These banana bread cookies capture the nutty, buttery flavor of banana bread in cookie form: crisp, browned edges with soft, chewy centers and plenty of chunky banana, toasted walnuts, and melted dark chocolate. The recipe calls for two ripe bananas, walnuts toasted in browned butter, and chopped dark chocolate folded into the dough. It’s a one-bowl recipe that doesn’t require an electric mixer—just a handheld whisk.
🍌 Why you’ll LOVE this recipe
- One-bowl, no-mixer method: Quick to make and requires only basic tools.
- Deep banana flavor: Two ripe bananas plus a touch of cinnamon for authentic banana-bread taste and gooey banana pieces.
- Browned-butter walnuts: Toasting walnuts in the butter adds crunchy texture and a toasty, nutty depth.
- Crisp edges and chewy centers: The cookies are intentionally not cakey—crisp at the edges, tender and chewy in the middle.
📝 Key ingredients
Read through for tips to ensure great results.
Full ingredient list and steps are in the recipe card below.
Bananas: Use ripe, spotted bananas for the best flavor and natural sweetness. Avoid frozen bananas—they release too much water when thawed and can make the dough soggy.
Walnuts: Chop and brown them with the butter to create crunchy, toasty pieces and infuse the butter with walnut flavor.
Butter: Unsalted butter is best for browning; salted butter can develop off notes when browned.
All-purpose flour: For consistent results, weigh the flour. If you don’t have a scale, spoon the flour into a measuring cup and level it off without packing.
Egg yolk: Only the yolk is used here to help bind the dough while keeping extra moisture from egg whites to a minimum (the bananas already add moisture).
Chopped dark chocolate: Use your favorite chocolate or chips—dark chocolate pairs beautifully with banana and browned butter.
👩🍳 How to make banana bread cookies
Step 1: Brown the butter with the chopped walnuts in a medium saucepan. Melt the butter, then continue cooking, stirring frequently. Remove from heat once the walnuts are fragrant and the milk solids in the butter turn golden brown.
Step 2: Pour the browned butter and walnuts into a large, heatproof bowl. Stir in the cinnamon and let the mixture cool slightly.
Step 3: Add the brown sugar and granulated sugar to the browned butter mixture and whisk until smooth.
Step 4: Add the egg yolk, vanilla, and salt. Break one medium banana into coarse pieces (about 1/3 cup) and stir it into the mixture.
Step 5: Whisk the wet ingredients by hand until combined.
Step 6: Add the flour and baking soda, stirring until a dough forms. Fold in the chopped chocolate and the remaining banana broken into coarse pieces. Refrigerate the dough for 1 hour so it firms up.
Step 7: Preheat the oven to 355°F (180°C) and line a baking sheet with parchment paper. Use a 2-tablespoon scoop to portion the dough, spacing cookies a few inches apart to allow for spread.
Step 8: Bake 10–12 minutes, until the cookies are golden brown. Let them cool on the sheet for a few minutes to firm up, then sprinkle flaky salt on top while still warm.
✔️ Expert banana bread cookie tips
- Brown the butter and walnuts thoroughly: It takes a little longer than browning butter alone and will foam while cooking—watch closely and stir frequently.
- Choose ripe, spotted bananas: They give the best flavor and contribute gooey banana pockets inside the cookies.
- Bake until golden: These cookies benefit from being fully baked for crisp edges; underbaking can leave them soggy rather than tender.
- Enjoy fresh: They have the crispiest edges right out of the oven; they soften as they sit but remain delicious.
🥄 Make ahead and storage
These cookies are best eaten fresh for the crispest edges. You can freeze scooped, pre-portioned dough in an airtight bag and bake from frozen when you want fresh cookies—add a minute or two to the bake time if needed. Baked cookies keep in an airtight container in the refrigerator for up to 4 days, or frozen for up to 2 months. Reheat in the oven to restore crisp edges before serving.
🙅 How to make sure banana bread cookies aren’t cakey
Banana bread cookies can become cakey if there’s too much moisture relative to sugar. This recipe avoids that by:
- Browning the butter: Browning reduces excess moisture from the butter and adds toasted flavor.
- Keeping banana pieces chunky: Chunky banana pieces create pockets of gooey fruit instead of wetening the entire dough.
- Avoiding frozen bananas: Thawed frozen bananas release extra water and can make the dough too wet.
- Keeping the sugar amounts: Sugar helps the cookies spread properly and maintain a chewy center rather than a cake-like crumb.
- Baking until well browned: Slightly longer baking time produces the crisp edges these cookies are known for.
📖 Recipe FAQs
Yes. Walnuts add a pleasant crunch and toasty flavor, but you can leave them out or substitute another nut if you prefer or need a nut-free version.
You can try replacing the all-purpose flour with a 1:1 gluten-free flour blend. Results may vary depending on the blend; let the dough chill and adjust baking time as needed.
I don’t recommend it—frozen bananas release extra liquid when thawed, which can change the dough’s texture and make cookies cakier or soggier.
🍪 More related recipes
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Toffee Cookies with Homemade Toffee
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📖 Recipe
Banana Bread Cookies
These banana bread cookies have browned butter, toasted walnuts, chunky banana pieces, and pockets of melted dark chocolate. Crisp on the edges and chewy in the center, they’re a one-bowl, no-mixer treat.
Equipment
- Cookie sheet
- Parchment paper
- Medium saucepan
- Large heatproof bowl
- Wire whisk
- 2-tablespoon cookie scoop
Ingredients
- 1 cup unsalted butter
- ½ cup raw walnuts, chopped
- 1 teaspoon ground cinnamon
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ½ teaspoon sea salt
- ⅔ cup mashed banana (about 2 medium bananas, divided)
- 2 cups (240 g) all-purpose flour
- ½ teaspoon baking soda
- ¾ cup chopped dark chocolate or chocolate chips
Instructions
- Combine the butter and walnuts in a medium saucepan. Melt the butter, then continue cooking over medium heat, stirring frequently. When the milk solids turn golden brown and the walnuts smell toasty, remove from heat.
- Pour the browned butter and walnuts into a large heatproof bowl. Stir in the cinnamon and let cool slightly.
- Add the brown sugar and granulated sugar to the browned butter and whisk to combine.
- Stir in the egg yolk, vanilla, salt, and about ⅓ cup broken-up banana pieces. Whisk until combined.
- Add the flour and baking soda, stirring until a dough forms.
- Fold in the chopped dark chocolate and the remaining banana broken into coarse pieces. Refrigerate the dough for 1 hour to firm up.
- Preheat the oven to 355°F (180°C). Line a baking sheet with parchment paper.
- Scoop 2-tablespoon portions of dough onto the prepared sheet, spacing a few inches apart. Bake 10–12 minutes, until golden brown. Let cool on the sheet for a few minutes, then sprinkle flaky salt on top while still warm.
Notes
Freezing raw dough: Portion the dough and freeze in an airtight bag. Bake from frozen, adding a minute or two to the bake time if necessary.
Storing baked cookies: Refrigerate in an airtight container up to 4 days, or freeze up to 2 months. Reheat in the oven to restore crisp edges.
Tips for success:
- Brown butter and walnuts until deeply golden for best flavor.
- Use ripe, spotted bananas for sweetness and moisture pockets.
- Bake until the cookies are golden brown for crisp edges and a chewy center.
Nutrition (approx.)
- Calories: 288 kcal per cookie
- Carbohydrates: 32 g
- Protein: 3 g
- Fat: 17 g