Banana Bread Cookies

(Soft, Chewy & Nostalgic)

There’s something about banana bread that feels instantly comforting — warm, familiar, a little indulgent, and never trying too hard. These banana bread cookies are exactly that feeling, just baked into a soft, chewy cookie you can eat with your hands.

This recipe came from one of those “let’s see what happens” baking moments, and somehow turned into a repeat favorite. The dough is simple, the texture is tender and sweet, and the mix of mini chocolate chips and chopped pecans gives every bite just enough richness and crunch.

They’re not meant to be perfect. They spread, they’re soft in the center, and they taste like the best part of banana bread — the middle — but in cookie form.

Why You’ll Love These

  • Super soft, almost muffin-top texture

  • No mixer required

  • Uses very ripe bananas (the riper, the better)

  • Cozy, nostalgic, and ideal with coffee or tea

Banana Bread Cookies

Ingredients

  • 2 ripe bananas, mashed

  • 1 cup granulated sugar

  • ½ cup unsalted butter, melted

  • 2 cups all-purpose flour (240 g)

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup mini chocolate chips

  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

  2. In a large bowl, mash the bananas until mostly smooth. Stir in the sugar and melted butter until fully combined.

  3. Add the baking soda and salt, mixing well.

  4. Gently fold in the flour just until no dry streaks remain.

  5. Stir in the mini chocolate chips and chopped pecans.

  6. Scoop the dough onto the prepared baking sheet, leaving space between cookies — they will spread.

  7. Bake for 11–13 minutes, until the edges are set but the centers still look soft.

  8. Let cool on the baking sheet for a few minutes before transferring to a rack.

Notes

These cookies firm up slightly as they cool but stay soft and chewy inside. If you like a very tender center, pull them a touch early. They’re best enjoyed the same day, but keep well in an airtight container for up to two days.

Warm, simple, and a little indulgent — exactly how home baking should feel.