I still remember the first time I had banana bread; it was like a warm hug on a cold day. Today, I’m sharing a twist on that classic comfort: Banana Bread Cookies! These cookies capture all the cozy flavors of banana bread in a chewy, delicious cookie, and they’re so easy to make.
From start to finish, this recipe takes less than 30 minutes, perfect for when you need a quick treat without spending hours in the kitchen. If you love banana bread, you’re going to adore these cookies.
Table of Contents
Why You’ll Love These Banana Bread Cookies
- They combine two amazing comfort foods: banana bread and cookies!
- They’re the perfect way to use up those overripe bananas sitting on your counter.
- They recipe is super simple, so anyone can make them.
- They’re soft, chewy, and packed with banana flavor, perfect with a glass of milk.
Ingredients for Banana Bread Cookies
Here’s what you’ll need to bake these delightful 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
The star of the show, of course, is the overripe banana. It adds natural sweetness and keeps the cookies incredibly moist. Don’t skimp on the cinnamon either; it brings warmth and that signature banana bread flavor.
A medium banana contains about 28 grams of carbohydrates, and 15 grams of naturally occurring sugar. For another fantastic cookie recipe, try these Incredible Andes Mint Chocolate Cookies.
You can use either vegetable oil or melted butter. Butter will give the cookies a richer, slightly chewier texture, while vegetable oil makes them a bit softer. Both work great, so it’s really up to your personal preference!
If you’re looking for another recipe with chocolate, check out this Knock You Naked Bars Recipe.
How to Make Banana Bread Cookies: Step-by-Step Instructions
Let’s get baking! Here’s how I make these cookies, step-by-step.
- In a large bowl, combine the melted butter, brown sugar, and mashed banana. Mix until combined.
- 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. You want a smooth batter without overmixing.
- 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!
Serving Suggestions for Your Banana Bread Cookies
These cookies are fantastic on their own, but I love to dress them up a bit. Try serving them warm with a scoop of vanilla ice cream for an extra indulgent treat.
A dollop of whipped cream is also delicious. They’re equally good with a glass of warm milk or your morning coffee. Whether you enjoy them warm or cold, these cookies are sure to satisfy!
Delicious Variations on Banana Bread Cookies
Want to switch things up? Here are a few variations you can try:
| Variation | Instructions |
|---|---|
| Add Nuts | Fold in 1/2 cup chopped walnuts or pecans to the batter |
| Different Spices | Add 1/4 teaspoon of nutmeg or cardamom to the batter |
| Healthier Version | Substitute half of the all-purpose flour with whole wheat flour. You may need to add a tablespoon or two of milk if the batter seems too dry. |
How to Store Banana Bread Cookies
To keep your cookies fresh and delicious, store them in an airtight container at room temperature. This will help them stay soft and chewy for several days.
Can You Freeze Banana Bread Cookies?
Yes, you can definitely freeze these cookies! To freeze, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can last in the freezer for up to 2 months. When you’re ready to enjoy them, simply thaw them at room temperature.
Troubleshooting: What to Do If Your Banana Bread Cookies Go Wrong
Sometimes, baking doesn’t go as planned. Here are some common issues and how to fix them:
| Problem | Solution |
|---|---|
| Cookies Spread Too Thin | Chill the dough for 30 minutes before baking. |
| Cookies are Too Dry | Make sure your banana is very ripe. Add a tablespoon of milk to the batter. |
| Not Enough Banana Flavor | Use an extra ripe banana and mash it well. |
Frequently Asked Questions
Can I use frozen bananas? How would this affect the recipe?
Yes, you can use frozen bananas! Just make sure to thaw them completely and drain any excess liquid before mashing. They might make the batter a little wetter, but the flavor will still be great.
What kind of glaze/frosting goes best with banana bread cookies?
I love a simple cream cheese glaze on these cookies. It adds a tangy sweetness that complements the banana flavor perfectly. You could also try a vanilla glaze or even a sprinkle of powdered sugar.
Conclusion
These Banana Bread Cookies are a delightful treat that combines the best of both worlds. They’re easy to make, incredibly flavorful, and perfect for any occasion. Whether you’re using up ripe bananas or just craving something comforting, I know you’ll love this recipe.
Now it’s your turn! I’d love to hear how your cookies turn out. Leave a comment below with any questions or share your own variations. Happy baking!
Ultimate Banana Bread Cookies: Easy and Delicious!
Ingredients
Equipment
Method
- In a large bowl, combine the melted butter, brown sugar, and mashed banana. Mix until combined.
- 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. You want a smooth batter without overmixing.
- 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!
