Soft Banana Cookies That Taste Like Cozy Mornings

Imagine a cookie that gives banana bread a high-five and wins. That’s this recipe. Soft centers, golden edges, and a flavor that screams comfort without the sugar crash.

You can make a batch in less time than it takes to scroll your feed, and yes—your kitchen will smell like your childhood. These Soft Banana Cookies are the kind you “taste-test” six times. Non-negotiable.

What Makes This Irresistible

These cookies carry big banana flavor in a soft, cakey bite—no dry crumbs, no flat disks, no disappointment.

A touch of brown sugar caramelizes the edges just enough while keeping the interior pillowy. Cinnamon and vanilla do the heavy lifting on aroma, while melted butter keeps things luxurious. They’re ridiculously forgiving and love add-ins like chocolate chips, nuts, or even coconut.

Servings, Prep time, Cooking time, Calories

Servings: 18–22 cookies
Prep Time: 12 minutes
Chill Time (optional but recommended): 20 minutes
Bake Time: 10–12 minutes per tray
Total Time: 25–45 minutes (depending on chill)
Calories: ~140 per cookie (without add-ins)

What You’ll Need (Ingredients)

2 medium ripe bananas (about 1 cup mashed; heavily speckled is best)
1/2 cup (115 g) unsalted butter, melted and slightly cooled
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) brown sugar (light or dark)
1 large egg
2 teaspoons pure vanilla extract
1 3/4 cups (220 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 teaspoon ground cinnamon (optional but ideal)
1/2 cup chocolate chips or chopped walnuts (optional)

How to Put It All Together

Prep the basics: Heat oven to 350°F (175°C).
Line two baking sheets with parchment. If your kitchen runs warm, plan to chill the dough.
Mash the bananas: In a large bowl, mash bananas until mostly smooth—some small lumps are fine. You want about 1 cup.
Too much banana makes the cookies spread.
Whisk wet ingredients: Add melted butter, granulated sugar, brown sugar, egg, and vanilla to the bananas. Whisk until glossy and combined.
Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon. This prevents clumps and ensures rise.
Bring together: Add dry mixture to wet.
Stir gently with a spatula until just combined. Do not overmix—overzealous stirring steals softness.
Mix-ins: Fold in chocolate chips or walnuts if using. Keep it to 1/2 cup to maintain tender texture.
Chill (recommended): Refrigerate dough 20 minutes.
It firms the batter and improves shape. Can you skip it? Yes.
Should you? Only if you’re impatient (we get it).
Scoop: Drop 1.5-tablespoon mounds onto trays, spacing 2 inches apart. The dough will be soft—totally normal.
Bake: 10–12 minutes until edges are lightly golden and centers look set but soft.
They’ll puff and then settle as they cool.
Cool: Let sit on the tray 5 minutes, then transfer to a rack. Warm is dreamy; fully cooled is easier to stack.

Storage Tips

Room temperature: Store in an airtight container up to 3 days. Add a slice of bread to keep them ultra-soft (old bakery trick).
Refrigerator: Up to 1 week, tightly sealed.
Warm in the microwave 8–10 seconds before serving.
Freezer (baked): Freeze in layers with parchment up to 2 months. Thaw at room temp or warm gently.
Freezer (dough): Scoop dough balls onto a tray, freeze solid, then bag. Bake from frozen at 350°F, adding 1–2 minutes.

Why This is Good for You

Bananas bring natural sweetness and potassium, easing the sugar load while supporting muscle and nerve function.
Not a miracle, but a smart move.
Melted butter equals satisfaction, which helps prevent the “ate three, still not happy” problem. A little fat makes flavor bloom.
Reasonable sugar balance, especially compared to typical cookies. You can reduce it slightly without wrecking texture (see Alternatives).
Customizable add-ins, like walnuts for omega-3s or dark chocolate for antioxidants.
Basically, excuses—but delicious ones.

Nutrition Stats

Per cookie (approx., no add-ins): 140 calories; 6 g fat; 20 g carbs; 1 g fiber; 10 g sugars; 2 g protein; ~95 mg sodium. These numbers will vary with size and mix-ins, FYI.

Don’t Make These Errors

Using under-ripe bananas: Green or even just yellow bananas won’t deliver the flavor or moisture. You want speckled and soft.
Overmixing the batter: Stirring like you’re training for arm day develops gluten and turns pillows into pucks.
Skipping the chill with warm dough: If your butter was hot or your kitchen is warm, the dough spreads.
Chill saves the day.
Overbaking “until brown”: These should be pale-golden, not tan. They continue to set as they cool; trust the process.
Too much banana: More than 1 cup mashed leads to gummy, flat cookies. Measure it—don’t eyeball like a hero.

Alternatives

Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum.
Dough may need a 5-minute rest to hydrate before scooping.
Dairy-free: Swap butter for refined coconut oil or a neutral vegan butter. Flavor will shift slightly but stays great.
Lower sugar: Reduce granulated sugar to 1/3 cup or use 1/3 cup coconut sugar + 1/3 cup granulated. Texture remains soft.
Whole-wheat boost: Replace 1/2 cup all-purpose with white whole wheat flour.
Expect a bit more chew and heartiness.
Spice route: Add 1/4 teaspoon nutmeg or cardamom. Banana loves warm spices—no arguments.
Add-ins: 1/2 cup options: mini chips, toasted pecans, shredded coconut, dried cranberries, or white chocolate. Don’t exceed 3/4 cup total.
Frosted vibe: Drizzle with a quick glaze (1/2 cup powdered sugar + 1–2 teaspoons milk + pinch cinnamon).
Let set 10 minutes.

FAQ

Can I use frozen bananas?

Yes. Thaw completely, drain excess liquid, and measure 1 cup mashed. Frozen bananas are often sweeter—win.

Just don’t add the watery thaw juice.

Do I have to chill the dough?

No, but it helps with shape and tenderness. If your butter was warm or your bananas were extra soft, chill 20 minutes to avoid spreading.

Why are my cookies cakey?

Banana cookies trend soft-cakey by design. If you want denser, reduce banana to 3/4 cup and bake 1 minute longer for a firmer edge.

Can I make them bigger?

Totally.

Use 3-tablespoon scoops and bake 12–14 minutes. Keep an eye on the center; large cookies carryover-cook more.

How do I keep them soft for days?

Store airtight with a slice of bread or a marshmallow. They’ll absorb moisture and stay plush.

Replace the bread slice as it dries out.

Can I use oil instead of butter?

Yes—use 1/2 cup neutral oil. Texture stays soft; flavor is less rich. Add an extra pinch of salt and 1 more teaspoon vanilla for balance, IMO.

How ripe should the bananas be?

Look for bananas heavily speckled or mostly brown—soft, fragrant, and sweet.

If you can smell them across the room, they’re ready.

Final Thoughts

These Soft Banana Cookies are the fastest way to turn tired bananas into pure joy. Minimal effort, maximum comfort, and a flavor that punches way above its weight class. Bake them plain, add chips, or go nutty—there’s no wrong move.

Keep this recipe in your back pocket, because when bananas go spotty, you’re about to be the hero of snack o’clock.