Soft and Fluffy Banana Bread Cookies
Soft and Fluffy Banana Bread Cookies are the ultimate treat for banana lovers! After making these many times, I’ve discovered the trick to the softest, fluffiest cookies. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Indulgent Caramel Crush Bars and High Protein Pancake Muffins.
Why This Soft and Fluffy Banana Bread Cookies Is Pure Comfort
- Soft and tender crumb
- Warm, comforting flavors
- Easy to make with simple ingredients
What You'll Need for Soft and Fluffy Banana Bread Cookies
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 3 ripe bananas
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Optional: Chocolate chips
- Optional: Walnuts
- Optional: Pecans
📝 Ingredient Notes
- Bananas: The riper, the better!
🛒 Tools & Equipment I Recommend
- Kitchen Scale — Ensures accurate measurements for perfect cookies. → See on Amazon
- Mixing Bowls Set — Perfect for mixing and portioning cookie dough. → See on Amazon
How to Make Soft and Fluffy Banana Bread Cookies
- Step 1: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Step 2: In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract.
- Step 3: Mash bananas in a separate bowl, then stir into butter mixture.
- Step 4: In another bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Gradually add to banana mixture, mixing just until combined.
- Step 5: Drop rounded spoonfuls of dough onto prepared baking sheets. Bake for 10-12 minutes or until lightly golden.
Cook's Tips for Perfect Soft and Fluffy Banana Bread Cookies
- Common mistake and fix: Don't overmix the dough. This can lead to tough cookies. Mix just until combined.
- Pro tip: For extra flavor, add a pinch of salt to the tops of the cookies before baking.
- Pro tip: Store cookies in an airtight container at room temperature for up to 5 days.
Storing & Reheating Soft and Fluffy Banana Bread Cookies
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 1 week. Make-ahead tip: Dough can be made ahead and refrigerated for up to 2 days.
Freezing Soft and Fluffy Banana Bread Cookies
Freeze baked cookies in a single layer for up to 3 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 5-7 minutes. Microwave: Reheat in the microwave for 10-15 seconds.
Recipe Notes
- Chef tip: Using overripe bananas ensures a moist and tender cookie.
- Best substitution: Replace bananas with applesauce for a different flavor profile.
- Make-ahead: Baked cookies can be frozen for up to 3 months.
- Scaling: This recipe can be doubled to make a larger batch.
- Troubleshooting: If cookies are spreading too much, chill the dough for 30 minutes before baking.
Want to level up this recipe?
Stand Mixer — Makes quick work of creaming butter and sugar for perfect cookies every time. → Check price on Amazon
Soft and Fluffy Banana Bread Cookies
Ingredients
Main Ingredients
- 3 ripe bananas
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Seasonings
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Optional Toppings
- Chocolate chips
- Walnuts
- Pecans
Instructions
- Step 1: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Step 2: In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract.
- Step 3: Mash bananas in a separate bowl, then stir into butter mixture.
- Step 4: In another bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Gradually add to banana mixture, mixing just until combined.
- Step 5: Drop rounded spoonfuls of dough onto prepared baking sheets. Bake for 10-12 minutes or until lightly golden.
Notes
- Chef tip: Using overripe bananas ensures a moist and tender cookie.
- Best substitution: Replace bananas with applesauce for a different flavor profile.
- Make-ahead: Baked cookies can be frozen for up to 3 months.
- Scaling: This recipe can be doubled to make a larger batch.
- Troubleshooting: If cookies are spreading too much, chill the dough for 30 minutes before baking.
Storage
- Fridge: Store in an airtight container in the fridge for up to 1 week.
- Freezer: Freeze baked cookies in a single layer for up to 3 months. Thaw at room temperature before serving.
- Oven reheat: Reheat in a 350°F (175°C) oven for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 10-15 seconds.
- Make ahead: Dough can be made ahead and refrigerated for up to 2 days.
Nutrition Per Serving
- Calories: 120
- Protein: 1g
- Fat: 4g
- Carbs: 20g
- Fiber: 1g
- Sugar: 10g
- Sodium: 90mg
- Cholesterol: 20mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Soft and Fluffy Banana Bread Cookies FAQs
Yes, just make sure they're thawed and drained before using.
Overbaking can lead to hard cookies. Keep an eye on them and remove from the oven when they're still soft in the middle.
Yes, cook at 350°F (175°C) for 8-10 minutes or until lightly golden.
Yes, use a gluten-free all-purpose flour blend in place of regular flour.
Make sure to use parchment paper or grease the baking sheets well to prevent sticking.
A Warm Final Note
I can’t wait for you to try Soft and Fluffy Banana Bread Cookies and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
