There’s banana bread, and then there are these cookies—thin, chewy, buttery, with golden brown edges and glossy, gooey centers. They taste just like your favorite slice of banana bread, but they’re portable, fast to make, and ridiculously satisfying to eat.
These are not cakey cookies. No fluff here. Think thin and chewy, rich with brown sugar and banana flavor, and with that soft-center magic that happens when you bake them just right. They’re nostalgic, easy, and surprisingly addictive.
Ready to make your new go-to banana dessert? Let’s go step by step.
Table of Contents
🍯 Why Banana Bread + Cookie = Genius
Banana bread is beloved for a reason—it’s moist, full of flavor, and feels like home. But it takes a while to bake, and sometimes you just want that banana goodness without waiting an hour for a loaf to cool.
These cookies deliver:
- Banana bread flavor in cookie form
- Ready in under 1 hour
- Super chewy & soft
- One bowl, no mixer
- Great use for one sad banana
And unlike banana muffins or loaves, these improve overnight, becoming chewier and deeper in flavor. It’s like banana bread’s cooler, faster cousin.
👀 What to Expect (Texture + Look)
Here’s what these cookies look like (as seen in the photo you provided):
- Golden brown edges
- Glossy, slightly sunken centers
- Soft & chewy inside
- Wrinkled tops after cooling
- No chocolate chips, no nuts — just pure banana flavor
They spread quite a bit during baking and are thin but sturdy. Don’t expect puffiness. This is all about that thin, chewy comfort.
🧂 Ingredients You’ll Need
Let’s go through what you’ll need, and what each item does:
🟡 Wet Ingredients
- 1 large ripe banana (½ cup / 120g mashed): flavor + moisture
- ½ cup unsalted butter, melted & cooled: richness + chewiness
- ¾ cup light brown sugar, packed: soft centers, deep flavor
- 1 large egg, room temp: binds everything
- 1 tsp vanilla extract: boosts flavor
⚪ Dry Ingredients
- 1¼ cups all-purpose flour: structure
- ½ tsp baking soda: gentle lift
- ¼ tsp salt: balances sweetness
- ½ tsp ground cinnamon: warm banana bread flavor
- ⅛ tsp nutmeg (optional): subtle depth (don’t overdo it)
⚠️ Don’t add chocolate or nuts. These cookies shine best when they’re simple.
🍳 Step 1: Preheat and Prep Your Tools
- Preheat oven to 350°F (175°C).
- Line 2 baking sheets with parchment paper (these cookies spread).
- Set aside a medium bowl for wet and a small bowl for dry ingredients.
🍌 Step 2: Mash the Banana
Grab your ripest banana—brown spots, soft, slightly mushy.
- Peel it into a bowl.
- Mash well with a fork or whisk until mostly smooth (some texture is okay).
- Measure out ½ cup (120g) and set aside.
✅ Tip: Avoid green or just-yellow bananas. The riper, the sweeter and softer.
🥣 Step 3: Mix the Wet Ingredients
In a medium bowl:
- Add the mashed banana, melted (and cooled) butter, and brown sugar.
- Whisk until the mixture becomes glossy and smooth.
- Crack in the egg and add vanilla.
- Whisk again until fully blended and silky.
✅ Tip: Use a hand whisk or fork—no need for a mixer.
🧁 Step 4: Mix the Dry Ingredients
In a smaller bowl:
- Whisk together:
- 1¼ cups flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- ⅛ tsp nutmeg (optional)
- Make sure everything is evenly distributed.
✅ Tip: Don’t skip this step—clumps of baking soda = bad news.
🍶 Step 5: Combine Wet & Dry
- Slowly fold the dry ingredients into the wet using a rubber spatula or wooden spoon.
- Mix just until no flour streaks remain—do not overmix.
You’ll get a loose, sticky dough. It might look too soft—that’s okay!
❌ Don’t add more flour. This is exactly the texture we want.
🧊 Step 6: Chill the Dough (IMPORTANT)
Chill the dough in the fridge for 20–30 minutes. This step is key!
Why chill?
- Firms up the dough
- Prevents cookies from spreading too thin
- Helps flavors develop
✅ Don’t skip this! Set a timer and relax while the dough rests.
🍪 Step 7: Scoop the Dough Onto Baking Sheets
After chilling:
- Use a 2-tablespoon scoop or spoon to portion the dough.
- Space cookies 3 inches apart on your baking sheet—these spread a lot!
You should get 14–16 cookies.
✅ Tip: No need to flatten the dough. They’ll spread beautifully on their own.
🔥 Step 8: Bake to Wrinkled, Glossy Perfection
Bake at 350°F (175°C) for 11–13 minutes.
- Edges should be golden brown.
- Centers will look soft, slightly shiny, and a bit underdone—this is perfect.
⚠️ Don’t wait until they look firm in the center—they’ll overbake.
🧺 Step 9: Let Them Cool (The Magic Happens Here)
- Let the cookies cool on the baking sheet for 10 full minutes.
- They’ll set, wrinkle, and firm up as they sit.
After 10 minutes, you can transfer them to a rack—or eat them warm.
✅ Wrinkles = chewiness. Don’t rush this step!
📦 Storage Tips
Once cooled:
- Store in an airtight container at room temperature for 3–4 days.
- They taste even better the next day—richer banana flavor, softer texture.
✅ Want to freeze? Freeze scooped dough or baked cookies. Reheat for 10 seconds in microwave to bring back that soft center.
🍪 Chewy Banana Bread Cookies (Thin & Soft-Centered)
- Prep Time: 15 minutes
- Total Time: ~55 minutes
- Category: Cookies & Bars · Soft & Chewy Cookies · Banana Desserts · Homemade Baked Treats
Description
🍌💛 All the cozy flavor of classic banana bread baked into thin, chewy cookies with golden edges and soft, glossy centers. These cookies spread beautifully, stay tender, and taste even better the next day—the perfect way to use ripe bananas ✨🍪
Ingredients
1 large very ripe banana, mashed (½ cup / 120 g) 🍌
½ cup unsalted butter, melted & cooled 🧈
¾ cup light brown sugar, packed 🍯
1 large egg, room temperature 🥚
1 teaspoon vanilla extract 🌼
1¼ cups all-purpose flour 🌾
½ teaspoon baking soda 🥄
¼ teaspoon salt 🧂
½ teaspoon ground cinnamon 🌰
Optional: ⅛ teaspoon nutmeg (very subtle) ✨
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper (5 minutes) 🔥
In a large bowl, whisk mashed banana, melted butter, and brown sugar until smooth and glossy (3 minutes) 🍌
Whisk in the egg and vanilla extract until fully combined and silky (2 minutes) 🥚
In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg if using (2 minutes) 🌾
Gently fold dry ingredients into wet ingredients just until combined; the dough will be loose and sticky (2 minutes) 🥣
Chill the dough to control spreading and enhance texture (20–30 minutes) ❄️
Scoop 2 tablespoons of dough per cookie onto prepared baking sheets, spacing well apart (5 minutes) 🍪
Bake until edges are golden and centers are soft and slightly sunken (11–13 minutes) 🔥
Let cookies cool on the pan so they set and wrinkle slightly as they cool (10 minutes) ✨
Notes
Use very ripe bananas with brown spots for maximum flavor and sweetness.
Do not overmix the dough—this keeps the cookies soft and tender.
Chilling the dough is essential to control spreading and achieve thin, chewy cookies.
These cookies taste even better the next day as the banana flavor deepens.
Store in an airtight container at room temperature for up to 3 days for best texture.
Nutrition
- Serving Size: 14–16 cookies
- Calories: ~155 kcal
💡 Bonus Tips for Cookie Success
- Use very ripe bananas only.
- Don’t skip the chill time.
- Always use parchment paper.
- Don’t be afraid of a soft, shiny center—that’s the gooey magic.
- Measure flour correctly (scoop, then level off with a knife).
You may like also :
Peanut Butter Cornflake Cookies (No-Bake Classic)
Bakery-Style Thick Peanut Butter Meltaway Cookies ✨🥜
🛠 Troubleshooting Guide
| Problem | Solution |
|---|---|
| Cookies spread too much | Dough too warm – chill longer next time |
| Cookies didn’t spread | Dough over-chilled or too much flour added |
| Dry or cakey | Banana wasn’t ripe, or overbaked |
| Dough too sticky | That’s normal! Don’t add more flour |
| Burnt bottoms | Use parchment and center your oven rack |
✅ Conclusion
Chewy Banana Bread Cookies are the perfect solution when you’re craving banana bread and cookies. They’re soft, chewy, flavorful, and fast. The best part? You only need one banana, one bowl, and a little patience (chill time counts!).
Skip the loaf pan. Make these instead. They’re better. 🍌💛
Similar recipes :
Lemon Crinkle Cookies 🍋 – Bright, Buttery, and Bursting with Sunshine!
🎄 Soft Christmas Cookies Recipe: A Melt-in-Your-Mouth Holiday Delight
🙋♀️ FAQs
Q1: Can I use frozen bananas?
Yes! Thaw and drain excess moisture before mashing. Measure ½ cup exactly.
Q2: Can I double the recipe?
Absolutely. Just chill the dough in a wide bowl or divide it for even chilling.
Q3: Do these cookies stay soft for days?
Yes. They actually get better by day two—softer and richer.
Q4: Can I add chocolate or nuts?
You can, but these cookies are best plain. The banana flavor shines on its own.
Q5: Can I make them gluten-free?
Yes! Use a 1:1 gluten-free baking blend. Texture will change slightly but still be soft.
