I’ve got a super quick bake for you today: these 20 min soft banana cookies. They’re exactly what they sound like: soft, pillowy cookies with that classic banana flavour, all ready in about twenty minutes. Seriously, from mixing bowl to cooling rack, it’s a super fast way to use up those ripe bananas. Also when you have a couple of ripe bananas but not quite enough for a full on banana bread.
The secret to how soft and flavourful these cookies are really comes down to two things. First, using really ripe, spotty bananas is key because they’re naturally sweeter and mash up so easily. And second, resisting the urge to overmix the dough once the flour goes in; it keeps them tender and fluffy. Plus, the cinnamon and nutmeg just make the whole thing smell so good while it bakes.
I just love how simple these are to throw together. They’re honestly one of my favourite simple baking recipe options when I want something sweet but don’t have a lot of time. Plus, you can totally customize them with whatever mix-ins you have on hand.
What makes this the Best Banana Cookie?
These cookies really hit a sweet spot because they deliver on both speed and flavour. The recipe starts with softened unsalted butter, which creams up light and fluffy, giving the cookies a really tender base. Then we add in those ripe mashed bananas, which are naturally sweet and give the cookies their signature flavour without needing a ton of added sugar.
We also use a mix of ground cinnamon and nutmeg. And for texture, you can fold in some chopped roasted walnuts, chocolate chips, or even toffee bits right at the end for a little crunch or extra sweetness. It’s all about getting that soft cookie base with a little something extra.
Ingredients
- all-purpose flour
- baking soda
- ground cinnamon
- ground nutmeg
- salt
- unsalted butter, softened
- granulated white sugar
- large eggs, beaten
- vanilla extract
- mashed bananas (from about 2 medium ripe bananas)
- chopped roasted walnuts, chocolate chips, or toffee bits (optional)
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- 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!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Baking sheet
- Cookie scoop
- Parchment paper
- Wire cooling rack
Banana Cookie baking tips
Don’t overmix the dough: For really fluffy banana cookies, stop mixing as soon as the dry ingredients are just combined. Overmixing can develop the gluten too much, making your cookies tough instead of soft.
Use extra ripe bananas: The riper your bananas are (think lots of brown spots), the sweeter and more flavourful your banana cookies will be. They also mash up super easily, which is a plus.
Scoop evenly for consistent baking: Using a cookie scoop helps make sure all your cookies are roughly the same size. This means they’ll bake at the same rate, so you don’t end up with some burnt and some undercooked.
Cool on the baking sheet first: Let your banana cookies sit on the hot baking sheet for about 5 minutes after baking. This helps them set up and prevents them from breaking when you transfer them to a wire rack to cool completely.
Banana Cookie FAQs
Can I use frozen bananas for this recipe?
Yes, you definitely can! Just make sure to thaw them completely first and drain any excess liquid. Frozen bananas can release a lot of water when thawed, so draining that off will help keep your cookie dough at the right consistency.
How long do these cookies stay fresh? T
hese soft banana cookies are best eaten within 2-3 days. Keep them in an airtight container at room temperature, and they’ll stay nice and soft. After a few days, they might start to dry out a bit.
Can I leave out the cinnamon and nutmeg?
You can, but I wouldn’t recommend it for the best soft banana cookies. Those spices really complement the banana flavour and add a lovely warmth. If you’re not a fan, you could try a tiny pinch of ginger instead, or just stick to vanilla.
What’s the best way to mash the bananas? A fork works perfectly! Just peel your ripe bananas and mash them directly in a bowl until they’re mostly smooth with a few small lumps. You don’t need a fancy tool, just a little elbow grease.
If you make these soft banana cookies, please tag @theflournook on social media and leave a review below – I’d honestly love to see them. You can also save this recipe for later by pinning it using the button on the recipe card, the buttons above or below the post, or any of the photos above.
Happy baking!
For more easy banana recipes, check out these:
Soft Banana Cookies
- Total Time: 20 minutes
- Yield: 16 cookies 1x
Description
These soft banana cookies are ready in just 20 minutes, featuring a tender, fluffy texture and rich banana flavour with a hint of cinnamon and nutmeg. A simple baking recipe for a quick dessert.
Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 1/2 tsp (2.5 g) baking soda
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 1/8 tsp (0.6 g) salt
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup (50 g) granulated white sugar
- 2 large eggs, beaten
- 1 tsp (5 ml) vanilla extract
- 3/4 cup (165 g) mashed bananas (from about 2 medium ripe bananas)
- 1/2 cup (60 g) chopped roasted walnuts, chocolate chips, or toffee bits (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.
- In a medium bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a large mixing bowl, cream the softened butter for 2 minutes until light and fluffy.
- Add the granulated sugar and beaten eggs to the butter, mixing well after each addition until fully combined.
- Stir in the vanilla extract and mashed bananas until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the chopped walnuts, chocolate chips, or any other optional additions.
- Scoop about 3-4 tablespoons of dough per cookie onto the prepared baking sheet, leaving space between them.
- Bake for 10 minutes, or until the edges are lightly golden. For a chewier cookie, pull them out right as the edges turn golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- The secret to super soft cookies is not to overwork the dough once the flour goes in. Mix until just combined to keep them tender and fluffy.
- Use really ripe, spotty bananas for the best flavour. They’ll be sweeter and mash up more easily, giving your cookies that amazing banana-y goodness.
- We love adding roasted walnuts for crunch, but chocolate chips, toffee bits, or even a mix of all three are fantastic. Don’t be shy about customizing!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Cookies
- Method: Baking
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