Introduction in Alex Guarnaschelli’s Writing Style

Hi, kitchen buddies! Let’s talk about the love child of banana bread and cookies. Yes, you heard it right—these Banana Bread Cookies are the perfect fusion of soft, chewy cookies and the irresistible comfort of banana bread. Imagine biting into a cookie that’s bursting with banana flavor, studded with chocolate chips or walnuts, and carrying that warm, nostalgic hug of cinnamon and nutmeg.

The best part? These cookies are ridiculously easy to whip up, using those overripe bananas sitting on your counter. No mixer, no fuss—just a bowl, a spoon, and some magic. Whether you’re serving them up for breakfast, snack time, or dessert, they hit the sweet spot every time.

So grab those bananas and let’s turn them into something unforgettable. Trust me, once you’ve tasted these cookies, you’ll never let a banana go to waste again!

Recipe Overview in Todd Wilbur’s Writing Style

Banana Bread Cookies take the comforting flavors of banana bread and pack them into a portable, chewy treat. With the perfect balance of sweetness, a hint of spice, and your favorite mix-ins like chocolate chips or nuts, these cookies are a crowd-pleaser.

They’re soft, moist, and easy to make in under 30 minutes. Whether you’re looking for a new way to use ripe bananas or just want a fun twist on a classic dessert, this recipe delivers big on flavor and simplicity.

Exciting Story

One weekend, with a few overripe bananas and a craving for something sweet, I decided to experiment. My husband raised an eyebrow when I said, “Banana Bread Cookies,” but after one bite, he was a believer. My kids couldn’t get enough of them either, sneaking cookies off the tray before they’d even cooled. Now, these cookies are a regular in our home, a sweet reminder that sometimes the best ideas come from a little improvisation.

Why These Banana Bread Cookies?

Perfect Texture: Soft, chewy, and packed with banana goodness.
Quick & Easy: No mixer required and ready in under 30 minutes.
Versatile: Add your favorite mix-ins like chocolate chips, walnuts, or dried fruit.
Waste-Free: A delicious way to use up overripe bananas.

Cuisine

American

Ingredients

Base:

1 cup mashed overripe bananas (about 2 large bananas)
½ cup unsalted butter, melted
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract

Dry Ingredients:

1 ½ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp ground cinnamon
¼ tsp nutmeg (optional)
Pinch of salt

Optional Mix-Ins:

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

How to Make Banana Bread Cookies

Prepare the Wet Ingredients:
- In a large bowl, mash the bananas until smooth. Stir in the melted butter, brown sugar, and granulated sugar until well combined. Add the egg and vanilla, mixing until smooth.
Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Combine the Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in your choice of mix-ins like chocolate chips or nuts.
Scoop the Dough:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop spoonfuls of dough onto the sheet, spacing them about 2 inches apart.
Bake to Perfection:
- Bake for 10-12 minutes or until the edges are golden brown and the centers are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serve and Enjoy:
- Enjoy warm with a glass of milk or your favorite tea.

Tips

For even softer cookies, chill the dough for 15-20 minutes before baking.
Use very ripe bananas for the best flavor—those with lots of brown spots are perfect!
Store leftovers in an airtight container for up to 4 days or freeze for longer storage.

Substitutions and Variations

Gluten-Free: Use a 1:1 gluten-free flour blend.
Dairy-Free: Substitute coconut oil for butter and use dairy-free chocolate chips.
Healthier Version: Replace half the butter with applesauce and use whole wheat flour.
Extra Flavor: Add a teaspoon of espresso powder or a pinch of ground cloves for a unique twist.

Make a Healthier Version

Reduce sugar to ¼ cup each of brown and granulated sugar.
Swap butter for mashed avocado or Greek yogurt.
Add flaxseeds or chia seeds for an extra nutrient boost.

Closing in Todd Wilbur’s Style

And there you have it—soft, chewy Banana Bread Cookies that are as easy to make as they are delicious. These cookies bring the best of banana bread into a fun, snackable form. Try them out, and don’t forget to explore more of our comforting recipes!

Relevant Categories: Desserts, Snacks, Cookies, Kid-Friendly

Tags: Banana Cookies, Easy Baking, Quick Desserts, Overripe Bananas, One-Bowl Recipe

Frequently Asked Questions

Can I make these cookies vegan?
Yes! Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water) and plant-based butter.
How do I store these cookies?
Keep them in an airtight container at room temperature for up to 4 days.
Can I freeze the dough?
Absolutely! Scoop the dough onto a baking sheet, freeze, and transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the bake time.
What’s the best way to mash bananas?
Use a fork or potato masher for a smooth consistency.
Can I double the recipe?
Yes, just make sure to bake in batches for even cooking.
Do these cookies taste like banana bread?
Yes, but they’re chewier and more cookie-like, with all the familiar banana bread flavors!

Enjoy these delightful bites of banana heaven! 🍌🍪✨