The kids are wild, toys are everywhere, and you're exhausted after a long day. What to do with those ripe old bananas? Why not use them in one of these 14 ripe banana cookie recipes?
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This curated list is built for speed and simplicity, perfect for parents, families, or anyone with overripe bananas and not much time. Kitchen-tested and picky-eater-approved, everyone in your family will go bananas for these fast, easy, delicious recipes!
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
1) Classic Chewy Banana Chocolate Chip Cookies
Ingredients
Method
- Heat oven to 350°F (175°C); parchment-line sheet.
- Whisk flour, baking soda, and salt; stir into wet just until combined.
- Fold in optional oats and chocolate chips.
- Drop rounded tablespoons 2 inches apart on sheet.
- Bake 10–12 minutes until edges set and centers soft. Cool on sheet 5 minutes; transfer to rack.
Level up your chocolate chip cookies with these classic chewy banana chocolate chip cookies. Overripe bananas are key here; they have higher sugar content and greater moisture, which really boost the cookie's flavor. Banana adds natural sweetness and acts as a partial egg and fat substitute, affecting texture in a wonderful way.
Less flour, more banana, and lower baked temperatures produce a chewier cookie. Be careful not to overbake, as that kills the chew. Complement the bananas with semi-sweet chocolate chips, since milk chocolate can make it cloying. For best results, use one large, very ripe banana for 12 cookies.
2) Banana Oatmeal Breakfast Cookies with Walnuts
Ingredients
Method
- Heat oven to 350°F (175°C); parchment-line sheet.
- Mash bananas in bowl; mix in honey, egg, applesauce, and vanilla.
- Add oats, walnuts, cinnamon, and salt; fold in optional raisins or chips.
- Drop tablespoon scoops onto sheet; slightly flatten with spoon.
- Bake 12–15 minutes until edges set and tops lightly golden; cool on rack.
Kickstart your day with a boost of nutrition with these banana oatmeal breakfast cookies with walnuts. The right banana is a powerhouse in this recipe, as it acts as a natural binder and sweetener. The riper, the better. Use rolled oats, not instant, to give a better texture. Quick oatmeal makes cookies mushy. Walnuts have the benefit of nutrition and crunch. They supply heart-healthy omega-3s, antioxidants, and fiber.
No flour, no egg in this recipe, which makes it naturally gluten-free, as long as the oats are certified gluten-free. Be careful not to overmix the oats, and let the dough rest so it can firm up while baking. Trust that it will do its thing in the oven and firm up well.
3) Browned-Butter Banana Toffee Cookies
Ingredients
Method
- Brown butter in light skillet over medium until nutty and amber; cool 5 minutes.
- Heat oven to 350°F (175°C); parchment-line sheets.
- Whisk butter and both sugars; add banana, egg, and vanilla.
- Fold in flour, baking soda, and salt just until combined; add toffee.
- Drop 2-tablespoon scoops onto sheets; bake 10–12 minutes until edges set.
- Cool on sheet 5 minutes; transfer to rack to finish cooling.
Browned butter banana toffee cookies are toasty deliciousness. You get the browned butter by cooking it past its melting point until the solids toast golden. The result is a caramelly nutty flavor that really makes this cookie stand out. Bananas are a must because they have a higher sugar content and enhance the flavor and texture.
Use toffee bits rather than chunks, as they distribute more evenly and melt into pockets of caramel. The moisture from the banana increases the risk of the dough spreading, so chill for 30 to 60 minutes to prevent flat cookies. When you try this cookie, you may find that the flavor is reminiscent of bananas Foster or sticky toffee pudding. If that's your vibe, this will be a real treat.
4) Peanut Butter Banana Sandwich Cookies
Ingredients
Method
- Heat oven to 350°F (175°C); parchment-line sheet.
- Whisk banana, peanut butter, brown sugar, egg, and vanilla smooth.
- Add baking powder and salt; fold in flour and optional oats or chips.
- Scoop tablespoons onto sheet; slightly flatten for sandwich bases.
- Bake 9–11 minutes until edges set; cool completely on rack.
- Sandwich peanut butter between pairs of cooled cookies.
Popularized by the king himself, these peanut butter banana sandwich cookies would make Elvis Presley smile down from heaven. His cookies feature two peanut butter cookies sandwiching a banana-flavored filling or buttercream, much like a moon pie. The texture balance should be chewy, soft cookies to go with the creamy filling.
Pro tip: Use overripe bananas or banana extract, as fresh bananas in the filling significantly shorten the shelf life. Be careful not to overmix the peanut butter, as it will toughen the cookies. If you decide to use natural peanut butter, be aware that it might make the dough too oily.
If there ever was a cookie that was calling my name, this would be it.
5) Gluten-Free Banana Almond Flour Cookies
Ingredients
Method
- Heat oven to 350°F (175°C); parchment-line sheet.
- Whisk egg, banana, maple syrup, melted oil, and vanilla smooth in bowl.
- Add almond flour, baking soda, and salt to form sticky dough; fold in optional chips or nuts.
- Drop tablespoon scoops, slightly flatten, and bake 10–12 minutes until edges set.
- Cool on pan 5 minutes; transfer to rack to finish cooling.
Who said gluten-free, grain-free, and paleo don't have room for treats? These gluten-free banana almond flour cookies use almond flour for texture and bananas as a sweetener and binder, so you can enjoy a sweet treat while staying on track with your health journey.
Ripe bananas are critical here. The natural sugars and moisture boost taste and texture and replace eggs and binders in many gluten-free recipes.
Make sure you don't overbake them. Let the almond flour cookies firm up after cooling.
6) Vegan Banana Coconut Macaroons
Ingredients
Method
- Heat oven to 350°F (175°C); parchment-line sheet.
- Mash bananas mostly smooth in bowl; add maple syrup, melted oil, and vanilla.
- Fold in coconut, salt, and cinnamon until mixture holds; chill 10 minutes if too wet.
- Scoop tablespoons onto sheet; gently press into mounds.
- Bake 12–15 minutes until edges lightly golden; cool on rack.
Vegan banana coconut macaroons are a plant-based twist on a cookie that is coconutty, flaky, and all around delightful. Classic macarons use egg whites as a binder, but vegan versions swap in chickpea liquid, flax egg, or banana, and in this recipe, the banana doubles as both a binder and a sweetener. The riper the banana, the better.
Coconut forms the main body of the cookie, so consider whether you want to use sweetened or unsweetened, which affects the moisture and sugar balance. Use roughly one small banana per two cups of coconut for best results. Bake low and slow, so the exterior sets without burning, and be careful not to over bake. These cookies are naturally gluten-free, but watch out for cross-contamination in the packaged coconut.
7) Banana Bread Cookie Bars with Streusel
Ingredients
Method
- Heat oven to 350°F (175°C); grease and line 9×9 inch pan.
- Whisk flour, baking soda, and salt in bowl; set aside.
- Beat butter and brown sugar about 2 minutes until fluffy. Add eggs individually, then bananas and vanilla; fold in sour cream.
- Gently mix dry into wet just until combined; spread in pan.
- Rub streusel butter into oats, brown sugar, flour, and cinnamon until clumpy; sprinkle over.
- Bake 28–32 minutes until toothpick has a few moist crumbs; cool before cutting.
In 2004, DJ Party Ben combined "Wonderwall" by Oasis with Green Day's "Boulevard of Broken Dreams." Thus, a mashup was born. In continuing with the mashup tradition, these cookie bars are a banana bread-cookie hybrid, topped with a buttery streusel that makes them absolutely irresistible. Use overripe bananas, which act as a natural sweetener and deliver a real moisture payoff. If you're feeling extra crunchy, add walnuts, chocolate chips, or both.
Be careful not to overmix the batter; fold the wet ingredients into the dry until just combined. The buttery streusel topping is the detail that will really knock these cookie bars out of the ballpark here. The buttery caramelly crunch pairs nicely with the softness of the cookie bars. One bite of these babies will send you straight to cookie heaven!
Streusel:
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8) Banana Cream Cheese Swirl Cookies
Ingredients
Method
- Heat oven to 350°F (175°C); parchment-line sheet.
- Cream butter, cream cheese, and sugar light; beat in egg and vanilla, then bananas.
- Whisk flour, baking soda, salt, and cinnamon; fold into wet just until combined.
- Drop tablespoons onto sheet; add small extra cream cheese dollop and toothpick-swirl to marble.
- Bake 10–12 minutes until edges set and tops lightly golden. Cool on sheet 5 minutes; transfer to rack.
Banana and cream cheese come together in this sweet swirled cookie sensation! Banana and cream cheese pair well because the cream cheese's fat and tang offset the banana's sweetness. Overripe bananas are crucial, as they boost the sweetness and texture.
For the picture-perfect cream cheese swirl, dollop onto the cookie, then marble with a skewer or knife before baking. Be sure to use room temperature cream cheese, as cold cream cheese will get clumpy. It's low and slow in the oven for these cookies, since cream cheese scorches easily and the banana sugars brown quickly.
Room-temperature butter and eggs make every single one of these recipes turn out better. Set them out an hour before you start. That tiny step is the difference between bakery quality and just-okay.
9) No-Spread Banana Snickerdoodle Cookies
Ingredients
Method
- Heat oven to 350°F (175°C); parchment-line sheet.
- Cream butter and 3/4 cup sugar light; beat in egg, vanilla, and banana.
- Whisk flour, cream of tartar, baking soda, and salt; fold into wet just until combined.
- Mix 2 tsp cinnamon and 2 tbsp sugar in shallow bowl; roll 2-tablespoon portions in mixture.
- Place 2 inches apart; slightly palm-flatten. Bake 10–12 minutes until edges set and centers soft.
- Cool on pan 5 minutes; transfer to rack to finish cooling.
Cinnamon and banana are a match made in heaven in these no-spread banana snickerdoodle cookies. Cream of tartar and cinnamon sugar are signature snickerdoodle ingredients. Cinnamon adds just a hint of spice, and the cream of tartar adds tang and a chewy texture. Banana replaces some fat and egg, and also adds moisture and natural sweetness.
Overripe bananas are best since they have more sugar and stronger flavor. Underripe bananas leave the cookies flat and bland, and they can increase spreading, so you may want to chill the dough for about 30 to 60 minutes before baking.
10) Banana Fig and Honey Thumbprint Cookies
Ingredients
Method
- Heat oven to 350°F (175°C); parchment-line sheet.
- Beat butter, sugar, and honey light; mix in banana, egg, and vanilla.
- Whisk flour, baking powder, and salt; fold into wet just until combined.
- Scoop 1 tbsp dough balls onto sheet; lightly thumb-indent centers.
- Simmer figs with 1 tbsp honey and 1 tbsp water or orange juice until jammy; cool slightly.
- Fill each indent with about 1/2 tsp fig mixture; bake 12–14 minutes until edges set. Cool on rack.
In 19th-century Sweden, thumbprint cookies were originally called hallongrotta, which translates to raspberry cave. These little bite-sized treats continue to delight people to this day, and this version features fig and honey in the thumbprint. The banana adds moisture and natural sweetness, which can make the dough sticky, so be sure to chill it before baking. Ripe bananas are ideal for this recipe, as they produce a sweeter and softer dough.
These cookies use honey as a sweetener, which is lower glycemic than white sugar and adds floral notes. Fig filling options include fresh fig jam, dried fig paste, or store-bought preserve, each giving a different texture and intensity. Be careful not to overfill the thumbprint, since too much filling can burn. Start with less and add more after baking if needed.
11) Banana Molasses Spice Drop Cookies
Ingredients
Method
- Heat oven to 350°F (175°C); parchment-line two sheets.
- Beat butter and brown sugar creamy; mix in egg, bananas, molasses, and vanilla.
- Whisk flour, baking soda, salt, and spices in bowl; stir into wet just until combined. Fold in optional oats.
- Drop tablespoons 2 inches apart; add optional coarse sugar.
- Bake 10–12 minutes until edges set and centers soft. Cool on pans 5 minutes; transfer to rack.
If you're looking for a new favorite fall cookie, these banana molasses spice drop cookies are a real treat. Use overripe bananas, as they contribute natural sweetness, moisture, and binding properties; just make sure to balance them with flour so the cookies don't spread too much.
The molasses adds a deep bittersweet flavor, moisture, and chew. Consider the variety you want to use. Blackstrap molasses is stronger and more bitter, but also has an impressive nutritional profile, with 20% of the daily value of iron and 10% of the daily value of magnesium.
The spices in this recipe are really going to give you those wonderful warm fall vibes: cinnamon, ginger, cloves, and sometimes nutmeg or allspice. Be careful not to over- or under-mix the recipe, or use underripe bananas, which can both flatten the flavor profile.
12) Banana Dark Chocolate Espresso Cookies
Ingredients
Method
- Heat oven to 350°F (175°C); parchment-line sheet.
- Cream butter and brown sugar fluffy; beat in egg, vanilla, and banana.
- Mix flour, baking soda, salt, and espresso; fold into wet.
- Fold in chocolate; drop tablespoon scoops onto sheet.
- Bake 10–12 minutes until edges set and centers soft; cool on sheet 5 minutes.
Give yourself a nice, sweet, energy-boosting treat with these banana dark chocolate espresso cookies. Bananas, dark chocolate, and espresso is a classic flavored trio, and bananas' natural sweetness offsets the bitter cocoa and coffee notes. Bananas are key here.
They have a higher sugar content and also have impressive binding abilities. Espresso does a wonderful job at intensifying the chocolate flavor, but less is more. Only about 1 to 2 tsp makes a noticeable difference.
Dark chocolate at 70% plus cacao is preferred here. Milk chocolate is sweet and can produce a cloying taste, so the dark chocolate is what you want to offset the sweetness of the banana. Avoid using too much banana, which makes the cookies dense instead of chewy. Usually only a quarter to a half of a banana per batch is enough.
“My picky one asked for seconds, which is how I measure a recipe’s success.”
13) Banana Zucchini Breakfast Cookie Muffins
Ingredients
Method
- Heat oven to 350°F (175°C); line 12-cup muffin tin or use silicone liners.
- Whisk banana, zucchini, brown sugar, oil, egg, and vanilla.
- Separately mix flour, baking soda, baking powder, salt, and cinnamon; add oats.
- Fold dry into wet just until combined; fold in optional chips or nuts.
- Fill cups about 3/4 full; optionally sprinkle extra oats.
- Bake 18–22 minutes until toothpick clean. Cool in pan 5 minutes; transfer to rack.
Banana Zucchini Breakfast Cookie Muffins are all about sweet treat hybrids, especially at breakfast time. These muffins are moist, lightly sweet, and give you a nice boost of nutrition. This isn't just a dessert muffin.
The lower sugar and high fiber and protein content make it a legit breakfast choice. Zucchini adds moisture and bulk with no flavor, so pat it dry and squeeze to lock in more moisture. Be careful not to overmix once the flour is added, as that can result in a tough texture.
14) Banana Walnut Biscotti for Dipping
Ingredients
Method
- Heat oven to 350°F (175°C); parchment-line sheet.
- Whisk flour, baking powder, and salt in bowl.
- Cream butter and brown sugar smooth; beat in banana, egg, and vanilla.
- Mix in dry just until combined; fold in walnuts and optional chips.
- Shape log about 12 x 3 inches on sheet; flatten slightly.
- Bake 25–30 minutes until golden; cool 10 minutes and slice 3/4 inch thick.
- Arrange cut-side down; bake 10–12 minutes more per side until crisp. Cool completely.
You will love this banana-infused nutty classic coffee shop treat. A biscotti is a twice-baked Italian biscuit. The first bake sets the loaf, then the second bake at a lower temperature dries and crisps the slices.
Banana adds moisture and natural sugar, which can affect the texture. Unlike most banana cookie recipes, the key here is to use ripe, not overripe, bananas, since overripe will make it too wet to crisp properly. Walnuts and bananas are a classic combination, but benefit from being toasted first to deepen the flavor.
No butter or oil is needed in traditional biscotti. The twice-baking does the work to make it nice and crispy. If you enjoy dipping your biscotti in that first morning cup of coffee, a drier, harder result is optimal. Biscotti meant for dipping should be sliced thinner and baked longer than the softer, cafe-style version.
The Whole Point
If you're overwhelmed at the thought of trying a new recipe, start where you are, with whatever's in your pantry or fridge, and just go for it! If you're a baking beginner, hopefully you found a recipe here that makes you want to put those old bananas to good use.
Take your cooking finesse to pro levels by doubling a batch, which adds 10 to 50% more active time but yields twice as much food. Make today the day that you throw on an apron, roll up your sleeves, and get curious.
, Sara
