There’s something universally comforting about banana bread—the kind that fills the kitchen with warm, nutty aromas and invites you to linger over a cup of coffee. But what if you could capture that same soul-soothing experience in a bite-sized, bakery-worthy cookie?
That’s exactly what this recipe delivers. These Banana Bread Cookies blend the soft, cake-like crumb of classic banana bread with the crisp, golden edges of a perfectly baked cookie. Think of them as the sweet spot between Southern hospitality and European pâtisserie precision—just the thing for an afternoon treat or a post-dinner indulgence.
One key technique here: is browned butter. This simple French-inspired step takes the flavor from standard to spectacular, giving these cookies a caramelized depth that balances the natural sweetness of ripe bananas.
Pair that with a hint of cinnamon, a touch of vanilla, and a sprinkle of toasted walnuts, and you’ve got a recipe that feels at home in both a cozy Southern kitchen and a chic Parisian café. So, whether you’re looking to use up those overripe bananas or just craving something familiar with a twist, these cookies are your answer.
Grab your mixing bowl, channel your inner pastry chef, and let’s get baking. And the best part? They taste like banana bread got a bakery-style upgrade—chewy, buttery, and irresistibly soft in the center.
What Makes This Recipe Special?
- A Travel-Inspired Twist on a Classic – These cookies are like a fusion of Southern banana bread and European-style butter cookies, bringing together homey comfort and refined technique.
- Perfect for Quick Bites or Gifting – Unlike a full loaf, these cookies are easy to portion, making them great for lunchboxes, coffee breaks, or thoughtful homemade gifts.
- A Little Chef’s Secret: Browned Butter – This simple step transforms the flavor, adding layers of toasty, nutty richness that set these cookies apart from traditional banana bread.
- Surprisingly Versatile – Swap out the nuts for chocolate chips, drizzle with caramel, or even sandwich two cookies with cream cheese frosting for a bakery-level dessert.
- Healthier Than You’d Expect – With naturally sweet bananas cutting down on added sugar, these cookies bring indulgence without guilt.
Banana Bread Cookies Recipe
Equipment
- Parchment paper
- Wire rack
- Baking sheet
- Mixing bowl
- Cookie scoop (1.5 tablespoons)
- Fork or potato masher
Ingredients
- ¼ tsp cinnamon
- 1½ cups almond flour
- ⅛ tsp sea salt
- 1¼ cup overly ripe mashed bananas
- ¼ tsp baking soda
- 1 tbsp pure maple syrup
Optional Additions
- 2 tbsp nut butter
- 1 egg or sub 1 flax egg
- ½ tbsp vanilla extract
- pinch ground cloves
- ½ cup chocolate chips
- chopped nuts
- ¼ tsp cinnamon
Instructions
- Preheat the oven to 350℉ and prepare a baking sheet by lining it with parchment paper.
- In a bowl, combine almond flour, baking soda, salt, and cinnamon, stirring until well mixed.
- Mash the bananas thoroughly with a fork, then measure and add them to the dry mixture.
- Pour in the maple syrup and add the egg if using.
- Stir everything together until the batter is smooth and fully combined.
- Use a 1.5-tablespoon cookie scoop to portion out the dough onto the lined baking sheet.
- Press down gently on each dough mound with a fork or the back of a spoon to flatten slightly.
- Bake in the preheated oven for 26-30 minutes, or until the cookies are set and the centers are no longer wet.
- Transfer the cookies to a wire rack immediately after baking and allow them to cool.
- Let the cookies reach room temperature before enjoying.
Notes
- For extra flavor, add a handful of chocolate chips or chopped nuts.
- If using overripe bananas, the cookies may be slightly softer and sweeter.
- To make them vegan, replace the egg with a flax egg.
| Nutrition | Value |
| Calories | 103kcal |
| Carbohydrates | 10.5g |
| Fibre | 2g |
| Fat | 5.7g |
| Protein | 3g |
| Cholesterol | 1g |
Tips To Ease Your Job!
- Use a Ripe Banana – The riper the banana, the sweeter and softer your cookies will be, making it easier to mash and mix.
- One-Bowl Trick – To minimize cleanup, mash the banana directly in the mixing bowl before adding the dry ingredients.
- Chill the Dough – If your dough feels too sticky, refrigerate it for 10-15 minutes to make scooping and shaping easier.
- Even Baking – Rotate the baking sheet halfway through for evenly baked cookies.
- No Cookie Scoop? – Use a tablespoon or your hands to shape the dough for uniform cookies.
