2-Bite Banana Bread Cookies: Mini Cookie Recipe

Looking for a tasty twist on classic banana bread that’s ideal for snacking or packing into lunchboxes? These two-bite banana bread cookies are soft, moist, and studded with chocolate chips. They’re a quick, kid-friendly way to use up ripe bananas and curb a sweet craving without committing to a whole loaf.

If you enjoy two-bite brownies, you’ll love these mini banana bread cookies. They hold their shape while baking and remain small and snack-sized—perfect for little hands, lunchboxes, or a light dessert. The recipe is straightforward and adaptable, so you can make it gluten-free, reduce sugar, or swap mix-ins to suit your taste.

Why You’ll Love This Recipe

• Gluten-free option: This recipe uses almond flour, so it’s naturally gluten-free for those who avoid wheat.
• Soft and chewy: The cookies are tender inside, making them ideal for toddlers and snack lovers alike.
• Lunchbox friendly: Small, non-greasy, and portable—great for school lunches, after-school snacks, or parties.

Ingredients Needed for these Banana Bread Cookies

This batch yields about 23 small cookies. For convenience, a printable recipe card can be created from the ingredient and instruction lists below.

• 1 1/2 cups almond flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1 tablespoon pure maple syrup
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/4 cups mashed ripe bananas (about 3–4 bananas)
• 1/4 cup chocolate chips (or your preferred mix-in)

Instructions for Banana Bread Cookies

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the almond flour, baking soda, kosher salt, and cinnamon until evenly combined.
3. On a plate, mash the ripe bananas with a fork. In a separate bowl, whisk the mashed bananas with the maple syrup, egg, and vanilla until smooth.
4. Pour the banana mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cookies tender.
5. Use a 1 1/2 tablespoon cookie scoop (or two spoons) to portion dough onto the prepared baking sheets, spacing them evenly. Flatten each ball slightly with a fork or the back of a spoon. They won’t spread much while baking. Press a few chocolate chips on top of each cookie.
6. Place one baking sheet on an upper rack (left) and the other on a lower rack (right). Bake for 12 minutes, then rotate the pans between racks so they bake evenly. Continue baking until the cookies are lightly golden around the edges, about 24–28 minutes total.
7. Remove from the oven and let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Make them nut-free: Substitute a cup-for-cup gluten-free flour blend for almond flour if you need a nut-free version; texture will be slightly different.
• Mix-ins: Swap chocolate chips for chopped nuts, dried fruit, or white chocolate chips for a different flavor profile.
• Sweetness: Adjust the maple syrup to taste or use honey. If your bananas are very ripe, you may reduce added sweetener.
• Serving: These are best within a day or two at room temperature, or stored in the refrigerator for up to a week.

Storage

Store cooled cookies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to one week or freeze in a sealed container for up to three months. Thaw at room temperature or warm briefly in a low oven before serving.

Nutrition Information (per cookie)

Other Yummy Cookie Ideas

• Chocolate chip and peanut butter cookies
• Old-fashioned rolled sugar cookies
• No-bake oatmeal cookies
• Brownie mix shortcut cookies
• Soft and chewy classic chocolate chip cookies

Tools That Make This Easier

A good cookie scoop speeds up portioning and creates uniform cookies. A parchment-lined baking sheet and a wire rack for cooling are also helpful. No special equipment is required—just bowls, a fork to mash bananas, and a spatula.

Final note: These two-bite banana bread cookies are an easy, family-friendly treat built around ripe bananas and simple pantry ingredients. They’re versatile, travel well, and are an excellent way to use up bananas that are past their best for slicing. Enjoy!