There’s something irresistible about the smell of bananas baking — that sweet, comforting aroma that fills your kitchen and makes everyone wander in for a taste. These Banana Cookies are soft, chewy, and packed with natural sweetness from ripe bananas. They taste like a cross between banana bread and oatmeal cookies — comforting, quick, and guilt-free.
Perfect for using up those spotty bananas sitting on your counter, these cookies come together in minutes and make the perfect afternoon snack or breakfast treat. In this article, you’ll learn how to get the perfect texture, store them for freshness, and even customize them with your favorite add-ins.
The Story Behind the Recipe
It all started on a rainy Sunday afternoon — a few ripe bananas, a craving for something cozy, and not enough time (or butter) to make banana bread. I mashed the bananas, stirred in oats and chocolate chips, and hoped for the best. The result? Chewy, fragrant cookies that disappeared in minutes.
Since then, Banana Cookies have become my go-to for quick baking therapy. They’re soft on the inside, golden on the edges, and taste like pure comfort. The best part is how versatile they are — you can make them with nuts, chocolate, cinnamon, or even peanut butter.
Every time I bake these cookies, I’m reminded that the simplest recipes often bring the most joy — and that ripe bananas are never wasted in a Mellow Dishes kitchen.
Ingredients
What You’ll Need
Base Ingredients:
- 2 ripe bananas (mashed)
- 1 ½ cups rolled oats
- ½ cup all-purpose flour (or whole-wheat flour)
- ¼ cup brown sugar (optional for extra sweetness)
- ½ tsp cinnamon
- ½ tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Optional Add-Ins:
- ¼ cup mini chocolate chips or chopped nuts
- 2 tbsp peanut butter or almond butter (for extra richness)
Flavor Note:
Mashed banana adds moisture and natural sweetness, so you don’t need much sugar or fat. The oats make the cookies hearty, while cinnamon brings warmth and depth.
Step-by-Step Instructions
- Preheat oven:
Set oven to 350°F (175°C) and line a baking sheet with parchment paper. - Mash bananas:
In a large bowl, mash ripe bananas until smooth with a fork. - Mix wet ingredients:
Stir in vanilla extract (and peanut butter, if using). - Combine dry ingredients:
Add oats, flour, cinnamon, baking powder, and salt. Mix until a thick dough forms. - Add mix-ins:
Fold in chocolate chips, nuts, or your favorite additions. - Shape cookies:
Scoop spoonfuls of dough onto the prepared sheet and flatten slightly with the back of a spoon. - Bake:
Bake for 12–15 minutes, until golden on the edges and set in the center. - Cool & enjoy:
Let cookies cool on a rack — they’ll firm up as they cool but stay soft and chewy inside.
Side Pairings & Flavor Variations
🍪 What to Serve With Banana Cookies
These cookies pair beautifully with:
- Hot coffee or latte — the caramelized banana notes match perfectly.
- Cold milk or almond milk — classic comfort pairing.
- Greek yogurt with honey — turns them into a wholesome breakfast.
- A scoop of vanilla ice cream — transforms them into a quick dessert.
🍌 Flavor Variations
- Chocolate chip banana cookies: Fold in ½ cup of mini chocolate chips.
- Banana nut version: Add chopped walnuts or pecans for crunch.
- Peanut butter twist: Mix 2 tbsp peanut butter into the dough.
- Coconut dream: Add shredded coconut for tropical flavor.
- Spiced banana cookies: Add nutmeg, cardamom, or ginger for warmth.
Each version keeps that same chewy texture with a new flavor personality — the perfect canvas for your creativity.
Expert Tips
- Use ripe bananas: The more brown spots, the sweeter and softer the cookies.
- Don’t overmix: Stir just until ingredients come together to avoid dense cookies.
- Chill the dough (optional): For thicker cookies, chill 15–20 minutes before baking.
- Line with parchment: Prevents sticking and helps them bake evenly.
- Add mix-ins last: Gently fold in to keep dough balanced.
- Watch baking time: They’re done when edges are golden — overbaking makes them dry.
- Store correctly: Keep in an airtight container for soft, chewy results.
These little details ensure your banana cookies come out perfectly soft and full of flavor every time.
Storage & Reheating
Store banana cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze beautifully — just wrap tightly and store up to 2 months.
To reheat, warm in the microwave for 10–15 seconds for that fresh-baked texture.
If you’re meal-prepping, freeze the unbaked dough balls and bake directly from frozen — just add 2 minutes to the baking time.
FAQs — Banana Cookies
1. What can I bake with ripe bananas?
Ripe bananas are baking gold! You can use them in cookies, muffins, pancakes, cakes, and quick breads. Their natural sweetness and moisture make them perfect for soft, flavorful desserts like banana cookies, banana muffins, or banana bread
2. What does banana replace when baking?
Mashed banana can replace oil, butter, or eggs in many baked goods. It keeps cookies moist while adding natural sweetness and a subtle fruit flavor. For every egg, use about ½ banana, and for every cup of butter, replace up to ½ cup with mashed banana (Healthline.com).
3. How to prepare banana cookies?
Mash ripe bananas and mix with oats, flour, sugar, and your favorite mix-ins — like chocolate chips or nuts. Scoop onto a baking sheet and bake until golden. The result? Soft, chewy cookies with a hint of banana bread flavor — comforting, simple, and delicious.
4. When not to use bananas for baking?
Avoid bananas that are blackened or leaking liquid — those are over-fermented and can alter flavor or texture. Perfect baking bananas should be soft with brown spots, not completely black or mushy.
Conclusion
Soft, chewy, and full of comfort — these Banana Cookies are proof that simple baking brings the sweetest rewards.
They’re perfect for breakfast on the go, lunchbox treats, or cozy afternoon snacks. Each bite tastes like a warm hug — naturally sweet, wholesome, and made with love.
So next time you have ripe bananas on the counter, skip the banana bread and bake these instead. Quick, easy, and utterly delightful — your kitchen will smell like home