2-Bite Banana Bread Cookies Recipe
Looking for a delightful twist on banana bread that’s perfect for snacking or packing into lunchboxes? These two-bite banana bread cookies, with their soft and moist texture and a sprinkle of chocolate chips, are a quick and easy way to use up ripe bananas and satisfy your sweet tooth.
If you’re looking for an alternative to banana bread for using up those ripe bananas, these banana bread cookies are a great option! Have you ever had 2 bite brownies? Oh, I love them so much! They are little mini snacks that are literally about 2 bites!
These banana bread cookies are the same. They don’t spread while they bake, so they are just a small snack sized cookie, so I call them “2 bite” cookies!;)
Why You’ll Love this Recipe
These can be easily gluten free! – Although we aren’t gluten free eaters at our house, these cookies use almond flour so they are gluten free if that is something you are looking for.
These cookies are soft and chewy! -I made these banana bread cookies before our toddler granddaughter came to visit, and they were perfect for her. They are small in size, so they’re perfect for little hands to hold.
Perfect for lunches and snack time – If you’re looking for something to pack in school lunches or to have on hand for after school snacks, these are a wonderful, yummy option!
Ingredients Needed for these Banana Bread Cookies
(A printable recipe card is included at the bottom of this post for your convenience.)
- 1 1/2 cups almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon koscher salt
- 1/4 teaspoon cinnamon
- 1 tablespoon pure maple syrup
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cup mashed ripe bananas (about 3-4 bananas)
- 1/4 cup chocolate chips – any kind you like will work.
Instructions for Banana Bread Cookies
- Line 2 baking sheets with parchment paper and preheat the oven to 350 degrees.
- In a large mixing bowl, combine the almond flour, baking soda, salt, and cinnamon. Mash the bananas on a plate with a fork. In a seperate bowl, mix together the mashed bananas, maple syrup, egg, and vanilla. Stir the banana mixture into the flour mixture and stir until just combined.
- Using a 1 1/2 tablespoon cookie scoop, scoop out the cookie dough and place evenly spaced on cookie sheets and flatten each one slightly with a fork. They will not spread much as they bake. Top each cookie with a few chocolate chips.
- Place the baking sheets in the oven with one on one shelf on the left and one on a lower shelf on the right. Bake for 12 minutes and then switch the baking sheets around in the oven so each baking pan will bake evenly. The total baking time will be about 24-28 minutes, or until just slightly golden brown.
Other Yummy Cookie Recipes
- These choc chip and peanut butter cookies were my kids’ favorite!
- Old fashioned rolled sugar cookies are a crowd pleaser for any special occasion!
- Bakeless oatmeal cookies are so quick and easy to make.
- Betty crocker brownie mix cookies are a shortcut recipe.
- Chewy chocolate chip cookies oatmeal are a classic!
Tools Used for this Recipe
Disclosure: The following contain affiliate links for your shopping convenience.
A good cookie scoop can save you time! I sure do use mine a lot.
(Don’t forget to check out my Amazon storefront for some of my favorite kitchen tools!)
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Banana Bread Cookies Recipe
These two-bite banana bread cookies, with their soft and moist texture and a sprinkle of chocolate chips, are a quick and easy way to use up ripe bananas and satisfy your sweet tooth.
Ingredients
- 1 1/2 cups almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon koscher salt
- 1/4 teaspoon cinnamon
- 1 tablespoon pure maple syrup
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cup mashed ripe bananas (about 3-4 bananas)
- 1/4 cup chocolate chips – any kind you like will work.
Instructions
- Line 2 baking sheets with parchment paper and preheat the oven to 350 degrees.
- In a large mixing bowl, combine the almond flour, baking soda, salt, and cinnamon. Mash the bananas on a plate with a fork. In a seperate bowl, mix together the mashed bananas, maple syrup, egg, and vanilla. Stir the banana mixture into the flour mixture and mix until just combined.
- Using a 1 1/2 tablespoon cookie scoop, scoop out the cookie dough and place evenly spaced on cookie sheets and flatten each one slightly with a fork. They will not spread much as they bake. Top each cookie with a few chocolate chips.
- Place the baking sheets in the oven with one on one shelf on the left and one on a lower shelf on the right. Bake for 12 minutes and then switch the baking sheets around in the oven so each baking pan will bake evenly. The total baking time will be about 24-28 minutes, or until just slightly golden brown.
Nutrition Information:
Yield: 23 Serving Size: 1Amount Per Serving: Calories: 66Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 40mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 2g
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These two‑bite banana bread cookies are pure comfort—moist, subtly sweet, with just enough chocolate chips to feel like a tiny indulgence perfect for lunchboxes or toddler snack times.
Two-bite banana bread cookies? Yes please—soft, moist, just-right-for-small-hands, and perfect for using up overripe bananas. Sweet, simple, and snack-ready!