Description
These Banana Bread Cookies capture the essence of classic banana bread in a delightful, chewy cookie form. Perfect for using up ripe bananas, these cookies are quick to make, customizable with your favorite mix-ins, and sure to be a hit with both kids and adults.
Ingredients:
For the Cookies:
- 1 ripe banana, mashed
- ½ cup granulated sugar
- ¼ cup melted butter
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Optional Add-ins:
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ¼ cup chopped walnuts or mini chocolate chips
Preparation:
Step 1: Prep the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: Mix Wet Ingredients
In a medium bowl, mash the banana until smooth. Stir in the sugar and melted butter. If using vanilla extract, add it here.
Step 3: Add Dry Ingredients
Sift in the flour, baking soda, and salt. Add cinnamon if using. Stir just until a dough forms — do not overmix.
Step 4: Add Optional Mix-ins
Fold in chocolate chips or chopped nuts if using.
Step 5: Scoop & Shape
Using a tablespoon or cookie scoop, drop dough onto the baking sheet about 2 inches apart.
Step 6: Bake
Bake for 10–12 minutes or until the edges are golden and the tops look set.
Step 7: Cool
Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.
Why You’ll Love This Recipe
These cookies are the perfect solution when you have overripe bananas and are craving a sweet treat but don’t want to make an entire loaf of banana bread. They’re incredibly easy to make, requiring minimal ingredients and effort. The cookies are soft, chewy, and packed with banana flavor, making them irresistible. Plus, they’re easily customizable; you can add nuts, chocolate chips, or spices to create your own unique twist. These cookies are a great way to involve kids in the kitchen, as the recipe is simple and fun to follow. They’re also a fantastic snack for any time of day, from a quick breakfast bite to a sweet after-dinner treat.
Serving Suggestions:
- Serve warm with a glass of milk or a cup of coffee.
- Pair with a scoop of vanilla ice cream for a dessert upgrade.
- Pack them in lunchboxes for a sweet surprise.
- Offer them as a homemade gift to friends and neighbors.
- Enjoy them as a comforting snack on a cozy afternoon.
Tips:
- Use a Ripe Banana: The riper the banana, the sweeter and more flavorful the cookies will be. Bananas with brown spots are perfect.
- Don’t Overmix: Overmixing the dough can result in tough cookies. Mix just until the ingredients are combined.
- Measure Flour Accurately: Too much flour can make the cookies dry. Use a kitchen scale or spoon the flour into your measuring cup and level it off.
- Chill the Dough (Optional): If you have time, chill the dough for 30 minutes before baking. This can help prevent the cookies from spreading too much.
- Customize Your Cookies: Experiment with different mix-ins like dried cranberries, raisins, or even a sprinkle of sea salt on top before baking.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days.
Preparation Time:
10 minutes
Cook Time:
10-12 minutes
Total Time:
20-22 minutes
Nutrition Information:
Note: Nutritional information is an estimate and will vary based on specific ingredients and serving sizes.
- Calories: Approximately 80-100 per cookie
- Protein: Approximately 1 gram per cookie
- Sodium: Approximately 50-70 mg per cookie
Conclusion
Banana Bread Cookies are a delightful twist on a classic favorite. They’re easy to make, incredibly tasty, and perfect for using up those ripe bananas sitting on your counter. Whether you enjoy them as a quick snack or a sweet dessert, these cookies are sure to bring a smile to your face. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible treats!
Questions and Answers about This Recipe:
Q1: Can I use a different type of flour?
A: Yes, you can substitute all-purpose flour with whole wheat flour for a slightly nuttier flavor and added fiber. However, the texture of the cookies may be a bit denser. You can also use a gluten-free flour blend if you need a gluten-free option, but be sure to choose a blend that’s designed for baking.
Q2: Can I reduce the amount of sugar in the recipe?
A: Yes, you can reduce the sugar to 1/3 cup if you prefer a less sweet cookie. Keep in mind that reducing the sugar may slightly alter the texture and browning of the cookies.
Q3: What can I use instead of butter?
A: If you’re looking for a substitute for butter, you can use coconut oil or vegetable oil in equal amounts. Coconut oil will add a slight coconut flavor, while vegetable oil will provide a more neutral taste.
Q4: How do I prevent the cookies from spreading too thin?
A: To prevent the cookies from spreading too thin, make sure your butter is melted but not too hot. Also, avoid overmixing the dough, as this can develop the gluten and cause the cookies to spread. Chilling the dough for 30 minutes before baking can also help.
Q5: Can I freeze the cookie dough for later use?
A: Yes, you can freeze the cookie dough. Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze for about 1-2 hours, or until the dough is solid. Then, transfer the frozen dough balls to a freezer bag and store for up to 2-3 months. When ready to bake, simply bake from frozen, adding a few extra minutes to the baking time.
