Banana Bread Cookies Recipe

Banana bread has been a beloved comfort food for generations, a dish that showcases the natural sweetness of bananas in a dense, moist loaf of goodness. But what if you could enjoy those same rich banana flavors in a soft, chewy, and portable format? Enter banana bread cookies. These delightful treats combine the best of both worlds—the comforting taste of banana bread with the cookie texture we all adore.

Introduction

Banana bread cookies are a twist on a classic recipe, turning the beloved banana bread into something new and exciting. These cookies are inspired by the moist texture of banana bread, but they are lighter and airier—perfect for when you crave the banana flavor without committing to a full loaf of banana bread.

The beauty of banana bread cookies lies in the balance between their chewiness and the natural sweetness of ripe bananas. In this recipe, we make sure to include all the elements that make banana bread so irresistible, such as cinnamon, brown sugar, and vanilla. These cookies can easily become your go-to snack, breakfast treat, or even a crowd-pleasing dessert.

Tools You Will Need

• Mixing bowls – For combining dry and wet ingredients separately.
• Electric hand mixer or stand mixer – While you can mix by hand, a mixer will ensure the ingredients are evenly blended, especially when working with mashed bananas and butter.
• Baking sheet – For baking the cookies. Use parchment paper or a silicone baking mat to prevent sticking.
• Cookie scoop or spoon – Helps portion out the dough into evenly sized cookies.
• Cooling rack – To allow the cookies to cool down properly after baking.

Step-by-Step Directions

Step 1: Preheat the Oven and Prepare the Baking Sheet

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and to make cleanup easier. You may also lightly grease the sheet, but it’s not necessary if you’re using parchment paper.

Step 2: Mash the Bananas

In a small bowl, mash the 2 ripe bananas with a fork or potato masher. You want them to be smooth with a few small chunks left for texture. The riper the banana, the better the flavor. The mashed bananas should equal about 1 cup.

Step 3: Mix Dry Ingredients

In a medium-sized bowl, whisk together the 2 cups of flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of cinnamon. Set this bowl aside.

Step 4: Cream Butter and Sugars

In a large bowl, use an electric mixer (or whisk by hand) to cream together the softened butter, ½ cup brown sugar, and ½ cup granulated sugar until light and fluffy. This process usually takes about 2-3 minutes with a mixer.

Step 5: Add Eggs and Bananas

Add the egg to the creamed butter and sugar mixture, and beat until combined. Then, add the mashed bananas and 1 teaspoon of vanilla extract, mixing well to incorporate.

Step 6: Add Dry Ingredients to Wet Ingredients

Slowly add the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix. If you’re adding any mix-ins like chocolate chips, chopped nuts, or flaxseeds, gently fold them into the dough now.

Step 7: Scoop the Dough

Using a cookie scoop or a tablespoon, scoop out portions of the cookie dough and place them onto the prepared baking sheet. Leave about 2 inches of space between each scoop to allow for spreading.

Step 8: Bake the Cookies

Bake the cookies in your preheated oven for about 10-12 minutes or until the edges are golden brown and the tops are set. Keep an eye on them, as baking times may vary depending on your oven.

Step 9: Cool the Cookies

Once the cookies are done, remove them from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer the cookies to a wire cooling rack to cool completely.

Pro Tips for Perfect Banana Bread Cookies

1. Use ripe bananas: The ripeness of the bananas will dictate the sweetness and moisture of your cookies. Overripe bananas with brown spots are ideal for baking.
2. Don’t overmix: When you add the dry ingredients to the wet ingredients, mix just until incorporated. Overmixing can lead to dense cookies.
3. Chill the dough: If you find that your dough is too soft or sticky, chill it in the refrigerator for 15–30 minutes before scooping and baking. This will help the cookies hold their shape.
4. Measure the flour properly: Too much flour can result in dry cookies. Be sure to measure your flour by spooning it into the measuring cup and leveling it off with a knife.
5. Storage: These cookies are best stored in an airtight container for up to 5 days. If you want to keep them fresh longer, store them in the refrigerator.

Variations on the Banana Bread Cookie Recipe

Feel free to experiment with these variations to create your perfect banana bread cookie:

• Chocolate Banana Bread Cookies: Add ¾ cup of mini chocolate chips or chopped dark chocolate to the dough for a chocolatey twist.
• Nutty Banana Bread Cookies: Add 1/2 cup of chopped walnuts or pecans for an added crunch and nutty flavor.
• Banana Bread Cookie Sandwiches: Once your cookies are cooled, sandwich them with a layer of cream cheese frosting or a nut butter for an extra indulgent treat.
• Banana Coconut Cookies: Stir in ½ cup of shredded coconut for a tropical flair.

Frequently Asked Questions (FAQs)

Q: Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for part or all of the all-purpose flour. Just be aware that whole wheat flour will create a denser cookie.

Q: Can I make these cookies vegan?

To make these cookies vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and use vegan butter and a plant-based milk substitute.

Q: How do I prevent my cookies from spreading too much?

Make sure the dough is thick and not overly soft. If your dough feels too loose, chill it before baking.

Conclusion

Banana bread cookies are a fun and delicious way to enjoy the flavors of banana bread in a more portable form. With a chewy texture, a hint of cinnamon, and the natural sweetness of ripe bananas, these cookies are sure to become a family favorite. Whether you prefer them plain, with chocolate chips, or packed with nuts, they’re easy to make and even easier to enjoy!

Yield: 24

Banana Bread Cookies Recipe

Print

Banana bread has been a beloved comfort food for generations, a dish that showcases the natural sweetness of bananas in a dense, moist loaf of goodness. But what if you could enjoy those same rich banana flavors in a soft, chewy, and portable format? Enter banana bread cookies. These delightful treats combine the best of both worlds—the comforting taste of banana bread with the cookie texture we all adore.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1 cup brown sugar, packed
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon (optional, but adds great flavor)
• 1 cup rolled oats
• 1/2 cup chocolate chips (optional)
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Wet Ingredients:
   In a large mixing bowl, combine the mashed bananas, brown sugar, butter, egg, and vanilla extract. Mix until smooth and well combined.
3. Combine Dry Ingredients:
   In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
4. Combine Wet and Dry Mixtures:
   Gradually add the dry ingredients to the wet ingredients and mix until combined.
5. Add Oats and Optional Add-ins:
   Stir in the rolled oats, chocolate chips, and walnuts, if using.
6. Scoop Dough:
   Using a spoon or cookie scoop, drop rounded tablespoonfuls of dough onto the prepared baking sheet. Space them about 2 inches apart.
7. Bake:
   Bake for 12-15 minutes or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
8. Cool:
   Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Bananas: The riper the bananas, the better! Overripe bananas (with brown spots) will give your cookies more flavor and moisture.

Texture: If you like a chewier cookie, you can add a little extra banana or increase the oats.

Add-ins: Feel free to experiment with other add-ins like dried fruit, coconut, or a sprinkle of cinnamon sugar before baking for extra flavor.