Soft and Fluffy Banana Bread Cookies – Better Than Takeout

Soft and Fluffy Banana Bread Cookies – The best way to use overripe bananas! After making these many times, I’ve discovered the trick to perfectly soft, fluffy cookies every time. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Slow Cooker Chicken and Gravy and Honey Lime Chicken with Mango Salsa.

What You'll Need for Soft and Fluffy Banana Bread Cookies – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 3 ripe bananas
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Optional: 1/2 cup chopped nuts (optional)
• Optional: 1/2 cup shredded coconut (optional)

How to Make Soft and Fluffy Banana Bread Cookies – Better Than Takeout

1. Preheat oven: Preheat oven to 375°F (190°C).
2. Mash bananas: Mash ripe bananas in a large bowl until smooth.
3. Cream butter and sugar: Cream butter and sugar together until light and fluffy.
4. Add egg and vanilla: Beat in egg and vanilla extract until well combined.
5. Mix dry ingredients: In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.
6. Combine wet and dry: Gradually add dry ingredients to banana mixture, mixing just until combined.
7. Fold in chocolate chips: Fold in chocolate chips and any optional toppings.
8. Scoop dough: Using a cookie scoop, drop dough onto prepared baking sheets.
9. Bake: Bake for 10-12 minutes or until edges are golden brown.
10. Cool: Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Storing & Reheating Soft and Fluffy Banana Bread Cookies – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Dough can be made ahead and refrigerated for up to 3 days.

Freezing Soft and Fluffy Banana Bread Cookies – Better Than Takeout

Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (180°C) oven for 5-7 minutes. Microwave: Reheat in the microwave for 10-15 seconds.

Recipe Notes

• Chef tip: For a fun twist, add a spoonful of peanut butter or cream cheese frosting to the center of each cookie before baking.
• Best substitution: Replace chocolate chips with dried fruit or nuts for a healthier option.
• Make-ahead: Dough can be made ahead and refrigerated for up to 3 days.
• Scaling: This recipe can be doubled or halved as needed.
• Troubleshooting: If cookies are spreading too much, chill the dough for 30 minutes before baking.

Soft and Fluffy Banana Bread Cookies – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

10-12 mins

⏳

Total

25-37 mins

🍽

Serves

24 cookies

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 3 ripe bananas
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips

Seasonings

• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Optional Toppings

• 1/2 cup chopped nuts (optional)
• 1/2 cup shredded coconut (optional)

Instructions

1. Preheat oven: Preheat oven to 375°F (190°C).
2. Mash bananas: Mash ripe bananas in a large bowl until smooth.
3. Cream butter and sugar: Cream butter and sugar together until light and fluffy.
4. Add egg and vanilla: Beat in egg and vanilla extract until well combined.
5. Mix dry ingredients: In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.
6. Combine wet and dry: Gradually add dry ingredients to banana mixture, mixing just until combined.
7. Fold in chocolate chips: Fold in chocolate chips and any optional toppings.
8. Scoop dough: Using a cookie scoop, drop dough onto prepared baking sheets.
9. Bake: Bake for 10-12 minutes or until edges are golden brown.
10. Cool: Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Chef tip: For a fun twist, add a spoonful of peanut butter or cream cheese frosting to the center of each cookie before baking.
• Best substitution: Replace chocolate chips with dried fruit or nuts for a healthier option.
• Make-ahead: Dough can be made ahead and refrigerated for up to 3 days.
• Scaling: This recipe can be doubled or halved as needed.
• Troubleshooting: If cookies are spreading too much, chill the dough for 30 minutes before baking.

Storage

• Fridge: Store in an airtight container at room temperature for up to 5 days.
• Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
• Oven reheat: Reheat in a 350°F (180°C) oven for 5-7 minutes.
• Microwave reheat: Reheat in the microwave for 10-15 seconds.
• Make ahead: Dough can be made ahead and refrigerated for up to 3 days.

Nutrition Per Serving

• Calories: 120
• Protein: 1g
• Fat: 5g
• Carbs: 18g
• Fiber: 1g
• Sugar: 9g
• Sodium: 90mg
• Cholesterol: 20mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Soft and Fluffy Banana Bread Cookies – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Soft and Fluffy Banana Bread Cookies – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!