Banana Bread Cookies

Banana Bread Cookies are a delightful twist on the classic banana bread. These soft, chewy cookies capture all the delicious flavors of banana bread, but in a convenient, portable form. With the sweetness of ripe bananas and the warmth of cinnamon, these cookies are perfect for breakfast, a snack, or a sweet treat anytime.

Why You’ll Love This Recipe

  • A perfect blend of flavors: These cookies combine the comforting taste of banana bread with the fun shape and ease of cookies.

  • Easy to make: No need for complicated steps or a long baking process. These cookies come together quickly.

  • Naturally sweetened: The ripe bananas provide the perfect amount of natural sweetness, meaning you don’t need to add a lot of sugar.

  • Versatile: You can customize the recipe by adding chocolate chips, nuts, or dried fruit for an extra special touch.

  • Soft and chewy texture: These cookies have a perfect balance of softness and chewiness, making them incredibly satisfying.

Ingredients

  • 1 ½ cups mashed ripe bananas (about 3 large bananas)

  • 1 ½ cups all-purpose flour

  • ½ teaspoon baking soda

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon salt

  • ¼ cup unsalted butter, melted

  • 1 teaspoon vanilla extract

  • ½ cup brown sugar, packed

  • 1 egg

  • ½ cup rolled oats (optional)

  • ½ cup chopped walnuts or chocolate chips (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.

  3. Combine wet ingredients: In a separate large bowl, mash the bananas until smooth. Add the melted butter, brown sugar, egg, and vanilla extract. Mix until well combined.

  4. Add dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.

  5. Optional additions: If you’re adding oats, chocolate chips, or walnuts, fold them into the dough.

  6. Scoop cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

  7. Bake: Bake for 10-12 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.

  8. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

  • Servings: This recipe makes about 18-20 cookies, depending on the size.

  • Preparation time: 10 minutes

  • Baking time: 10-12 minutes

Variations

  • Add-ins: Mix in chocolate chips, raisins, or chopped nuts like walnuts or pecans for a delicious variation.

  • Spices: You can add other spices like nutmeg, ginger, or even a pinch of cloves to customize the flavor.

  • Vegan: Replace the egg with a flaxseed egg and use dairy-free butter for a vegan version.

  • Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free option.

Storage/Reheating

  • Storage: Store your Banana Bread Cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the fridge for up to a week.

  • Reheating: To enjoy them warm, simply reheat the cookies in the microwave for 10-15 seconds.

Banana Bread Cookies

FAQs

How ripe should the bananas be for this recipe?

The bananas should be very ripe, with lots of brown spots. The riper, the better, as they will be sweeter and easier to mash.

Can I freeze these cookies?

Yes! After baking, let the cookies cool completely and then store them in an airtight container in the freezer for up to 3 months.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, though the texture may be a bit denser.

Can I make these cookies without eggs?

Yes, you can use a flaxseed egg or a chia egg as a substitute for the egg in this recipe.

What can I use instead of brown sugar?

You can use white sugar, coconut sugar, or maple syrup, though the flavor and texture may vary slightly.

Can I add chocolate chips to the dough?

Absolutely! Chocolate chips are a great addition and complement the banana flavor wonderfully.

How do I know when these cookies are done?

The cookies are done when the edges are golden brown and a toothpick inserted into the center comes out clean.

Can I make these cookies ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking.

Can I use a hand mixer for this recipe?

Yes, a hand mixer works great for mixing the wet ingredients, but be sure to fold in the dry ingredients by hand to avoid overmixing.

Can I add oats to the recipe?

Yes, rolled oats add texture and a nice chewiness to these cookies, making them even more like banana bread.

Conclusion

Banana Bread Cookies are the perfect fusion of two beloved treats—banana bread and cookies. With their sweet, soft, and chewy texture, they make for a delicious snack or dessert that’s easy to prepare and full of comforting flavors. Whether you enjoy them plain or with a few add-ins like chocolate chips or walnuts, these cookies are sure to become a family favorite.

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Banana Bread Cookies

Banana Bread Cookies

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Banana Bread Cookies are a delightful twist on the classic banana bread. These soft, chewy cookies capture all the delicious flavors of banana bread, but in a convenient, portable form. With the sweetness of ripe bananas and the warmth of cinnamon, these cookies are perfect for breakfast, a snack, or a sweet treat anytime.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 20-22 minutes
  • Yield: 18-20 cookies
  • Category: Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

1 ½ cups mashed ripe bananas (about 3 large bananas)

1 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon salt

¼ cup unsalted butter, melted

1 teaspoon vanilla extract

½ cup brown sugar, packed

1 egg

½ cup rolled oats (optional)

½ cup chopped walnuts or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  3. In a separate large bowl, mash the bananas until smooth. Add the melted butter, brown sugar, egg, and vanilla extract. Mix until well combined.
  4. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
  5. If you’re adding oats, chocolate chips, or walnuts, fold them into the dough.
  6. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
  8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For a vegan version, replace the egg with a flaxseed egg and use dairy-free butter.

If you prefer, use whole wheat flour instead of all-purpose flour for a denser texture.

These cookies can be frozen for up to 3 months. Just ensure they are completely cooled before freezing.

Store cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to a week.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 12g
  • Sodium: 60mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 15mg

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