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Coffee Banana Recipe

These Coffee Banana Cookies turn ripe bananas into soft, chewy treats with instant coffee, cinnamon, brown sugar, vanilla, and chocolate chips. They offer a cozy coffeehouse flavor while using everyday ingredients and make an easy breakfast snack or afternoon treat.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 18 cookies
Calories 190 kcal

Equipment

  • Mixing bowl
  • Fork
  • whisk
  • baking sheet
  • parchment paper
  • Cookie Scoop
  • wire rack
  • Freezer
  • Freezer-Safe Tray
  • airtight container
  • oven

Ingredients
  

Coffee Banana Cookie Dough

  • Ripe banana — 1 large (120 g), mashed
  • All-purpose flour — 1 1/2 cups (180 g)
  • Baking soda — 1/2 teaspoon (2 g)
  • Salt — 1/2 teaspoon (3 g)
  • Unsalted butter, softened — 1/2 cup (113 g)
  • Brown sugar — 1/2 cup (100 g)
  • Granulated sugar — 1/4 cup (50 g)
  • Egg — 1 large (50 g)
  • Instant coffee powder — 1 tablespoon (4 g)
  • Vanilla extract — 1 teaspoon (5 ml)
  • Ground cinnamon — 1 teaspoon (3 g)
  • Semi-sweet chocolate chips — 1/2 cup (85 g)

Optional Finishing

  • Chopped walnuts — 1/3 cup (40 g), optional
  • Flaky sea salt — 1/4 teaspoon (1 g), optional

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • Mash the ripe banana with a fork until mostly smooth. Leave a few tiny pieces for natural banana texture.
  • Whisk flour, baking soda, salt, cinnamon, and instant coffee powder in a bowl until evenly combined.
  • Beat softened butter, brown sugar, and granulated sugar until creamy. Add the egg, mashed banana, and vanilla, then mix until smooth.
  • Gradually add the dry mixture to the banana mixture. Stir gently until a thick, soft dough forms. Do not overmix.
  • Fold in the chocolate chips and optional walnuts. The dough should hold its shape when scooped rather than spread like cake batter.
  • Scoop 18 portions onto the prepared baking sheet, leaving about 2 inches between each. Flatten each portion slightly because banana dough spreads less than classic cookie dough.
  • Bake for 11 to 12 minutes, until the edges look set and lightly golden while the centers remain soft.
  • Cool the cookies on the baking sheet for 5 minutes, then transfer them gently to a wire rack. Sprinkle with flaky salt if desired.
  • Serve warm or completely cooled. For make-ahead storage, freeze cooled cookies individually on a tray before transferring them to an airtight freezer bag.

Notes

Ripe bananas create softer, chewier cookies, while a less-ripe banana produces a slightly firmer texture. For softer centers, avoid overbaking and remove the cookies when their middles still look slightly moist. Bake 1 to 2 minutes longer for firmer, lightly crisp edges. Chill the dough for 20 minutes if it becomes too loose. Freeze baked cookies in a single layer before transferring them to an airtight freezer bag for up to 2 months. You can also freeze scooped dough portions and bake them from frozen with a few extra minutes. Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Customize with pumpkin spice, nutmeg, chopped pecans, walnuts, dark chocolate, caramel chips, or extra coffee powder.
Keyword Banana Coffee Cookies, Bristle Cookie, Coffee Banana Cookies, Cookies, Ice Cream Cookie