Soft and Fluffy Banana Bread Cookies – Better Than Takeout

Soft and Fluffy Banana Bread Cookies – Better than takeout! After making these dozens of times, I discovered the trick to perfectly soft and fluffy cookies every time. The warm, golden cookies are irresistible and perfect for a cozy night in. If you love recipes like this, you’ll also enjoy Creamy Sundried Tomato 'Marry Me' Gnocchi and Strawberry Cheesecake Breakfast Rolls.

What You'll Need for Soft and Fluffy Banana Bread Cookies – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 3 ripe bananas
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Optional: Chocolate chips
• Optional: Walnuts
• Optional: Drizzle of honey

How to Make Soft and Fluffy Banana Bread Cookies – Better Than Takeout

1. Preheat oven: Preheat oven to 350°F (175°C).
2. Mash bananas: Mash ripe bananas in a large bowl until smooth.
3. Cream butter and sugar: Cream butter and sugar together until light and fluffy.
4. Add egg and vanilla: Beat in egg and vanilla extract until well combined.
5. Combine dry ingredients: In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
6. Mix dry into wet: Gradually add dry ingredients to the banana mixture, mixing just until combined.
7. Add mix-ins: Fold in chocolate chips or nuts, if using.
8. Scoop dough: Using a cookie scoop, drop rounded spoonfuls of dough onto a prepared baking sheet.
9. Bake: Bake for 12-14 minutes, or until golden brown and set.
10. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Storing & Reheating Soft and Fluffy Banana Bread Cookies – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Prepare the dough up to 24 hours in advance and store in the refrigerator.

Freezing Soft and Fluffy Banana Bread Cookies – Better Than Takeout

Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 300°F (150°C) oven for 5-10 minutes. Microwave: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: Replace the bananas with 1 1/2 cups of pumpkin puree for pumpkin spice cookies.
• Make-ahead: Baked cookies can be frozen for up to 3 months. Thaw at room temperature before serving.
• Scaling: This recipe can be doubled or halved to make more or less cookies.
• Troubleshooting: If your cookies are burning on the bottom, reduce the oven temperature to 325°F (165°C) and check them earlier.

Soft and Fluffy Banana Bread Cookies – Better Than Takeout

⏱

Prep

15 minutes

🍳

Cook

12 minutes

⏳

Total

27 minutes

🍽

Serves

24 cookies

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 3 ripe bananas
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Seasonings

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Optional Toppings

• Chocolate chips
• Walnuts
• Drizzle of honey

Instructions

1. Preheat oven: Preheat oven to 350°F (175°C).
2. Mash bananas: Mash ripe bananas in a large bowl until smooth.
3. Cream butter and sugar: Cream butter and sugar together until light and fluffy.
4. Add egg and vanilla: Beat in egg and vanilla extract until well combined.
5. Combine dry ingredients: In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
6. Mix dry into wet: Gradually add dry ingredients to the banana mixture, mixing just until combined.
7. Add mix-ins: Fold in chocolate chips or nuts, if using.
8. Scoop dough: Using a cookie scoop, drop rounded spoonfuls of dough onto a prepared baking sheet.
9. Bake: Bake for 12-14 minutes, or until golden brown and set.
10. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: Replace the bananas with 1 1/2 cups of pumpkin puree for pumpkin spice cookies.
• Make-ahead: Baked cookies can be frozen for up to 3 months. Thaw at room temperature before serving.
• Scaling: This recipe can be doubled or halved to make more or less cookies.
• Troubleshooting: If your cookies are burning on the bottom, reduce the oven temperature to 325°F (165°C) and check them earlier.

Storage

• Fridge: Store in an airtight container at room temperature for up to 5 days.
• Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
• Oven reheat: Reheat in a 300°F (150°C) oven for 5-10 minutes.
• Microwave reheat: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
• Make ahead: Prepare the dough up to 24 hours in advance and store in the refrigerator.

Nutrition Per Serving

• Calories: 120
• Protein: 1g
• Fat: 4g
• Carbs: 20g
• Fiber: 1g
• Sugar: 12g
• Sodium: 100mg
• Cholesterol: 25mg
• Sat. Fat: 2.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Soft and Fluffy Banana Bread Cookies – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Soft and Fluffy Banana Bread Cookies – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!