Name: 20 min Soft Banana Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 16
Ingredients: 2 ½ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; A pinch of salt, around ⅛ teaspoon; ½ cup unsalted butter, softened; ¼ cup granulated white sugar; 2 large eggs, beaten; 1 teaspoon vanilla extract; ¾ cup bananas mashed (about 2 medium bananas); ½ cup chopped, roasted walnuts, chocolate chips, toffee bits, etc! (optional)

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These Soft banana cookies are my absolute go to for quick dessert fix that’s both easy and delicious! They’re perfect for when you have a couple of ripe bananas but not quite enough for a full on banana bread.

Soft banana cookies are a dream for anyone who loves the comforting taste of bananas but wants something a little different from the usual. They come together in just 20 minutes, making them a great choice for last-minute guests or a quick baking sesh.

The beauty of this recipe is that it uses only two bananas, which is perfect for those times when you want to use up your ripe bananas without committing to a whole loaf of banana bread (or when you’re just not in the mood to wait an hour for banana bread to bake).

I first started brainstorming this recipe when I had a few bananas that were on their last leg and a serious craving for something sweet (what’s new?). Not wanting to deal with the hour long wait for banana bread, I decided to tweak one of my cookie recipes to include bananas. This resulted in superrr soft, slightly chewy cookies that were devoured almost immediately (seriously, they’re so addicting).

You can use this banana cookie recipe as a base too! Feel free to add in some chocolate chips, chopped nuts, or even toffee bits—whatever tickles your fancy or whatever happens to be in your pantry. They’re like little banana bread bites but quicker and with a satisfying cookie texture that’s just unbeatable.

Why you'll love these Soft Banana Cookies

Quick and easy: Ready in just 20 minutes, these cookies are a breeze to whip up.
Perfect banana use: Great for using 2 ripe bananas! No need to wait for more to ripen.
Perfectly soft: These cookies have a soft, tender, yet chewy texture that’s just so addicting.

KITCHEN EQUIPMENT FOR THIS RECIPE

Hand or stand mixer
Mixing bowls
Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
Parchment paper
Baking sheet
Cookie scoop or ice cream scoop
Whisk
Spatula

Ingredients for these Soft Banana Cookies

Start with basic pantry staples, then customize the cookies with whatever extras you like!

Here are the main ingredients:

All purpose flour: Forms the base of the cookie dough.
Ripe bananas: The riper, the better for natural sweetness and moisture.
Unsalted butter: Softened to cream easily with the sugar. Only 2 needed!
Optional add ins: Like walnuts, chocolate chips, or toffee bits for extra texture and flavor.

*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*

How to make these quick Soft Banana Cookies

1. Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.

2. In a bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt.

3. In a large mixing bowl, cream the softened butter for 2 minutes. Add the sugar and beaten eggs, mixing well after each addition.

4. Mix in the vanilla extract and mashed bananas until just combined. Add the dry ingredients to the wet ingredients, mixing until just combined.

5. Scoop about 3-4 tablespoons onto the prepared baking sheet.

6. Bake for 10 minutes, or until the edges are lightly golden (Bake for an extra few minutes if you want a crunchier cookie, it might be a little dry however).

7. Let the cookies cool on the baking sheet for a 5 minutes before transferring them to a wire rack to cool completely.

Tips for the perfect Soft Banana Cookies

Don’t overmix: Mix until just combined to keep the cookies soft and tender.

Watch the baking time: They bake fast, so keep an eye on them to avoid overbaking.

Let them cool: Allow the cookies to set on the baking sheet before moving to prevent breaking.

Use room temperature ingredients: Ensures the dough mixes evenly.

FAQ!

Can I make these gluten-free? Yes, substitute the all-purpose flour with a gluten-free blend.

Can I use frozen bananas? Thaw them first and drain any excess liquid. The extra water can effect the texture of the cookie.

Are these cookies vegan? Substitute the egg and use vegan butter to make them vegan-friendly.

Storage instructions

Soft banana cookies will stay fresh in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months—just thaw at room temperature when you’re ready to eat.

And that’s it! Make your day a bit sweeter with these quick and easy soft banana cookies.

Happy baking, and don’t forget to sneak a few for yourself!

Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!