Let Me Tell You About These Banana Bread Cookies…

Alright, so picture this: it’s a rainy Sunday afternoon, the bananas on the counter are doing their best impression of a leopard, and you’re just craving something that’s warm, comforting, and not another boring loaf. That’s honestly how I ended up making these banana bread cookies with the softest, dreamiest banana center. The first batch? Well, let’s just say they looked better than they tasted — but hey, that’s how you learn, right? My kids (the harshest critics alive) now request these any time we’ve got bananas hanging around, and honestly, I don’t mind obliging because they’re dead easy once you get the hang of it. Also, I may have eaten half the dough by accident once. Oops.

Why You'll Just Keep Making These

I make these whenever I notice those bananas going brown and spotty and I just can’t face another banana smoothie. My family goes a bit wild for the way the centers stay so pillowy and moist (I know, I know, some folks hate that word, but it just fits). Sometimes I’ll double the recipe because they vanish, which I guess is a good problem to have. There was a time I tried to make them healthier by cutting the sugar, but honestly, things got weird. Oh, and if you’re not into fiddly recipes that need a billion steps — I hear you. This one’s pretty forgiving, so you won’t be cursing my name halfway through.

Gather Your Stuff — Here's What I Use

2 very ripe bananas (medium to large — if they’re tiny, use three. I sometimes just mash whatever’s left in the fruit bowl)
1 cup (about 200g) brown sugar (Granulated works if that’s all you have. My grandmother always swore by dark brown, but I’m not picky)
½ cup (115g) unsalted butter, melted (Coconut oil is fine, but the flavor’s a bit different. Margarine in a pinch — shh, don’t tell anyone)
1 egg (room temp if you remember, but I almost never do)
1 teaspoon vanilla extract (Imitation? Sure, it’s all the same to me most days)
2 cups (240g) all-purpose flour (Whole wheat works, but the cookies come out a bit... hearty. Not bad though)
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon (or more, if you like a punch)
½ cup chopped walnuts or pecans (Totally optional. Sometimes I do chocolate chips instead, or nothing at all)

How I Throw It All Together

Mash those bananas in a large bowl — really go for it. If there’s a few lumps, that’s fine. Add the brown sugar and melted butter, and mix it up. This is usually when I sneak a taste (who could resist?)
Add the egg and vanilla, and stir until it’s mostly smooth. Don’t stress if it looks like baby food — it sorts itself out in the end.
Now, in another bowl (or just the same one, less dishes), whisk together flour, baking soda, salt, and cinnamon. Dump all this into the banana mix and gently combine. I’ve overmixed before and ended up with little bricks, so go easy. Fold in nuts or chocolate chips if you’re feeling extra.
Alright, now here’s the bit that matters for the soft banana center: Take a heaping tablespoon of dough, flatten it slightly in your palm, plop a little extra mashed banana (about a teaspoon) right in the center, then wrap the dough around it. Pinch and roll to seal. It’s a bit messy, but honestly, that’s half the fun. Place on a lined baking sheet — they don’t spread much, so you can crowd them a bit.
Bake at 350°F (175°C) for about 10–12 minutes. I find 11 minutes gives that just-set middle. Don’t panic if they look a tad soft; they’ll firm up as they cool.
Cool on the tray for a few minutes, then on a rack if you can resist eating them straight away. I rarely manage that.

Notes from the Trench (Aka My Kitchen)

If your dough seems too sticky, pop it in the fridge for 20 minutes. Or just accept sticky hands — it’s good for the soul.
I once tried skipping the center banana step. The cookies were still good, but didn’t have that fun little surprise inside. So, up to you!
My oven runs hot, so keep an eye on the bottoms after 10 minutes. Burnt bottoms are no one’s friend (except maybe my dog, weirdly).

Variations I’ve Dared (Some More Successful Than Others)

Swapped walnuts for white chocolate chips — big hit with the kids, less so with my better half (he says it’s too sweet, but what does he know?)
Tried a gluten-free flour blend once. Texture was a bit crumbly, but flavor’s still there. Worth a go if you’re gluten-avoiding.
Attempted to stuff the centers with peanut butter instead of banana — messy, but honestly kind of glorious. Maybe don’t make them for company, though.
Oh, and once I accidentally used baking powder instead of soda. Don’t do that — you’ll get puffy, odd-tasting hockey pucks. Trust me.

Do You Need Fancy Equipment?

I use a stand mixer if I’m lazy, but you really just need a big bowl and a spoon. If you don’t have a cookie sheet, any flat-ish pan works — just line it with parchment or, in a pinch, a bit of well-oiled foil. My friend swears by using a silicone mat, but I always forget mine exists.

Banana Bread Cookies with Soft Banana Center

Storing (If You Have Any Left)

These keep in an airtight container on the counter for 2–3 days, but honestly, in my house they never last more than a day! They’re also not bad cold from the fridge with coffee the next morning, but I think the texture is best at room temp. You can freeze them too — just wrap in cling film, then toss in a freezer bag. Zapping them in the microwave for a few seconds brings them right back.

How I Like to Serve Them

I love these with a mug of milky tea — reminds me of how my mum would serve banana bread. My kids like to dunk them in chocolate milk (and, okay, so do I). Sometimes I’ll drizzle a bit of honey on top for extra decadence, especially if we’re having people over. For breakfast? Sure, I won’t tell anyone.

Lessons Learned the Hard Way (Pro Tips, Sort Of)

Once, I tried to rush the cooling because I was hungry, and the centers oozed out everywhere. So, patience — just for five minutes!
Don’t skip the salt. I forgot it once and everything tasted flat. A little salt does magic here.
Actually, I find it works better if you use super-ripe bananas; the browner, the better. Spotty is flavor, basically.

Real Questions I’ve Gotten (FAQ Corner)

Can I make these vegan? Sure thing — swap the butter for coconut oil or vegan spread, and use a flax egg. They’re still lush. Texture’s just a tad different, but nobody’s complained yet!
What if I don’t have brown sugar? White sugar’s fine, or even half-and-half if you’re running low. You might miss a li’l depth of flavor, but it still works. Once, I even tried maple syrup — the dough was stickier, but the taste? Unreal.
Can I use less sugar? You can, but, well, they’re cookies, so don’t expect them to taste like a health food. I tend to think dessert is worth it.
My cookies didn’t spread. Did I mess up? Nope! These are meant to be thick and a bit rustic — you probably did everything right. Just flatten them a smidge before baking next time if you like a thinner cookie.
Where’d you learn this recipe? Honestly, it’s a mashup form a dozen blogs and tinkering in my own kitchen. If you want to dive deeper, Sally’s Baking Addiction has a great banana cookie, and I sometimes peek at King Arthur’s banana bread recipe for tips, too.

So, if your bananas are beyond help and you’re looking for something different from the usual slice, give these banana bread cookies with a soft center a whirl. They might just become your new rainy day favorite (or Tuesday night, or, honestly, whenever you need a pick-me-up). And I know this veered off track a bit, but hey, isn’t that how the best recipes are born?

Banana Bread Cookies with Soft Banana Center