There’s something magical about the smell of banana bread filling the kitchen—warm, sweet, and nostalgic. But what if I told you that you could get all that cozy goodness in a soft, melt-in-your-mouth cookie? That’s exactly what these Banana Bread Cookies deliver—classic banana bread flavor, but in a bite-sized, perfectly chewy form.
I first made these cookies on a lazy Sunday, staring at an overripe banana on my counter, debating between banana bread (which takes forever) or tossing it (which felt like a crime).
That’s when inspiration struck—what if I turned my favorite banana bread recipe into easy, no-fuss cookies? Spoiler alert: it worked. These cookies are now my go-to whenever I want a quick, comforting treat without the wait.
They’re soft in the center, crisp on the edges, and lightly glazed for that extra touch of sweetness. Plus, they pair beautifully with a warm drink—like this rich, velvety Crockpot Hot Chocolate—or even a savory contrast like these Honey Butter Cornbread Poppers for a sweet-and-savory snack board.
Bananas naturally add moisture, sweetness, and a dose of potassium, making these cookies feel indulgent while secretly being a smarter choice than your average dessert. And with only one banana, one bowl, and no fancy techniques, they’re practically foolproof!
My Favorite Things About This Recipe!
- Tastes like banana bread, but better! – You get the same warm, comforting banana flavor but in a soft, chewy cookie that’s ready in half the time.
- No waiting for bananas to ripen! – Even a slightly overripe banana works, so you don’t have to plan ahead.
- The easiest cookies ever – One bowl, minimal ingredients, and no chilling time make these a total weeknight win.
- That dreamy vanilla glaze – It adds just the right amount of sweetness and gives them a bakery-style finish.
Banana Bread Cookies Recipe
Equipment
- Mixing bowls
- Whisk or electric mixer
- Measuring cups & spoons
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter flavored shortening
- 1 cup white sugar
- 1 medium banana peeled and mashed
- 2 large eggs
- 1 teaspoon vanilla extract
Glaze:
- ⅓ cup confectioners’ sugar
- 3 tablespoons unsalted butter softened
- 1 tablespoon milk or more as needed
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt; set aside.
- In another bowl, beat shortening and sugar until creamy, then mix in mashed banana, eggs, and vanilla.
- Gradually add dry ingredients to wet ingredients, mixing until combined.
- Scoop tablespoon-sized portions onto the baking sheet, spacing them apart.
- Bake for 10-12 minutes or until edges are lightly golden.
- While cookies cool, mix glaze ingredients until smooth, then drizzle over cooled cookies.
- Let glaze set for a few minutes, then enjoy!
Nutrition Info:
| Nutrition | Value |
| Calories | 120kcal |
| Carbohydrates | 13g |
| Protein | 1g |
| Fat | 7g |
| Sugar | 7g |
| Sodium | 78mg |
Fun & Unique Variations for Banana Bread Cookies!
- Brown Butter Magic – Swap the shortening for browned butter to add a deep, nutty richness that makes these cookies even more irresistible. It’s a small step, but the flavor payoff is huge!
- Espresso Kick – Add ½ teaspoon of instant espresso powder to the dough. It won’t make your cookies taste like coffee, but it will subtly enhance the banana and vanilla flavors.
- Toasted Coconut Bliss – Fold in ¼ cup of toasted coconut to bring in a delicate crunch and a hint of tropical goodness. It pairs beautifully with the banana and vanilla glaze!
- Tahini Twist – Swap out half the shortening for tahini (sesame paste). It gives the cookies a slightly nutty depth without overpowering the banana. Unexpected? Yes. Delicious? Absolutely.
- Salted Maple Glaze – Instead of the vanilla glaze, whisk together powdered sugar, maple syrup, and a pinch of flaky sea salt. That salty-sweet contrast is next-level addictive.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
