Banana Bread Cookies offer the delightful taste of traditional banana bread in a convenient, handheld form. These soft, chewy treats are perfect for using up overripe bananas and make for a comforting snack or dessert.
Why I Love This Recipe
I appreciate this recipe for several reasons:
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Resourceful: It's an excellent way to utilize overripe bananas that might otherwise go to waste.
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Quick and Easy: The preparation is straightforward, and the cookies bake faster than a traditional loaf of banana bread.
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Versatile: These cookies can be customized with various add-ins like nuts, chocolate chips, or spices to suit different tastes.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ripe bananas
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Unsalted butter
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Granulated sugar
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Brown sugar
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Egg
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Vanilla extract
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All-purpose flour
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Baking soda
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Salt
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Ground cinnamon (optional)
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Chocolate chips or chopped nuts (optional)
Directions
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Preheat the Oven: I set my oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Prepare the Wet Ingredients: In a large bowl, I cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Then, I mix in a mashed ripe banana, egg, and vanilla extract until well combined.
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Combine Dry Ingredients: In a separate bowl, I whisk together all-purpose flour, baking soda, salt, and ground cinnamon if using.
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Mix the Dough: I gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, I fold in chocolate chips or chopped nuts at this stage.
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Portion the Dough: Using a spoon or cookie scoop, I drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake: I bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set.
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Cool: After removing them from the oven, I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe yields approximately 24 cookies. The preparation time is about 15 minutes, and the baking time is 10-12 minutes, totaling around 30 minutes from start to finish.
Variations
I enjoy experimenting with this recipe by:
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Adding Mix-Ins: Incorporating 1 cup of chocolate chips, chopped nuts, or dried fruit for added texture and flavor.
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Spicing It Up: Adding a pinch of nutmeg or allspice along with the cinnamon for a more complex spice profile.
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Gluten-Free Option: Substituting the all-purpose flour with a gluten-free flour blend to accommodate dietary preferences.
Storage and Reheating
To keep the cookies fresh, I store them in an airtight container at room temperature for up to 3 days. For longer storage, I freeze the cookies in a sealed container for up to 2 months. When ready to enjoy, I let them thaw at room temperature or warm them briefly in the microwave.
FAQs
Can I use frozen bananas for this recipe?
Yes, I can use frozen bananas. I thaw them completely and drain any excess liquid before mashing and adding them to the batter.
How do I prevent the cookies from becoming too cakey?
To achieve a chewier texture, I ensure not to overmix the batter and avoid adding too much flour. Measuring the flour accurately helps maintain the desired consistency.
Can I make these cookies vegan?
Yes, I can make vegan banana bread cookies by using plant-based butter and replacing the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes).
Is it necessary to chill the dough before baking?
Chilling the dough is not required for this recipe. However, if I prefer a thicker cookie, refrigerating the dough for 30 minutes before baking can help prevent spreading.
Can I double the recipe?
Absolutely. I can double the ingredients to make a larger batch. I ensure to bake the cookies in batches to avoid overcrowding the baking sheet.
Conclusion
Banana Bread Cookies are a delightful twist on a classic favorite, offering the comforting flavors of banana bread in a portable form. With their soft texture and customizable options, they have become a cherished treat in my household. Whether enjoyed as a snack, dessert, or shared with friends, these cookies are sure to please.
Banana Bread Cookies
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 30 minutes
- Yield: About 24 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Banana Bread Cookies bring the comforting flavor of classic banana bread into a soft, chewy cookie form. Perfect for using up ripe bananas, these quick and easy cookies are ideal for snacking, sharing, or satisfying a sweet craving. Customize them with your favorite mix-ins like chocolate chips or nuts for a treat that’s both nostalgic and delicious.
Ingredients
- 1 ripe banana, mashed
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon (optional)
- 1 cup chocolate chips or chopped nuts (optional)
Instructions
- Preheat Oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter & Sugars: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in mashed banana, egg, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
- Mix Dough: Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips or nuts if desired.
- Scoop & Space: Drop spoonfuls of dough onto prepared baking sheet, spacing about 2 inches apart.
- Bake: Bake for 10–12 minutes, until edges are golden and centers are set.
- Cool: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, avoid overmixing the dough.
- Use a gluten-free flour blend for a gluten-free option.
- Add nutmeg or allspice for extra spice depth.
- Dough doesn't need chilling, but refrigerating helps if you prefer thicker cookies.
- Store in an airtight container at room temperature for up to 3 days or freeze for 2 months.
