes color when mixed with baking soda.
• High pH levels from baking soda can create a greenish or blueish hue in the final product.

Is it safe to eat green banana bread cookies?

Yes! The color change is harmless and doesn’t affect the taste or safety of the cookies.

How to prevent green cookies?

• Use very ripe bananas (they have lower chlorogenic acid).
• Measure baking soda precisely—don’t add extra.
• Balance pH levels with a mild acidic ingredient like brown sugar, yogurt, or lemon juice.

5. What happens if I don’t put baking soda in banana bread cookies?

Baking soda plays a crucial role in the cookie’s texture and flavor. Here’s what happens if you leave it out:

Effects of skipping baking soda:

• Cookies will be dense and flat – No leavening means less air, resulting in compact cookies.
• The flavor may change – Baking soda neutralizes acidity, so without it, the cookies may taste too tangy or overly sweet.
• They may not spread properly – The cookies may remain thick and undercooked in the center.

How to fix it?

If you don’t have baking soda, you can:

• Use baking powder instead (increase the amount slightly—about 3x more than baking soda).
• Whip your eggs longer to add more air into the batter.

6. What is unhealthy about banana bread cookies?

Banana bread cookies are a delicious treat, but they can be high in sugar and fat.

What makes them unhealthy?

• Sugar overload – Many recipes use white sugar, brown sugar, or honey, which can lead to blood sugar spikes and weight gain.
• Butter or oil content – While necessary for moisture, excess butter adds saturated fat and calories.
• Refined flour – White flour lacks fiber, making cookies less filling and higher in carbs.

How to make healthier banana bread cookies?

• Reduce sugar – Swap refined sugar for honey, maple syrup, or mashed dates.
• Use whole wheat or oat flour for more fiber.
• Replace butter with applesauce, Greek yogurt, or coconut oil.
• Add protein – Mix in chia seeds, flaxseeds, or almond flour for extra nutrients.

7. Can I make banana bread cookies gluten-free?

Yes! Banana bread cookies can be made gluten-free by using alternative flours.

Best gluten-free flour substitutes:

• Almond flour – Adds healthy fats and protein.
• Oat flour – Light and fluffy with a mild flavor.
• Coconut flour – Absorbs moisture, so you’ll need extra eggs or banana.
• Gluten-free all-purpose flour – A 1:1 substitute for regular flour.

Tips for baking gluten-free banana bread cookies:

• Add extra moisture – Gluten-free flours absorb liquid differently, so use extra banana or yogurt.
• Let the dough rest for 10 minutes before baking to allow the flour to absorb moisture evenly.
• Use xanthan gum (if not already in the flour blend) to improve texture.

8. How can I store banana bread cookies?

Proper storage ensures your cookies stay soft and fresh for longer.

Short-Term Storage (1-3 Days):

• Keep cookies in an airtight container at room temperature.
• Place a slice of bread in the container to retain moisture.

Refrigeration (Up to 1 Week):

• Store in an airtight container in the fridge.
• Let cookies sit at room temperature for 10 minutes before eating.

Freezing (Up to 3 Months):

• Freeze cookies in a single layer on a baking sheet.
• Once frozen, transfer them to a ziplock bag and remove excess air.
• To reheat, microwave for 15 seconds or bake at 300°F (150°C) for 5 minutes.

Banana bread cookies are a delicious twist on the classic banana bread, offering a chewy, soft texture in a cookie form. By following these tips and avoiding common baking mistakes, you’ll get perfectly baked cookies every time!

Want to try more banana-inspired treats? Check out this 3-Ingredient Banana Bread Recipe!