I still remember the first time I tried to make banana bread cookies. It was one of those “use-up-the-overripe-bananas” kind of days, except I didn’t want to bake an entire loaf. I thought, “Why not turn this into cookies?” Well, I wish I could say my first attempt was a success. Nope. They spread out like sad little pancakes and stuck to the pan like glue.
After a few tweaks (and learning that chilling the dough was essential), I finally cracked the code. The result? Soft, chewy, moist banana bread cookies that had all the flavors of classic banana bread but in a perfectly portioned, hand-held treat. And let me tell you, they’ve been a hit ever since!
If you’re craving something sweet but don’t feel like committing to a full loaf of banana bread, these cookies are your answer. Let’s dive in!
Table of Contents
A Fusion of Classics: Banana Bread Meets Cookie
Banana bread and cookies, two beloved baked goods, finally come together in the ultimate comfort treat. These Banana Bread Cookies capture the moist, tender texture of banana bread with the soft chewiness of a cookie. Each bite is packed with rich banana flavor, warm cinnamon, and a hint of vanilla. Add in some chocolate chips or walnuts, and you’ve got a cookie that tastes like home.
The Rise in Popularity
You’ve probably noticed that banana-based baked goods took off during the pandemic. Suddenly, everyone was making banana bread (guilty as charged!). But then came the next evolution: banana bread cookies. Bakers started experimenting, looking for smaller, faster, and more portable versions of their favorite banana treats.
Now, these Banana Bread Cookies are everywhere: on Pinterest, in bakeries, and in the kitchens of home bakers who just can’t get enough of that sweet, banana-infused goodness. And the best part? They’re totally customizable. Whether you’re a chocolate lover, a nut enthusiast, or someone who prefers their cookies plain and simple, there’s a version of banana bread cookies just for you.
Ingredients and Equipment for Banana Bread Cookies
Before we dive into baking these delightful banana bread cookies, let’s gather our ingredients and equipment. Having everything ready will make the process smooth and enjoyable.
Essential Ingredients
- Overripe Bananas: The star of the show! Overripe bananas are naturally sweet and moist, providing that authentic banana bread flavor.
- Unsalted Butter: Adds richness and helps achieve a tender crumb. Browning the butter can introduce a nutty depth to the cookies.
- Granulated Sugar and Brown Sugar: A combination of these sugars balances sweetness and contributes to the cookies’ chewy texture.
- Large Egg: Acts as a binding agent, ensuring the cookies hold together while adding moisture.
- Vanilla Extract: Enhances the overall flavor, complementing the banana’s sweetness.
- All-Purpose Flour: Provides structure to the cookies. Measuring accurately is crucial to avoid overly dense or too crumbly cookies.
- Baking Soda: Leavens the dough, allowing the cookies to rise and achieve a light texture.
- Salt: Balances the sweetness and enhances the flavors.
- Ground Cinnamon (Optional): Adds warmth and depth, pairing beautifully with banana.
- Mix-Ins (Optional): Chocolate chips, chopped nuts, or dried fruits can be folded into the dough for added texture and flavor.
Necessary Equipment
- Mixing Bowls: At least two, one for wet ingredients and one for dry.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Whisk and Spatula: A whisk for combining ingredients and a spatula for folding in mix-ins.
- Baking Sheets: Preferably non-stick or lined with parchment paper to prevent sticking.
- Cooling Rack: Allows cookies to cool evenly, preventing sogginess.
- Cookie Scoop (Optional): Ensures uniform cookie sizes for even baking.
Having these ingredients and tools at your fingertips will set you up for success. Now, let’s move on to the fun part: baking!
Step-by-Step Recipe Guide
Ready to fill your kitchen with the irresistible aroma of banana bread cookies? Let’s get started!
Preparing the Dough
- Mash the Bananas: In a large mixing bowl, mash the overripe bananas until smooth. A few small lumps are okay; they add to the texture.
- Brown the Butter (Optional but Recommended): In a saucepan, melt the unsalted butter over medium heat. Continue cooking until it turns golden brown and emits a nutty aroma. This process enhances the flavor of your cookies. Let it cool slightly before proceeding.
- Combine Wet Ingredients: To the mashed bananas, add the browned butter, granulated sugar, brown sugar, egg, and vanilla extract. Whisk until the mixture is well combined and creamy.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon if you’re using it.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Overmixing can lead to tough cookies, so mix until you no longer see streaks of flour.
- Fold in Mix-Ins: Gently fold in your chosen mix-ins, such as chocolate chips or chopped nuts, ensuring they’re evenly distributed throughout the dough.
Baking the Cookies
- Preheat the Oven: Set your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
And there you have it! Fresh, homemade banana bread cookies that are sure to delight. Enjoy them warm with a glass of milk or share them with friends and family. Happy baking!
If you love baking with bananas, make sure to check out this amazing recipe for Hawaiian Banana Bread next!
Variations and Customizations
One of the best things about banana bread cookies is their versatility. You can easily tailor the recipe to suit your taste preferences, dietary needs, or the ingredients you have on hand.
Flavor Twists
Adding Spices: Elevate the flavor profile by incorporating warm spices.
- A teaspoon of ground cinnamon adds a cozy depth,
- A pinch of nutmeg or cardamom introduces an exotic flair
Incorporating Different Mix-Ins: Get creative with your add-ins!
- Swap out traditional chocolate chips for white chocolate or butterscotch chips.
- Fold in dried fruits like cranberries or raisins for a chewy contrast.
- For a tropical twist, add shredded coconut or chopped dried pineapple.
Dietary Modifications
Gluten-Free Options: To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add a teaspoon yourself to mimic the elasticity gluten provides.
Vegan Adaptations: Replace the butter with plant-based margarine or coconut oil. Substitute the egg with a flaxseed mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water, allowed to sit until gelled). Ensure any mix-ins, like chocolate chips, are dairy-free.
Reducing Sugar: If you’re looking to cut back on sugar, reduce the amount by a third. The ripe bananas provide natural sweetness, so you might not even miss the extra sugar.
Troubleshooting Common Issues
Cookies Come Out Too Flat
- If your cookies spread too much during baking, it could be due to overly soft butter or insufficient flour. Ensure your butter is at room temperature but not melting. Measure your flour accurately; too little can cause excessive spreading. Chilling the dough for 30 minutes before baking can also help maintain the cookie’s shape.
Cookies Are Dry
- Dryness can result from overbaking or too much flour. Set a timer to avoid baking longer than necessary. Use the spoon-and-level method to measure flour: spoon it into the measuring cup and level off with a knife to prevent packing in excess.
Cookies Lack Banana Flavor
- For a more pronounced banana taste, use overripe bananas with plenty of brown spots. They are sweeter and have a stronger flavor.
For another delicious recipe, check out these Gluten Free English Muffins
Frequently Asked Questions
When it comes to making banana bread cookies, a few common questions pop up. Here are the answers to help you bake with confidence!
Can I Freeze Banana Bread Cookie Dough?
Yes! Freezing cookie dough is a great way to have fresh banana bread cookies whenever you want. Simply scoop the dough onto a baking sheet lined with parchment paper and freeze until firm. Then, transfer the frozen dough balls to a resealable bag and store them in the freezer for up to 3 months. When you’re ready to bake, just place the frozen dough on a baking sheet and add a couple of extra minutes to the baking time—no need to thaw!
How Long Do Banana Bread Cookies Stay Fresh?
Stored properly, these cookies stay fresh for about 3 days at room temperature in an airtight container. If you want them to last longer, keep them in the fridge for up to a week. For an even longer shelf life, freeze the baked cookies and reheat them in the microwave for a few seconds when you’re ready to enjoy.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, but with a small adjustment. Whole wheat flour absorbs more moisture, so it can make cookies denser. To maintain a soft texture, try using half whole wheat flour and half all-purpose flour. If you’re going fully whole wheat, add an extra tablespoon of mashed banana to keep the cookies from becoming too dry.
What Can I Use as an Egg Substitute?
If you’re out of eggs or want to make these cookies vegan, there are a few great alternatives:
- Flaxseed Egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes until thickened.
- Applesauce: Use ¼ cup of unsweetened applesauce for each egg.
- Mashed Banana: Since bananas are already in the recipe, you can replace the egg with an extra ¼ cup of mashed banana—though this will intensify the banana flavor.
Next, check out this recipe for juicy Guava Jelly Muffins!
Print
Banana Bread Cookies
- Total Time: 22 min
- Yield: 18 cookies 1x
Description
These banana bread cookies are a perfect way to use up ripe bananas while enjoying a soft, chewy, and flavorful treat. Give them a try and let us know how you like them! 🍪🍌
Ingredients
Wet Ingredients
- 2 medium overripe bananas, mashed (about ¾ cup)
- ½ cup (1 stick) unsalted butter, melted
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon (optional, but highly recommended)
- ¼ teaspoon salt
Optional Mix-Ins
- ½ cup chocolate chips
- ½ cup chopped walnuts or pecans
Instructions
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mash & Mix the Wet Ingredients
In a large bowl, mash the bananas until smooth. Add melted butter, brown sugar, granulated sugar, egg, and vanilla extract. Whisk until well combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Step 4: Mix Wet & Dry Ingredients
Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Be careful not to overmix—stop as soon as no flour streaks remain.
Step 5: Add Mix-Ins
Gently fold in chocolate chips and/or nuts if using.
Step 6: Scoop & Bake
Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown and the centers appear set.
Step 7: Cool & Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cookies will be. Look for bananas with brown spots.
- Chilling the Dough (Optional): If you want thicker cookies, chill the dough for 30 minutes before baking.
- Make It Healthier: Substitute half of the all-purpose flour with whole wheat flour for a heartier cookie. You can also reduce the sugar slightly if your bananas are extra sweet.
- Storage: Keep in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.
- Prep Time: 10 min
- Cook Time: 12 min
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg