Banana Bread Cookies
These Banana Bread Cookies taste just like your favorite banana bread, but they’re soft, chewy, and full of banana flavor. These are great for using up ripe bananas, and they make a comforting breakfast, snack, or dessert.
Reasons to Love This Recipe
I love this recipe because it’s quick, uses common pantry items, and always makes soft, moist food. The cookies are great when I want banana bread but don’t want to wait for a loaf to bake. You can also add chocolate chips, nuts, or spices to them to make them your own.
How many servings and when
You can make about 24 cookies with this recipe. I can usually have a fresh batch ready in less than 30 minutes because it only takes about 10 minutes to prepare and 10 to 12 minutes to bake.
Changes
When I want to change things up, I like to add mini chocolate chips for a sweet touch or chopped walnuts for a crunchy touch. Adding a little nutmeg or cloves makes it even warmer. I sometimes use whole wheat flour instead of regular flour or cut back on the sugar.
Storage and reheating
I keep the cookies in a container that doesn’t let air in at room temperature for up to three days. I freeze them in one layer and then put them in a bag that can go in the freezer for longer storage. I just put one in the microwave for about 10 seconds to bring back the softness of freshly baked bread.
Questions and Answers
How ripe should the bananas be?
I use bananas that are very speckled or even black. The cookies will taste better and be sweeter the riper they are.
Is it possible for me to make these cookies gluten-free?
Yes, I use a gluten-free baking mix with xanthan gum instead of all-purpose flour, and it works well.
Do I have to put the dough in the fridge?
No, you don’t need to chill the dough. I mix them and then bake them right away, and they come out soft and fluffy.
Can I put oats in the recipe?
Of course. I add half a cup of rolled oats to the mix sometimes to make it thicker and add more fiber.
How do you best mash the bananas?
I just use a fork or a potato masher. Sometimes I use a hand mixer to mix them together better so they are smoother.
In conclusion
Banana Bread Cookies are the best of both worlds: they taste like banana bread and are soft and easy to hold. When I have ripe bananas lying around and want to bake something quick and cozy, I love making these. This recipe is a favorite in my kitchen because it has a lot of mix-ins and is easy to make.
Description
These Banana Bread Cookies are soft and chewy and taste just like banana bread. They are easy to make. Great for breakfast, snacks, or dessert.
What you need
(Here’s a tip: Look at the recipe card below for the full list of ingredients and amounts.)
- Bananas that are ripe
- Flour for all purposes
- Soda for baking
- Salt
- Cinnamon that has been ground
- Butter without salt
- Sugar brown
- Sugar in granules
- Egg
- Vanilla flavoring
- You can add chocolate chips, chopped walnuts, or pecans if you want.
Things you need
- Two ripe bananas that have been mashed
- 1 ½ cups of flour for all purposes
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- ½ teaspoon of ground cinnamon
- ½ cup of melted unsalted butter
- ½ cup of brown sugar
- ¼ cup of sugar that has been granulated
- One big egg
- 1 teaspoon of vanilla extract
- Optional: ½ cup of chocolate chips, chopped walnuts, or pecans
Instructions
- Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the flour, baking soda, salt, and cinnamon together in a medium bowl.
- In a different bowl, mash the bananas and mix in the melted butter, brown sugar, granulated sugar, egg, and vanilla extract until everything is smooth.
- Slowly mix the dry ingredients into the wet mixture until they are all mixed in.
- Add in any extras you want, like nuts or chocolate chips.
- Put rounded spoonfuls of dough on the baking sheet that has been prepared.
- Bake for 10 to 12 minutes, or until the edges are golden and the centers are set.
- Let them cool on the baking sheet for a few minutes, then move them to a wire rack to cool all the way down.
How to do it
- I first turn on the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- I mix the flour, baking soda, salt, and cinnamon together in a medium bowl.
- I mash the ripe bananas in a different bowl. Then I mixed in the melted butter, brown sugar, granulated sugar, egg, and vanilla extract until the mixture was smooth.
- I slowly add the dry ingredients to the wet ones and mix until they are just combined.
- At this point, I fold in any mix-ins I want to use.
- I use a spoon or cookie scoop to drop rounded spoonfuls of dough onto the baking sheet that has been prepared.
- I bake them for about 10 to 12 minutes, or until the edges are a light golden color and the centers are set.
- I move them to a wire rack to cool all the way down after letting them cool on the baking sheet for a few minutes.
Notes
- For the best taste, use bananas that are very ripe.
- You don’t have to chill the dough before baking.
- Add oats for more fiber and texture.
- You can keep it for up to three days in an airtight container or freeze it for longer storage.
Nutrition
One cookie is a serving size.
- 110 calories
- 8g of sugar
- 60 mg of sodium
- 5g of fat
- 3g of saturated fat
- 1.5g of unsaturated fat
- 0g of trans fat
- 15 grams of carbohydrates
- 1g of fiber
- 1.5 grams of protein
- 15mg of cholesterol