Imagine all the cozy goodness of banana bread—but in cookie form! These ultra-soft, spiced cookies are loaded with ripe bananas, cinnamon, and chocolate chips, offering the perfect handheld treat for breakfast, snacks, or dessert.

✨ Why You’ll Love This Recipe
✔ Just like banana bread – But portable & ready in 20 minutes!

✔ Perfectly soft & chewy – No cakey or dry cookies here
✔ Great for overripe bananas – Uses 1 large banana
✔ Kid-approved – A lunchbox favorite
✔ Easy to customize – Add nuts, oats, or different mix-ins

Ingredients

Dry Ingredients

1 ½ cups (190g) all-purpose flour

½ tsp baking soda

½ tsp cinnamon

¼ tsp nutmeg (optional but delicious)

¼ tsp salt

Wet Ingredients
½ cup (115g) unsalted butter, softened

½ cup (100g) brown sugar

¼ cup (50g) granulated sugar

1 large egg, room temperature

1 tsp vanilla extract

½ cup (120g) mashed banana (1 large ripe banana)

Mix-Ins
½ cup (90g) chocolate chips (or walnuts/pecans)

Optional: ¼ cup rolled oats for texture

‍ Step-by-Step Instructions

1. Prep & Preheat
Preheat oven to 350°F (175°C). Line baking sheets with parchment.

2. Mix Dry Ingredients
Whisk flour, baking soda, cinnamon, nutmeg, and salt in a bowl.

3. Cream Wet Ingredients
Beat butter and sugars until fluffy.

Add egg, vanilla, and mashed banana, mixing until smooth.

4. Combine & Fold
Gradually add dry ingredients to wet, mixing until just combined.

Fold in chocolate chips (and oats if using).

5. Scoop & Bake
Drop 1.5 tbsp dough per cookie, spacing 2″ apart.

Bake 10-12 mins until edges are set but centers are soft.

Cool 5 mins on the pan, then transfer to a rack.

Pro Tips for Perfect Cookies

✅ Use extra-ripe bananas – More sweetness & flavor
✅ Don’t overbake – They firm up as they cool
✅ Chill dough 30 mins – For thicker cookies (optional)

✅ Add a pinch of espresso powder – Enhances banana flavor