These soft banana cookies are the perfect way to use overripe bananas, turning something simple into a warm little blessing for the day. I love baking with a peaceful heart, asking Our Lady to guide my hands as I mix, scoop, and create something sweet to share. These cookies are cozy, humble, and full of gentle flavor — a reminder that even the smallest ingredients can become something beautiful when offered with love.
Sometimes God places small, ordinary things in our hands — like a few overripe bananas — and invites us to see them with new eyes. Baking these cookies reminds me that nothing is wasted when it is offered to Him with love. Even the ingredients that seem past their prime can become something warm and comforting, just as Our Lady gently helps us bring beauty out of the overlooked parts of our lives. In the quiet of the kitchen, I’m reminded that grace often begins in simple places, transforming the everyday into something sweet.
Banana cookies are perfect for when you're tired of another batch of Banana Muffins, or Nutella Banana Bread. These cookies are NOT cakey, they're CHEWY. I really think you should give these a try! ☺️
Why you'll love this recipe:
-Perfect for using those 2 last over-ripe bananas! Some banana recipes call for a bunch of bananas, but this one you just need like 1-2!
-No mixer needed! Just like in my Funfetti Cookies, we use melted butter to achieve a nice soft, chewy cookies. (We do have to chill this dough, but it's worth it!)
-Includes fun add-ins! You can add pecans, walnuts, chocolate chips, the list goes on! You can leave them out if you prefer.
What you're going to need:
Very ripe bananas-this gives you the best result! Don't use green bananas, they're great for eating but not for baking! Over-ripe bananas give you a nice rich and sweet flavor! (They're easier to mash 😉) And they give the strongest banana flavor too!
Egg yolk-if we include the extra egg white, it will add extra moisture to the cookie, and would make it cakey, (which we don't want!)
Melted butter-it adds a nice buttery and rich flavor and makes the cookies spread, rather than creaming with butter and sugar.
Brown sugar-I use all light brown sugar, but if you want best results, use 50/50 dark brown sugar and light brown sugar! I just don't suggest using all dark brown sugar.
Add-ins- I like to use chocolate chips. My preference is milk chocolate (I think it combines nicely with bananas), but if you want you can use semi-sweet! You can absolutely add pecans, walnuts or your favorite nuts! If you don't want any of these, you can omit them!
For pretty cookie tops, reserve about ¼ cup of chocolate chips for pressing into the cookies just after they’ve come out of the oven. It gives them a bakery-style look!
How to make banana cookies
- Mash the banana
- Combine wet and dry ingredients
- Fold in the add-ins
- Scoop & bake
For neater, more uniform cookies, roll the dough between your palms before baking. It might be bit sticky when you do this, but this is normal.
Frequently asked questions:
(And if you want to see other recipes than bananas, please tell me! But it's never too much baking with bananas, right? 😉)
These Banana Cookies are the perfect way to use up ripe bananas and turn them into something soft, sweet, and comforting. Whether you enjoy them warm from the oven or save them for a quick snack, they’re a simple treat everyone will love. Bake a batch, share a few, and enjoy the cozy banana goodness.
Note: In the video I say to add 1/2 tsp of cinnamon and in the recipe, I say to add a 3/4 tsp of cinnamon. Just add your preference, they are almost the same amounts.
Related Recipes:
If you want to see a banana pancake recipe, please comment below or on my YouTube channel!
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