Banana Bread Cookies

Banana cookies!  These cookies taste just like chocolate chip banana bread, in cookie form!  Try this recipe for banana cookies.

banana-cookiesTwo ripe bananas sat on the counter, like a challenge.  “What will you make of us?” they screamed at me.

I had ideas.  Lots of ideas.  My first thought, always, is to make a batch of my very favorite muffin of all time, and perhaps the recipe I am most proud of, the Banana Chocolate Chunk Muffins.

I also considered a recipe I’ve been drooling over from Averie’s peanut butter cookbook, this Peanut Butter Banana Bread Cake.  Lawdy, it sound good.

Then a friend told me about the chocolate banana bread with peanut butter and honey someone had shared with her during an excruciatingly long bike ride.  She’s nuts about the bike riding, but has good taste in snacks!

The Fruitarian had his own ideas.  At 15, he has outgrown most of the imagination games he played as a child, but I doubt he will ever outgrow his love of bananas.  It will take a special woman to earn more of this kid’s love than bananas already have.  Most of his ideas centered around the most memorable dessert on this blog for him, the Chocolate Banana Parfait.  He asks me almost weekly to recreate it.  (And considering how embarrassingly bad the photos are, I probably should.)

Buuuuuttt… this is a cookie blog, and it’s been a while since we had a good creative cookie on here.  Decision made.

chocolate chip banana bread cookies

I really can’t bring myself to eat a banana plain.  They’re all soft and mushy and taste strongly of bananas.  (Who knew?)  But baking with bananas just makes them wonderful.  An overripe banana is far preferable to an underripe one, in my opinion.

A warm banana oat muffin really is one of the greatest things in the whole world, and these cookies reminded me of that pretty strongly.  They are soft, cakey, with big dark chocolate chips and, of course, my favorite baking ingredient ever, buttermilk.


I’m not sure I can resist making those other banana treat ideas, though.  I’m going to have to work hard to keep bananas on the counter long enough to bake with them again.

I’m going to have to hide and entire bunch of bananas so I can spend all day baking with them!


Homemade Banana Pudding RecipeBanana Pudding Chocolate Banana ParfaitChoc Banana Parfait Banana Bread RecipeBanana Oat Muffins


5.0 from 2 reviews
Banana Bread Cookies
Cook time
Total time
Recipe type: cookies
Serves: 4 dozen
  • ½ cup butter, softened
  • 1 cup brown sugar
  • 2 very ripe bananas
  • 2 eggs
  • 1 tsp. vanilla
  • ½ tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • ½ cup buttermilk
  • 3½ cups flour
  • 1 cup dark chocolate chips
  1. Cream butter, sugar, bananas and eggs. Add vanilla and mix well.
  2. Add salt, baking soda, and baking powder, and mix well. Add flour alternately with buttermilk, mixing just until incorporated.
  3. Fold in chocolate chips.
  4. Drop spoonfuls onto a baking sheet and bake at 350 for 9-11 minutes.

If you enjoy this recipe, you might also enjoy:

Best Ever Banana Cake from Sweet Revelations
Banana Caramel Cream Dessert from Glorious Treats
Banana Nut Breakfast Bars from Cook and Craft Me Crazy

banana cookies

chocolate chip banana bread

8 thoughts on “Banana Bread Cookies

  1. Carla

    I’m not one to eat a plain banana either. They have to have a slight tint of green but mainly yellow. If it’s completely yellow or starts to brown, forget about it. I’ll just make these cookies instead 😀

  2. Jocelyn @BruCrew Life

    Banana bread in a cute cookie form? Why yes, I would like to shove 8 in my mouth at once!!! They sound awesome! I can’t eat ripe bananas plain either…for me they have to be green and crunch like an apple 🙂

  3. Sarah

    What a great idea. I hate composting bananas when I know they have so much flavor towards the end of their lives. Thanks for another great recipe!

  4. Pingback: 60 of Our Favorite Cookie Recipes - Somewhat Simple

  5. Tanja

    The bananas on my counter scream at me too! I will admit however, that I buy them so they can overripen….so I can bake with them. 🙂


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