Banana Bread Cookies Recipe
If you love banana bread and cookies, why not combine the two into one delightful treat? Banana bread cookies are soft, fluffy, and packed with banana flavor, just like a classic loaf but with the handheld convenience of a cookie. Perfect for using up ripe bananas and easy to make, these cookies are great for breakfasts on the go, snacks, or dessert.
Ingredients
- Ripe bananas – 2 medium, mashed (about 1 cup)
- Unsalted butter – ½ cup (1 stick), softened
- Brown sugar – ½ cup
- Granulated sugar – ¼ cup
- Egg – 1 large
- Vanilla extract – 1 teaspoon
- All-purpose flour – 1 ½ cups
- Baking soda – ½ teaspoon
- Salt – ¼ teaspoon
- Ground cinnamon – 1 teaspoon
- Optional mix-ins – ½ cup chocolate chips, chopped walnuts, or pecans
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the mashed bananas, egg, and vanilla extract to the butter mixture. Beat until well combined.
Step 3: Combine the Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
Step 4: Add Mix-Ins (Optional)
- If desired, fold in chocolate chips, chopped walnuts, or pecans for added texture and flavor.
Step 5: Scoop the Dough
- Using a cookie scoop or a spoon, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 6: Bake
- Bake the cookies for 10-12 minutes or until the edges are lightly golden and the tops are set.
- 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.
Serving and Storage Tips
Serving: Enjoy banana bread cookies warm with a glass of milk, coffee, or tea. They also make great treats to pack in lunchboxes or take on the go.
Storage: Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.
Freezing: Freeze the baked cookies in a single layer on a baking sheet before transferring them to a freezer-safe container. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Helpful Notes
- Banana Ripeness: The riper the bananas, the sweeter and more flavorful the cookies will be. Look for bananas with plenty of brown spots.
- Texture Tip: These cookies are naturally soft and cake-like. If you prefer a chewier texture, reduce the banana amount slightly and add an extra tablespoon of flour.
- Sweetness Level: Adjust the amount of sugar if you prefer less sweet cookies, or try using coconut sugar as a substitute for a different flavor.
Tips from Well-Known Bakers
- Baker’s Secret: “For an extra burst of banana flavor, add a teaspoon of banana extract,” says Chef Tanya Wells, known for her creative cookie recipes.
- Extra Moisture: Pastry chef Martin Grayson suggests adding a tablespoon of sour cream or Greek yogurt to keep the cookies moist and tender.
Frequently Asked Questions
1. Can I use whole wheat flour? Yes, but the texture will be denser. Use a 50/50 blend of whole wheat and all-purpose flour for better results.
2. Can I make these cookies vegan? Substitute the butter with plant-based butter or coconut oil and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg.
3. Can I add other spices? Absolutely! Nutmeg or cardamom can be added for a warm, aromatic touch.
4. How do I prevent the cookies from spreading too much? Chill the dough for 30 minutes before baking to help the cookies maintain their shape.
5. Can I make the cookies gluten-free? Use a 1:1 gluten-free baking flour blend to make this recipe gluten-free. Ensure all other ingredients are also gluten-free.
6. What other mix-ins work well? Dried fruit, shredded coconut, or white chocolate chips are great alternatives.
7. Can I use frozen bananas? Yes, thaw them completely and drain any excess liquid before mashing.
8. What if my cookies are too soft? Bake them for an extra 2-3 minutes and let them cool on the baking sheet longer before moving to the rack.
9. How do I make them more cake-like? Add an additional 1-2 tablespoons of flour for a more cake-like consistency.
10. Can I double the recipe? Yes, this recipe scales well. Just ensure your mixing bowl and baking sheets are large enough.
Final Thoughts
Banana bread cookies are the perfect solution for those who love the flavor of banana bread but want a quicker, more portable treat. With their soft, fluffy texture and customizable mix-ins, they’re bound to be a hit at any gathering or as an afternoon snack. Enjoy each bite of banana goodness!