Banana Bread Cookies Recipe

Introduction

Craving the cozy flavor of banana bread but want it in a quick, portable treat? These are the Best Banana Bread Cookies, delivering that same soft, spiced goodness in under 30 minutes. They’re incredibly easy to make and perfect for using up ripe bananas. If you love banana-based desserts, you might also enjoy this Strawberry Cheesecake Banana Pudding Recipe.

Ingredients

These soft, spiced Banana Bread Cookies are packed with cozy flavor and sweet banana, creating a perfect chewy-cakey texture. Gather these simple ingredients to get started.

• 1/2 cup unsalted butter, room temperature
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 cup mashed banana (about 2 bananas)
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 2 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp nutmeg (optional)
• 1/4 tsp salt
• 1 cup chocolate chips (optional)

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: These Banana Bread Cookies are ready in under 30 minutes, making them about 20% faster than baking a traditional loaf.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients

Ensure all ingredients, especially the butter and eggs, are at room temperature. This allows for easier mixing and a more uniform cookie dough. Mash your ripe bananas until smooth, leaving only a few small lumps for texture.

Step 2 — Cream Butter and Sugars

In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar for 2-3 minutes until the mixture is light and fluffy. This step incorporates air, which helps give the cookies a soft, cake-like crumb reminiscent of banana bread.

Step 3 — Combine Wet Ingredients

Beat in the eggs one at a time, followed by the vanilla extract and the mashed bananas. Mix just until combined. The mixture may look slightly curdled at this stage due to the liquid from the bananas; this is perfectly normal and will come together once the dry ingredients are added.

Step 4 — Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and spices like cinnamon or nutmeg. Whisking ensures the leavening agent is evenly distributed, preventing bitter spots in your finished Banana Bread Cookies.

Step 5 — Form the Dough

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain. Avoid overmixing. Fold in any add-ins like chocolate chips or chopped walnuts using a spatula for the best texture.

Step 6 — Chill the Dough

Cover the bowl and chill the dough for at least 30 minutes. This crucial step prevents the cookies from spreading too thin in the oven, resulting in a thicker, softer cookie with concentrated banana flavor.

Step 7 — Scoop and Bake

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a cookie scoop or tablespoon, portion the dough into mounds, spacing them about 2 inches apart. Bake for 10-12 minutes.

Step 8 — Check for Doneness

The cookies are done when the edges are set and lightly golden, but the centers still look soft and puffy. They will continue to set as they cool on the baking sheet. For a crispier edge, bake for an additional 1-2 minutes.

Step 9 — Cool and Serve

Let the Banana Bread Cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up perfectly. Enjoy them warm or store in an airtight container for ultimate softness.

Nutritional Information

Calories	125 kcal
Protein	1.5 g
Carbohydrates	20 g
Fat	5 g
Fiber	1 g
Sodium	85 mg

Note: These values are estimates for one Banana Bread Cookie, calculated using standard ingredient data. Actual nutrition may vary based on specific brands and measurements.

Healthier Alternatives

These simple swaps let you customize your Banana Bread Cookies for different dietary needs without sacrificing flavor.

• Protein Powder for Flour — Replace up to 1/4 cup of the all-purpose flour with unflavored or vanilla protein powder for a satisfying, high-protein cookie.
• Almond or Oat Flour — Use a 1:1 gluten-free flour blend, or specifically almond or oat flour, for a delicious gluten-free version with a nutty, tender crumb.
• Maple Syrup or Honey — Swap refined sugar for pure maple syrup or honey to add natural sweetness and a subtle, complex flavor to your cookies.
• Applesauce for Oil/Butter — Substitute half the butter or oil with unsweetened applesauce to reduce fat while keeping the cookies incredibly moist.
• Coconut Oil or Vegan Butter — Use these plant-based fats to create rich, dairy-free Banana Bread Cookies that are just as indulgent.
• Dark Chocolate Chips — Choose sugar-free or at least 70% dark chocolate chips to lower the sugar content and add a sophisticated, bittersweet note.
• Reduce or Omit Salt — Simply cut the added salt in half or leave it out entirely for a low-sodium option, relying on the bananas and spices for flavor.

Serving Suggestions

• Pair these soft Banana Bread Cookies with a scoop of vanilla ice cream for a decadent dessert.
• Enjoy them as a mid-morning or afternoon snack alongside a cup of coffee or a glass of cold milk.
• Pack them in lunchboxes for a sweet, homemade treat that travels well.
• Serve them warm at brunch gatherings alongside fresh fruit and yogurt parfaits.
• For a festive touch, drizzle the cookies with a simple cream cheese glaze or a dusting of powdered sugar.
• Crumble them over oatmeal or yogurt for a delicious breakfast topping.

These versatile Banana Bread Cookies are perfect for any occasion, from a quick snack to a dressed-up dessert plate.

Common Mistakes to Avoid

• Mistake: Using underripe bananas. Fix: Use very ripe, spotted bananas for maximum sweetness and moisture, which defines the Banana Bread Cookies flavor.
• Mistake: Overmixing the dough. Fix: Mix just until the flour disappears; overworking develops gluten, leading to tough cookies.
• Mistake: Skipping the chill time. Fix: Chill the dough for at least 30 minutes to prevent excessive spreading and improve texture.
• Mistake: Measuring flour incorrectly. Fix: Spoon flour into your measuring cup and level it off; packing it in adds too much dry ingredient.
• Mistake: Baking on a hot, ungreased sheet. Fix: Always use cool, parchment-lined baking sheets to ensure even baking and easy removal.
• Mistake: Overbaking for a cakey texture. Fix: Remove cookies when edges are set but centers look soft; they firm up as they cool.
• Mistake: Adding nuts or chocolate chips improperly. Fix: Toss mix-ins in a bit of flour first to prevent them from sinking to the bottom during baking.
• Mistake: Substituting baking powder for soda (or vice versa). Fix: Use baking soda as specified to react with the acidic bananas for proper rise.

Storing Tips

• Fridge: Store cooled Banana Bread Cookies in an airtight container for up to 5 days. This keeps them soft and prevents them from drying out.
• Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature.
• Reheat: To enjoy warm, reheat cookies in a 300°F (150°C) oven for 5-7 minutes or in the microwave for 10-15 seconds. Ensure reheated cookies reach an internal temperature of at least 165°F (74°C) for food safety if they contain ingredients like eggs or dairy.

Always let your Banana Bread Cookies cool completely before storing to avoid condensation, which can make them soggy.

Conclusion

These Banana Bread Cookies are the perfect, portable treat that captures all the cozy flavor of classic banana bread. We hope you love this easy recipe as much as we do! Give it a try and let us know how it turned out in the comments. For more delicious baking ideas, check out our Fresh Cream Doughnuts Recipe or Strawberry Mousse Cake Recipe. Don’t forget to subscribe for more sweet recipes!

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FAQs

Can I use frozen bananas for these Banana Bread Cookies?

Yes, you can use thawed frozen bananas. Ensure you drain any excess liquid from them after thawing to prevent the cookie dough from becoming too wet. This helps maintain the perfect texture for your Banana Bread Cookies.

How should I store these cookies to keep them soft?

Store your Banana Bread Cookies in an airtight container at room temperature for up to 4 days. For longer storage, you can freeze the baked cookies in a sealed bag for up to 3 months.

Can I add mix-ins like chocolate chips or nuts?

Absolutely. Adding up to one cup of mix-ins like chocolate chips, walnuts, or pecans is a great way to customize your Banana Bread Cookies. Fold them into the dough just before scooping for even distribution.