Banana Bread Cookies are a delightful fusion of two beloved baked goods: the moist, comforting essence of banana bread and the convenient, bite-sized form of a cookie. Unlike traditional cookies, which can be crisp and snappy, these cookies are soft, chewy, and almost cake-like in the center, mimicking the texture of a freshly baked loaf of banana bread. This recipe is an excellent way to use up those overripe bananas sitting on your counter. The riper the banana, the more intense the flavor and the sweeter the result. These cookies are a perfect treat for a quick snack, a lunchbox surprise, or a comforting dessert. They’re simple to make, requiring minimal ingredients and no fancy equipment, making them accessible for bakers of all skill levels. The scent of them baking will fill your home with a warm, inviting aroma, reminiscent of classic comfort food. This recipe is a modern take on a timeless classic, offering all the flavor of banana bread in a fun and shareable format.
Ingredients
For the Cookies:
- 1 large ripe banana, mashed
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Optional add-ins: 1/2 cup chocolate chips, chopped walnuts, or pecans
Instructions
1. Preparation and Mixing the Wet Ingredients: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This will prevent the cookies from sticking and makes for easy cleanup. In a medium-sized bowl, mash the ripe banana with a fork until it is a smooth, pudding-like consistency. The more ripe the banana, the easier it will be to mash and the sweeter the flavor will be. Next, add the granulated sugar, melted and cooled butter, and vanilla extract to the bowl with the mashed banana. Use a spatula or whisk to mix these wet ingredients until they are well combined and the mixture is smooth and uniform.
2. Combining the Dry Ingredients: In a separate, smaller bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure to whisk them thoroughly to ensure the leavening agent (baking soda) and salt are evenly distributed throughout the flour. This is a crucial step to ensure your cookies bake evenly and have the right texture.
3. Combining Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredient mixture. Do not dump it all in at once; instead, add about a third of the flour mixture at a time, folding it in with a spatula until just combined. Overmixing the dough can lead to tough cookies, so be gentle and stop mixing as soon as no streaks of flour are visible. If you are adding chocolate chips, nuts, or other mix-ins, fold them in at this stage, distributing them evenly throughout the dough. The dough will be softer and stickier than a typical cookie dough, more like a drop cookie consistency.
4. Shaping and Baking the Cookies: Using a cookie scoop or two spoons, drop rounded tablespoons of the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. The cookies will flatten out as they bake, so there’s no need to flatten them beforehand. For a classic look, as seen in the image, you can use the tines of a fork to gently press down on the top of each dough mound in a crisscross pattern. This will create a decorative texture and help the cookies spread slightly. Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set. The baking time may vary slightly depending on your oven, so keep a close eye on them. The cookies will still be very soft when you remove them from the oven, which is normal for this type of cookie.
5. Cooling and Serving: Once baked, let the cookies cool on the baking sheets for about 5 minutes. This is a critical step, as the cookies will finish setting and firming up as they cool. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. The cookies are delicious when served warm, but they are also excellent at room temperature. Enjoy them on their own or with a glass of milk, a cup of coffee, or tea.
6. Storage: Store the banana bread cookies in an airtight container at room temperature for up to 3-4 days. Because of their moist, cake-like texture, they will stay soft and delicious for a few days. For longer storage, you can freeze them for up to 2 months. To thaw, simply leave them at room temperature for a few hours.