There’s something inherently comforting about the smell of baking cookies, and when those cookies are infused with the rich, sweet essence of overripe bananas, you’ve got yourself a treat that’s hard to resist. Banana bread cookies bring together the best of both worlds: the homey goodness of banana bread and the delightful crunch of cookies. Perfect for any time of year, these cookies are an excellent choice for using up those banana bunches that have seen better days, making them a great go-to for quick snacks, school lunches, or a cozy dessert.
Why make this recipe
What makes this recipe special? To put it simply, these banana bread cookies are a crowd-pleaser that checks all the boxes: they’re incredibly easy to whip up, require minimal ingredients, and deliver a soft, chewy texture that’s packed with flavor. Not to mention, they can be customized with chocolate chips or walnuts, making them a versatile option for any occasion.
"I made these for my kids and they couldn’t get enough! They loved the chewy texture and the added chocolate chips were a huge hit!"
Whether you’re enjoying a lazy weekend brunch or need an after-school snack that won’t break the bank, these cookies fit the bill. They’re not just delicious; they’re made with ingredients you’re likely to have on hand, making them an economical choice.
How to make Banana Bread Cookies
Now, let’s delve into the cooking process! These banana bread cookies are surprisingly simple to make, perfect for novice bakers or those who are short on time. With just a few key steps, you’ll be on your way to creating a batch of soft, delectable cookies. So, set your apron and let’s get started!
Ingredients
What you’ll need for these delightful cookies includes the following items:
- 2 large overripe bananas
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- A pinch of salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup chopped walnuts or semi-sweet chocolate chips (optional)
If you want to make the recipe dairy-free, you can substitute the unsalted butter with a non-dairy alternative like coconut oil. And if you’re trying to reduce sugar, consider using a sugar substitute or even honey!
Directions
Let’s move on to the step-by-step instructions that will guide you through this baking adventure:
- Preheat your oven to 350°F (175°C) and mash the bananas in a mixing bowl until smooth.
- In another bowl, whisk together melted butter, granulated sugar, egg, and vanilla. Stir in the mashed bananas.
- In a separate bowl, sift flour, baking soda, salt, and cinnamon. Gradually mix this dry mixture into the wet ingredients until just combined.
- If desired, fold in the chopped walnuts or chocolate chips.
- Drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about two inches apart.
- Bake for 12-15 minutes until the edges are golden and the centers feel firm.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm or store for later!
How to serve Banana Bread Cookies
Best ways to enjoy it? These cookies shine on their own, but if you want to elevate the experience, consider serving them warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. Pair them with a hot cup of coffee or a chilled glass of milk, and you’ve got yourself a delightful treat that can’t be beaten!
How to store
Storage and reheating tips: For optimal freshness, store any uneaten cookies in an airtight container at room temperature for up to three days. If you need to keep them longer, they can be frozen for up to three months. Just make sure to let them cool completely before freezing. When you’re ready to enjoy them again, simply thaw at room temperature or pop them in the microwave for a few seconds until warm.
Tips to make
Now, let’s talk practical cooking tips! To ensure your banana bread cookies turn out perfectly every time, always use overripe bananas—they add the most sweetness and flavor. If you find the dough too sticky, feel free to add a touch more flour. And remember, overmixing can lead to tough cookies, so mix until just combined for a soft, chewy texture.
Variations
Feeling adventurous? Here are some creative twists you can try. Swap in other add-ins like dried fruits, coconut flakes, or even peanut butter for a different take. For a seasonal spin, consider adding pumpkin spice or swapping the bananas for applesauce. The possibilities are endless!
Common questions
How long does it take to prepare these cookies?
The total time, including prep and baking, is roughly 30-35 minutes. Perfect for a quick baking session!Can I use frozen bananas?
Yes! Just make sure to thaw them and drain any excess liquid before mashing and using them in the recipe.What should I do if I have dietary restrictions?
You can easily make these cookies gluten-free by substituting with gluten-free flour and using a dairy-free butter replacement for the fat content.
These banana bread cookies are a must-try for anyone looking for an easy, satisfying, and delicious way to use up ripe bananas. Enjoy the baking process and the delightful aroma that will fill your kitchen!
Print
Banana Bread Cookies
- Total Time: 25 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
Deliciously soft and chewy cookies made with overripe bananas, combining the flavors of banana bread and cookies in an easy-to-make treat.
Ingredients
- 2 large overripe bananas
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- A pinch of salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup chopped walnuts or semi-sweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and mash the bananas in a mixing bowl until smooth.
- In another bowl, whisk together melted butter, granulated sugar, egg, and vanilla. Stir in the mashed bananas.
- In a separate bowl, sift flour, baking soda, salt, and cinnamon. Gradually mix this dry mixture into the wet ingredients until just combined.
- If desired, fold in the chopped walnuts or chocolate chips.
- Drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about two inches apart.
- Bake for 12-15 minutes until the edges are golden and the centers feel firm.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Store uneaten cookies in an airtight container at room temperature for up to three days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American