Why You’ll Love This Recipe

Familiar Flavors: Enjoy the classic taste of banana bread in a convenient cookie form.
Simple Ingredients: Utilizes common pantry items and ripe bananas.
Quick Preparation: From mixing to baking, these cookies are ready in under 30 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Wet Ingredients:

2 ripe bananas, mashed
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Dry Ingredients:

1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon

Optional Mix-Ins:

½ cup chopped walnuts or pecans
½ cup chocolate chips
¼ cup shredded coconut

Directions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Mix Wet Ingredients: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the mashed bananas, egg, and vanilla extract, mixing until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in any optional mix-ins like nuts, chocolate chips, or shredded coconut.
Shape and Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently press down on each cookie with a fork to create a subtle pattern. Bake for 10-12 minutes, or until the edges are golden brown.
Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm, or store in an airtight container for up to 5 days.

Servings and Timing

Servings: Approximately 24 cookies
Preparation Time: 10 minutes
Cooking Time: 10-12 minutes
Total Time: 20-22 minutes

Variations

Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
Vegan Version: Replace butter with plant-based margarine and the egg with a flaxseed or chia seed egg substitute.
Flavor Enhancements: Add a pinch of nutmeg or a tablespoon of cocoa powder for a different flavor profile.

Storage/Reheating

Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing: Place cookies in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before serving.

FAQs

Can I use frozen bananas for this recipe?

Yes, thaw the frozen bananas and drain any excess liquid before mashing and adding to the batter.

How can I make the cookies chewier?

For chewier cookies, slightly underbake them by reducing the baking time by 1-2 minutes.

Can I add oats to this recipe?

Yes, adding ½ cup of rolled oats can provide additional texture and flavor.

What if I don’t have parchment paper?

Lightly greasing the baking sheet with butter or non-stick spray works as an alternative to parchment paper.

How do I prevent the cookies from spreading too much?

Chilling the dough for 30 minutes before baking can help prevent excessive spreading.

Conclusion

Banana Bread Cookies are a delightful twist on traditional banana bread, offering the same beloved flavors in a convenient, portable form. With simple ingredients and quick preparation, these cookies are a must-try for banana enthusiasts and cookie lovers alike. Enjoy them fresh out of the oven or share with friends and family for a comforting treat.