Name: Banana Bread Cookies
Prep time: 20 min
Cook time: PT-488659H33M18S
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup butter-flavored shortening; 1 cup white sugar; 1 medium banana, peeled and mashed; 2 large eggs; 1 teaspoon vanilla extract; ⅓ cup confectioners’ sugar; 3 tablespoons unsalted butter, softened; 1 tablespoon milk (or more as needed); 1 teaspoon vanilla extract

Soft, chewy, and packed with banana flavor, these Banana Bread Cookies are a delightful twist on the classic loaf. With a tender texture and a sweet glaze drizzled on top, they bring all the comfort of banana bread in a handheld treat. Perfect for snacking, dessert, or even breakfast, these cookies are a crowd-pleaser for kids and adults alike.

Why You’ll Love This Recipe

If you’re a fan of banana bread, you’ll adore these cookies. They offer the same cozy taste and texture but in bite-sized form. They’re quick to prepare, require minimal ingredients, and are ideal for using up that lone overripe banana sitting on your counter. With a soft center, a lightly crisp edge, and an optional glaze that adds just the right touch of sweetness, these cookies are irresistible. Banana Bread Cookies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cookies:
all-purpose flour
baking soda
salt
butter flavored shortening
white sugar
ripe banana (mashed)
large eggs
vanilla extract

Glaze:
confectioners’ sugar
unsalted butter (softened)
milk (or more as needed)
vanilla extract

Directions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, and salt.
In a separate large bowl, beat the shortening and white sugar until smooth.
Add the mashed banana, eggs, and vanilla to the sugar mixture and mix well.
Gradually add the dry ingredients to the wet ingredients, mixing until combined. The dough will be sticky.
Drop rounded tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
Bake for 10 to 15 minutes, switching racks halfway through, until lightly browned.
While cookies bake, prepare the glaze: beat together confectioners’ sugar, butter, milk, and vanilla until smooth and drizzling consistency is achieved. Add more milk if needed.
Once baked, transfer cookies to wire racks. Drizzle glaze over the warm cookies.
Allow cookies to cool for at least 25 minutes before serving.

Servings and timing

Servings: 36 cookies
Prep time: 20 minutes
Cook time: 10-15 minutes
Additional time (cooling/glazing): 25 minutes
Total time: 55 minutes

Variations

Double the banana: For an extra moist and flavorful cookie, use two bananas instead of one.
Add-ins: Stir in chocolate chips, chopped walnuts, or raisins for added texture.
Spices: Add a teaspoon of cinnamon or a pinch of nutmeg for warmth.
Oats: Mix in quick oats for a heartier, muffin-top-like cookie.
Butter substitution: Use unsalted butter in place of shortening for a richer flavor.
Skip the glaze: The cookies are just as delicious without the glaze, or try a dusting of powdered sugar instead.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm in a microwave for 10-15 seconds or let thaw at room temperature if frozen.

FAQs

How ripe should the banana be for this recipe?

Use a very ripe banana with brown spots on the peel for the best flavor and moisture.

Can I use butter instead of shortening?

Yes, unsalted butter can be used in place of shortening for a richer taste, though it may slightly alter the cookie texture.

Do I have to use the glaze?

No, the cookies are delicious without the glaze. You can also substitute with a simple dusting of powdered sugar or leave them plain.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Can I freeze the cookie dough?

Yes, scoop the dough onto a baking sheet and freeze. Once solid, transfer to a freezer bag. Bake from frozen, adding a minute or two to the bake time.

Why is my cookie dough so sticky?

The banana adds moisture, making the dough sticky. This is normal—use a cookie scoop or chill the dough for easier handling.

How do I know when the cookies are done baking?

They should be lightly browned around the edges and soft in the center. Overbaking can dry them out.

What can I use instead of milk in the glaze?

Try using a dairy-free milk like almond or oat milk, or even water in a pinch.

Can I make these cookies vegan?

Yes, use a plant-based butter, egg substitute (like flax egg), and dairy-free milk for the glaze.

Are these cookies suitable for kids?

Absolutely. They’re soft, mildly sweet, and can even be decorated with sprinkles for a fun treat.

Conclusion

Banana Bread Cookies are the perfect solution when you’re craving banana bread but don’t want to wait an hour for it to bake. These cookies are soft, moist, and packed with nostalgic flavor in every bite. Whether you serve them glazed, plain, or jazzed up with your favorite mix-ins, they’re guaranteed to disappear fast. Keep this recipe on hand for a sweet treat everyone will love.