Banana bread is great and all, but it can get kinda crumbly when you wanna take it on the go. That’s where these banana bread cookies come in handy. They’re soft inside and a bit chewy outside, plus you dont need a bunch of weird stuff to make them. With just six ingredients, you can whip up a snack that tastes like banana bread but without the loaf.
Cookies are super flexible too. You can dunk them in your morning milk, munch em at lunch, or have em for dessert after dinner. And if someone at your house is gluten-free or vegan, you can swap out the flour or eggs and still get incredible cookies. No matter if you’re baking for one or a bunch, these banana bread cookies usually get gobbled up pretty quick.
Why Banana Bread Cookies?
Bananas arent just sweet, they’re also full of good stuff like potassium and fiber. That means these cookies are a bit healthier than other sugary snacks, letting you snack with less guilt. Plus the warm, homey taste of banana bread reminds you of cozy kitchens and family get-togethers.
Turning banana bread into cookies makes a snack thats easy to eat anytime. You get that familiar banana flavor in a tiny treat that bakes faster and looks cuter on the plate.
Versatility of Cookies
One big reason people love cookies is that they fit any part of your day. Try a warm banana bread cookie with coffee in the morning, have one for a pick-me-up in the afternoon, or plate some with whipped cream after supper. You can even dust them with powdered sugar or add a scoop of ice cream.
And you can play around with the recipe too. Use almond flour or coconut flour for gluten-free cookies. If you’re vegan, swap the egg for a flax egg or some applesauce. No matter the diet, everybody can enjoy these banana bread cookies.
Ingredients Overview
Here are the six things you’ll need. Every one of them helps make the perfect taste and texture:
- Overripe bananas: They bring natural sweetness and moisture.
- All-purpose flour (or alternative): Gives structure; replace with almond or coconut flour if needed.
- Brown sugar: Adds a caramel-y richness.
- Baking powder: Helps the cookies puff up.
- Optional mix-ins: Chocolate chips, nuts, or dried fruit for extra flavor.
- Vanilla extract (or another flavor): Rounds out the taste with warmth.
Together, these ingredients make banana bread cookies that are soft, chewy, and full of flavor.
Detailed Recipe Section
Ingredients
- 3 overripe bananas, mashed
- 1½ cups all-purpose flour (or alternative)
- ¾ cup brown sugar
- 1 teaspoon baking powder
- ½ cup chocolate chips or nuts (optional)
- 1 teaspoon vanilla extract
Directions
1. Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper so cookies dont stick.
2. Wet Mix: In a large bowl mash the bananas until mostly smooth. Stir in brown sugar and vanilla extract.
3. Dry Mix: In another bowl whisk together flour and baking powder so the rise-agent is spread out.
4. Combine: Slowly stir the dry mix into the banana mix until just blended. Don’t overmix or cookies will turn out dense.
5. Add-Ins: Fold in chocolate chips or nuts if you want extra crunch or chocolate flavor.
6. Bake: Scoop dough onto the sheet about two inches apart. Bake 10–12 minutes or until edges turn golden. Let cool a few minutes before moving them to a rack.
Tips for Perfect Banana Bread Cookies
- Use bananas that are super ripe for max sweetness and moisture.
- Mix until ingredients are just combined to keep cookies light.
- Ovens vary, so watch your cookies a minute or two early the first time.
Popular Variations
Gluten-Free Banana Bread Cookies
Just swap the all-purpose flour 1:1 with almond or coconut flour. Baking times might change a bit, so keep an eye on them.
Vegan Option
Make a flax egg by mixing 1 tablespoon flaxseed meal with 2½ tablespoon water. Let it sit until thick, then use it instead of a real egg. You’ll still get moist cookies.
Flavor Variations
Try adding cinnamon, nutmeg, or ginger for a spicy twist. Or use dried cranberries or raisins instead of chocolate chips for a fruity taste.
Serving and Storing
Best Ways to Serve
They’re great warm, maybe topped with a sprinkle of powdered sugar or a bit of whipped cream. Pair with coffee, tea, or cold milk.
Storing Your Cookies
Keep cookies in an airtight container at room temp up to a week. For longer, freeze them in a sealed bag or container for up to three months. Thaw at room temp or zap in the microwave for a few seconds.
Nutritional Information
Every cookie is about 120 calories and gives you some good stuff thanks to bananas:
- Calories: 120
- Carbs: 18g
- Fat: 4g
- Protein: 2g
- Sugar: 8g
Plus you get potassium and fiber, making them a somewhat better choice than plain sugar cookies.
Common Mistakes to Avoid
- Using underripe bananas: They wont be sweet enough.
- Overmixing dough: Leads to hard, chewy cookies instead of soft ones.
- Skipping bake time checks: Every oven is different, so peek early.
FAQs
1. Can I freeze banana bread cookies?
Yes, after they cool completely, store in a freezer-safe bag or container for up to three months. Thaw on the counter or microwave a few seconds.
2. What makes these cookies different from banana bread?
They’re chewier on the outside and softer inside, plus they bake way faster and come in single bites rather than slices.
3. Can I use frozen bananas?
Sure, just thaw them fully, drain extra liquid, then mash and use like normal.
4. Do I need to chill the dough?
Not really, but chilling for 30 minutes can make cookies thicker if you prefer.
5. Can I add other flavors?
Definitely. A splash of almond extract or a sprinkle of cinnamon can give a nice twist.
Conclusion
Banana bread cookies combine the best of both worlds: that familiar banana taste with cookie convenience. Now you’ve got the recipe and tips—go bake some and have fun!
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Banana Bread Cookies (6 Ingredients!)
Equipment
- 1 mixing bowl
- 1 fork or potato masher
- 1 measuring cups
- 1 measuring spoons
- 1 baking sheet
- 1 parchment paper (optional)
- 1 cookie scoop or spoon
Ingredients
- 2 medium ripe bananas About 1 cup mashed.
- 1 cup rolled oats
- ½ cup almond butter Or any nut butter.
- ¼ cup honey Or maple syrup.
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper if desired.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir in the almond butter, honey, and vanilla extract until well combined.
- Add the rolled oats and baking soda, and mix until all ingredients are incorporated.
- Using a cookie scoop or spoon, drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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