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If you have a soft spot for cozy, comforting treats that combine the best of two worlds, you are going to love this Banana Bread Cookies Recipe. Imagine the warm, fragrant spices and rich banana flavor of classic banana bread, compressed into perfectly chewy little cookies studded with melty chocolate chips or crunchy walnuts. These cookies are a delightful twist on an old favorite, quick to whip up, and simply irresistible with every bite. Whether you need a mid-afternoon pick-me-up or a crowd-pleasing snack, this recipe is your new secret weapon for happiness.
Ingredients You’ll Need
The magic of this Banana Bread Cookies Recipe lies in its simple pantry staples coming together to create something extraordinary. Each ingredient plays a crucial role, whether it’s lending moisture, a tender crumb, or that toasty, cinnamon-spiced warmth that makes these cookies unforgettable.
- 1 cup (120g) all-purpose flour: This is the sturdy base that provides structure without weighing down the cookies.
- ½ tsp baking soda: Just enough to give a gentle lift and keep the texture light.
- ½ tsp cinnamon: Adds cozy warmth and depth to every bite.
- ¼ tsp salt: Enhances the sweetness and balances the flavors perfectly.
- ½ cup (115g) unsalted butter, melted: Brings richness and a tender, melt-in-your-mouth quality.
- â…“ cup (65g) brown sugar: For moistness and that subtle caramel undertone.
- ¼ cup (50g) granulated sugar: Adds sweetness and helps with that beautiful cookie crisp edge.
- ½ cup (120g) mashed ripe banana: The star of the show, providing natural sweetness and fruitiness.
- 1 tsp vanilla extract: Amplifies the sweetness and adds a fragrant, comforting aroma.
- ½ cup (90g) chocolate chips or walnuts: Your choice of melty chocolate or crunchy nuts to personalize the texture and flavor.
- Optional cinnamon sugar for rolling: A finishing touch that makes the cookies sparkle with extra cinnamon goodness.
How to Make Banana Bread Cookies Recipe
Step 1: Preheat and Prepare
Start by getting your oven fired up to 350°F (175°C) so it’s hot and ready to turn your dough into deliciousness. Line a baking sheet with parchment paper to keep those cookies from sticking and make cleanup a breeze.
Step 2: Mix the Dry Ingredients
Whisk together the flour, baking soda, cinnamon, and salt in a medium bowl. This step ensures your spices and leavening agents get evenly distributed, setting the stage for balanced flavor and perfect texture in every cookie.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the melted butter with both brown and granulated sugars until the mixture looks smooth and glossy. Next, fold in your ripe mashed banana and vanilla extract. This mixture is where the moist, tender personality of your cookies really starts to shine.
Step 4: Bring It All Together
Slowly pour the dry ingredients into the wet mix and gently stir until everything just comes together—be careful not to overmix, or your cookies might get tough. Last but not least, fold in the chocolate chips or walnuts, adding that delightful pop of texture.
Step 5: Shape the Cookies
Using a tablespoon and a half of dough per cookie, scoop and place them about two inches apart on your prepared baking sheet. If you like a little extra twinkle and flavor, roll each dough ball in cinnamon sugar before placing them down.
Step 6: Bake to Perfection
Pop your tray into the oven and bake for 10 to 12 minutes. When the cookie edges start to set but the centers are still soft, you know they’re perfectly done—just the way banana bread lovers like it.
Step 7: Cool and Enjoy
Let the cookies rest on the baking sheet for 5 minutes after removing from the oven. This helps them firm up just right so they don’t crumble when you transfer them to a wire rack to cool completely.
How to Serve Banana Bread Cookies Recipe
Garnishes
These cookies are delightful on their own, but sprinkling a bit of cinnamon sugar on top before baking adds a sweet, sparkling crunch that will captivate anyone lucky enough to taste them. If you’re feeling fancy, a light drizzle of melted white or dark chocolate makes an elegant finishing touch.
Side Dishes
Serve your Banana Bread Cookies Recipe alongside a big glass of cold milk or a warm cup of coffee or tea. The rich, fruity cookies are a wonderful complement to the creamy or bold flavors of your favorite beverages.
Creative Ways to Present
For a fun twist, sandwich your cookies with cream cheese frosting or peanut butter for an irresistible treat that doubles as a mini dessert. Alternatively, crumble them over vanilla ice cream or use them as a topping for yogurt parfaits to add a deliciously textured surprise.
Make Ahead and Storage
Storing Leftovers
These cookies stay soft and flavorful for several days when stored in an airtight container at room temperature. If you want to keep them fresh and chewy, place a slice of bread in the container to maintain moisture – it works like magic!
Freezing
You can freeze these cookies either before or after baking. For unbaked dough, scoop onto parchment-lined trays, freeze until firm, then transfer to a freezer-safe bag. Baked cookies freeze well too—just layer them in an airtight container with parchment paper between each layer to prevent sticking.
Reheating
When you’re ready to enjoy frozen or stored cookies, a quick 15 seconds in the microwave will revive that soft, warm texture. You can also gently warm them in an oven at 300°F for 5-7 minutes to bring back that fresh-baked feeling.
FAQs
Can I substitute ingredients in this Banana Bread Cookies Recipe?
Absolutely! You can swap all-purpose flour for whole wheat flour for a nuttier flavor or use coconut oil instead of butter to make these dairy-free. Just keep in mind that changes might slightly affect texture and taste.
How ripe should the bananas be?
For the best flavor and moisture, use bananas that are very ripe with brown spots. They are sweeter and softer, giving your cookies that signature banana bread taste.
Can I add nuts or other mix-ins?
Yes! Walnuts, pecans, or even dried fruits like raisins work beautifully. Just fold them in with the chocolate chips to add your own favorite twist.
Are these cookies gluten-free?
This recipe as written uses all-purpose flour, which contains gluten. However, you can experiment with gluten-free flours like a 1:1 baking blend to make them suitable for gluten-free diets.
What’s the best way to get the cookies chewy?
Don’t overbake—remove the cookies when the edges are set but centers remain soft. Also, using brown sugar adds moisture and chewiness compared to using only granulated sugar.
Final Thoughts
There is something truly special about a treat that takes the familiar comfort of banana bread and transforms it into a manageable, portable cookie. This Banana Bread Cookies Recipe is perfect for sharing, gifting, or simply enjoying as a little moment of joy in your day. Give this recipe a try, and I promise these chewy, fragrant bursts of banana goodness will become a beloved staple in your kitchen too.
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Print
Banana Bread Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously soft and moist Banana Bread Cookies combine the classic flavors of banana bread with the convenient, handheld form of a cookie. These cookies feature ripe mashed bananas, warm cinnamon, and sweet chocolate chips, making them a perfect treat for any time of day. Quick to prepare and bake, they offer a delightful twist on traditional banana bread with a slightly crisp edge and tender center.
Ingredients
Dry Ingredients
- 1 cup (120g) all-purpose flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Wet Ingredients
- ½ cup (1 stick / 115g) unsalted butter, melted
- â…“ cup (65g) brown sugar
- ¼ cup (50g) granulated sugar
- ½ cup (120g) mashed ripe banana (about 1 medium banana)
- 1 tsp vanilla extract
Add-ins
- ½ cup (90g) chocolate chips (or walnuts for crunch)
Optional Topping
- Cinnamon sugar for rolling
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt until thoroughly combined to ensure even distribution of leavening and spices.
- Combine wet ingredients: In a separate larger bowl, mix the melted unsalted butter with brown sugar, granulated sugar, mashed ripe banana, and vanilla extract until smooth and well integrated.
- Incorporate dry to wet: Gradually stir the dry ingredients into the wet mixture until just combined, being careful not to overmix to maintain cookie tenderness. Then fold in the chocolate chips or walnuts gently.
- Form cookies: Using a spoon or cookie scoop, portion about 1.5 tablespoons of dough per cookie. Place the dough balls on the prepared baking sheet spaced about 2 inches apart to allow for spreading. Optionally, roll the dough balls in cinnamon sugar before placing them down for added sweetness and texture.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookie edges are set and centers still soft but starting to firm up. Avoid overbaking to keep a moist center.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. This prevents breakage and allows the texture to set perfectly.
Notes
- For added crunch, substitute chocolate chips with chopped walnuts or pecans.
- Make sure bananas are ripe for maximum sweetness and moisture.
- These cookies can be stored in an airtight container for up to 3 days at room temperature.
- To freeze, place baked cookies in a sealed container for up to 1 month. Thaw at room temperature before serving.
- Rolling the dough balls in cinnamon sugar before baking adds a nice extra layer of flavor and slight crunch on the outside.
