Have you ever found yourself staring at a bunch of overripe bananas, dreaming of banana bread but craving something a little different? That’s exactly how my Banana Bread Cookies came to life! This recipe transforms the comforting flavors of classic banana bread into a soft, chewy cookie that’s ready in just about 30 minutes. These easy-to-make cookies are perfect for a quick treat.
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Why You’ll Love These Banana Bread Cookies
These cookies are a game-changer, and I think you’ll agree. Here’s why I think you’ll love them:
- They are perfect for using up those ripe bananas sitting on your counter.
- They combine the comforting, familiar taste of banana bread with the delightful convenience of a cookie.
- With simple ingredients and straightforward steps, they are incredibly easy to make.
- They are perfect for a quick snack, after-dinner dessert, or anytime you need a little something sweet.
What Makes a Cookie Chewy vs. Cakey?
Ever wonder what makes one cookie chewy and another cakey? It all comes down to the ratio of ingredients. Fat, sugar, and flour each play a crucial role in the final texture. More fat and sugar tend to create a chewier cookie, while more flour leads to a cakey one. My Banana Bread Cookies strike a delicious balance, offering a soft, slightly chewy texture with that unmistakable banana bread flavor.
If you’re looking for another delicious cookie recipe, you might enjoy these Sensational Andes Mint Chocolate Cookies Recipe.
Ingredients for Banana Bread Cookies
Here’s what you’ll need to whip up a batch of my Banana Bread Cookies:
- 1 small overripe banana, mashed (it should measure 1/4 cup–if it’s more just discard the overflow)
- 1/2 cup vegetable oil or melted butter
- 1 cup light brown sugar, packed
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup chocolate chips
Now, let’s talk ingredients. Overripe bananas are key; they provide the most sweetness and moisture. The brown sugar adds a caramel-like depth, and the egg yolk contributes to the cookie’s richness. I use all-purpose flour in this recipe for its versatility.
Different flours can change the texture, so stick with all-purpose for the best results. One medium ripe banana provides about 110 calories, 0 gram fat, 1 gram protein, 28 grams carbohydrate, 15 grams sugar (naturally occurring), 3 grams fiber.
These cookies would also be a great addition to your list of treats and drinks.
How to Make Banana Bread Cookies: Step-by-Step Instructions
Ready to bake? Follow these simple steps:
- Combine Wet Ingredients: In a large bowl, I combine the melted butter, brown sugar, and mashed banana. The key here is to mix until everything is well incorporated. This ensures a consistent texture throughout the cookies.
- Add Egg Yolk and Vanilla: Next, I add the egg yolk and vanilla extract. Mixing these in well is important for adding richness and flavor.
- Incorporate Dry Ingredients: Add the flour, salt, baking soda, and cinnamon. Stir until just combined, making sure no streaks of flour remain. Overmixing can lead to tough cookies, so be gentle!
- Fold in Chocolate Chips: Last, I fold in the chocolate chips.
- Rest the Dough: Cover and set aside to let the flour hydrate in the dough while the oven preheats, about 15 minutes. This step is essential, it helps prevent the cookies from spreading too thin.
- Bake: Line a cookie sheet with parchment paper and preheat the oven to 350°F. Once the oven is preheated I use a cookie scoop or a spoon to scoop out about 1 inch dough balls, placing them about 2 inches apart on the prepared cookie sheet. The dough will be a little wet! Bake for 10 to 11 minutes or until the edges are set and the cookies have puffed up, but the middles are still underbaked.
- Cool: Allow to cool before eating!
Recipe Variations for Your Banana Bread Cookies
Want to mix things up? Try adding walnuts or other nuts for a bit of crunch. Dried fruit like raisins or cranberries can also be a delicious addition. For extra warmth, experiment with spices like nutmeg or cloves. And if you’re feeling fancy, a simple glaze can take these cookies to the next level!
Substitutions for Dietary Needs
Got dietary restrictions? No problem! Here are some easy substitutions:
| Ingredient | Substitution | Notes |
|---|---|---|
| Egg Yolk | Flax egg | Mix 1 tbsp ground flaxseed with 3 tbsp water and let sit for 5 minutes to thicken. |
| Butter | Vegan butter or Coconut Oil | Ensure vegan butter is baking-quality. |
| All-Purpose Flour | Gluten-Free All-Purpose Blend | Use a blend that contains xanthan gum for binding. |
| Chocolate Chips | Dairy-Free Chocolate Chips | Many brands offer dairy-free options. |
Tips for Using Bananas in Banana Bread Cookies
For the best Banana Bread Cookies, you will want to use bananas that are very ripe. They should have plenty of brown spots. The riper the banana, the sweeter and more moist your cookies will be. The sweetness of overripe bananas will enhance the cookie. Bananas also provide Vitamin B6, Fiber, Potassium, Magnesium, Vitamin C, and Manganese.
Why Are My Banana Bread Cookies Flat?
Flat cookies can be frustrating, but here’s what might be happening:
- Too much butter or oil can cause excessive spreading.
- Not enough flour may not provide enough structure.
- An oven temperature that’s too low won’t allow the cookies to set properly.
- Dough that isn’t chilled enough can spread quickly in the oven.
How to Store Banana Bread Cookies
To keep your Banana Bread Cookies fresh, store them in an airtight container at room temperature for up to three days. For longer storage, you can freeze them for up to two months. Just thaw them at room temperature before enjoying!
Banana Bread Cookies Recipe
Ingredients:
- 1 small overripe banana, mashed (it should measure 1/4 cup–if it’s more just discard the overflow)
- 1/2 cup vegetable oil or melted butter
- 1 cup light brown sugar, packed
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup chocolate chips
Instructions:
- In a large bowl, combine the melted butter, brown sugar, and mashed banana. Mix to combine.
- Add the egg yolk and vanilla extract. Mix well.
- Add the flour, salt, baking soda, and cinnamon. Stir until combined and no streaks of flour remain.
- Last, fold in the chocolate chips. Cover and set aside to let the flour hydrate in the dough while the oven preheats, about 15 minutes.
- Line a cookie sheet with parchment paper and preheat the oven to 350°F. Once the oven is preheated use a cookie scoop or a spoon to scoop out about 1 inch dough balls, placing them about 2 inches apart on the prepared cookie sheet. The dough will be a little wet! Bake for 10 to 11 minutes or until the edges are set and the cookies have puffed up, but the middles are still underbaked.
- Allow to cool before eating!
Notes:
- For extra flavor, add nuts or dried fruit.
- Use very ripe bananas for the best sweetness and moisture.
Nutrition Information
(Note: Nutritional information will vary based on specific ingredients and serving sizes. A rough estimate per cookie is provided below.)
- Calories: 150
- Fat: 8g
- Carbohydrates: 20g
- Protein: 2g
Frequently Asked Questions
Can I use frozen bananas?
Yes, just thaw them completely and drain any excess liquid.
How long do these cookies last?
They’re best enjoyed within three days when stored in an airtight container.
Can I make the dough ahead of time?
Absolutely! Store the dough in the refrigerator for up to 24 hours.
Can I add nuts or dried fruit to banana bread cookies?
Yes, fold them in with the chocolate chips!
Conclusion
My Banana Bread Cookies are the perfect way to enjoy the comforting flavors of banana bread in a fun, easy-to-eat cookie. With simple ingredients and straightforward steps, you can whip up a batch in no time. I hope you love this recipe as much as I do!
Don’t forget to leave a comment below to let me know how yours turned out, or ask any questions you may have. I can’t wait to see what you bake!
Ultimate Banana Bread Cookies Recipe: Delicious & Easy!
Ingredients
Equipment
Method
- Combine Wet Ingredients: In a large bowl, I combine the melted butter, brown sugar, and mashed banana. The key here is to mix until everything is well incorporated. This ensures a consistent texture throughout the cookies.
- Add Egg Yolk and Vanilla: Next, I add the egg yolk and vanilla extract. Mixing these in well is important for adding richness and flavor.
- Incorporate Dry Ingredients: Add the flour, salt, baking soda, and cinnamon. Stir until just combined, making sure no streaks of flour remain. Overmixing can lead to tough cookies, so be gentle!
- Fold in Chocolate Chips: Last, I fold in the chocolate chips.
- Rest the Dough: Cover and set aside to let the flour hydrate in the dough while the oven preheats, about 15 minutes. This step is essential, it helps prevent the cookies from spreading too thin.
- Bake: Line a cookie sheet with parchment paper and preheat the oven to 350°F. Once the oven is preheated I use a cookie scoop or a spoon to scoop out about 1 inch dough balls, placing them about 2 inches apart on the prepared cookie sheet. The dough will be a little wet! Bake for 10 to 11 minutes or until the edges are set and the cookies have puffed up, but the middles are still underbaked.
- Cool: Allow to cool before eating!
Nutrition
Notes
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