Best 6-Ingredient Banana Bread Cookies: Last autumn I found myself in a rain-softened kitchen, the windows fogged, a basket of overripe bananas calling my name — and from that cozy moment these cookies were born, becoming a little family favorite that smells like warm afternoons and apple cider.
Introduction
These Best 6-Ingredient Banana Bread Cookies are the easy, buttery-sweet answer when you want the comfort of banana bread in a grab-and-go cookie. They’re soft in the middle, slightly crisp at the edges, and perfect with a mug of tea on crisp fall mornings. If you love seasonal treats, this recipe will quickly become one of your go-to simple bakes. For more banana-cookie inspiration, try a twist with chocolate chips in this handy guide to banana bread chocolate chip cookies.
Ingredients (makes about 18–22 cookies)
- 3 very ripe bananas, mashed (about 1 1/2 cups)
- 1 cup granulated or brown sugar
- 6 tablespoons melted butter
- 1 large egg, beaten
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
This short list is why these are the Best 6-Ingredient Banana Bread Cookies — no fancy pantry rummaging required. If you want a quicker, flourless version to compare texture and flavor, you can read about a 10-minute healthy banana bread cookies without flour.
Step-by-step Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.
- Mash bananas: In a large bowl, mash the ripe bananas until mostly smooth — a few small lumps are fine and add texture.
- Combine wet ingredients: Stir the melted butter into the mashed bananas, then mix in the sugar and the beaten egg until well combined.
- Add dry ingredients: Sprinkle the baking soda and flour over the banana mixture and fold gently until just combined. Do not overmix — the batter should be thick but scoopable.
- Scoop and space: Using a tablespoon or cookie scoop, drop rounded tablespoons of batter onto your prepared baking sheets, spaced about 2 inches apart. Flatten each mound slightly with the back of the spoon.
- Bake and cool: Bake for 10–12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
These steps keep the process approachable even for beginners; for an alternate take with ultra-moist cookies, check this detailed recipe that explores texture and bake times at banana bread cookies recipe — irresistibly moist, delicious treat.
Tips for Success
- Use very ripe bananas — the sweeter and darker the bananas, the more banana flavor and natural sweetness you’ll get.
- Measure flour properly: spoon flour into the measuring cup and level it off to avoid dense cookies.
- Don’t overbake — the center should still look slightly soft; cookies will firm up as they cool.
- For even baking, rotate the baking sheet halfway through the bake time.
- Want a healthier swap? Try substitutions and tips in this helpful roundup of easy and healthy banana bread cookies for guilt-free snacking.
Possible Variations
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking flour and add a teaspoon of xanthan gum if your blend doesn’t contain it.
- Streusel topping: Combine 2 tablespoons flour, 1 tablespoon sugar, and 1 tablespoon cold butter; crumble and sprinkle on each cookie before baking for a crumbly, fall-inspired finish.
- Add-ins: Fold in 1/2 cup chopped nuts or chocolate chips for extra texture. For minimalist baking, see how a simple three-ingredient approach compares in this healthy 3-ingredient banana bread cookies recipe.
Storage Recommendations
- Room temperature: Store cooled cookies in an airtight container for up to 3 days. Add a slice of apple to the container to help keep them moist.
- Refrigerator: Keep in an airtight container for up to 1 week. Bring to room temperature or warm briefly before serving.
- Freezer: Flash-freeze cookies on a tray, then transfer to a freezer bag for up to 3 months; thaw at room temperature or warm in a low oven.
With just six ingredients and minimal effort, the Best 6-Ingredient Banana Bread Cookies are ideal for busy bakers who still want that homemade, seasonal comfort. They’re forgiving, delicious, and a wonderful way to use ripe bananas.
Conclusion
If you’d like to compare this simple version to another popular six-ingredient take, see The Best Banana Bread Cookies (6 ingredients!) – Simply Jillicious for another easy variation and more tips.
FAQs
Can I make these cookies without eggs?
Yes — you can substitute one flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested for 5 minutes) to bind the dough. Bake times remain similar.How do I get the cookies more bread-like in texture?
Slightly reduce the flour by 2 tablespoons and don’t flatten the dough as much before baking; a gentler bake (10–13 minutes) will keep them soft and bread-like.Can I use brown sugar instead of white sugar?
Absolutely. Brown sugar will add a deeper, caramel-like flavor and extra moisture to the cookies.Are these cookies freezer-friendly?
Yes — you can freeze baked cookies for up to 3 months. For best texture, thaw at room temperature and warm briefly in the oven if desired.
Best 6-Ingredient Banana Bread Cookies
- Total Time: 22 minutes
- Yield: 18-22 cookies
- Diet: Vegetarian
Description
These easy, buttery-sweet cookies deliver the comforting flavors of banana bread in a convenient, grab-and-go form. Soft in the middle with slightly crisp edges, they’re perfect for a cozy afternoon treat.
Ingredients
- 3 very ripe bananas, mashed (about 1 1/2 cups)
- 1 cup granulated or brown sugar
- 6 tablespoons melted butter
- 1 large egg, beaten
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.
- Mash the ripe bananas until mostly smooth — a few small lumps are fine.
- Stir the melted butter into the mashed bananas, then mix in the sugar and the beaten egg until well combined.
- Sprinkle the baking soda and flour over the mixture and fold gently until just combined.
- Using a tablespoon or cookie scoop, drop rounded tablespoons of batter onto the prepared baking sheets, spaced about 2 inches apart, and flatten each mound slightly.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas for more flavor. Measure flour correctly to prevent dense cookies and avoid overbaking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American