These Soft & Chewy Banana Bread Cookies are a delightful twist on a classic comfort food, offering all the beloved flavors and moist texture of banana bread in a convenient, handheld cookie form. Perfect for using up ripe bananas, these cookies are characterized by their tender, cake-like interior, slightly crisp edges, and a comforting aroma that fills the kitchen as they bake. They strike a perfect balance between sweetness and the natural fruitiness of banana, often enhanced with warm spices like cinnamon and nutmeg, and sometimes studded with optional additions like chocolate chips or chopped nuts. Unlike some crisper cookie varieties, these banana bread cookies remain wonderfully soft and moist, echoing the beloved consistency of a freshly baked loaf of banana bread. They are an ideal treat for breakfast, a snack, or a light dessert, offering a wholesome-ish indulgence that appeals to all ages.
The magic of these Soft & Chewy Banana Bread Cookies lies in their ability to capture the essence of banana bread while delivering the satisfying chew of a cookie. The key ingredient, of course, is the ripe banana. As bananas ripen, their starches convert to sugars, intensifying their sweetness and aroma, and providing the natural moisture that contributes to the cookies’ tender crumb. The mashed banana also acts as a binder, contributing to the soft, cake-like texture. The inclusion of melted butter ensures a rich, buttery flavor and helps create a chewier cookie compared to recipes that use softened butter. Granulated sugar provides sweetness, while a touch of brown sugar (if added) can enhance the moistness and add a subtle caramel note. The combination of baking soda and a touch of acid (often from the banana or an added ingredient like buttermilk, if used) provides the necessary lift, resulting in a perfectly puffed and soft cookie. These cookies are incredibly versatile; they can be enjoyed plain for a pure banana flavor, or customized with mix-ins like semi-sweet chocolate chips for a classic pairing, chopped walnuts or pecans for added crunch and nuttiness, or even a hint of cinnamon or nutmeg for a warm, spiced undertone. The simplicity of the ingredients and the straightforward baking process make these a go-to recipe for busy weeknights or a comforting weekend baking project, yielding a batch of irresistibly soft and flavorful cookies that truly taste like banana bread in every bite.
Ingredients:
- 1 ripe banana, mashed (about 1/2 to 3/4 cup mashed)
- 1/2 cup (1 stick / 113g) unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar (optional, for extra moistness and flavor)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- Optional mix-ins: 1/2 cup chocolate chips, 1/2 cup chopped walnuts or pecans, or 1/2 cup raisins
Instructions:
- Prepare for Baking:
- Preheat your oven to 375°F (190°C).
- Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps the cookies bake evenly.
- Mash the Banana:
- In a medium bowl, thoroughly mash the ripe banana with a fork until it’s very smooth with no large lumps. The riper the banana, the sweeter and easier it will be to mash.
- Combine Wet Ingredients:
- In a large mixing bowl, combine the 1/2 cup melted butter and 1/2 cup granulated sugar (and 1/4 cup packed light brown sugar if using). Whisk together until well combined.
- Add the mashed banana, 1 large egg, and 1 teaspoon vanilla extract to the butter and sugar mixture. Whisk well until all the wet ingredients are thoroughly incorporated and smooth.
- Combine Dry Ingredients:
- In a separate medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon (if using), 1/4 teaspoon ground nutmeg (if using), and 1/4 teaspoon salt. Ensure all dry ingredients are evenly distributed.
- Combine Wet and Dry Mixtures:
- Gradually add the dry ingredient mixture to the wet ingredient mixture. Stir with a wooden spoon or spatula until just combined. Be careful not to overmix the dough, as overmixing can lead to tough cookies. A few streaks of flour are acceptable.
- Fold in Optional Mix-ins:
- If you’re using optional mix-ins like chocolate chips, nuts, or raisins, gently fold them into the dough until evenly distributed.
- Scoop and Bake:
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can use a cookie scoop for uniform size.
- If desired, you can gently flatten the tops of the cookies slightly with the back of a spoon or your fingers, as these cookies tend to be soft and might not spread as much as traditional drop cookies.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set but still soft. The cookies will be very soft when they come out of the oven.
- Cool:
- Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. This helps them firm up and prevents breakage.
- Serve and Store:
- Serve these Soft & Chewy Banana Bread Cookies warm or at room temperature. They are delicious on their own or with a cup of coffee or tea.
- Store leftover cookies in an airtight container at room temperature for up to 3-4 days to maintain their softness and freshness.
Tips for the Best Banana Bread Cookies:
- Very Ripe Bananas are Key: The riper the banana (even if the skin is heavily speckled with brown or black), the more natural sweetness and intense banana flavor your cookies will have.
- Don’t Overmix: This is crucial for tender cookies. Mix the wet and dry ingredients until just combined. Overmixing develops gluten, which can lead to tough, chewy cookies.
- Melted Butter: Using melted butter instead of softened butter contributes to a chewier texture.
- Adjust Sweetness: Taste your mashed banana. If it’s incredibly sweet, you might consider slightly reducing the sugar, though the recipe quantities are generally balanced.
- Uniform Size: Use a cookie scoop to ensure all cookies are roughly the same size, which promotes even baking.
- Spices are Optional but Recommended: Cinnamon and nutmeg enhance the “banana bread” flavor profile significantly.
- Freezing Dough or Baked Cookies: You can scoop balls of dough onto a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few minutes to the baking time. Baked cookies can also be frozen in an airtight container for up to 2 months.
Enjoy your batch of wonderfully Soft & Chewy Banana Bread Cookies!