Irresistible Banana Bread Cookies: Soft & Chewy Recipe

Craving the comforting taste of banana bread but don’t want to bake a whole loaf? I have the perfect solution! These Banana Bread Cookies capture all the delicious flavor of classic banana bread in a soft, chewy, and convenient cookie form. This recipe is incredibly easy, uses simple ingredients, and delivers a delightful treat that’s perfect any time of day. Get ready to learn how to make these amazing Banana Bread Cookies with a special technique that enhances their banana flavor and keeps them wonderfully soft. For more information about the nutritional aspects of bananas, you might find this resource helpful: Harvard T.H. Chan School of Public Health – Bananas.

Why You’ll Love This Recipe

These cookies capture the essence of banana bread in a soft, chewy cookie form. They are a delightful twist on a classic favorite.

Easy and Convenient: Perfect for a quick treat when you don’t want to bake a whole loaf.

Comforting Flavor: They bring the warm, nostalgic taste of banana bread to every bite.

Simple Ingredients: This recipe uses pantry staples you likely already have on hand.

Kid-Friendly: These cookies are a hit with kids and adults alike, perfect for lunchboxes or after-school snacks.

Ripe Banana Savior: A great way to use up those overripe bananas sitting on your counter.

Ingredients Needed

1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2-3 medium)
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Ingredient Notes & Substitutions

Dairy-Free: Use dairy-free butter or coconut oil as a substitute for unsalted butter.

Gluten-Free: Use a gluten-free all-purpose flour blend. You may need to add 1/4 teaspoon of xanthan gum for better binding.

Sugar Alternatives: Brown sugar or maple syrup can be used in place of granulated sugar for a richer, more molasses-like flavor.

Nuts and Chocolate: Feel free to add chopped walnuts, pecans, or chocolate chips for extra flavor and texture.

How to Make Banana Bread Cookies

Creaming Butter and Sugar

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Make sure the butter is properly softened to achieve a smooth and creamy texture.

Adding Wet Ingredients

Beat in the egg and vanilla extract until well combined. Then, add the mashed ripe bananas and mix until just combined. The riper the bananas, the more flavorful and moist the cookies will be.

Combining Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This ensures that the baking soda and spices are evenly distributed throughout the dough.

Mixing Wet and Dry

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. The dough should be slightly sticky.

Chilling the Dough

Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. Chilling helps to prevent the cookies from spreading too much during baking.

Baking the Cookies

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.

Cooling and Enjoying

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and allows them to firm up properly.

Freezing and Reheating Instructions

To freeze these banana bread cookies, let them cool completely. Then, place them in a single layer on a baking sheet and freeze for about 30 minutes. Once frozen, transfer the cookies to an airtight container or freezer bag. This prevents them from sticking together and helps maintain their shape. They can be stored in the freezer for up to 2 months.

To reheat, you can thaw them at room temperature for about 30 minutes or reheat them in a preheated oven at 350°F (175°C) for a few minutes until warmed through.

Variations and Add-Ins

Chocolate Chips: Add 1 cup of chocolate chips (milk, dark, or semi-sweet) to the dough for a classic twist.

Nuts: Stir in 1/2 cup of chopped walnuts or pecans for added texture and flavor.

Dried Fruit: Incorporate 1/2 cup of dried cranberries or raisins for a chewy and sweet addition.

Spices: Increase the cinnamon or add 1/4 teaspoon of nutmeg for a warmer, spicier flavor.
If you’re looking for another fun treat, why not try these strawberry shortcake cookies?

These cookies pair wonderfully with a cup of coffee or tea, just like traditional banana bread. The use of baking soda is crucial for the texture of these cookies. You can read more about the science behind baking soda in baking on the Exploratorium website.

Pro Tips & Troubleshooting

Pro Tips

Ripe Bananas: Always use ripe bananas for the best flavor and moisture.

Don’t Overmix: Avoid overmixing the dough to prevent tough cookies.

Chill the Dough: Chilling the dough for at least 30 minutes is crucial to prevent excessive spreading.

Cookie Scoop: Use a cookie scoop for uniform size and consistent baking.

Bake Until Golden: Bake until the edges are golden brown and the centers are set.

Cool Completely: Let the cookies cool completely on a wire rack before storing to prevent stickiness.

Common Mistakes to Avoid

Unripe Bananas: Using unripe bananas will result in a lack of flavor and moisture.

Overmixing: Overmixing the dough leads to tough cookies.

Skipping Chilling: Not chilling the dough causes excessive spreading.

Overbaking: Overbaking the cookies results in dryness.

Storing Too Soon: Storing cookies before they are fully cooled can lead to condensation and stickiness.

Serving & Storage

Serving Ideas

Serve warm with a glass of milk or a cup of coffee.

Enjoy as a snack, dessert, or even a breakfast treat.

Top with a dollop of whipped cream or a drizzle of chocolate sauce for an extra touch of indulgence.

Pair with fresh fruit, such as berries or sliced bananas, for a balanced and delicious treat.

Storage and Make-Ahead

Store cooled cookies in an airtight container at room temperature for up to 3 days.

For longer storage, freeze the cookies for up to 2 months.

Reheat frozen cookies in the oven or microwave.

The dough can be made ahead and stored in the refrigerator for up to 24 hours before baking.

Conclusion

These Banana Bread Cookies are a simple, delicious, and convenient way to enjoy the classic flavor of banana bread. The chilling step is key to achieving that perfect soft and chewy texture. This recipe is beginner-friendly and easy to customize with your favorite add-ins. So go ahead, bake a batch and share the love with friends and family, or explore my other banana-related recipes for more inspiration! If you want another way to use ripe bananas, give this healthy banana mug cake a try.

FAQ

Can I use frozen bananas in this recipe?
Yes, you can use frozen bananas. Make sure to thaw them completely and drain any excess liquid before mashing and adding them to the dough.

How do I prevent the cookies from spreading too much?
Chilling the dough for at least 30 minutes is essential to prevent excessive spreading. Also, make sure your oven is properly preheated and avoid using too much butter.

Can I add chocolate chips to these cookies?
Absolutely! Chocolate chips are a delicious addition to these cookies. You can add about 1 cup of your favorite chocolate chips to the dough.

How long do these cookies stay fresh?
These cookies will stay fresh for up to 3 days when stored in an airtight container at room temperature. For longer storage, you can freeze them for up to 2 months.

Can I make this recipe vegan?
Yes, you can make this recipe vegan by substituting the butter with a dairy-free butter alternative or coconut oil, and using a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water) in place of the egg. And if you’re looking for a completely different kind of cookie, you might enjoy these edible flower cookies.