Quick Description: Soft, chewy, and bursting with banana bread flavor, these cookies are made with just 6 pantry staples in one bowl — no mixer, no chill time, and ready in under 20 minutes!
Servings: ~12 cookies | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Dietary Badges: Egg-Free • Kid-Friendly • WW-Friendly
WW SmartPoints™ Estimate: 3 per cookie (depending on size & sugar used)
✅ Ingredients Checklist
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1 ripe banana (mashed)
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½ cup sugar
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¼ cup melted butter
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1 cup all-purpose flour
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¼ tsp baking soda
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¼ tsp salt
(Yep, that’s it! No eggs, no mixer, no fuss.)
📝 Instructions Summary
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Preheat oven to 350°F and prep baking sheet.
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Mix banana, sugar & melted butter until smooth.
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Stir in flour, baking soda & salt — don’t overmix.
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Drop spoonfuls of dough onto sheet.
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Bake 8–10 minutes until edges are lightly golden.
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Cool on pan 2–3 min, then transfer to rack. Enjoy!
💡 Quick Notes
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✔ Ripe bananas = best flavor (brown spots are perfect).
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✔ Cookies will be soft straight out of oven but firm up as they cool.
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✔ Customize with add-ins like chocolate chips or chopped nuts.
🍪 Brief Introduction
If you love banana bread but don’t want to commit to a full loaf, these Banana Bread Cookies are your dream come true! They’re soft, slightly chewy, and taste like little bites of banana bread — but made in just one bowl with ingredients you probably already have in your kitchen.
This is my go-to recipe when I’ve got a single banana turning brown on the counter. No eggs, no chill time, no fancy gadgets — just mix, scoop, bake, and enjoy!
👩🍳 Step-by-Step Cooking Guide
1. Preheat Oven
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Set to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease.
2. Mix Wet Ingredients
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In a bowl, mash 1 ripe banana. Stir in ½ cup sugar + ¼ cup melted butter until smooth.
3. Add Dry Ingredients
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Add 1 cup flour, ¼ tsp baking soda, and ¼ tsp salt. Stir gently until combined.
Tip: Don’t overmix — it keeps cookies tender.
4. Scoop Dough
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Drop spoonfuls onto baking sheet, leaving 2 inches apart.
5. Bake
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Bake 8–10 minutes, until edges are golden and tops are set. Don’t wait for deep browning.
6. Cool & Enjoy
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Let sit 2–3 minutes before transferring to a wire rack. Best served slightly warm with tea or coffee!
🛒 Ingredient Tips & Substitutions
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Banana: Use very ripe (brown-spotted) bananas for natural sweetness.
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Sugar: White sugar works, but brown sugar gives extra chewiness. Try coconut sugar for a WW-friendly twist.
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Butter: Swap with coconut oil, vegan butter, or even unsweetened applesauce for a lighter version.
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Flour: All-purpose is classic, but whole wheat pastry flour adds fiber and nutrition.
Substitution Table:
| Ingredient | Substitute |
|---|---|
| Butter | Coconut oil, vegan butter, or applesauce |
| Sugar | Coconut sugar, monk fruit, or stevia blend |
| Flour | Whole wheat pastry flour, GF all-purpose blend |
🎨 Variations & Serving Suggestions
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Banana Chocolate Chip Cookies: Stir in ½ cup chocolate chips.
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Nutty Banana Bites: Add ⅓ cup chopped walnuts or pecans.
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Cinnamon Swirl: Sprinkle cinnamon sugar on top before baking.
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Frosted Treats: Spread cream cheese frosting for a banana bread cake-cookie vibe.
Serving Ideas:
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Pair with coffee for a cozy breakfast-on-the-go.
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Crumble over Greek yogurt for a quick dessert.
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Pack into lunchboxes for a healthy-ish sweet snack.
🧊 Storage & Make-Ahead
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Countertop: Store in an airtight container up to 3 days.
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Refrigerator: Keeps up to 5 days for extra freshness.
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Freezer: Freeze baked cookies up to 2 months. Defrost at room temp or warm in the oven.
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Make-Ahead Tip: Mix dough ahead, refrigerate overnight, and bake fresh in the morning!
🥗 Nutrition Facts (per cookie, ~12 servings)
Calories: 90 | Carbs: 13g | Protein: 1g | Fat: 4g | Fiber: 1g
WW SmartPoints™: 3 per cookie (using sugar + butter)
Dietary Highlights: Egg-Free, Easily Dairy-Free, Kid-Friendly
❓ Frequently Asked Questions (FAQs)
Q: Can I double the recipe?
A: Absolutely! These cookies disappear fast — I often double it to use 2 bananas.
Q: Can I make these gluten-free?
A: Yes, use a gluten-free all-purpose flour blend in place of regular flour.
Q: Why are my cookies flat?
A: That usually means the banana was too big. Use a medium-sized ripe banana (about ½ cup mashed).
Q: Can I make them sugar-free?
A: Yes! Try monk fruit or stevia baking blends — they work well here.
📝 Story Behind the Recipe
This recipe started as a solution to my “one lonely banana” problem — you know, the one that’s too ripe for snacking but not enough for banana bread. My kids call these “mini banana breads,” and honestly, they’re right! They taste just like banana bread, only quicker, easier, and perfectly portioned into soft little cookies.
💬 Call to Action
Do you love banana bread as much as I do? 🍌 Then you’ll adore these cookies! Try them out, snap a pic, and tag me on Instagram with #KristyCooksWW. Don’t forget to leave a rating and comment below so we can share baking joy together!
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