If you’re a fan of banana bread and cookies, this recipe is the perfect fusion of the two! These Banana Bread Cookies are soft, lightly sweet, and packed with banana flavor. With just a handful of ingredients and minimal prep time, they’re ideal for satisfying a sweet tooth in no time.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 25 minutes from start to finish.
- Perfect Use for Ripe Bananas: A great way to avoid wasting overripe bananas.
- Soft and Chewy Texture: These cookies are tender and moist, just like banana bread.
- Low in Calories: At only 90 kcal per cookie, they’re a lighter treat.
Ingredients
- 1 ripe banana, mashed
- 1/2 cup sugar
- 1/4 cup melted butter, cooled
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Kitchen Equipment Needed
- Mixing bowls (1 medium, 1 small)
- Whisk and spoon
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Step-by-Step Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Step 2: Mix the Wet Ingredients
In a medium bowl, mash the ripe banana with a fork until smooth. Add the sugar and melted butter, and stir until well combined.
Step 3: Combine the Dry Ingredients
In a separate small bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agent.
Step 4: Form the Dough
Gradually fold the dry ingredients into the banana mixture, stirring just until the batter comes together. Avoid overmixing, as it can make the cookies dense.
Step 5: Scoop the Cookies
Using a spoon or small cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Step 6: Bake
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serving and Storage Tips
- Serving: Enjoy these cookies as a snack, dessert, or even a quick breakfast on the go. Pair them with a cup of coffee or tea for an extra treat.
- Storage: Store cooled 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 3 months. Thaw at room temperature before enjoying.
Variations
- Add-ins: Stir in chocolate chips, chopped walnuts, or shredded coconut for extra texture and flavor.
- Spiced Banana Cookies: Add a pinch of cinnamon, nutmeg, or cardamom to the batter for a warm, spiced twist.
- Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Lower Sugar Option: Reduce the sugar to 1/3 cup for a less sweet cookie.
Helpful Notes and Tips from Chefs
- Perfect Ripeness: Use a ripe banana with plenty of brown spots for the sweetest and most flavorful cookies.
- Butter Cooling: Let the melted butter cool slightly before mixing with the banana to prevent cooking the sugar prematurely.
- Doneness Check: The cookies are ready when the edges are golden, and the centers feel set but still soft.
Frequently Asked Questions
Can I use frozen bananas?
Yes! Thaw the bananas first and drain any excess liquid before mashing.
What if my dough is too sticky?
Chill the dough in the fridge for 15 minutes to make it easier to scoop.
Can I double this recipe?
Absolutely. Simply double all the ingredients and bake in batches.
Can I use margarine instead of butter?
Yes, but the flavor and texture may differ slightly.
How do I make them vegan?
Swap butter for a plant-based alternative and ensure your sugar is vegan-friendly.
These Banana Bread Cookies are a delightful way to transform simple ingredients into a soft, flavorful treat. They’re easy to customize, quick to whip up, and perfect for sharing—or keeping all to yourself!
