Banana bread is a universally loved comfort food, and now you can enjoy its flavors in cookie form! These Banana Bread Cookies are soft, chewy, and packed with banana goodness. With only six simple ingredients, this recipe is not only easy to make but also incredibly satisfying. Whether you’re looking for a sweet treat for your family or a quick way to use up ripe bananas, these cookies are perfect for any occasion.
Why We Love This Recipe
There are so many reasons to fall in love with these Banana Bread Cookies:
- Minimal Ingredients: Only six pantry staples are needed, making it super convenient.
- Quick and Easy: Perfect for beginners or when you’re short on time.
- Versatile: Enjoy them plain, or add mix-ins like chocolate chips, walnuts, or cinnamon for extra flavor.
- Great for Using Ripe Bananas: No more tossing overripe bananas – turn them into a delicious treat!
- Soft and Chewy Texture: These cookies have the perfect balance of softness and chewiness, reminiscent of classic banana bread.
- Crowd-Pleaser: Both kids and adults love these cookies, making them a great choice for family gatherings or parties.
Ingredients
Here’s what you’ll need to make these delicious cookies:
- 1 ripe banana, mashed: Provides natural sweetness and moisture.
- 1/2 cup sugar: Balances the banana flavor with just the right amount of sweetness.
- 1/4 cup melted butter: Adds richness and helps achieve the perfect cookie texture.
- 1 cup flour: The base of the cookies, giving them structure.
- 1/4 tsp baking soda: Helps the cookies rise slightly, giving them a soft texture.
- 1/4 tsp salt: Enhances the overall flavor and balances the sweetness.
How to Make This Recipe
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the Banana: In a medium bowl, mash the ripe banana until smooth.
- Mix Wet Ingredients: Add the melted butter and sugar to the mashed banana. Stir until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix Together: Gradually fold the dry ingredients into the wet mixture until a soft dough forms.
- Scoop and Bake: Using a tablespoon or small cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 8-10 minutes, or until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
Success Tips
To ensure your Banana Bread Cookies turn out perfect every time, keep these tips in mind:
- Use Ripe Bananas: The riper the banana, the better the flavor. Look for bananas with lots of brown spots.
- Don’t Overmix: Overmixing the dough can make the cookies dense. Mix just until the ingredients are combined.
- Measure Accurately: Use proper measuring cups for dry and wet ingredients to avoid altering the texture.
- Customize with Add-Ins: Feel free to add chocolate chips, chopped nuts, or cinnamon for a unique twist.
- Chill the Dough (Optional): If your dough is too sticky, refrigerate it for 15-20 minutes before baking.
Storage
These cookies are best enjoyed fresh, but they can be stored for later too:
- At Room Temperature: Store in an airtight container for up to 3 days.
- In the Fridge: Extend their freshness by refrigerating them in an airtight container for up to 7 days.
- In the Freezer: Freeze the cookies in a freezer-safe bag for up to 2 months. Let them thaw at room temperature before serving.
Notes
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
- Vegan Option: Use plant-based butter and replace the sugar with a vegan-friendly sweetener.
- Smaller Batch: Halve the ingredients for a smaller batch of cookies.
- Serving Suggestion: Pair these cookies with a glass of milk, coffee, or tea for a delightful snack.
Nutrition
Here’s the approximate nutritional information per cookie (assuming the recipe yields 12 cookies):
- Calories: 90
- Fat: 3.5g
- Carbohydrates: 14g
- Protein: 1g
- Fiber: 0.5g
- Sugar: 8g
Note: Nutrition may vary based on portion size and added ingredients.
FAQs
1. Can I use frozen bananas?
Yes, frozen bananas work well in this recipe. Just thaw and drain the excess liquid before mashing.
2. Can I make these cookies without butter?
You can substitute the melted butter with an equal amount of coconut oil or vegetable oil for a slightly different flavor.
3. How can I make the cookies more flavorful?
Add a teaspoon of vanilla extract or a pinch of cinnamon to enhance the flavor profile.
4. Why did my cookies turn out flat?
Flat cookies can result from overripe bananas or not enough flour. If your bananas are extra large, use slightly less mashed banana.
5. Can I double this recipe?
Absolutely! This recipe is easy to double if you need a larger batch.
Conclusion
These Banana Bread Cookies are a delightful way to enjoy the flavors of banana bread in a portable, snackable form. With just six ingredients and a few simple steps, they’re the perfect recipe for bakers of all skill levels. Whether you enjoy them plain or jazzed up with your favorite add-ins, these cookies are sure to become a household favorite.
So the next time you find yourself with a ripe banana, skip the bread and whip up a batch of these cookies instead. They’re soft, chewy, and irresistibly good. Happy baking!