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When I’m pressed for time but still want a homemade treat, I whip up Banana Bread Cookies. They’re packed with all those warm, banana bread vibes and are ridiculously easy to make. Grab a few kitchen basics and you’ll bite into something soft, sweet, and comforting, all in less than a quarter hour.
My nephew goes wild for mashing bananas and sneaking raw dough whenever I bake these. Sometimes I’ll make a batch just to use up that last sad banana and suddenly the whole family’s asking what smells amazing.
Ingredients
- Sweet banana (very ripe): Smushed banana keeps the dough moist and brings that rich banana flavor. You want a really spotty one!
- Basic white sugar: Gives just enough sweetness and creates that soft crumbly bite. Use regular white sugar for best texture.
- Unsalted melted butter: Adds buttery goodness and classic banana bread taste. Let it cool a bit before you stir it in.
- All purpose flour: Makes the cookies hold together and keeps them tender. Try using unbleached flour for a softer cookie.
- Baking soda: Helps the cookies puff up and stay delicate. Old baking soda won’t work as well, so make sure yours is fresh!
- Sea salt (fine): Punches up all the flavors and brings out the banana. Fine sea salt gets the seasoning in every bite.
Step-by-Step Instructions
- Cool and Serve:
- Let those cookies chill for a couple minutes on the tray so they don’t fall apart. Warm cookies are extra tender and best enjoyed straight away.
- Bake:
- Bake at three fifty Fahrenheit for eight to ten minutes. Look for golden edges and tops that spring back. Little gooey centers make for the best, soft cookies.
- Shape Dough:
- Using two spoons, drop little dough blobs onto parchment-lined baking pans, leaving space so they don’t stick. Try to make the cookies the same size for even baking.
- Combine Dry Ingredients:
- Dump in flour, salt, and baking soda. Stir just until all the flour is gone. Too much mixing can make them dry—so take it easy here.
- Mix Wet Ingredients:
- Grab a big bowl and combine mashed banana, melted butter, and sugar. Mix until it’s nice and shiny and smooth. This helps give you perfect texture every time.
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You Must Know
- The dough and cookies freeze nicely, whenever you want!
- Super kid friendly and totally vegetarian
- This is the best way to use up bananas nobody wants to eat
Bananas are my favorite bit here. I always baked these with my grandma when we had a bunch of spotty bananas. She used to say the uglier the fruit the better the cookie, and boy, was she right.
Storage Tips
Once cooled, toss your cookies in a tight container and leave them on the counter—they’re good for three days. Need them warm? A quick zap in the microwave works great. Frozen cookies keep for a month in a good container. When it’s cookie time again, let them thaw out at room temp.
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Ingredient Substitutions
Swap butter for melted coconut oil to skip the dairy. For a deeper, richer taste, try light brown sugar. Prefer a nuttier cookie? Whole wheat flour will do it, but they’ll be a little more dense than usual.
Serving Suggestions
Enjoy these with your coffee or tea in the morning, or save them for a snack later on. They’re soft enough for toddlers and hearty enough to pack in a lunch. You could drizzle icing over the top or dip them in chocolate for a more decadent treat.
Cultural Notes
Banana bread took off in American kitchens when baking at home became trendy in the mid-1900s. Turning it into cookies just makes it more fun. These tasty bites bring comfort and convenience together in the best way.
Frequently Asked Questions
- → Can I add chocolate chips or nuts?
For sure! Just toss in some chocolate chips or your favorite nuts before baking for extra crunch or sweetness.
- → What kind of banana works best?
Pick a banana that’s really ripe, even the kind with brown spots. Those give the most flavor and sweetness.
- → How do I store the cookies?
Stash them in a sealed container on the counter. They’ll stay nice and fresh for around three days.
- → Can I make these cookies vegan?
Just swap out the butter with your go-to plant-based spread and double-check all your other ingredients are vegan-friendly.
- → Why are my cookies dense?
If the dough gets mixed too much or has too much flour, you’ll end up with dense cookies. Only stir things together until no more dry spots show.
- → Can I double the batch?
You bet! Just double up your ingredients and bake in rounds if your tray gets too crowded.