Some days you just crave banana bread but you dont wanna pull out a loaf pan. Thats where banana bread cookies come in. They pack that moist banana flavor into an easy cookie you can eat on the go. It’s like banana bread and cookies had a baby. Everyone loves these soft and sweet bites and theyre perfect for snack time or dessert.
Lately more people found out that bananas can do way more than just be plain fruit. Theyre cheap, easy to find, and add a natural sweet taste and moisture to stuff. When you mash them into cookie dough, you get a treat thats kinda like a warm hug. These cookies hit the spot with a chewy bite thats fun to dunk in milk or just eat straight up. You’ll soon see why theyre popping up in every cookie jar.
Benefits of Banana Bread Cookies
Banana bread cookies not only taste good but they also give you some nutrition because of the bananas. Bananas are rich in potassium, fiber, and vitamins C and B6. That can help your heart, keep your digestion going, and boost your immune system. So eating cookies can feel a bit healthier too.
Plus, ripe bananas add sweetness so you dont need to put in so much sugar. That make the cookies softer and moister. They turn out with a crumb thats almost just like real banana bread. Mix bananas into the dough and you end up with a treat thats both tasty and kinda good for you.
And cookies beat banana bread on convenience. Banana bread takes longer to bake and you have to slice it. Cookies bake fast and you just grab a couple, no knife needed. Theyre great for lunchboxes, road trips, or a quick snack when youre rushing out the door.
Ingredients List
To make these yummy banana bread cookies, you only need a few simple things:
- 2 ripe bananas
- ½ cup butter, softened
- 1 cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional)
- 1 cup chocolate chips (optional)
You can add nuts, oats, or spices if you want. It lets you make each batch your own and add some extra flavor or crunch.
Recipe Directions
Here’s how to bake your own batch of these delicious banana bread cookies.
Preparation
Preheat your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper. This stops the cookies from sticking and makes cleanup easier.
Mixing Wet Ingredients
In a big bowl, mash the bananas until mostly smooth with a few small lumps. Then add softened butter, brown sugar, white sugar, egg, and vanilla extract. Stir it all together until you get a creamy banana mixture.
Combining Dry Ingredients
In another bowl, whisk flour, baking soda, salt, and cinnamon if you like. Make sure there are no lumps. Then fold the dry mix into the wet stuff. Don’t overmix or your cookies will be tough.
Adding Extras
If you want chocolate chips, nuts, or dried fruit, stir them in now so every bite has some fun bits.
Baking
Use a spoon or cookie scoop to drop big spoonfuls on the prepared baking sheet. Leave space since they spread. Bake for 10–12 minutes or until the edges turn golden. Watch them close at the end. Let cookies cool on the sheet for a few minutes, then move to a wire rack to cool completely.
Tips for Perfect Banana Bread Cookies
- Ripe vs. Overripe Bananas: Use bananas that are yellow with brown spots. Too brown and they can make the dough too wet.
- Consistency of Dough: The dough should be thick but still sticky enough to scoop. If it seems dry, add a splash of milk.
- Storage Tips: Keep leftover cookies in an airtight container at room temp for a few days. Or put them in the fridge to last longer.
- Freezing: Bake and cool completely, then freeze in a zip-lock bag for up to three months. Warm them in the oven before you eat.
Variations of Banana Bread Cookies
- Chocolate Chip Banana Bread Cookies: Stir in a cup of chocolate chips for a super sweet twist.
- Nut and Seed Variations: Add walnuts, pecans, or chia seeds for crunch and extra nutrition.
- Healthier Options: Swap half the flour for oats or almond flour. You can also use butter substitutes or an egg replacer.
Pairing Suggestions
- Beverages: These cookies go great with coffee, tea, or a glass of milk. Dunk them for extra fun.
- Serving Suggestions: Serve them warm so the chocolate is melty, or top with a scoop of vanilla ice cream for a special treat.
Conclusion
If you want a quick snack that tastes like banana bread, these cookies are it. You can stick to the basic recipe or go wild with mix-ins. They always turn out delish and perfect for any occasion. Now grab your ingredients and start baking!
FAQ Section
- Can I use frozen bananas for banana bread cookies? Yes, thaw them and drain any extra liquid before mashing or the dough gets too wet.
- How do I know when banana bread cookies are done? The edges look golden and a toothpick should come out with a few moist crumbs.
- Can I make banana bread cookies gluten-free? Sure, swap in a gluten-free flour blend and you’re good to go.
- What can I add to banana bread cookies for extra flavor? Try nuts, dried fruit, or spices like nutmeg or extra vanilla.
- How should I store banana bread cookies? Keep them in an airtight container at room temp for a few days, or in the fridge for longer freshness.
Call to Action
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Banana Bread Cookies
Equipment
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 cookie sheet
- 1 parchment paper (optional)
- 1 electric mixer or whisk
- 1 spatula
- 1 cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, softened
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup ripe bananas, mashed (about 2 medium bananas)
- ½ cup chocolate chips optional
- ¼ cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper if desired.
- In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
- In another bowl, use an electric mixer or whisk to cream the softened butter and brown sugar together until light and fluffy.
- Beat in the egg and vanilla extract, mixing until well combined.
- Add the mashed bananas to the mixture and stir until combined.
- Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
- If desired, fold in chocolate chips and chopped walnuts for added texture and flavor.
- Drop tablespoon-sized portions of dough onto the prepared cookie sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look set.
- Remove from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a cooling rack.
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