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+ servings
Banana Bread Cookies

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.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 36 cookies


  • 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 pour into a separate bowl so it doesn't continue to brown. Quickly stir in 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 lined with parchment paper 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. Keep in an airtight container to store.

Recipe Notes

Source: Just a Pinch