Sometimes the afternoon slump calls for something sweet but not fussy—something that feels like a little celebration but doesn’t require hours in the kitchen. That’s exactly where these banana cake mix cookies fit in, delivering a soft, moist bite with the comforting flavor of banana cake, but in a perfectly portable cookie form.
I remember the first time I made these, the kitchen smelled like a cozy banana bread was baking, but the ease of a cookie dough was so freeing. I was juggling a few things, distracted by a phone call that ran longer than I expected, and the dough sat waiting a bit too long before I finally scooped it onto the baking sheet. The cookies still turned out tender and moist, with edges just golden enough to give a subtle crunch. It’s that kind of forgiving recipe that makes you feel like you’re winning, even when the timing is off.
The texture is what pulls me back every time—somewhere between cake and cookie, soft enough to melt in your mouth, but with just enough structure to hold together. The vanilla notes mingle with the banana in a way that’s nostalgic but fresh, like a little reminder of simpler times when cake was an everyday treat.
- Soft, moist texture that feels like banana cake in cookie form.
- Quick and easy, perfect for when you want a treat without the fuss.
- Uses a boxed cake mix, so you’re halfway there already.
- They’re not overly sweet, which means you can enjoy more than one without feeling guilty.
- It’s simple—and that’s kind of the point. No complicated steps, just straightforward fun.
Even if baking isn’t your usual thing, this recipe doesn’t demand perfection. It’s okay if your dough sits a little while or if the edges brown a bit more than expected. The result is still a tasty, comforting snack that’s hard to resist.
PrintBanana Cake Mix Cookies
Deliciously soft and moist cookies made with banana cake mix, perfect for a quick and easy treat that combines the flavors of banana and cake in a cookie form.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
Ingredients
1 box (15.25 ounces) banana cake mix
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, combine the banana cake mix, eggs, vegetable oil, and vanilla extract.
Mix until all ingredients are fully incorporated and a soft dough forms.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers are set.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
These cookies come together in a standard mixing bowl and bake on a regular sheet pan—no special equipment needed. I usually serve them with a cup of coffee or a glass of cold milk, but they’re also great as a quick breakfast on the go when mornings are rushed. If you want to switch things up, you could add a handful of chopped nuts or chocolate chips, though I haven’t tested those variations thoroughly. Sometimes I toss in a sprinkle of cinnamon or nutmeg for a little warm spice, but that’s just me experimenting.
FAQ:
Can I substitute the vegetable oil? I haven’t tried this with other oils, but a mild-flavored oil like canola or light olive oil might work similarly.
How long do the cookies stay fresh? They keep well for about three days at room temp in an airtight container. Freezing is an option if you want to save some for later.
Can I make smaller or larger cookies? Sure! Just adjust baking time accordingly—smaller cookies will bake faster, and larger ones might need a couple more minutes.
Next time you find yourself craving something sweet, soft, and a little nostalgic, give these banana cake mix cookies a try. They might just become your go-to when time is tight but the craving is real.