Banana Bread Cookies

These Banana Bread Cookies are soft, moist, and full of banana flavor. You can add mini chocolate chips and nuts if you like. Just like any banana bread, these are almost better the second day!Banana Bread Cookies | The Girl Who Ate Everything. Moist cake-like browned butter banana cookies with mini chocolate chips and nuts that taste just like banana bread.

We are spoiled. Modern technologies are soooo taken for granted. Our fridge just died. It’s only a year old and the motherboard is shot. The technician had to order a new one and as of tomorrow my fridge will have been without power for 4 days.

It’s kind of a big deal. Granted, I’m a food blogger and probably have WAY more food than the average person in their fridge. I immediately started a mental list of what food I absolutely had to save and what I could bear to let go.

It’s like choosing your favorite kid. Easy. It’s always my baby. Hello! It’s a baby. C’mon. You all have a favorite too.

Before I started filling coolers with food, I started cooking up a storm with ingredients in my fridge. These Banana Bread Cookies are amazing. This picture was right after they came out of the oven and doesn’t do them justice.

Just like banana bread, these are even better after they sit for a while. Sour cream helps make the cookies super moist. They have a soft bread like texture.

I added mini chocolate chips and chopped walnuts to the batter but you could definitely leave them out if you wanted. Make these!
Banana Bread Cookies | The Girl Who Ate Everything. Moist cake-like browned butter banana cookies with mini chocolate chips and nuts that taste just like banana bread.This one handed photography thing is not my greatest strength.

Banana Bread Cookies
Prep Time
22 hrs 1 min
Cook Time
22 hrs 1 min
  • 2 1/2 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup mashed ripe bananas about 2 large bananas
  • 1/2 cup sour cream
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 cup mini chocolate chips
  • 1/2 cup walnuts chopped
  1. In a small saucepan melt the butter until it turns brown and smells nutty. It will foam up and turn brown around 5 minutes so make sure to keep an eye on it. Remove from heat immediately and add the white and brown sugars. Let sit for about 5 minutes to cool. Pour into a large mixing bowl and add the egg and vanilla. Mix in banana and sour cream.
  2. In separate bowl, combine flour, baking soda, baking powder and salt. Fold into banana mixture.
  3. Fold in the chocolate chips and nuts. Dough will be wet.
  4. Refrigerate dough for at least 30 minutes. Drop a one inch ball of dough onto cookie sheets 2-inches apart and bake at 350 degrees for 10-12 minutes or until edges are brown. Do not overbake these! Cookies will get more moist as they sit.
Recipe Notes
Source: Just a Pinch

Do like banana bread? Try these other favorites:banana-bread

Not Your Ordinary Banana Bread

Monkey Squares - banana bread bars with browned butter frosting.

Monkey Squares


Speak Your Mind



  1. Looks so good!

  2. Do you use ripe bananas like in regular banana bread?

  3. Your cookies look so puffy and light! I have all the ingredients hanging around my house too, which makes them even more tempting… Your comment about choosing the baby had me laughing!

  4. Yum! I will eat banana bread in ANY form and this sounds awesome 🙂

  5. Love this idea! I have brown bananas waiting on my counter, too!

  6. All I can say is, ‘WHAT a great idea!” I cant wait to try these! Thank you for sharing the recipe!

  7. I love banana bread – these look perfect!!

  8. Yum! I hope your electronics get fixed soon.

  9. This settles it. I cannot read your blog anymore. I came here to look for a dinner recipe and ended up with ten open Word documents, all for tonight’s dinner. How to choose…. And these cookies?? Oh my gosh. Hub loves LOVES banana bread–the best of both worlds here. Will be making them tonight.

    Obviously I intend to return to your blog every time I need dinner, dessert, appetizers….you get the idea. : )
    Usually blogs I visit have recipes where at least a few are things I’d never be interested in. You don’t have one recipe I wouldn’t eat. And the eclair cake next to this comment box is calling my name. LOL!!! Plus, ever since I showed my family your ham slider with the poppy seeds, I get, “Are you making the sliders today?” very often. I just have to get all the ingredients from the store. Actually, it’d be a good Sunday dinner item when we don’t want to cook a lot. (my son cooks up a storm at 23)

    Enough chit-chat here. Off to make cookies. : ) Thank you for all your efforts in putting this blog together. It takes a lot of time and I know all of your readers are delighted you’re sharing your recipes and your life.

    • Christy {The Girl Who Ate Everything} says:

      Thank you so much! You made my day! In the same breath I’m sorry 🙂 So glad we have the same taste buds…

  10. hi, I would like to know , can u make these cookies and freeze the dough and take it out as needed? Thanks for a wonderful web page love it

  11. I have no sour cream or apple sauce, what else can I substitute, or can I make without it

    • I used 1/2 c of yogurt & 1/2 tsp baking soda since I did not have sour cream. They turned out great! Just took a little longer to bake

  12. loving the idea of a banana bread cookie.. they look delicious. definitely curious to know what they taste like!

  13. These were great! And at kinda high altitude (~6000ft). Texture was so nice and soft!! But held together on the outside. I’ll definitely make these again 🙂

  14. I have to say- I never comment on blogs- but I just made these and, WOW. Soooo delicious, these will definitely frequent my oven 😉

  15. These are delicious! If anyone’s wondering, full fat greek yogurt works well as a substitute for sour cream in these.

  16. Made these today. Didn’t have sour cream so subbed in applesauce. They are amazing!

  17. I am beyond impressed with this recipe! Just made them and have already eaten three!! Sooo good! This might be my cookie for cookie exchange this year! Have you ever tried freezing?

  18. Woah! Made these yesterday for Mothers Day (for myself!) AMAZING! I thought I had sour cream but it was bad soooo I subed in fat free vanilla Greek yogurt and mixed a little more butter (for the fat to keep it moist) and these turned out absolutely WONDERFUL! I have more bananas sitting on my counter needing to be used so I know what I’ll be doing tomorrow!

    Thank you for this recipe!

  19. Elizabeth Debarros says:

    What can i sub for sour cream? I have peach applesauce but no yogurt either? Help

  20. I made these exactly as stated, the only difference, I did half the batter with butterscotch chips and half with mini chocolate ones. Walnuts in both. They are great! I did notice a really big difference in the two cookie sheets I was using, I did 10 minutes and got a nice lightly browned bottom on one, but erroneously took out the other sheet at the same time, and it wasn’t quite there yet. Was very hard to put them back in for more time, they didn’t stay as pretty. So, definitely definitely definitely don’t take them out until you see a hint of browning. The texture is so good, they are like pillows. Surprisingly little crumb so they don’t go everywhere! Will make them again for sure.

  21. Can I use ripe bananas I have that were frozen?

  22. OMG AMAZING!! Made these today and I ate two of them shortly after they got out of the oven. The best of both worlds you get a cookie and banana bread. Will be making another batch tomorrow. Very good..thank you for sharing this recipe.

  23. How many does the recipe make? Can’t wait to try these…