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These banana bread cookies are like banana bread in cookie form – soft and chewy inside with crisp edges with plenty of vegan chocolate chips.
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Why You’ll Love This Recipe
Following the major (delicious!) success of my apple pie cookies and carrot cake cookies, more bake/cake x cookie cross-overs were a must – starting with these simple and delicious banana bread cookies. They’re sweet, moist, a little chewy, cinnamon-spiced, loaded with banana flavor (and plenty of vegan chocolate chips!), so they taste just like vegan banana bread in cookie form.
Best of all, they’re made with just 8 simple pantry ingredients, in two bowls, with zero chill time, so they’re ready in just 35 minutes. And, if you’re as cookie obsessed as I am, you might also enjoy my cinnamon chocolate chip cookies, kitchen sink cookies, or lemon blueberry cookies.
The Ingredients
Refer to the recipe card for the full list of ingredients and their quantities.
Have more overripe bananas? You might also enjoy these vegan banana pancakes, banana chocolate chip bars, blueberry banana muffins, or even vegan banana cake.
Banana Bread Cookies Recipe Variations
Just like traditional banana bread, there are practically endless flavor and mix-in variations for these soft banana bread cookies, including:
- Flavor boosters: Try adding some nutmeg, pumpkin pie spice, chai spice, almond extract, lemon/orange zest, etc.
- Chunky add-ins: Sub or add to the vegan choc chips with toasted walnuts/pecans, dried fruit (raisins, cranberries, chopped dates, or even dried pineapple), a few tbsp shredded coconut, crushed pretzels or banana chips for crunch, chopped peanut butter cups, etc.)
- Oats: ⅓-½ cup of rolled oats will make for heartier cookies and add chewy texture.
- Peanut butter: Swirl a little into or over the dough before baking.
- Protein powder: Substitute up to ¼ cup of flour for plain, banana, or peanut butter flavored protein powder. The results may vary by brand.
- Toppings: Try rolling the dough in coarse cinnamon sugar, sprinkling it with a streusel topping (like I use for this vegan apple crumble), OR topping the baked vegan cookies with melted vegan chocolate, peanut butter, a maple glaze, or a vegan cream cheese frosting.
How to Make Banana Bread Cookies
Step 1: First, mash the bananas in a small bowl using a fork. Then, stir the mashed bananas, oil, and brown sugar. Mix in the applesauce and vanilla extract.
Step 2: In a separate medium bowl, whisk the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ones and stir until only just combined.
Step 3: Then, carefully fold in the vegan chocolate chips. Preheat the oven to 350°F/180°C and line a cookie sheet with parchment paper or a silicone mat.
Step 4: Meanwhile, use a 2-tablespoon cookie scoop to scoop the dough onto the baking sheet, an inch apart, lightly flattening each with a spatula.
Step 5: Bake the banana bread chocolate chip cookies for 11-13 minutes, or until the edges are set and the cookies are slightly golden. Remove them from the oven and leave them to cool for 10 minutes before transferring them to a cooling rack to cool completely. Enjoy!
FAQs
Sure! Simply thaw them completely, drain excess liquid, mash, and use.
A great ‘cheat’ is to pop the bananas whole (peel and all!) in the oven and bake at 300°F/149 °C until black all over (20-30 minutes).
Although I haven’t tried it, you should be able to replace the wheat flour 1:1 with a gluten-free all-purpose flour blend like King Arthur’s or Bob’s Red Mill.
You can prepare and chill the cookie dough 2-3 days before baking the cookies. Alternatively, roll the dough into balls, flatten slightly, and freeze. Bake from frozen, adding 1-3 minutes extra.
Absolutely! Just monitor them to adjust the baking time if needed.
Pro Recipe Tips
- Use overripe bananas: Bananas with peels covered with brown/black spots have a stronger, sweeter flavor – perfect for banana bakes!
- Measure the flour properly: First, fluff it in its bag, spoon it into the cup, and level with the back of a knife (to avoid dry, crumbly, and/or dense cookies).
- To adjust the texture: Banana plays a big role here. Use slightly less for crispier cookies or add more for softer, cake-like cookies. Baking time also plays a role.
- Don’t overwork the dough: Mix until only just combined to avoid tough banana bread chocolate chip cookies.
- Experiment with mix-ins: I love trying different combinations in practically every batch.
Storage Instructions
Store: In an airtight container at room temperature for 1-2 days or in the refrigerator for 5-7 days. Plus, personally, I think they taste even better on day two!
Freeze: Flash-freeze the vegan chocolate chip banana bread cookies until solid, then transfer to a Ziplock/Stasher for up to 3 months. Then, thaw in the refrigerator overnight or at room temperature for an hour or two.
Related Vegan Cookie Recipes
Vegan Desserts
Gingerbread Oatmeal Cookies
Vegan Desserts
Chickpea Chocolate Chip Cookies
Vegan Desserts
Apricot Cookies
Vegan Desserts
Skillet Chocolate Chip Cookie
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Banana Bread Cookies
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Ingredients
- 2 ripe bananas mashed
- ½ cup neutral oil
- ½ cup packed brown sugar
- ⅓ cup applesauce
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ½ cup vegan chocolate chips
Instructions
- In a large mixing bowl, combine the mashed bananas, oil, and brown sugar. Stir until fully blended.
- Add the applesauce and vanilla extract to the bowl and mix well.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the vegan chocolate chips, if using.
- Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper or a silicone baking mat.
- Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheet. Lightly flatten each scoop with a spatula.
- Bake for 11–12 minutes, or until the edges are set and the cookies are slightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 10 minutes.
- Transfer to a cooling rack and allow them to cool completely before serving.
Notes
- Use overripe bananas: Bananas with peels covered with brown/black spots have a stronger, sweeter flavor – perfect for banana bakes!
- Measure the flour properly: First, fluff it in its bag, spoon it into the cup, and level with the back of a knife (to avoid dry, crumbly, and/or dense cookies).
- To adjust the texture: Banana plays a big role here. Use slightly less for crispier cookies or add more for softer, cake-like cookies. Baking time also plays a role.
- Don’t overwork the dough: Mix until only just combined to avoid tough banana bread chocolate chip cookies.
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