Home » Desserts » Banana Bread Cookies
posted by Christy Denneyon Jun 30, 202165 comments »
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Banana Bread Cookies are soft, moist, and full of banana flavor. You can add mini chocolate chips and nuts if you like. Just like any banana bread, these cookies are almost better the second day!
BANANA BREAD COOKIES
We are spoiled. Modern technologies are soooo taken for granted.Our fridge just died.It’s only a year old and themotherboardis shot.The technician had to order a new one and as of tomorrowmy fridge will have been without power for 4 days.
It’s kind of a big deal. Granted, I’m a food blogger and probably have WAY morefood than the averageperson in their fridge. I immediatelystarted amental list of what food I absolutely had to save and whatI could bear to let go.
It’s like choosing your favorite kid. Easy.It’s always my baby.Hello! It’s a baby. C’mon. You all have afavorite too.
Before I started filling coolers with food, I started cooking up a storm with ingredientsin my fridge. These Banana Bread Cookies are amazing. This picturewas right after they came out of the oven and doesn’t do them justice.
Just like banana bread, these are even better afterthey sit for a while.Sour cream helps make the cookies super moist. They have a softbread like texture.
I added mini chocolate chips and chopped walnuts to the batter but you could definitely leave them outif you wanted. Make these!
OTHER BANANA RECIPES
- Magnolia Bakery’s Banana Pudding
- Banana Crumb Muffins
- Not Your Ordinary Banana Bread
- Banana Split Dessert
- Banana Fosters French Toast
Banana Bread Cookies
3.55 from 22 votes
These Banana Bread Cookies are soft, moist, and full of banana flavor. You can add mini chocolate chips and nuts if you like.
PrintPinRate
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
Servings: 36 cookies
Ingredients
- 2 1/2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup mashed ripe bananas, about 2 large bananas
- 1/2 cup sour cream
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 cup mini chocolate chips
- 1/2 cup walnuts, chopped
Instructions
In a small saucepan melt the butter until it turns brown and smells nutty. It will foam up and turn brown around 5 minutes so make sure to keep an eye on it. Remove from heat immediately and pour into a separate bowl so it doesn't continue to brown. Quickly stir in the white and brown sugars. Let sit for about 5 minutes to cool. Pour into a large mixing bowl and add the egg and vanilla. Mix in banana and sour cream.
In separate bowl, combine flour, baking soda, baking powder and salt. Fold into banana mixture.
Fold in the chocolate chips and nuts. Dough will be wet.
Refrigerate dough for at least 30 minutes. Drop a one inch ball of dough onto cookie sheets 2-inches apart lined with parchment paper and bake at 350 degrees for 10-12 minutes or until edges are brown. Do not overbake these! Cookies will get more moist as they sit. Keep in an airtight container to store.
Notes
Source: Just a Pinch
Cuisine: American
Course: Dessert
Author: Christy Denney
All Desserts All Recipes Banana Breads and Rolls Cookies Desserts
published on Jun 30, 2021
65 comments Leave a comment »
100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.
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65 comments on “Banana Bread Cookies”
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Brett — Reply
I’ve been making these cookies for years now. I put a cream cheese icing on them as well, and I can usually only get one cookie in me before they’re all gone. Love them!
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Christy Denney — Reply
Thank you!
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Becster — Reply
I could not stop eating them so I took them to work and they disappeared!!
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Christy Denney — Reply
Awesome!
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Devin — Reply
My dough came out so sticky I couldn’t even get it off my fingers
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Christy Denney — Reply
Yes, it’s sticky. use a scoop!
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Jamie — Reply
Can these cookies be frozen and thawed later?
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Christy Denney — Reply
Yes, absolutely.
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Natalie Carmichael — Reply
I wonder if you can replace the sour cream with buttermilk?
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D Tippit — Reply
The Bananna Cookies baked exactly like you described. They are so good and sure not to last long at my house. Deliciously with any ice cream.
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Christy Denney — Reply
So glad you liked them!
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Josh — Reply
They just came out of the oven. Delicious! So light and fluffy. I added peanut butter and chocolate chips. I was surprised that they didn’t lay flat more.
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Christy Denney — Reply
Thank you!
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Yvonne — Reply
Made these cookies today May 22/20 and they are amazing. Will be making more of these for sure!
I could have eaten everyone of them after they came out of the oven. My dog actually loves banana bread and he was wining when I was getting them out of the oven so I had to share with him (without chocolate chips) and he loved them too lol!-
Christy Denney — Reply
Haha you are nice to share. So glad you liked these!
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T — Reply
I just made the batter and have them in the fridge. I haven’t tried them yet, obviously, but am wondering about the pan. The re pie does not say greased on u greased, parchment paper or other. So am I to assumeungreased? I often bake on cookie sheets covered with aluminum foil and greased, or on parchment paper, or sometimes silicone Hope you see this comment before I’m ready to put these in the oven!
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Christy Denney — Reply
Sorry. I get hundreds of comments and didn’t see this. When in doubt use parchment paper. Sorry if that wasn’t clear.
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Natasha — Reply
Any thoughts or recipes for a good frosting, glaze or drizzle for these cookies? I JUST stumbled across this recipe so I haven’t tried them yet, but my daughter loves adding a “topping” to her cookies to make them “extra special”…Thought I’d see if you have a recipe you’d suggest before baking. Thank you in advance.
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Christy Denney — Reply
I really love this frosting for this banana bread. Might be good to drizzle.
https://www.the-girl-who-ate-everything.com/monkey-squares/
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Natalie — Reply
Made these today but with Herman, my sweet sourdough starter and no sour cream. They came out dynamite!!
I gave them *****in my recipe book, Natalie’s Favorites!!! -
Lilly Messenger — Reply
OMG!! i just made these and they are awesome!! I am a high school kid and I brought these to my study group and everyone loved them! I will defiantly be making these again!
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Christy Denney — Reply
Wow look at you cooking! I’m so glad you liked them.
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Ruth — Reply
How many does the recipe make? Can’t wait to try these…
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Christy Denney — Reply
about 2 dozen.
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Jennifer — Reply
OMG AMAZING!! Made these today and I ate two of them shortly after they got out of the oven. The best of both worlds you get a cookie and banana bread. Will be making another batch tomorrow. Very good..thank you for sharing this recipe.
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Christy Denney — Reply
Thank you! Glad you liked them!
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Mrs.Cruz — Reply
Can I use ripe bananas I have that were frozen?
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Christy Denney — Reply
Yes, of course!
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Jamie — Reply
I made these exactly as stated, the only difference, I did half the batter with butterscotch chips and half with mini chocolate ones. Walnuts in both. They are great! I did notice a really big difference in the two cookie sheets I was using, I did 10 minutes and got a nice lightly browned bottom on one, but erroneously took out the other sheet at the same time, and it wasn’t quite there yet. Was very hard to put them back in for more time, they didn’t stay as pretty. So, definitely definitely definitely don’t take them out until you see a hint of browning. The texture is so good, they are like pillows. Surprisingly little crumb so they don’t go everywhere! Will make them again for sure.
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Christy Denney — Reply
Thank yoU!
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Elizabeth Debarros — Reply
What can i sub for sour cream? I have peach applesauce but no yogurt either? Help
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Christy Denney — Reply
Yeah, I would say yogurt. You could use applesauce but sour cream gives it that great texture.
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Michele Van Reet — Reply
You can use milk with vinegar or lemon juice to replace yogurt. Let it sit for a few minutes to thicken.
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Jessica — Reply
Woah! Made these yesterday for Mothers Day (for myself!) AMAZING! I thought I had sour cream but it was bad soooo I subed in fat free vanilla Greek yogurt and mixed a little more butter (for the fat to keep it moist) and these turned out absolutely WONDERFUL! I have more bananas sitting on my counter needing to be used so I know what I’ll be doing tomorrow!
Thank you for this recipe!
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Christy Denney — Reply
You’re welcome. I’m afraid the picture does not do them justice.
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Natalie — Reply
I am beyond impressed with this recipe! Just made them and have already eaten three!! Sooo good! This might be my cookie for cookie exchange this year! Have you ever tried freezing?
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Christy Denney — Reply
I haven’t tried freezing but I think with the texture they would freeze great.
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Preethi Sivakumar — Reply
Anything to replace sour cream and eggs?
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chris y — Reply
Made these today. Didn’t have sour cream so subbed in applesauce. They are amazing!
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Christy Denney — Reply
Interesting! The sour cream helps with moistness but I’m sure applesauce works too!
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Robin — Reply
These are delicious! If anyone’s wondering, full fat greek yogurt works well as a substitute for sour cream in these.
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Christy {The Girl Who Ate Everything} — Reply
I definitely think you could get away with that.:)
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Allyssa Pike — Reply
I have to say- I never comment on blogs- but I just made these and, WOW. Soooo delicious, these will definitely frequent my oven 😉
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Christy {The Girl Who Ate Everything} — Reply
I know, right?! They’re awesome.
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jamie — Reply
These were great! And at kinda high altitude (~6000ft). Texture was so nice and soft!! But held together on the outside. I’ll definitely make these again 🙂
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Christy {The Girl Who Ate Everything} — Reply
I need a crash course on high altitude cooking!
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Thalia @ butter and brioche — Reply
loving the idea of a banana bread cookie.. they look delicious. definitely curious to know what they taste like!
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Natalie — Reply
Made these today but with Herman, my sweet sourdough starter and no sour cream. They came out dynamite!!
I gave them *****in my recipe book, Natalie’s Favorites!!!-
Christy Denney — Reply
Sounds fabulous!
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Shelby — Reply
I have no sour cream or apple sauce, what else can I substitute, or can I make without it
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Kay — Reply
I used 1/2 c of yogurt & 1/2 tsp baking soda since I did not have sour cream. They turned out great! Just took a little longer to bake
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Tanya — Reply
hi, I would like to know , can u make these cookies and freeze the dough and take it out as needed? Thanks for a wonderful web page love it
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Christy {The Girl Who Ate Everything} — Reply
I’ve never tried to so I’m not sure. I will let you know next time I make them.
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Deb M — Reply
This settles it. I cannot read your blog anymore. I came here to look for a dinner recipe and ended up with ten open Word documents, all for tonight’s dinner. How to choose…. And these cookies?? Oh my gosh. Hub loves LOVES banana bread–the best of both worlds here. Will be making them tonight.
Obviously I intend to return to your blog every time I need dinner, dessert, appetizers….you get the idea. : )
Usually blogs I visit have recipes where at least a few are things I’d never be interested in. You don’t have one recipe I wouldn’t eat. And the eclair cake next to this comment box is calling my name. LOL!!! Plus, ever since I showed my family your ham slider with the poppy seeds, I get, “Are you making the sliders today?” very often. I just have to get all the ingredients from the store. Actually, it’d be a good Sunday dinner item when we don’t want to cook a lot. (my son cooks up a storm at 23)Enough chit-chat here. Off to make cookies. : ) Thank you for all your efforts in putting this blog together. It takes a lot of time and I know all of your readers are delighted you’re sharing your recipes and your life.
Deb-
Christy {The Girl Who Ate Everything} — Reply
Deb,
Thank you so much! You made my day! In the same breath I’m sorry 🙂 So glad we have the same taste buds…
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Laura @ Laura's Culinary Adventures — Reply
Yum! I hope your electronics get fixed soon.
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Angelyn @ Everyday Desserts — Reply
I love banana bread – these look perfect!!
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Patricia — Reply
All I can say is, ‘WHAT a great idea!” I cant wait to try these! Thank you for sharing the recipe!
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Michelle @My California Kitchen — Reply
Love this idea! I have brown bananas waiting on my counter, too!
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Medha @ Whisk & Shout — Reply
Yum! I will eat banana bread in ANY form and this sounds awesome 🙂
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Heather @ Shards of Lavender — Reply
Your cookies look so puffy and light! I have all the ingredients hanging around my house too, which makes them even more tempting… Your comment about choosing the baby had me laughing!
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Charisse — Reply
Do you use ripe bananas like in regular banana bread?
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Christy {The Girl Who Ate Everything} — Reply
Yes, you do! I’ll make sure I change that in the directions.
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Charisse — Reply
Thank you for getting back to me! I can’t wait to try this!
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Kerri @ HollyMuffin — Reply
Looks so good!
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