Easy Banana Bread Cookies Recipe
buckle up buttercups, because I’m about to drop a bomb of banana-y goodness on your tastebuds. These aren’t just cookies; they’re like if banana bread and cookies had a baby, and that baby was raised by a family of squirrels hopped up on sugar. They’re soft, chewy, and ridiculously easy to make. Seriously, if I can do it with a toddler hanging off my leg, YOU can do it!
Easy Banana Bread Cookies Recipe
My husband, bless his heart, is the world’s pickiest eater. But even he inhales these cookies like they’re going out of style. The first time I made them, I was trying to use up some overly ripe bananas (you know, the ones that look like they belong in a horror movie?). I figured, “Eh, what’s the worst that could happen?” Turns out, the worst thing that could happen is running out of cookies. My son now requests them by pointing to the fruit bowl, then to the oven, and then does a little happy dance. It’s honestly the cutest (and most effective) form of nagging I’ve ever experienced.
Why You’ll Love This Easy Banana Bread Cookies Recipe
- They’re ridiculously easy. Like, “impress your friends with minimal effort” easy.
- They’re the perfect way to use up those bananas you swore you’d eat but are now sporting polka dots.
- They’re basically banana bread, but in cookie form. Hello, portion control (maybe).
- Your house will smell AMAZING. Like, “I just baked all day even though I totally didn’t” amazing.
- Kids love them. Enough said.
How to Make It
Alright, listen up because this is the easy part. First, smoosh your ripe bananas. The riper, the better, trust me. Think brown and spotty, not yellow and perky. Cream together your butter and sugar – I usually use a hand mixer because who has time for arm workouts when there are cookies to be made? Beat in your egg and vanilla. Then, in a separate bowl, whisk together your flour, baking soda, cinnamon (don’t skip this!), and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Nobody likes a tough cookie (pun intended). Fold in your chocolate chips (because why not?). Drop spoonfuls of the dough onto a baking sheet and bake until they’re golden brown and the centers are set. Let them cool slightly before devouring. Or, you know, just burn your tongue a little. I won’t judge.
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Ingredient Notes
- Ripe Bananas: Seriously, the browner, the better! They’re sweeter and easier to mash. Plus, you’re saving them from the trash – win-win! If you have frozen bananas, thaw them and drain any extra liquid before using.
- Butter: Make sure it’s softened. Not melted, SOFTENED. I’ve tried to cheat and microwave it before and ended up with oily cookies. Just let it sit out for a bit, okay?
- Brown Sugar: It gives these cookies that deep, caramel-y flavor that’s just… chef’s kiss. If you only have white sugar, it’ll still work, but add a tablespoon of molasses if you have it.
- Cinnamon: DO. NOT. SKIP. IT. It’s the secret ingredient that makes these cookies taste like actual banana bread.
- Chocolate Chips: Okay, these are optional, but are they really? I usually use semi-sweet, but dark chocolate or even white chocolate would be delicious too.
- Vanilla extract I use real extract, cause it adds a depth of flavor, don’t use imitation extract.
Recipe Steps:
- Mash the ripe bananas in a large bowl.
- Cream together the softened butter and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto a baking sheet.
- Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until golden brown.
- Let cookies cool slightly before serving.
What to Serve It With
These cookies are amazing all on their own, obviously. But if you’re feeling fancy, a glass of cold milk or a scoop of vanilla ice cream is never a bad idea. They’re also surprisingly good with coffee. I may or may not have eaten them for breakfast on more than one occasion.
Tips & Mistakes
- Don’t overmix the dough! It’s better to have a few streaks of flour than to end up with tough cookies.
- Use a cookie scoop for uniform cookies that bake evenly. (Or just use a spoon like I usually do. Ain’t nobody got time for dishes.)
- If your cookies are spreading too thin, chill the dough in the fridge for 30 minutes before baking.
- I once tried to substitute applesauce for the bananas because I was out, and it was… not good. Just wait until you have bananas. Trust me.
Storage Tips
Store these bad boys in an airtight container at room temperature. They’ll stay good for about 3 days (if they last that long). Honestly, I’ve eaten them a week later and they’re still delicious (don’t tell anyone). And yes, they are totally acceptable to eat cold, straight from the container, for breakfast. No shame in my game.
Variations and Substitutions
- Nuts: Add chopped walnuts, pecans, or macadamia nuts for extra crunch. (My husband hates nuts, so I usually skip this, but you do you.)
- Spices: Experiment with other spices like nutmeg, cloves, or ginger.
- Dried Fruit: Raisins, cranberries, or chopped dates would be delicious additions.
- Vegan: Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water) instead of the egg, and use vegan butter. I’ve done this and it worked surprisingly well!
- Gluten-Free: Substitute a gluten-free all-purpose flour blend. Just be sure to add a little xanthan gum for binding. I didn’t once and they spread like crazy.
Frequently Asked Questions
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Easy Banana Bread Cookies Recipe
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 1 egg large
- 1 cup mashed bananas ripe
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts optional
- 0.5 teaspoon ground cinnamon
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg, then mix in the mashed bananas and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the nuts if using.
- Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 minutes or until the edges are golden. Allow to cool on a wire rack.
Notes
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