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Deliciously baked easy banana bread cookies on a cooling rack

Easy Banana Bread Cookies

These delightful cookies capture the tender, fruity flavors of banana bread, making them perfect for snacking, lunchboxes, or a weekend breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe bananas Choose heavy bananas with brown-speckled skins for maximum sweetness.
  • 1 cup almond flour Keeps the recipe mostly gluten-free.
  • ½ cup oats Old-fashioned or quick oats work for this recipe.
  • ¼ cup honey or maple syrup Choose based on preference or season.
  • ½ teaspoon baking soda Crucial for puffing the cookies.
  • ½ teaspoon vanilla extract Enhances flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and place rack in the center position.
  2. In a mixing bowl, mash the ripe bananas until they reach your desired consistency.
  3. Add almond flour, oats, honey or maple syrup, baking soda, and vanilla extract; mix until well combined.
  4. Fold in optional mix-ins like dark chocolate chips or nuts if desired.
  5. Drop spoonfuls of the batter onto a lined baking sheet, leaving space between each.
Baking
  1. Bake for 12–15 minutes until golden brown and set in the middle.
  2. Let cool on the baking sheet for 4–5 minutes before transferring to a wire rack.

Notes

Cookies can be stored in an airtight container for 2–3 days and refrigerated for 5–7 days. They freeze well for up to 3 months. For a chewier texture, chill the scooped tray before baking.