Introduction
Welcome to the ultimate treat for banana lovers: Banana Bread Cookies! These delightful cookies are soft, chewy, and bursting with the sweet, rich flavor of ripe bananas. Perfectly suitable for an afternoon snack or a cozy dessert, they offer everything you adore about classic banana bread but in a fun, bite-sized form. Chocolate chips add a delightful twist, or you can opt for walnuts for a crunchy texture. Get ready to fill your kitchen with the warm, inviting aroma of freshly baked cookies!
Ingredients
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 cup chocolate chips or walnuts (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add the mashed bananas, egg, and vanilla extract to the butter mixture, then mix until well combined, letting the flavors meld together.
- In a separate bowl, whisk together the baking soda, salt, ground cinnamon, and all-purpose flour to encourage even distribution.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined — be careful not to overmix!
- Fold in the chocolate chips or walnuts, if using, for a delicious surprise in every bite.
- Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely — if you can resist the temptation!
Notes or Tips
- For a deeper banana flavor, use very ripe bananas with plenty of spots.
- If you prefer a softer cookie, slightly underbake them and allow them to set on the baking sheet.
- Store in an airtight container to keep them soft and chewy for days!
Cooking Techniques
When creaming butter and sugars, beat them together until the mixture appears fluffy and light, which is key to achieving that perfect cookie texture. Additionally, when preparing your dry ingredients, whisking helps to aerate the flour and evenly distribute the leavening agents, ensuring every cookie rises beautifully.
FAQ
- Can I freeze the cookie dough? Yes! You can freeze the dough for up to three months. Just scoop the dough into balls, place on a baking sheet to freeze, then transfer to a freezer bag. When ready to bake, pop them directly into a preheated oven, adding a couple of extra minutes to the baking time.
- Can I substitute the sugar? You can experiment with other sugars, like coconut sugar or even maple syrup. Just keep in mind this may slightly alter the texture and flavor.
Conclusion
These Banana Bread Cookies are a delightful way to use up overripe bananas while satisfying your sweet tooth. With a lovely balance of sweetness and a hint of spice, they’re sure to become a favorite in your household. Enjoy them fresh from the oven, or share them with friends and family — every bite is sure to bring a smile!