Have you ever found yourself with a couple of overripe bananas and no idea what to do with them? Sure, banana bread is the go-to solution, but what if you could turn that same comforting flavor into soft, chewy cookies? That’s where this recipe for banana bread cookies comes in. It’s easy, delicious, and the perfect way to transform those bananas into a homemade treat everyone will love.
These cookies combine the best parts of banana bread and cookies—think moist centers, hints of cinnamon, and those irresistible banana aromas wafting through your kitchen. Whether you’re whipping them up for a cozy weekend snack or packing them in lunchboxes, they’re guaranteed to be a hit. Trust me, once you try these, you might never look at banana bread the same way again!
The Story Behind Banana Bread Cookies
Banana bread has been a household favorite for decades, and for good reason. It’s a classic recipe born out of necessity—what better way to use up overripe bananas than to bake them into something delicious? During the Great Depression, creative home bakers found ways to use every ingredient they had, and banana bread was one of those brilliant inventions. Fast forward to today, and it’s a nostalgic recipe that’s loved across generations.
But let’s talk about cookies. I first stumbled upon the idea of banana bread cookies when I had a craving for banana bread but didn’t want to wait an hour for it to bake. I thought, “Why not try to make a cookie version?” After a few experimental batches, this recipe was born. It’s got that same comforting flavor but in a portable, bite-sized form that’s even easier to share.
These cookies are perfect year-round, but they hold a special place in my heart during fall and winter. There’s something about the warm spices paired with bananas that feels so cozy when the weather gets cooler. Plus, they’re a great addition to holiday cookie swaps—unique, yet familiar enough to make everyone smile.
Let’s Talk Ingredients
Getting the ingredients just right is key to making these banana bread cookies shine. Here’s a breakdown of the main players:
- Bananas: Overripe bananas are the star. Look for bananas with brown spots—they’re sweeter and mash perfectly. If you’re in a pinch, you can microwave your bananas for 20 seconds to soften them.
- Flour: All-purpose flour works perfectly here, but if you want a nuttier flavor, try substituting half with whole wheat flour. Gluten-free flour blends also work well for those with dietary restrictions.
- Sugar: I use a mix of granulated sugar and brown sugar for that caramelized depth. If you prefer a less sweet cookie, you can reduce the granulated sugar slightly.
- Butter: Unsalted butter adds richness. Make sure it’s softened for easy mixing. You can substitute with coconut oil for a dairy-free version.
- Egg: The egg helps bind everything and gives the cookies their soft texture. A flaxseed egg works as a great alternative for vegans.
- Cinnamon: A pinch of cinnamon enhances the banana flavor. You could also add nutmeg or cardamom for a twist.
- Vanilla Extract: Don’t skimp on this—it adds a lovely depth to the cookies.
- Optional Add-Ins: Think chocolate chips, walnuts, or even shredded coconut. Don’t be afraid to get creative!
All of these ingredients are pantry staples, making this recipe super convenient. If you’re hunting for specialty items, most grocery stores will have everything you need.
Equipment You’ll Need
Luckily, banana bread cookies don’t require any fancy tools. Here’s what you’ll need:
- Mixing Bowls: A couple of bowls for wet and dry ingredients—medium and large-sized will do.
- Electric Mixer: A hand or stand mixer is helpful for creaming butter and sugar, though you can mix by hand with a little elbow grease.
- Baking Sheets: Use parchment paper or silicone baking mats to prevent sticking.
- Measuring Cups and Spoons: Precision matters, especially for baking.
- Spatula: To scrape the bowl clean and mix everything evenly.
If you don’t have parchment paper, you can lightly grease your baking sheets with butter or cooking spray. And for measuring cups, I recommend investing in a set that includes both US and metric units for easy conversions.
How to Make Banana Bread Cookies
- Preheat your oven: Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
- Mix dry ingredients: In a medium bowl, whisk together 1 ¾ cups (220g) of all-purpose flour, 1 tsp of baking soda, ½ tsp of salt, and ½ tsp of cinnamon.
- Mash the bananas: In a separate bowl, mash 2 medium overripe bananas (about 1 cup or 240g). Set aside.
- Cream butter and sugars: In a large mixing bowl, beat ½ cup (115g) of softened butter with ½ cup (100g) of granulated sugar and ½ cup (100g) of brown sugar until light and fluffy. This should take about 2-3 minutes.
- Add wet ingredients: Mix in 1 egg (or flaxseed egg) and 1 tsp of vanilla extract. Stir in the mashed bananas until fully incorporated.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Add optional extras: Fold in ½ cup (85g) of chocolate chips, walnuts, or your preferred add-ins.
- Portion the dough: Scoop dough onto the prepared baking sheets using a tablespoon or cookie scoop, spacing them about 2 inches apart.
- Bake: Bake for 12-14 minutes, or until the edges are golden brown and the centers look set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Pro tip: For a more pronounced banana flavor, let the dough sit in the fridge for 30 minutes before baking. This allows the flavors to meld beautifully.
Cooking Tips & Techniques
Here are some handy tips to ensure your banana bread cookies turn out perfect:
- Don’t overmix the dough—this can make the cookies dense. Mix just until the flour disappears.
- Use room-temperature ingredients for better integration, especially the butter and egg.
- If your bananas aren’t ripe enough, you can roast them in their peel at 300°F (150°C) for 15 minutes to soften and sweeten them.
- Want crispier edges? Bake the cookies for an extra minute or two, but keep a close eye to avoid burning.
- For uniform cookies, use a cookie scoop for portioning the dough.
Variations & Adaptations
The beauty of this recipe is its versatility. Here are a few ideas to make it your own:
- Gluten-Free: Substitute the flour with a 1:1 gluten-free baking flour blend.
- Vegan-Friendly: Use coconut oil instead of butter and a flaxseed egg instead of a regular egg.
- Nutty Twist: Swap chocolate chips for chopped pecans or almonds for added crunch.
- Spiced Up: Add a pinch of nutmeg or ginger for a holiday-inspired flavor.
- Seasonal Flair: Stir in dried cranberries or pumpkin seeds for a fall-themed cookie.
I’ve tried them with shredded coconut once, and let me tell you—it was a tropical dream! Feel free to experiment and share your creations below.
Serving & Storage Suggestions
These cookies are best served warm, straight out of the oven with a cold glass of milk or a steaming cup of coffee. If you’re feeling fancy, you can drizzle them with melted chocolate or a simple glaze for extra sweetness.
For storage, keep them in an airtight container at room temperature for up to 3 days. If you want to extend their shelf life, place them in the freezer for up to 2 months. To reheat, microwave for 10-15 seconds or pop them in a 300°F (150°C) oven for 5 minutes.
Pro tip: The flavor deepens the next day, making them even more irresistible!
Nutritional Information & Benefits
Here’s a rough estimate of the nutritional breakdown per cookie (based on 24 cookies):
- Calories: 120
- Fat: 5g
- Carbohydrates: 18g
- Protein: 2g
- Sugar: 10g
Bananas are rich in potassium and fiber, making these cookies a slightly healthier treat compared to traditional cookies. Plus, you can easily adapt them to suit dietary needs like gluten-free or vegan options.
Conclusion
Banana bread cookies are the perfect fusion of two beloved treats. They’re easy to make, incredibly versatile, and packed with that comforting banana flavor we all love. Whether you’re baking them for a special occasion or just to satisfy your sweet tooth, they’re bound to be a crowd-pleaser.
I hope you enjoy making (and eating!) these cookies as much as I do. Feel free to share your tweaks and variations in the comments below—I’d love to hear how you’ve made this recipe your own. And don’t forget to pin this recipe for later. Happy baking!
FAQs
Can I use frozen bananas for this recipe?
Yes, just thaw them completely and drain any excess liquid before mashing.
Do I have to use parchment paper?
No, you can grease your baking sheets lightly if you don’t have parchment paper.
Can I make these cookies without a mixer?
Absolutely! A sturdy whisk or wooden spoon works just fine, though it may take a little more effort.
How do I know when the cookies are done baking?
The edges should be golden brown, and the centers should look set. They’ll continue to firm up as they cool.
Can I double the recipe?
Yes! This recipe scales well. Just make sure to chill the dough between batches to maintain consistency.