Banana Bread Cookies Recipe
These cookies taste like banana bread, are soft and chewy, and are really easy to make. You won’t believe how good they can be with just six simple ingredients.
The sweet bananas make the cookies taste even better, and they’re a great way to use up the ripe ones that are sitting on your counter. A win-win!
6 Simple Ingredients for Easy Banana Bread Cookies
Time Needed: It will take you around 10 minutes to get everything ready and 12 to 15 minutes to bake, so it’s a quick and easy treat to enjoy. Get your ripe bananas and let’s go!
- ◯ 2 bananas that are ripe
- ◯ 1 cup of flour for all purposes
- ◯ 1/2 cup of sugar, either brown or granulated
- ◯ 1/4 cup of butter that hasn’t been salted
- ◯ 1/2 teaspoon of baking soda
- ◯ 1/2 teaspoon of vanilla extract
For more taste, you can add a bit of salt, cinnamon, or chopped nuts or chocolate chips.
Ingredient Details
Bananas that are ripe: These cookies are all about the bananas! For the sweetest taste, pick ones with a lot of brown dots. You can use 1/2 cup of unsweetened applesauce instead of bananas to preserve the moisture.
All-purpose Flour: Regular flour works well here, but if you require a gluten-free option, you may use a 1:1 gluten-free flour mix instead. It has worked well for me!
Sugar: Granulated sugar is good, but I like brown sugar more because it has a stronger flavor. If you want them to be less sweet, you may use honey or maple syrup instead of sugar. Just change the flour a little bit if you do!
Unsalted butter: This gives the food fat and flavor. If you want to avoid dairy, you can use coconut oil or vegan butter instead. Just don’t forget to melt the coconut oil first!
How can I make sure my cookies don’t get too mixed up?
When you add the dry ingredients to the cookie dough, it’s important to stir them in gradually. Overmixing the dough makes the cookies tough because it makes the flour gluten. Here’s a brief tip:
- Mix until there are no more streaks of flour. This generally just takes a few folds.
- If you’re adding things like nuts or chocolate chips, gently fold them into the batter with a spatula after you’ve mixed the wet and dry ingredients.
If you take your time, your banana bread cookies will stay soft and chewy!
Instructions
- Get the oven ready: First, set the oven to 350°F (175°C). This makes sure that the oven is nice and hot when you put your cookies in. While the oven is heating up, line the baking sheet with parchment paper to keep the food from sticking.
- Mash the Bananas: Put the ripe bananas in a big basin and mash them up until they are smooth. The sweeter your cookies will be if the bananas are quite ripe. This is a terrific job for a fork!
- Mix the Wet Ingredients: Put the softened butter, sugar, and vanilla essence into the mashed bananas. Blend everything together until it is smooth and well-mixed. A spoon or a whisk will work just fine!
- Mix the Dry Ingredients: In a another dish, whisk together the salt (if you choose to use it), baking soda, and flour. Mixing the dry ingredients separately makes sure they are evenly spread out before adding them to the liquid mixture.
- Combine the wet and dry ingredients: Now, slowly add the dry ingredients to the banana mixture. Gently stir until everything is mixed together. Don’t combine too much, or the cookies will be too hard.
- Add Extras (Optional): If you choose, you may mix in more cinnamon, chopped nuts, or chocolate chips to give your cookies more taste and texture.
- Scoop the Dough: Use a spoon or cookie scoop to place spoonfuls of the cookie dough onto the baking sheet you prepared. Leave about 2 inches of space between each scoop so the cookies have room to spread while they bake.
- Cook the cookies: Put the baking sheet in the oven that has already been heated and bake for 12 to 15 minutes. Watch them! You want the edges to be golden and the centers to be set. The smell will be great!
- Let them cool and enjoy: After baking, let the cookies cool on the sheet for a few minutes before moving them to a wire rack to cool all the way down. You can make soft, chewy banana bread cookies with just six easy ingredients.
Have fun baking!
FAQ
Can I use bananas that are too ripe?
Of course! Overripe bananas are actually the greatest since they are sweeter and softer, which makes them simpler to mash. Just check to see if they are still okay to eat and don’t have any mold on them.
Is it okay if I use something other than butter?
If you want a dairy-free version, you can use coconut oil, vegetable oil, or even a dairy-free butter alternative instead of unsalted butter. If you use coconut oil, make careful to melt it first before adding it to the other wet ingredients.
How to Keep Cookies That Are Leftover
You can keep cookies that you don’t eat right away in an airtight container at room temperature for up to three days. If you want them to survive longer, you can freeze them! Just keep them in a freezer-safe bag or container, and they will stay fresh for up to 3 months. Thaw them at room temperature before enjoying again!
Can I Add Other Ingredients?
Of course! Feel free to add additions like chocolate chips, almonds, or dried fruits. Just remember to alter the flour slightly if you’re adding a lot of other ingredients to preserve the appropriate texture!
Have fun making your tasty banana bread cookies!