The great thing about Banana Bread Cookies is how easy they are to make. Unlike banana bread, which requires time in the oven, these cookies come together quickly, making them perfect for a last-minute snack or dessert.
The chewy texture of these cookies makes each bite feel satisfying, while the banana flavor shines through beautifully. This recipe is perfect for using ripe bananas that might otherwise go to waste.
These Banana Bread Cookies are ideal for anyone who loves banana bread but wants a faster, more convenient version of the treat. These cookies will satisfy your hunger for something indulgent yet comforting.
With simple ingredients and minimal prep time, these cookies are an easy bake that everyone will love. The combination of bananas, cinnamon, and vanilla creates a warm, sweet flavor that's sure to become a new favorite.
Why You Will Love This Recipe
- Banana Bread Flavor: Enjoy the classic, comforting flavor of banana bread in a convenient, chewy cookie form.
- Quick and Easy: These cookies come together in no time and require minimal ingredients, making them an ideal snack or treat.
- Chewy and Soft: The cookies are soft and chewy with a perfect banana flavor that makes each bite irresistible.
- Customizable: Add chocolate chips, nuts, or dried fruit to give the cookies extra flavor and texture.
- Perfect for Overripe Bananas: This recipe is a great way to use up ripe bananas and prevent food waste while making something delicious.
Ingredients
- 2 ripe bananas, mashed
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup rolled oats (optional for added texture)
- ½ cup chocolate chips or chopped walnuts (optional)
Directions
- Step No.1: Preheat the oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Step No.2: Mix dry ingredients
In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- Step No.3: Cream the butter and sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth. This should take about 2-3 minutes.
- Step No.4: Add the wet ingredients
Add the mashed bananas, egg, and vanilla extract to the butter and sugar mixture. Mix until everything is well combined.
- Step No.5: Combine wet and dry ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Step No.6: Add optional ingredients
If you’re using rolled oats, chocolate chips, or walnuts, fold them into the batter at this point.
- Step No.7: Shape the cookies
Use a spoon or ice cream scoop to drop spoonfuls of the dough onto the prepared baking sheet. Slightly flatten each cookie with the back of a spoon.
- Step No.8: Bake the cookies
Bake for 10-12 minutes or until the cookies are lightly golden brown on the edges. The center should be soft but set.
- Step No.9: Cool and serve
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!
Tips for Success
- Use Ripe Bananas: The riper the bananas, the better! Overripe bananas are sweeter and easier to mash, giving the cookies more flavor and moisture.
- Don't Overmix the Dough: Once you add the dry ingredients to the wet, mix just until combined to keep the cookies light and soft.
- Check for Doneness: The cookies are done when the edges are golden, and the center is firm. Keep an eye on them, as baking times may vary.
- Let Them Cool: Allow the cookies to cool completely before slicing to get clean cuts and better texture.
Variations
- Add Nuts: For added crunch, fold in chopped walnuts or pecans into the dough for extra flavor and texture.
- Spicy banana bread Cookies: Add a pinch of ground ginger or cloves for an extra depth of flavor in the cookies.
- Gluten-Free Version: Replace the all-purpose flour with a gluten-free flour blend for a gluten-free option.
- Chocolate Chip Banana Cookies: Add a generous amount of chocolate chips to the batter for extra gooey, chocolatey goodness in every bite.
Serving and Storage
Serving
Serve these Banana Bread Cookies warm or at room temperature with a glass of milk or your favorite beverage. They make a perfect snack or dessert.
Storage
Store any leftover cookies in an airtight container at room temperature for up to 3 days.
FAQ
Yes, you can freeze the dough. Roll the dough into balls, place them on a baking sheet, and freeze until firm. Then, transfer the dough balls to a freezer bag and store them for up to 3 months. Bake directly from frozen, adding a couple of extra minutes to the baking time.
You can reduce the amount of sugar or substitute it with a natural sweetener like honey or maple syrup, but the cookies may not be as sweet.
Yes, frozen bananas work well in this recipe. Just make sure to thaw them and mash them thoroughly before using.
Yes, you can skip the glaze if you prefer a less sweet option. You can sprinkle them with powdered sugar instead.
Yes, you can skip the glaze if you prefer a less sweet option. You can sprinkle them with powdered sugar instead.
The bananas provide natural sweetness, and the dough is soft and chewy, making each bite comforting and flavorful.
Whether you're using up ripe bananas or simply craving a sweet treat, these cookies are a perfect solution.
Their simple ingredients and quick prep time make them a great option for a snack, dessert, or even breakfast.
Customize them with chocolate chips, nuts, or spices for added flavor and texture.
With their irresistible banana flavor and satisfying chewiness, Banana Bread Cookies are sure to become a new favorite in your baking repertoire.
Enjoy these cookies fresh out of the oven or store them for later—either way, they're sure to be a hit!
BANANA BREAD COOKIES
Ingredients
- 2 ripe bananas mashed
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup rolled oats optional for added texture
- ½ cup chocolate chips or chopped walnuts optional
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, mix together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, beat the softened butter and sugar until creamy.
- Add the mashed bananas, egg, and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the oats, chocolate chips, and/or walnuts if using.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and texture.
- For a lighter version, you can substitute butter with coconut oil or applesauce.
- You can swap the chocolate chips for dried fruit like raisins or cranberries for a healthier option.
- These cookies are soft and slightly chewy, so be sure to cool them completely to maintain their texture.
- If you prefer a crispier texture, flatten the dough slightly before baking.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- You can freeze the cookie dough for up to 2 months and bake fresh cookies whenever you like.
- For extra sweetness, dust the cooled cookies with powdered sugar or drizzle with honey.
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