If you always have a couple of overripe bananas sitting on your counter slowly turning into a science experiment (or filling the dang kitchen up with fruit flies), these soft banana bread cookies are about to become your toddler's favorite breakfast!
As a dietitian mom of two toddlers, I know busy mornings way too well. The kind where everyone needs something at the same time and a freshly cooked breakfast just isn't happening. That's exactly why I love having a batch of these banana bread cookies ready to go! I can pull them straight from the fridge, hand them over, and actually get out the door on time.
They’re kind of like if banana bread and a soft breakfast cookie had a baby?! Perfect for breakfast, snack time, lunchboxes, or just grabbing one cold straight from the fridge while juggling toddler chaos.
Why You + Your Toddler Will Love These Banana Bread Cookies
- soft + easy for little mouths to chew
- naturally sweetened with ripe bananas
- made with simple wholesome ingredients
- easy to customize with chocolate chips or finely chopped nuts (I even sprinkled hemp hearts on top!)
- freezer-friendly for snack prep
- great for breakfast, snacks, or lunchboxes
- a fun way to use overripe bananas
- toddler + parent approved (turn into a a fun treat by topping with yogurt icing)
If you have more bananas to use up then you need to try my banana zucchini muffins, banana chia pudding, or banana chickpea blondies!
Jump to:
- Why You + Your Toddler Will Love These Banana Bread Cookies
- Ingredients You Need
- How to Make Soft Banana Bread Cookies
- Hint for the Best Banana Bread Cookies
- Substitutions
- Variations
- Equipment
- Storing Your Soft Banana Bread Cookies
- Tiff's Toddler Dietitian Tip
- FAQ
- Related
- Pairing
- Soft Banana Bread Cookies for Toddlers
Ingredients You Need
Here's what you need to make these soft banana bread cookies your toddler will love:
- oat flour (or blended oats): adds fiber, complex carbs, and gives these cookies that soft hearty texture
- ripe bananas: naturally sweeten the cookies while adding moisture, potassium, and that classic banana bread flavor
- full-fat cottage cheese (or thick yogurt): adds protein, healthy fats, calcium, and keeps the texture soft and tender
- eggs (or flax eggs for egg-free): help bind everything together while adding protein and structure
- melted butter or olive oil: adds moisture, richness in flavor, and helps prevent dry oat flour cookies
- vanilla bean paste or vanilla extract: makes the banana bread flavor pop
- baking powder + baking soda: help these cookies fluff up and stay soft instead of dense
- cinnamon: adds cozy banana bread flavor, optional nutmeg for extra flavor
- chopped pecans, walnuts, or mini chocolate chips (optional): adds texture, healthy fats, or a fun sweeter twist
See recipe card for quantities.
How to Make Soft Banana Bread Cookies
- Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper. If using rolled oats instead of oat flour, blend them first until a flour-like consistency forms. Then in a medium-size bowl, whisk in the baking powder, baking soda, salt, and cinnamon.
- Step 2: Add the mashed bananas, cottage cheese, eggs, melted butter (or olive oil), and vanilla to the bowl. Mix until smooth.
- Step 3: Fold in chopped nuts or mini chocolate chips if using. I topped mine with thin banana slices + hemp hearts (plus some brown sugar on mine). Let the batter rest for 5-10 minutes so the oat flour can absorb moisture.
- Step 4: Scoop the batter onto your prepared baking sheet into cookie-shaped rounds, gently flattening slightly if needed. Bake for 15-18 minutes, or until the cookies are set and lightly golden. Let cool before serving.
Hint for the Best Banana Bread Cookies
Use super ripe, spotty bananas for the best natural sweetness and classic banana bread flavor! Letting the batter rest for 5-10 minutes before baking also helps the oat flour absorb moisture, giving you a softer cookie with better structure instead of batter that spreads too much.
Substitutions
These soft banana bread cookies are already gluten-free and no added sugar! Here are some other swaps you can make:
- dairy-free: use dairy-free yogurt instead of cottage cheese
- egg-free: try flax eggs, though texture may be softer
- nut-free: skip nuts and use chocolate chips or seeds, or just leave plain!
- gluten-free: be sure to use certified gluten-free oats/oat flour
- no oat?: sub with 2 cups of all-purpose flour
Variations
You can mix up the flavor in these banana bread cookies by adding different mix-ins! Get creative and let your little one help you stir them in.
- banana chocolate chip cookies - add about ⅓ cup mini chocolate chips into the batter
- banana walnut breakfast cookies - add chopped walnuts or pumpkin seeds
- banana pecan cookies - for that classic banana bread flavor
- banana cinnamon raisin cookies - add raisins + extra cinnamon
- banana coconut cookies - add unsweetened shredded coconut
If you want a simpler version, then check out my 3 ingredient oatmeal banana cookies!
Equipment
All you need to make these banana cookies for toddlers is a blender or food processor if blending up your oats for oat flour, plus a mixing spoon or spatula, baking sheet, and parchment paper for easy cleanup. A cookie scoop is optional but super helpful for evenly sized cookies that bake consistently.
Storing Your Soft Banana Bread Cookies
Store leftover banana bread cookies in an airtight container in the fridge for up to 5 days. Freeze in a freezer-safe bag or container for up to 2 months.
Warm for a few seconds in the microwave or enjoy cold straight from the fridge! You can even crisp up in the air fryer if you'd like.
Tiff's Toddler Dietitian Tip
Pair these banana bread cookies with a protein or healthy fat for a more balanced snack that helps keep little ones fuller longer. Think alongside Greek yogurt, milk, egg bites, cheese, nut/seed butter, or even a smoothie. They’re already made with ingredients like oat flour, cottage cheese, and eggs, making them a more nourishing option than your typical cookie!
FAQ
Yes! These are soft-baked, more like a banana bread cookie or muffin top than a crisp traditional cookie.
Yep! Plain Greek yogurt or dairy-free yogurt works well too, just try to choose a thick (full-fat) kind.
Absolutely, I love using this yogurt spread or avocado frosting (chocolate version) for easy yet nutritious options.
Yes, just make sure your baby has been introduced to eggs and dairy before offering.
You can add ¼ cup of brown sugar or coconut sugar to the batter or sprinkle on top!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these soft banana bread cookies:
Soft Banana Bread Cookies for Toddlers
Equipment
- measuring cups and utensils
Ingredients
- 2 cups oat flour or all-purpose flour (GF if needed), use 2 ½ cups if blending oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon measure with your heart
- 2 ripe bananas
- ½ cup full-fat cottage cheese or thick yogurt
- 2 eggs or flax eggs
- ¼ cup melted butter or olive oil
- 2 teaspoon vanilla bean paste or extract
- ⅓ cup optional add-ins: chopped pecans, walnuts, mini chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper. If using rolled oats instead of oat flour, blend them first until a flour-like consistency forms. Then in a medium-size bowl, whisk in the baking powder, baking soda, salt, and cinnamon.
- Add the mashed bananas, cottage cheese, eggs, melted butter (or olive oil), and vanilla to the bowl. Mix until smooth.
- Then fold in chopped nuts or mini chocolate chips if using. Let the batter rest for 5-10 minutes so the oat flour can absorb moisture.
- Scoop the batter onto your prepared baking sheet into cookie-shaped rounds, gently flattening slightly if needed. Bake for 15-18 minutes, or until the cookies are set and lightly golden. Let cool before serving.
Notes
- Let the batter rest for 5-10 minutes before scooping so the oat flour can absorb moisture and the cookies hold their shape better.
- If the batter seems too thin then add 1-2 tablespoon more flour. Use 2 ½ cups if blending oats into flour and 2 cups if using oat or all-purpose flour.
- These are soft-baked banana bread style cookies, not crisp traditional cookies.
- For a dairy-free option, swap the cottage cheese for plain dairy-free yogurt.
- For egg-free, try 2 flax eggs, though the texture may be slightly softer.
- If you don't have oats or oat flour, then all purpose can work or swap with almond flour + omit the cottage cheese.
- Mix in mini chocolate chips, chopped walnuts, or pecans for extra flavor and texture.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
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