4 White Chocolate Banana Bread Cookie Recipes

If banana bread and a cookie had a delicious little baby, this would be it. These White Chocolate Banana Bread Cookies bring the best of both worlds: soft, plush centers, caramelized banana flavor, and creamy pops of white chocolate. They’re easy, cozy, and way more interesting than another basic chocolate chip situation.

We’re talking five seriously crave-worthy twists—each one a vibe. Whether you’ve got spotty bananas begging to be used or you just want a bakery-level cookie without leaving home, this lineup is your new sweet-tooth toolkit.

1. Bakery-Style White Chocolate Banana Bread Cookies With Toasted Pecans

These are your classic, big, chewy, bakery-style cookies with a nutty crunch. The toasted pecans cut through the sweetness of white chocolate, and ripe bananas keep everything moist and tender. Perfect for lunchbox treats or coffee-dunking on a lazy Sunday.

Ingredients:

• 1 3/4 cups (220 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/2 cup (115 g) unsalted butter, melted and slightly cooled
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup (180 g) mashed very ripe banana (about 2 small)
• 1 cup (170 g) white chocolate chips or chunks
• 3/4 cup (75 g) toasted pecans, roughly chopped

Instructions:

1. Whisk flour, baking soda, baking powder, salt, and cinnamon in a bowl. Set aside.
2. In another bowl, whisk melted butter with both sugars until glossy. Beat in egg and vanilla until smooth.
3. Stir in mashed banana. Fold in dry ingredients until just combined. Add white chocolate and pecans.
4. Chill dough 30–45 minutes to firm up. Meanwhile, heat oven to 350°F (175°C) and line two baking sheets.
5. Scoop 2-tablespoon mounds, spacing 2 inches apart. Bake 10–12 minutes until edges are set and tops look slightly puffy.
6. Cool on sheets 5 minutes, then transfer to a rack. They’ll set as they cool—don’t overbake.

Serve & Swap: Sprinkle with flaky sea salt while warm for a sweet-salty hit. No pecans? Use walnuts or skip the nuts and add an extra 1/4 cup white chocolate. These freeze beautifully once baked—flash-freeze, bag, and reheat for 5 minutes at 300°F.

2. Brown Butter White Chocolate Banana Bread Cookies That Mean Business

Want deeper, nutty flavor without nuts? Brown the butter. It turns these cookies into something caramel-y and rich, with tiny crisp edges and super-soft centers. A coffee-shop cookie you can bake in your pajamas—what a win.

Ingredients:

• 1 2/3 cups (200 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground nutmeg (optional but lovely)
• 1/2 cup (115 g) unsalted butter, browned and cooled to room temp
• 1/2 cup (100 g) light brown sugar, packed
• 1/3 cup (65 g) granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2/3 cup (160 g) mashed ripe banana
• 1 cup (170 g) white chocolate chunks

Instructions:

1. Brown the butter: Melt over medium heat, stirring, until amber with toasty milk solids, 5–7 minutes. Pour into a bowl and cool 15–20 minutes until thickened but not solid.
2. Whisk flour, baking soda, baking powder, salt, and nutmeg.
3. Beat browned butter with sugars until creamy. Mix in egg yolk and vanilla. Stir in banana until combined.
4. Fold in dry ingredients, then white chocolate. Chill 1 hour for best texture.
5. Heat oven to 350°F (175°C). Scoop 2-tablespoon balls onto lined sheets. Bake 10–11 minutes until edges just color.
6. Tap sheet on the counter once to deflate and create crinkles. Cool 10 minutes on the sheet.

Serve & Swap: Finish with a micro-grate of orange zest over warm cookies for a citrus perfume. Swap white chocolate for caramel chips for a dulce-de-leche vibe. If dough seems too soft, add 1–2 tablespoons flour before chilling.

3. Oatmeal White Chocolate Banana Bread Breakfast Cookies (That Are Actually Good)

These are the “responsible” cookies—soft, hearty, and not overly sweet. Rolled oats, chia, and almond add fiber and crunch, while banana and white chocolate keep them indulgent. Quick to mix, great for grab-and-go mornings.

Ingredients:

• 1 cup (90 g) old-fashioned rolled oats
• 3/4 cup (90 g) white whole wheat flour (or all-purpose)
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon fine sea salt
• 1 tablespoon chia seeds (optional)
• 1/3 cup (80 ml) coconut oil, melted (or neutral oil)
• 1/3 cup (70 g) light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup (180 g) mashed ripe banana
• 1/3 cup (30 g) sliced almonds
• 2/3 cup (115 g) white chocolate chips
• 2 tablespoons milk of choice, as needed

Instructions:

1. Heat oven to 350°F (175°C). Line a baking sheet.
2. Stir oats, flour, baking soda, cinnamon, salt, and chia.
3. Whisk oil and brown sugar until smooth; beat in egg and vanilla. Add banana and mix.
4. Combine wet and dry. Fold in almonds and white chocolate. If too thick/crumbly, add milk 1 tablespoon at a time.
5. Scoop heaping tablespoons, flatten slightly (they don’t spread much). Bake 11–13 minutes until set at edges.
6. Cool completely—they firm up as they cool.

Serve & Swap: Add dried cherries or blueberries for a breakfast-y pop. For dairy-free, use vegan white chips and plant milk. These keep in an airtight container for 3–4 days and freeze like champs.

4. Salted Caramel White Chocolate Banana Bread Skillet Cookies For Sharing

It’s a cookie-meets-banana-bread skillet you slice like pie. Warm, gooey, and designed for a scoop of ice cream melting into the cracks. Make it for movie night or as a dramatic dessert when you want applause (you’ll get it, trust me).

Ingredients:

• 1 1/2 cups (180 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 teaspoon cinnamon
• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (230 g) mashed ripe banana
• 1 cup (170 g) white chocolate chunks
• 1/3 cup (100 g) thick caramel sauce, plus more for drizzling
• Flaky sea salt, for finishing

Instructions:

1. Heat oven to 350°F (175°C). Butter a 10-inch cast-iron skillet (or 9-inch cake pan).
2. Whisk flour, baking soda, baking powder, salt, and cinnamon.
3. Cream butter and sugars until fluffy, 2 minutes. Beat in egg and vanilla.
4. Mix in banana. Fold in dry ingredients, then white chocolate.
5. Spread half the dough in the skillet. Dollop caramel over, leaving a border. Top with remaining dough and swirl gently with a knife.
6. Bake 20–24 minutes until golden at edges and just set in the center (slightly underbaked is the move).

Serve & Swap: Shower with flaky salt, drizzle with extra caramel, and serve warm with vanilla ice cream. Add toasted coconut for texture or swap caramel for dulce de leche. Leftovers rewarm beautifully at 300°F for 8–10 minutes.

5. No-Chill White Chocolate Banana Bread Cookies With Coconut (Weeknight Hero)

Need cookies fast? This recipe skips chilling, stays soft, and brings a tropical note with coconut. The edges get just-crisp while the centers stay plush—ready in under 30 minutes, start to finish. Seriously, these save weeknights.

Ingredients:

• 1 2/3 cups (200 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/3 cup (65 g) light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2/3 cup (160 g) mashed ripe banana (pat excess moisture if very watery)
• 3/4 cup (60 g) unsweetened shredded coconut
• 3/4 cup (130 g) white chocolate chips

Instructions:

1. Heat oven to 350°F (175°C). Line two baking sheets.
2. Whisk flour, baking soda, salt, and cinnamon.
3. Cream butter and sugars until light, 1–2 minutes. Beat in egg and vanilla.
4. Mix in banana just until combined. Fold in dry mix, then coconut and white chocolate. Do not overmix.
5. Scoop 1.5-tablespoon balls, space 2 inches apart. Bake 9–11 minutes until edges set and centers still soft.
6. Cool on the sheet 5 minutes; transfer to a rack.

Serve & Swap: Add lime zest to the dough for a bright twist. Not into coconut? Substitute 1/2 cup chopped macadamias and bump flour by 1 tablespoon to maintain structure. Press a few extra white chips on top right out of the oven for that bakery look.

Pro Tips For Banana Cookie Greatness

• Banana ripeness matters: The spottier, the better. Too liquidy? Pat mashed banana with a paper towel to remove excess moisture.
• Measure flour right: Spoon and level. Too much flour = cakey bricks; too little = pancake spread.
• Chill when in doubt: If your dough looks glossy or loose, a 30-minute chill works wonders.
• Don’t overbake: Pull when edges set but centers are pale. Residual heat finishes the job.
• White chocolate quality: Real cocoa butter melts creamier than candy melts—check the label.

There you go: five ways to turn sad bananas into cookies that people won’t stop talking about. Pick your mood, classic, nutty, breakfast-y, shareable, or fast bake a batch tonight. Your kitchen’s about to smell amazing, and your cookie jar won’t stand a chance.