Name: Banana Bread Cookies
Prep time: 20 min
Cook time: 22 min
Total time: 12 h 42 min
Cuisine: American
Ingredients: 1 cup chopped walnuts; 1½ cups light brown sugar; ½ cup unsalted butter, softened; ½ cup mashed banana (about 1 ripe banana); ⅓ cup vegetable oil; 2 large eggs, room temperature; 1 tablespoon vanilla extract; 1 cup old-fashioned rolled oats; 2¾ cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1½ teaspoons fine sea salt; ½ teaspoon ground cinnamon; 1½ cups chocolate chips

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Banana Bread Cookies combine the moist, comforting flavor of banana bread with the chewy texture of a classic cookie. Made with ripe bananas, toasted walnuts, and melty chocolate chips, these cookies are a warm, nostalgic treat—perfectly spiced and irresistibly soft with just a bit of crunch.

Banana Bread Cookies

Why You’ll Love This Recipe

Banana Bread in Cookie Form: All the flavor of banana bread with the convenience of cookies.
Chewy and Chunky: Loaded with oats, chocolate chips, and walnuts for a satisfying bite.
Make-Ahead Friendly: The dough develops deeper banana flavor after chilling.
Pantry-Friendly: Uses everyday ingredients you likely already have.
Perfect for Sharing: Makes 24 cookies—great for family, guests, or gifting.

Ingredients

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

1 cup chopped walnuts
1½ cups light brown sugar
½ cup unsalted butter, softened
½ cup mashed banana (about 1 ripe banana)
⅓ cup vegetable oil
2 large eggs, room temperature
1 tablespoon vanilla extract
1 cup old-fashioned rolled oats
2¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1½ teaspoons fine sea salt
½ teaspoon ground cinnamon
1½ cups chocolate chips

Directions

Preheat the oven to 350°F. Spread the chopped walnuts on a baking sheet and toast for 10 minutes. Set aside to cool.
In a large bowl or stand mixer with the paddle attachment, beat the brown sugar, butter, and mashed banana on medium speed for 3 to 4 minutes until creamy.
Reduce the speed to low. Add oil and eggs (one at a time), then mix in the vanilla extract. Scrape down the bowl as needed.
Pulse rolled oats in a food processor until fine to make oat flour.
In a medium bowl, whisk together oat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon.
Fold the dry ingredients into the wet mixture just until combined—do not overmix.
Fold in chocolate chips and toasted walnuts.
Cover the bowl with plastic wrap and refrigerate for at least 12 hours and up to 3 days. Do not skip this step—it enhances the banana bread flavor.
When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper.
Use a medium cookie scoop to portion the dough and drop cookies 2 inches apart on the sheet.
Bake for 10 to 12 minutes until the edges are set but centers are soft.
Let cool for 10 minutes on the pan before transferring to a wire rack to cool completely.

Servings and timing

Servings: 24 cookies
Prep time: 20 minutes
Cook time: 22 minutes
Chill time: 12 hours
Total time: 12 hours 42 minutes

Variations

Nut-Free: Omit the walnuts or replace with sunflower seeds for crunch.
Dairy-Free: Use plant-based butter and dairy-free chocolate chips.
Add Spice: Mix in a pinch of nutmeg or ginger for added warmth.
Banana-Free Version: Substitute mashed sweet potato or pumpkin for a similar texture and new flavor.
Mini Version: Make smaller cookies for bite-sized treats—adjust baking time to 8–10 minutes.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 4 days.
Refrigerator: Keep chilled dough for up to 3 days before baking.
Freezer (Baked Cookies): Freeze cooled cookies in a sealed container for up to 2 months.
Freezer (Unbaked Dough): Scoop dough into balls, freeze on a baking sheet, then transfer to a bag for up to 3 months. Bake from frozen, adding 1–2 extra minutes.
Reheating: Warm cookies in the microwave for 10–15 seconds for a fresh-from-the-oven feel.

FAQs

Why do I need to chill the dough for 12 hours?

Chilling helps develop a deeper banana bread flavor and prevents the cookies from spreading too much during baking.

Can I use quick oats instead of old-fashioned oats?

Old-fashioned oats are best for texture, but you can use quick oats in a pinch. Don’t skip processing them into oat flour.

What type of banana should I use?

Use very ripe bananas with lots of brown spots for the sweetest, most flavorful results.

Can I make these cookies gluten-free?

Yes, use a 1:1 gluten-free flour blend and certified gluten-free oats.

Can I skip the walnuts?

Yes, the cookies will still be delicious without them. You can also substitute with another nut or chocolate chip.

Do I need a stand mixer?

No, a hand mixer or mixing by hand works fine—just ensure everything is well combined.

Can I use dark chocolate chips instead of regular?

Absolutely. Dark chocolate adds a deeper, more intense flavor that pairs beautifully with banana.

How do I make the cookies softer or crispier?

Bake closer to 10 minutes for softer cookies, or extend to 12 minutes for slightly crispier edges.

What’s the best way to mash the banana?

A fork works perfectly. Mash until smooth but a few small lumps are fine.

Can I double the recipe?

Yes, easily double or triple the ingredients for a bigger batch. Chill time and baking time remain the same.

Conclusion

Banana Bread Cookies are the ultimate cozy dessert mashup—bringing the flavor of banana bread into soft, chewy cookie form. With toasted walnuts, melty chocolate chips, and a hint of cinnamon, each bite is comforting, nostalgic, and rich with homemade charm. Whether you’re baking for a crowd or a quiet afternoon treat, these cookies are sure to be a hit.