- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract, then mix in the mashed bananas until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in any optional mix-ins if desired.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them evenly apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Serving and Storage
Banana Bread Cookies are best enjoyed slightly warm or at room temperature.
They pair beautifully with coffee, tea, or a glass of milk.
Store the cookies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.
Thaw frozen cookies at room temperature before serving.
Tips
- Use very ripe bananas with brown spots for maximum flavor.
- Do not overmix the dough to keep the cookies soft and tender.
- Measure flour accurately to avoid dry cookies.
- Chill the dough briefly if it feels too soft.
- Let cookies cool slightly to allow them to set properly.
Variations
Chocolate Chip Banana Cookies: Add semi-sweet or dark chocolate chips for extra indulgence.
Nutty Banana Cookies: Fold in chopped walnuts or pecans for crunch.
Oatmeal Banana Cookies: Replace part of the flour with rolled oats for texture.
Healthy Twist: Use whole wheat flour and reduce sugar slightly.
Spiced Banana Cookies: Add nutmeg or cloves for deeper spice flavor.
Conclusion
Banana Bread Cookies are a delightful way to enjoy the comforting flavors of banana bread
in a soft, easy-to-share form. They’re quick to make, endlessly adaptable, and perfect for
using up ripe bananas.
Whether enjoyed fresh from the oven or saved for later, these cookies bring warmth and
homemade goodness to every bite.
FAQ
Why are my cookies so soft?
These cookies are meant to be soft and cake-like, similar to banana bread.
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours before baking.
Can I use frozen bananas?
Yes, thaw and drain excess liquid before using.
Do these cookies spread?
They spread slightly but mostly puff due to their moist batter.
Can I make them vegan?
Yes, substitute the egg with a flax egg and use plant-based butter.
