Banana Bread Cookies Recipe

Introduction

Banana Bread Cookies combine the best of both worlds—moist banana bread flavor in a convenient cookie form. These treats are quick to make and perfect for when you want a comforting snack without the fuss of baking a loaf.

Ingredients

• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 1 cup chocolate chips or walnuts (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
3. Step 3: Add the mashed bananas, egg, and vanilla extract to the mixture, and mix until well combined.
4. Step 4: In a separate bowl, whisk together the baking soda, baking powder, salt, cinnamon, and flour.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Step 6: Fold in the chocolate chips or walnuts, if using.
7. Step 7: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Step 8: Bake for 10-12 minutes, or until the edges are lightly golden.
9. Step 9: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use very ripe bananas for the sweetest and most flavorful cookies.
• Substitute chocolate chips with chopped nuts, dried cranberries, or raisins for different textures and flavors.
• For a softer cookie, slightly underbake by a minute or two.
• Add a pinch of nutmeg or ground ginger for extra warmth and spice.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 1 month. To reheat, warm briefly in a microwave or oven for a fresh-baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use overripe bananas for this recipe?

Yes, overripe bananas work best as they are sweeter and easier to mash, which enhances the flavor and texture of the cookies.

Can I make these cookies vegan?

To make vegan banana bread cookies, substitute the butter with a plant-based alternative and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes).

Banana Bread Cookies Recipe

Print Recipe

★★★★★

4.9 from 102 reviews

Delight in these moist and flavorful Banana Bread Cookies, combining the sweet richness of ripe bananas with warm cinnamon and a touch of vanilla. Perfectly soft with a slight crisp edge, these cookies can be enhanced with chocolate chips or walnuts for added texture and indulgence. An ideal treat for banana lovers looking for a convenient, handheld twist on classic banana bread.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour

Optional Add-ins

• 1 cup chocolate chips or walnuts (optional)

Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy, creating a light base for the cookies.
3. Add Banana and Egg Mixture: Mix the mashed ripe bananas, egg, and vanilla extract into the creamed butter and sugar, combining thoroughly for uniform flavor and moisture.
4. Combine Dry Ingredients: In a separate bowl, whisk together the baking soda, baking powder, salt, ground cinnamon, and all-purpose flour to ensure even distribution of leavening agents and spices.
5. Mix Dry and Wet: Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined to avoid overmixing and developing gluten which could make cookies tough.
6. Fold in Add-ins: If using, fold in chocolate chips or walnuts delicately to distribute evenly throughout the dough without breaking them up.
7. Shape Dough Balls: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
8. Bake Cookies: Bake for 10-12 minutes or until the edges of the cookies are lightly golden and the centers are set but still soft.
9. Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and develop the ideal texture.

Notes

• To enhance flavor, use very ripe bananas with plenty of brown spots.
• For a nut-free option, omit walnuts or chocolate chips and consider substituting with dried fruit like raisins.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Do not overmix the batter to keep cookies tender and avoid toughness.
• Adjust baking time slightly if using mini or jumbo cookie sizes to avoid under or overbaking.

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