Scrumptious Banana Bread Cookies Recipe for Sweet Bakers

Whipping up delectable banana bread cookies feels like culinary magic waiting to happen.

Sweet aromas will soon drift through your kitchen, promising something extraordinary.

Ripe bananas transform into crispy, chewy delights that surprise and delight.

Soft centers mingle with golden edges, creating an irresistible texture everyone craves.

Pantry staples become something special when mixed with creativity and love.

Baking these treats connects generations through shared comfort and joy.

Cookie Flavor in a Banana Bread Mashup

• Transforms classic banana bread into adorable, bite-sized cookies that kids and adults will love.
• Whips up in less than 30 minutes from start to finish, perfect for sudden sweet cravings or last-minute dessert needs.
• Combines warm spices like cinnamon and nutmeg with optional chocolate chips or nuts, creating a customizable comfort cookie that suits different taste preferences.
• Brilliantly repurposes overripe bananas into delicious cookies, preventing food waste while delivering a delightful homemade treat.

Ingredients You’ll Need for Banana Bread Cookies

• Butter, Granulated Sugar: Provides rich, sweet base and creates soft, tender cookie texture. Room temperature butter ensures smooth mixing.
• Egg: Binds ingredients and adds structure to the cookies. Fresh eggs work best.
• Vanilla Extract: Enhances overall flavor with warm, sweet notes. Pure vanilla gives better taste.
• Ripe Bananas: Adds moisture, natural sweetness, and banana flavor. Very ripe bananas with dark spots are ideal.

• All-Purpose Flour: Foundation of cookie structure. Provides necessary texture and volume.
• Baking Soda: Helps cookies rise and become light. Ensures proper leavening.
• Salt: Balances sweetness and enhances overall flavor profile.

• Ground Cinnamon, Ground Nutmeg, Ground Cloves: Warm spices that complement banana flavor. Freshly ground spices provide more intense taste.
• Chopped Nuts, Chocolate Chips: Optional mix-ins for added texture and flavor complexity. Walnuts or pecans work great with banana.

Baking Instructions for Soft Banana Cookies

Step 1: Prepare Baking Station

Warm up the oven to 350F (175C). Cover baking trays with parchment paper or lightly coat with cooking spray.

Step 2: Create Creamy Base

In a spacious mixing bowl, whip softened butter and sugar together until the mixture becomes light and airy, creating a fluffy texture.

Step 3: Blend Liquid Ingredients

• Egg
• Vanilla extract

Mix until ingredients are fully combined and smooth.

Step 4: Introduce Banana Magic

Fold in mashed bananas, stirring until the mixture looks consistent and creamy.

Step 5: Combine Dry Components

• All-purpose flour
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground cloves

Step 6: Merge Wet and Dry Mixtures

Slowly add dry ingredients to wet mixture, stirring gently until just blended. Avoid overmixing to keep cookies tender.

Step 7: Optional Flavor Boosters

• Chopped nuts
• Chocolate chips

Step 8: Shape Cookie Dough

Scoop tablespoon-sized portions onto prepared baking sheets, leaving about 2 inches between each cookie.

Step 9: Bake to Golden Perfection

Slide trays into the oven and bake for 10-12 minutes until edges turn a delicate golden brown.

Step 10: Cool and Enjoy

Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack for complete cooling. Savor the delicious banana bread cookie goodness!

Tips That Keep Cookies Chewy, Not Crumbly

• Soften Bananas Perfectly: Use overripe bananas with dark brown or black spots for maximum sweetness and intense banana flavor.
• Prevent Spreading Cookies: Chill the dough for 30 minutes before baking to help cookies maintain their shape and prevent excessive spreading.
• Customize Mix-Ins: Experiment with different add-ins like white chocolate chips, dried cranberries, or toasted coconut for unique flavor variations.
• Make Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary restrictions without compromising taste.
• Control Moisture Balance: Pat mashed bananas with a paper towel to remove excess moisture, ensuring cookies remain soft but not soggy.

Store and Reheat Cookies Without Drying Out

• Store cooled cookies in an airtight container in the refrigerator for up to 5 days, keeping them fresh and delicious.
• Place cookies in a freezer-safe container with parchment paper between layers, lasting up to 3 months for long-term enjoyment.
• Warm refrigerated cookies in the microwave for 10-15 seconds or in a preheated oven at 300F for 2-3 minutes to restore their soft, warm texture.
• Let frozen cookies thaw at room temperature for 30 minutes before serving to maintain their original moisture and flavor.

Pairing Ideas to Complete the Treat

• Brew a rich medium-roast Colombian coffee with smooth caramel notes that complement the cookies' warmth and spice, creating a delightful morning or afternoon treat.
• Select a spiced chai latte with hints of cinnamon and nutmeg that mirror the cookie's warm spice profile, enhancing the banana bread's comforting flavors.
• Enjoy cold whole milk or homemade chocolate milk to balance the cookies' sweetness, providing a cool contrast to the warm baked goodness.
• Pour chilled unsweetened almond milk to highlight the cookies' subtle nuttiness and add a light, refreshing dimension to each bite.

Tweak the Recipe for Something New

• Gluten-Free Banana Bread Cookies: Swap all-purpose flour with a gluten-free flour blend, ensuring all ingredients are certified gluten-free to prevent cross-contamination.
• Vegan Banana Cookies: Replace egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use vegan butter or coconut oil instead of regular butter.
• Low-Sugar Banana Cookies: Substitute granulated sugar with coconut sugar or monk fruit sweetener, reducing overall sugar content while maintaining natural sweetness from ripe bananas.
• Protein-Packed Banana Cookies: Add a scoop of vanilla protein powder to the dry ingredients and mix chopped almonds or chia seeds for extra protein and nutritional boost.

Banana Bread Cookie FAQs

• Can I use overripe bananas for this recipe?

Absolutely! Overripe bananas are perfect for banana bread cookies because they’re sweeter and more mashed, which adds more moisture and flavor to the cookies.

• Do I need any special equipment to make these cookies?

No special equipment is needed. Just a standard mixing bowl, baking sheet, and basic measuring tools will work perfectly for this recipe.

• How can I tell if the cookies are done baking?

Look for lightly golden edges and a set center. The cookies should look slightly soft but not wet when you take them out of the oven. They’ll continue to set as they cool.

• Can I make these cookies ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking. This can actually enhance the flavor and make the cookies even more delicious.

Banana Bread Cookies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 32 reviews

• Total Time: 27 minutes
• Yield: 24 1x

Print Recipe

Pin Recipe

Description

Scrumptious banana bread cookies blend classic comfort with delightful portability, offering a perfect twist on traditional banana bread. Sweet banana-packed treats invite warm memories and satisfy cravings with each delectable bite you’ll savor.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups (250g) all-purpose flour
• 1 cup (240g) mashed overripe bananas (about 2 large bananas)
• 1 cup (200g) granulated sugar

Wet Ingredients:

• ½ cup (113g) unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract

Spices and Additional Ingredients:

• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• 1 cup (120g) chopped walnuts or pecans (optional)
• 1 cup (175g) semisweet chocolate chips (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the kitchen workspace by heating the oven to 350F (175C) and lining baking sheets with parchment paper or applying a light grease coating.
2. In a spacious mixing vessel, whip the softened butter and granulated sugar until achieving a pillowy, aerated texture.
3. Introduce the egg and vanilla extract, blending thoroughly to create a uniform mixture.
4. Gently fold in the mashed bananas, ensuring a smooth and consistent consistency.
5. Separately, combine the dry components: all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves, whisking to distribute evenly.
6. Cautiously integrate the dry ingredients into the wet mixture, stirring minimally to prevent toughening the dough.
7. If desired, delicately incorporate chopped nuts and chocolate chips, distributing them evenly throughout the dough.
8. Utilize a tablespoon to portion out uniform dollops of dough onto the prepared baking sheets, maintaining approximately 2 inches of separation between each cookie.
9. Position the baking sheets in the preheated oven, allowing the cookies to transform for 10-12 minutes until the edges acquire a delicate golden hue.
10. After removing from the oven, let the cookies rest on the baking sheet for 5 minutes before transitioning them to a wire rack for complete cooling.

Notes

• Ensure bananas are super ripe for maximum natural sweetness and intense banana flavor in every bite.
• Swap out regular flour with gluten-free flour blend to make these cookies celiac-friendly without compromising texture.
• Use coconut sugar or monk fruit sweetener for a lower-glycemic alternative that keeps the cookies deliciously sweet.
• Optional mix-ins like toasted walnuts or dark chocolate chunks can elevate the cookies’ complexity and provide delightful textural contrast.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 250
• Sugar: 1g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 70mg