Soft Banana Cookies You’ll Crave at 11 PM

You’ve got two spotty bananas staring at you like a guilt trip. Good.

We’re turning them into thick, cloud-soft cookies that taste like banana bread’s cooler cousin. No mixer, no drama, just big flavor and a texture that makes store-bought look embarrassing.

And yes, your kitchen will smell like you actually have your life together (even if you’re baking in sweatpants). Ready for the easiest “wow” you’ll make this week?

What Makes This Irresistible

These cookies are ultra-soft in the center with lightly golden edges—the sweet spot between cake and cookie.

The mashed bananas bring natural sweetness and moisture, so you don’t need tons of fat to get that tender bite. Warm cinnamon and vanilla give bakery vibes without complicated steps.

Bonus: they freeze like a dream, so future-you will be thrilled.

Servings, Prep time, Cooking time, Calories

Servings: 18–22 cookies
Prep Time: 15 minutes
Chill Time (optional but clutch): 20–30 minutes
Bake Time: 10–12 minutes per tray
Total Time: 45–60 minutes
Calories: ~130–160 per cookie (depends on mix-ins)

Ingredients Breakdown

2 medium ripe bananas (about 1 cup mashed; heavily speckled is ideal for sweetness and aroma)
1/2 cup unsalted butter, melted and slightly cooled (or 1/3 cup neutral oil for dairy-free)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg (room temp for best texture)
2 tsp pure vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 tsp ground cinnamon
Optional mix-ins (pick 1–2): 1/2–3/4 cup mini chocolate chips, chopped walnuts or pecans, shredded coconut, or white chocolate chips

Step-by-Step Instructions

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 bananas: In a large bowl, mash bananas until mostly smooth with a few tiny lumps. You want texture, not baby food.
Whisk wet ingredients: Add melted butter, brown sugar, granulated sugar, egg, and vanilla to the bananas.
Whisk until glossy and unified.
Combine dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. This keeps the lift even and avoids clumps.
Bring it together: Add dry to wet and fold with a spatula just until no dry streaks remain.
If using mix-ins, fold them in gently. The dough will be soft and sticky—normal.
Chill (optional but recommended): Pop the bowl in the fridge for 20–30 minutes.
It firms the dough, controls spread, and gives you thicker, softer cookies. Worth it.
Scoop: Use a 1.5-tbsp scoop to portion dough onto trays, spacing about 2 inches apart.
For prettier cookies, lightly smooth the tops with damp fingers.
Bake: Bake 10–12 minutes until edges are set and centers look puffy and slightly underdone. They’ll finish cooking on the sheet—trust the process.
Rest: Cool on the sheet for 5 minutes, then transfer to a rack.
Sprinkle a tiny pinch of flaky salt while warm if you want that sweet-salty pop.
Optional glaze (extra fancy): Whisk 1/2 cup powdered sugar with 1–2 tsp milk and a drop of vanilla. Drizzle over cooled cookies.

Tips for Storing & Reheating

Room temp: Store in an airtight container for 2–3 days with a small piece of bread or apple slice to keep them soft (swap it out daily).
Fridge: Up to 5 days, but let them come to room temp before eating for best texture.
Freezer: Freeze baked cookies or raw scoops up to 2 months.
Bake frozen dough balls at 350°F, adding 1–2 minutes. Reheat baked cookies at 300°F for 3–4 minutes or 10–15 seconds in the microwave.

Benefits of This Recipe

Low waste: Uses overripe bananas that might otherwise get tossed.
Planet says thanks.
Flexible: Works with chocolate, nuts, or no mix-ins. Make it your signature.
Kid-friendly: Soft texture and mellow sweetness—no sugar shock required.
Beginner-proof: No special gear, no creaming butter, zero stress.
FYI, it’s almost impossible to mess up.

Nutrition Stats

Per cookie (based on 20 cookies, no mix-ins): approximately 150 calories, 6g fat, 22g carbs, 1g fiber, 12g sugar, 2g protein, and a smidge of potassium from bananas. Add 15–25 calories per cookie for chocolate chips or nuts.

Not a diet cookie, but definitely a smarter sweet—moisture from fruit means satisfaction without needing a butter bomb.

Little Mistakes, Big Impact

Overmixing the dough: Leads to tough cookies. Fold just until combined.
When in doubt, stop.
Skipping chill time: Cookies can spread flat. If your dough feels loose, chill it.
It’s the glow-up button.
Green bananas: Underripe bananas don’t mash or sweeten well. You’ll get bland, weirdly dry cookies.
Hard pass.
Overbaking: The centers should look slightly underdone when you pull them. They set as they cool—patience beats hockey pucks.

Switch It Up

Banana Bread Vibes: Add 1/2 cup chopped walnuts and a pinch of nutmeg.
Chocolate Dream: Mini dark chips plus a tablespoon of cocoa powder for a deeper flavor.
Tropical: Shredded coconut and white chocolate chips; finish with lime zest.
Sounds extra, tastes epic.
Oatmeal Upgrade: Swap 1/2 cup flour for quick oats for a heartier chew.
Dairy-Free: Use oil instead of butter and dairy-free chips. No one will know—promise.
Gluten-Free: Use a 1:1 GF baking blend with xanthan gum.
Chill the dough; bake an extra minute if needed.

FAQ

Can I use frozen bananas?

Yes. Thaw completely, drain excess liquid (or your dough gets soupy), then mash and proceed.

The flavor is just as rich—maybe even better.

Do I need to chill the dough?

Not required, but highly recommended for thicker, softer cookies. If you skip it, expect a slightly flatter cookie that still tastes great.

Why are my cookies cakey?

This recipe leans soft by design, but too much flour or overmixing can push them into muffin territory.

Spoon and level your flour, and mix gently.

How ripe should the bananas be?

Mostly brown, very speckled, and soft to the touch. If they smell like banana bread, they’re perfect.

If they’re green, the flavor won’t pop.

Can I reduce the sugar?

You can shave off 2–3 tablespoons without drama. Keep in mind sugar affects texture and moisture, so don’t go wild unless you like dry cookies, IMO.

Can I make them vegan?

Yes—use oil or vegan butter, swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water, rested 5 minutes), and choose dairy-free chips.

My Closing Thoughts

Soft Banana Cookies are the lazy-genius answer to “I want something sweet, now.” They’re fast, forgiving, and ridiculously satisfying.

Keep a stash of ripened bananas or frozen scoops, and you’ll always be 12 minutes away from warm, bakery-level cookies. Make them once, and suddenly those spotty bananas won’t feel like guilt—they’ll feel like opportunity.

Soft Banana Cookies You’ll Crave at 11 PM—Guaranteed