Get ready to fall in love with these banana bread cookies, a fun and tasty twist on the traditional banana bread we all adore. Perfect for breakfast, snack time, or dessert, these cookies are sure to impress with their soft texture and rich banana flavor.
Why This Recipe Works
- Combines the beloved flavors of banana bread with the convenience and fun of cookies.
- Uses overripe bananas for natural sweetness and moisture, reducing the need for excess sugar.
- Simple ingredients come together quickly for a hassle-free baking experience.
- Perfect for meal prep or last-minute gatherings, as they store well and are always a hit.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
- 1 cup chocolate chips (optional)
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining your baking sheet with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This step is crucial for evenly distributing the leavening agent and salt throughout your cookies.
Cream Butter and Sugar
In a large bowl, use an electric mixer to cream the softened butter and brown sugar until light and fluffy. This incorporates air into the mixture, leading to lighter cookies.
Add Wet Ingredients
Beat in the eggs one at a time, then stir in the vanilla extract and mashed bananas. The bananas should be ripe for the best flavor and natural sweetness.
Combine and Bake
Gradually mix the dry ingredients into the wet mixture until just combined. Fold in chocolate chips if using. Drop tablespoon-sized balls of dough onto the prepared baking sheet and bake for 10-12 minutes, or until the edges are golden.
Tips and Tricks
For the best results, make sure your butter is at room temperature to ensure it creams well with the sugar. Overripe bananas are key for maximum flavor and sweetness. If you find your dough too sticky, chilling it for 30 minutes can make it easier to handle. Experiment with add-ins like nuts or dried fruit for different flavors. Always let your cookies cool on the baking sheet for a few minutes before transferring to a cooling rack to prevent breaking.
Recipe Variations
- Add a cup of chopped walnuts or pecans for a crunchy texture.
- Swap chocolate chips for white chocolate or butterscotch chips for a different flavor profile.
- Incorporate a teaspoon of cinnamon or nutmeg for a spiced version.
- For a healthier twist, substitute half the flour with whole wheat flour.
- Drizzle with caramel or peanut butter after baking for an extra indulgent treat.
Frequently Asked Questions
Can I use frozen bananas?
Absolutely! Thaw frozen bananas and drain any excess liquid before mashing. They work just as well as fresh, overripe bananas in this recipe.
How should I store these cookies?
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. They can be thawed at room temperature or briefly warmed in the microwave.
Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitute for best results.
Summary
These banana bread cookies are a delightful twist on classic banana bread, offering the same great taste in a fun, portable form. Easy to make and versatile, they’re perfect for any occasion.