Soft-baked and simple Banana Nut Bread Cookies. In less than 30 minutes, you can have cookies that taste just like banana nut bread!
I am a sucker for a good banana bread. However, for me, good is simply… “Simple”. And by simple I mean, I don’t want the banana flavor to be smothered by spices. I like my banana bread to taste like bananas and nothing else.
So I took this concept and packed it into these little bite-sized banana nut bread cookies.
This is now my new favorite cookie. They are soft and heavily flavored with banana. In each bite, you get little crunchy bits of banana chips and walnuts. They are honestly the best cookie I’ve ever created!
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This pillowy soft cookie dough starts with creaming softened butter and light brown sugar. I used all brown sugar instead of white sugar or a combination of both. Brown sugar holds in more moisture that white sugar which results in a softer textured cookie. This is what I was aiming for since I wanted these cookies to be like tiny pieces of banana bread.
I smashed up one banana that was extra ripe; I mean the skin was so ugly you wouldn’t even consider eating it. But bananas this ripe are perfect for baking! The one banana should give you a fourth cup of smashed banana which is all you need. I mixed the banana in with the creamed butter followed by vanilla extract and one egg.
I combined unbleached all-purpose flour with salt, baking powder, baking soda, and cornstarch. Yes, cornstarch! It makes the cookies extra thick while leaving them super soft-baked. When mixing the flour mixture into the butter mixture you want to stir just until the flour is moistened.
For extra flavor and texture, I crushed up some banana chips and folded those into the batter along with chopped walnuts. The banana chips add a punch of banana flavor with each bite of the cookie. You can also add in any other goodies you desire. Chocolate chips, maybe?
The dough should be thick and sticky. And while typically I would suggest chilling the dough before baking, there is no need to do that with these cookies. They will hold their shape well during baking.
Shape dough into balls, about one tablespoon each. I use a cookie scoop to measure out my dough. Here is the one I use. I scoop the dough into my hand and then roll it into a ball. You don’t have to roll the ball in your hands if you are using a cookie scoop, I’m just particular.
Bake the cookies until they are lightly browned. This could take anywhere from 9 to 11 minutes depending on your oven. It took my cookies exactly 10 minutes. The center of the cookie may look slightly under bake and that’s okay. They will set once they cool.
I am positive that these cookies will be a huge hit for whoever you bake them for. Or you may just want to keep them all for yourself. Whatever the case may be, I do hope you fall in love with my favorite banana nut bread cookies!
Banana Nut Bread Cookies
- 1 and 2/3 cups (216 grams) all-purpose flour
- 1 and 1/2 tablespoons cornstarch
- 1 and 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup (220 grams) light brown sugar, packed
- 5 tablespoons unsalted butter, softened
- 1/4 cup (56 grams) ripe banana, mashed
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 teaspoon salt
- 1 cup (85 grams) banana chips, crushed
- 1/2 cup (58 grams) walnuts, chopped
- Preheat oven to 375ºF. Combine the flour, cornstarch, baking powder, baking soda, and salt in a mixing bowl.
- In a large mixing bowl beat butter and brown sugar until fluffy. Beat in the mashed banana, vanilla extract, and egg until well blended.
- Using a silicone spatula, stir the flour mixture into the banana mixture until well combined. Place banana chips in a small zip top bag. Lightly crush the chips using a rolling pin or meat mallet. Gently fold in the crushed banana chips and walnuts.
- Line a baking sheet with parchment paper or a silicone mat. Using a 1 Tbs cookie scoop, drop cookies onto the prepared baking sheet about 2 inches apart.
- Bake for 10 minutes or until cookies are lightly browned. Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.