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Introduction
Banana bread is a beloved classic, known for its moist texture and comforting banana flavor. But what if you could enjoy the same delicious taste in a bite-sized treat? Enter banana bread cookies! These cookies combine the best of both worlds – the rich flavor of banana bread with the chewiness of a cookie. Perfect for breakfast, snack time, or a sweet treat any time of the day, these cookies are incredibly easy to make and are guaranteed to become a favorite. Whether you’re looking for a way to use overripe bananas or simply craving a new twist on a classic, these banana bread cookies are sure to hit the spot.
Ingredients
2 ripe bananas (the riper, the better)
1 cup (200 g) granulated sugar
1/2 cup (115 g) unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1 3/4 cups (220 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (80 g) chocolate chips (optional)
1/2 cup (60 g) chopped walnuts or pecans (optional)
Instructions
Preheat the oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Mash the bananas:
In a medium bowl, mash the ripe bananas with a fork until smooth. You can leave a few small chunks if you like a little texture in your cookies.
Prepare the wet ingredients:
In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, and continue to beat until well combined. Stir in the mashed bananas until fully incorporated.
Combine the dry ingredients:
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Add mix-ins:
If desired, fold in the chocolate chips and/or chopped walnuts for extra flavor and texture. These additions are optional but highly recommended for added richness.
Scoop the dough:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies:
Bake for 10-12 minutes, or until the edges of the cookies are lightly golden and a toothpick inserted in the center comes out clean. The cookies will firm up as they cool, so don’t worry if they seem soft when you first take them out of the oven.
Cool and enjoy:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Serving and Storage Tips
Serving:
These banana bread cookies are perfect for a grab-and-go snack, breakfast on the run, or as an afternoon treat with a cup of coffee or tea. They also make a wonderful gift when packaged in a cute box or jar.
Storage:
Store the cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate them for up to a week. These cookies also freeze well – just place them in a freezer-safe bag or container and freeze for up to 3 months. To enjoy, simply thaw them at room temperature or warm them in the microwave for a few seconds.
Variations
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