Name: Banana Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16 cookies
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 ripe bananas; 1/4 cup unsalted butter, softened; 1 large egg; 1 teaspoon baking soda; 1/4 teaspoon salt

These soft banana cookies are an easy way to use up ripe bananas. They are made with just six simple ingredients and no added sugar, so all the gentle sweetness comes from the fruit. The result is a tender, cake-like cookie that is perfect for breakfast on the go, lunch boxes, or an afternoon snack with coffee.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Yield: 16 cookies

Why You’ll Love These Banana Cookies

Only 6 ingredients. Flour, bananas, butter, egg, baking soda, and salt.
No added sugar. Ripe bananas sweeten the dough naturally.
Soft and cakey. Like banana bread in cookie form.
A great use for ripe bananas. The spottier the bananas, the better the flavor.

Ingredients

1 1/2 cups all-purpose flour
2 ripe bananas
1/4 cup unsalted butter, softened
1 large egg
1 teaspoon baking soda
1/4 teaspoon salt

How to Make Banana Cookies

Preheat the oven. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mash the bananas. Peel the ripe bananas and mash them in a large mixing bowl until smooth.
Add butter and egg. Add the softened butter and egg to the mashed bananas and mix until well combined.
Mix the dry ingredients. In a separate bowl, combine the flour, baking soda, and salt.
Make the dough. Gradually add the dry ingredients to the banana mixture and stir until a soft cookie dough forms.
Scoop the cookies. Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
Bake. Bake for 12 to 15 minutes, until the edges are lightly golden and the centers are set.
Cool on the pan. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
Cool completely. Transfer the cookies to a wire rack to cool completely.
Serve. Serve and enjoy these soft homemade banana cookies.

Tips for the Best Banana Cookies

Use very ripe bananas. Bananas with lots of brown spots are sweeter and mash easily.
Soften the butter. Room-temperature butter mixes smoothly into the bananas.
Do not overmix. Stir just until the flour disappears to keep the cookies soft.
Leave space on the pan. The cookies spread a little as they bake.

Easy Variations

Sweeter cookies: Add 1/4 cup brown sugar to the banana mixture.
Chocolate chip banana cookies: Fold in 1/2 cup chocolate chips.
Spiced: Add 1/2 teaspoon ground cinnamon to the dry ingredients.
Nutty: Stir in 1/2 cup chopped walnuts or pecans.

How to Store Banana Cookies

Because they are soft and moist, store the cooled cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, place them in a freezer bag for up to 3 months and thaw at room temperature.

Frequently Asked Questions

Are these banana cookies sweet?

They are lightly sweet, since the only sweetness comes from the bananas. For a dessert-style cookie, add brown sugar or chocolate chips.

Can I use frozen bananas?

Yes. Thaw them completely and drain any extra liquid before mashing.

Why are my banana cookies cakey?

Bananas add moisture, which gives these cookies a soft, cake-like texture. That is normal for this recipe.

Banana Cookies – Soft 6-Ingredient Recipe with No Added Sugar