This brownie box mix with bananas recipe for cookies happened on a day when I had overripe bananas on the counter and zero patience for baking from scratch. You know that moment when the bananas are too brown to eat, but tossing them feels wrong. That was me, staring at a brownie mix in the pantry and thinking, why not cookies?
I tested this recipe twice, once following the box directions and once adjusting the fat and moisture. The cookie version won by a mile. These come out soft in the middle, lightly crisp on the edges, and rich without being heavy. The banana adds moisture and a subtle sweetness without screaming banana bread.
This is a beginner friendly recipe that takes about 25 minutes start to finish. It is perfect for busy moms, after school snacks, bake sales, or late night cravings when you want dessert without dirtying every bowl in the kitchen.
Why you’ll love this Brownie box mix with bananas recipe
Turns a basic brownie mix into bakery style cookies with almost no effort
Soft, chewy texture with just enough structure to hold together
Uses ripe bananas instead of extra oil or butter
One bowl recipe, which means fewer dishes and less cleanup
Kid friendly flavor that does not overpower with banana
Easy to customize with chocolate chips or nuts
I tested different banana amounts to avoid cakey cookies
Tips for success
The biggest mistake here is using bananas that are not ripe enough. You want bananas with brown spots, soft to the touch, and fragrant. Underripe bananas add starch but not sweetness, which throws off the balance and makes the cookies bland.
Do not follow the box directions exactly. Brownie mixes are designed for pans, not cookies. I tested this using the full oil amount from the box, and the cookies spread too much and tasted greasy. Cutting back on oil and letting the banana handle moisture makes a huge difference.
Mash the banana until mostly smooth, but a few tiny lumps are fine. Those small pockets melt into the dough and keep the cookies moist. Over mixing the batter after adding the banana can make the cookies dense, so stir just until combined.
Watch the bake time closely. These cookies go from perfect to dry fast. Pull them when the tops look set but still soft in the center. They will firm up as they cool. If the edges smell overly chocolatey or toasted, they are already overdone.
If the dough feels too loose, chill it for 10 minutes. That quick rest helps the cookies hold their shape without changing the texture.
Nutrition and health notes
These cookies are still a treat, but using bananas does add some nutritional value compared to traditional brownie cookies. Bananas provide potassium and natural sugars, which help reduce the need for added fat. According to the USDA, bananas are a source of potassium and vitamin B6.
Brownie mix contains sugar and refined flour, so moderation matters. Pairing treats like this with balanced meals keeps everything in perspective. Chocolate does contain small amounts of antioxidants, but it is still primarily a dessert ingredient. Source
If you want to boost nutrition slightly, you can add chopped nuts for healthy fats and fiber. Just keep portions reasonable. These cookies are meant to be enjoyed, not labeled as health food.
As a mom, I focus on balance. These cookies satisfy a sweet craving while using ingredients I already have, which makes them a win in my book.
Serving ideas and pairings
Serve warm with a glass of milk for an after school snack
Store these cookies in an airtight container at room temperature for up to three days. They stay soft thanks to the banana, but keep them sealed so they do not dry out.
For longer storage, refrigerate them for up to five days. Let them come to room temperature before serving for the best texture.
You can freeze the baked cookies. Place them in a freezer safe bag and freeze for up to two months. Thaw at room temperature or warm briefly in the microwave.
Because these contain fruit, do not leave them uncovered for long periods. If they smell overly sweet or fermented, it is time to toss them.
A quick, fudgy brownie-style cookie made by combining a boxed brownie mix with ripe bananas for moisture and flavor, yielding soft chocolate banana cookies.
Ingredients
1box brownie mix (any standard 18 to 20 oz box)
1large ripe banana (very ripe, mashed smooth)
2tbsp vegetable oil (or melted butter)
1large egg (room temperature)
optional chocolate chips (totally optional but recommended)
Instructions
1
I start by preheating my oven to 175°C and lining a baking sheet with parchment paper. This step saves cleanup later and prevents sticking.
2
In a medium bowl, I mash the banana until it is smooth with no big chunks. The riper the banana, the sweeter and softer the cookies turn out.
3
I add the brownie mix, oil, and egg to the mashed banana and stir until just combined. The dough will be thick, almost like brownie batter meets cookie dough, and that is exactly what you want.
4
If I am adding chocolate chips, I fold them in gently at this point.
5
Using a spoon or small scoop, I drop mounds of dough onto the prepared baking sheet, leaving space between them. These cookies spread a little but not too much.
6
I bake for 10 to 12 minutes, pulling them out when the edges look set but the centers still look slightly soft.
7
I let the cookies cool on the pan for about 5 minutes before transferring them to a rack. They firm up as they cool but stay nice and fudgy inside.
Nutrition Facts
Servings 12
Amount Per Serving
Calories203.14kcal
% Daily Value *
Total Fat7.33g12%
Cholesterol15.5mg6%
Sodium116.26mg5%
Potassium46.32mg2%
Total Carbohydrate32.17g11%
Dietary Fiber0.29g2%
Sugars20.12g
Protein2.46g5%
Vitamin A 7 mcg
Vitamin C 0.98 mg
Calcium 2.9 mg
Iron 1.16 mg
Vitamin D 0.08 mcg
Vitamin E 0.56 mg
Vitamin K 0.06 mcg
Vitamin B6 0.04 mg
Vitamin B12 0.03 mcg
Phosphorus 10.74 mg
Magnesium 3.56 mg
Zinc 0.07 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If the cookies look underbaked in the center, that is actually perfect. They finish setting as they cool and stay chewy instead of dry.
I tested one batch at 14 minutes and they lost that brownie softness, so I recommend erring on the shorter bake time.
If your dough feels too wet, your banana was probably extra large. Add one tablespoon of flour to balance it out.
These cookies store well at room temperature for two days, or in the fridge for up to five days.
They freeze beautifully. I freeze them fully cooled and reheat for a few seconds in the microwave when the chocolate craving hits.
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Alex Richardson
Food and Lifestyle Blogger
Hi, I’m Alex - a full-time food blogger, proud Dad of two wonderful boys, and a New York husband with a taste for adventure! I’m here to whip up recipes, juggle family life, and explore the world, one delicious dish at a time (usually with a little help from my taste-testing team at home!).
