Introduction
Do you have a few overly ripe bananas sitting on your counter, but you’re tired of making the same loaf of banana bread? Enter the Easy Banana Bread Cookie. This recipe takes the comforting, spiced flavor and moist, tender crumb of classic banana bread and transforms it into a perfectly portioned, chewy cookie. Unlike traditional thin cookies, these are soft, cakey, and incredibly satisfying, making them ideal for breakfast, a snack, or dessert. They are quick to prepare, require no chill time, and are guaranteed to become a family favorite.
Ingredients
- All-Purpose Flour: 1 ½ cups (180g)
- Baking Soda: 1 teaspoon (5g)
- Ground Cinnamon: 1 teaspoon (5g)
- Salt: ½ teaspoon (2.5g)
- Unsalted Butter, softened: ½ cup or 1 stick (113g)
- Packed Light Brown Sugar: ½ cup (110g)
- Granulated Sugar: ¼ cup (50g)
- Large Egg: 1
- Vanilla Extract: 1 teaspoon (5ml)
- Very Ripe Bananas, mashed: ¾ cup (approx. 2 medium bananas, 180g)
Step-by-step Preparation
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. This prevents sticking and helps the soft cookies hold their shape.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside. *Tip: Sifting the dry ingredients ensures there are no clumps, resulting in a smoother cookie texture.*
- Cream Wet Ingredients: In a separate large bowl, using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes). Beat in the egg and vanilla extract until just combined.
- Add Banana: Gently fold the mashed banana into the wet ingredients. Do not overmix; the mixture may look slightly separated, which is fine. *Tip: The riper the bananas (brown spots are best), the sweeter and more intense the flavor will be.*
- Combine: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until the dough just comes together. Stop mixing as soon as the flour disappears to avoid developing too much gluten, which can result in tough cookies.
- Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between each cookie. The dough will be soft and slightly sticky.
- Bake: Bake for 10–12 minutes, or until the edges are set and lightly golden brown, but the centers still look slightly soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
Based on a recipe yielding 24 cookies, each cookie contains approximately 120-140 calories. These cookies offer a good source of potassium and fiber from the bananas, making them a slightly more wholesome dessert option than traditional sugar cookies. However, due to the sugar and butter content, they should be enjoyed in moderation as part of a balanced diet.
Storage
Store cooled Banana Bread Cookies in an airtight container at room temperature for up to 3–4 days. Because of their high moisture content, they tend to soften over time. For longer storage, freeze the baked cookies in a freezer-safe bag for up to 3 months. To serve, thaw at room temperature or reheat briefly in a microwave (10-15 seconds) or a low oven (300°F / 150°C) for a few minutes to restore that fresh-baked warmth.
Conclusion
These Banana Bread Cookies are delightfully adaptable. For an extra layer of decadence, stir in ½ cup of chocolate chips (milk, dark, or white) or chopped walnuts before baking. They pair beautifully with a dusting of powdered sugar or, for the ultimate treat, a thin layer of tangy cream cheese frosting. Enjoy these soft, comforting bites with your morning coffee or a cold glass of milk for the perfect taste of nostalgia.