If you’ve ever found yourself with overripe bananas on the counter and wondered what to do with them, look no further. Banana bread is the usual go-to, but how about a twist on that classic? These Banana Bread Cookies are the answer! Imagine the comforting flavors of banana bread, but in a bite-sized, portable form that’s perfect for any time of day. Whether you’re looking for a snack, dessert, or even something to pair with your morning coffee, these cookies will hit the spot.
The best part about these cookies? They’re soft, chewy, and filled with the irresistible flavors of vanilla, cinnamon, and ripe banana. And if you’re feeling a bit adventurous, you can add a drizzle of sweet glaze on top for an extra layer of sweetness. These cookies are not only a great way to use up those brown bananas, but they also make your kitchen smell absolutely heavenly. Trust me, once these cookies are baking, you’ll be counting down the minutes until they’re ready to come out of the oven.
So, let’s dive right in and make these delicious Banana Bread Cookies! Here’s how we start.
What You’ll Need for Banana Bread Cookies
Before we get our hands in the dough, let’s go over the ingredients. You probably already have most of these in your kitchen, and if not, they’re easy to find at any grocery store. The key ingredients here are the overripe banana (obviously!), butter, sugar, and flour. We’ll also add a few optional ingredients like cinnamon, walnuts, and chocolate chips, but I’ll walk you through all of that.
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 medium ripe banana, mashed (this is where the banana flavor really shines)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, but highly recommended for warmth)
- 1/2 cup chopped walnuts or pecans (optional, for extra crunch)
- 1/2 cup chocolate chips or raisins (optional, but oh-so-good)
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Now that we have everything, we can get started!
Making the Cookie Dough
Step 1: Preheat the Oven
The first thing you’ll want to do is preheat your oven to 350°F (175°C). This gives it time to warm up while you prepare the dough, ensuring your cookies bake to perfection. Line a baking sheet with parchment paper or lightly grease it so that the cookies don’t stick. Trust me, you don’t want to end up with a sticky mess!
Step 2: Cream the Butter and Sugar
In a large mixing bowl, begin by creaming together the softened unsalted butter, granulated sugar, and brown sugar. The goal here is to make the mixture light and fluffy. This step adds air to the dough and helps create that chewy texture we all love in cookies. You can use a hand mixer or stand mixer, but if you don’t have one, a good old-fashioned wooden spoon and some elbow grease will do the trick!
Step 3: Add the Wet Ingredients
Once your butter and sugar are nicely creamed, add in the egg, vanilla extract, and mashed banana. Mix it all together until everything is well combined. The mashed banana is the secret ingredient here. Not only does it give these cookies their signature banana flavor, but it also adds moisture, helping to keep the cookies soft and chewy. Make sure to get every little bit of banana into the mix!
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the dry ingredients—flour, baking soda, baking powder, salt, and cinnamon (if you’re using it). The cinnamon is totally optional, but if you’re looking to add a warm, cozy flavor to the cookies, I highly recommend it. Once the dry ingredients are well mixed, gradually add them to the wet ingredients. Mix just until combined—over-mixing can make the cookies tough, and nobody wants that!
Step 5: Add Optional Mix-ins
This is where you can get creative! If you’re a fan of nuts, fold in 1/2 cup of chopped walnuts or pecans for a lovely crunch. If you like a little sweetness, toss in 1/2 cup of chocolate chips or raisins. You could also skip the mix-ins entirely if you prefer the simple, classic banana flavor, but I love how these options add variety and texture to the cookies.
Baking the Cookies
Step 6: Scoop and Bake
Now that your dough is ready, it’s time to get them onto the baking sheet. Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto your prepared sheet. Be sure to space them about 2 inches apart, as the cookies will spread a bit while baking. Pop the tray into the oven and bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
One of my favorite things about these cookies is how they bake up so beautifully—soft and chewy in the middle, with slightly crispy edges that have a golden hue. When they’re done, let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
And that’s it! You’ve got yourself a batch of delicious Banana Bread Cookies. But, wait…we’re not done yet. If you’re feeling extra indulgent, you can drizzle a simple glaze over the top. That’s coming up next!
Continue Making the Perfect Banana Bread Cookies
Now that your cookies are freshly baked and cooling on the wire rack, it’s time to take them to the next level. If you want to add a little extra sweetness and a glossy finish, I highly recommend drizzling these Banana Bread Cookies with a simple glaze. It’s totally optional, but trust me, it’s one of those things that makes a good cookie feel even more special. But even without the glaze, these cookies are already a total crowd-pleaser!
Let’s walk through how to make the glaze and wrap up this cookie-baking adventure.
Making the Glaze (Optional)
If you love a little extra sweetness (who doesn’t?), the glaze is a perfect finishing touch for these Banana Bread Cookies. It’s super easy to make and adds a little something extra without overwhelming the flavors of the banana.
Step 7: Prepare the Glaze
In a small bowl, combine 1/2 cup of powdered sugar, 1–2 tablespoons of milk, and 1/4 teaspoon of vanilla extract. The milk is the key to getting the right consistency—start with one tablespoon, and if you want a thinner glaze, you can add a little more. Stir everything together until smooth.
The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle easily over the cookies. If it’s too thick, just add a tiny bit more milk until you reach the desired consistency. On the flip side, if it’s too runny, simply add a little more powdered sugar to thicken it up.
Step 8: Drizzle the Glaze
Once your cookies have cooled completely, it’s time to drizzle the glaze. You can either use a spoon to drizzle it over the cookies or pour it into a piping bag (or a plastic sandwich bag with the tip of one corner snipped off) for more control.
Drizzle the glaze in a zigzag pattern or just let it gently drip over the top. The glaze adds that extra sweet touch that enhances the banana flavor without being overpowering. It’s simple, but oh-so-effective!
Let the Cookies Set
Once you’ve drizzled the glaze, set the cookies aside for a few minutes to allow the glaze to set. It won’t take long, and soon you’ll have perfectly glazed Banana Bread Cookies ready to devour.
Some Extra Tips for the Best Banana Bread Cookies
Now that the cookies are ready, let’s go over a few helpful tips to make sure your batch turns out perfect every time:
Banana Ripeness Matters: The riper your banana, the better! Overripe bananas have more sweetness and moisture, which make these cookies extra soft and flavorful. Don’t be afraid to use a banana that’s a little brown. In fact, it’s perfect for this recipe!
Butter vs. Oil: I recommend using butter in this recipe for that rich flavor and texture. While oil can be used in some cookies, butter helps give these a better texture and that familiar soft and chewy banana bread consistency.
Mix-ins: As I mentioned earlier, you can add chocolate chips, raisins, or nuts like walnuts or pecans. It’s totally up to you! If you’re a fan of a little crunch in your cookies, the nuts really add a nice texture. For a sweeter treat, chocolate chips are always a winner. If you’re feeling creative, you can even add a handful of dried coconut or a dash of nutmeg.
Dough Consistency: The dough should be slightly thick but still sticky. If you find it too sticky to work with, you can chill the dough in the refrigerator for about 30 minutes. This will make scooping the dough easier and can help prevent the cookies from spreading too much.
Perfect Bake Time: Keep an eye on your cookies while they bake. The exact time may vary depending on your oven, but 10-12 minutes should be perfect. You want the edges to be golden, but the center should still be soft. Don’t overbake them, as they’ll continue cooking a little after you take them out of the oven.
Storing Your Banana Bread Cookies
These cookies are best enjoyed fresh, but if you happen to have leftovers (lucky you!), here’s how to store them:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3-4 days. They should stay soft and chewy.
Freezing: You can also freeze the cookies for later. To freeze, place the cooled cookies in a single layer on a baking sheet and freeze them for about an hour. Once frozen, transfer them to an airtight container or freezer bag. They’ll last for up to 2-3 months. When you’re ready to enjoy them, let them thaw at room temperature for about 15-20 minutes.
Frequently Asked Questions and Conclusion
After making a batch (or two) of these delightful Banana Bread Cookies, you may have a few lingering questions or want to learn more about how to customize this recipe even further. Don’t worry! I’ve got you covered. Let’s dive into some of the most common questions I get asked about this recipe and its preparation.
Frequently Asked Questions
1. Can I make these cookies without the glaze?
Absolutely! The glaze is totally optional. The cookies are delicious on their own without it, and you’ll still get that perfect banana bread flavor. The glaze just adds a little extra sweetness and a shiny finish if you’re looking to make the cookies feel even more indulgent. If you’re not into the glaze, you can skip that step and enjoy the cookies as is!
2. Can I use a different type of flour?
Yes! If you’re looking to make these cookies gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend that’s a 1:1 substitute. Just make sure the blend you choose contains xanthan gum, which helps with texture. You could also try whole wheat flour for a slightly denser, nuttier flavor, but keep in mind that it may alter the texture a bit. Experimenting with flour can be fun, but the classic all-purpose flour is the easiest and most consistent choice.
3. How ripe should the bananas be?
The riper, the better! Overripe bananas, with plenty of brown spots, are perfect for this recipe. They’re sweeter, softer, and provide more moisture, which results in a softer, more flavorful cookie. If your bananas aren’t quite ripe enough, you can speed up the ripening process by placing them in a brown paper bag for a day or two.
4. Can I make these cookies without the cinnamon?
Yes! The cinnamon adds a warm, cozy flavor to the cookies, but it’s completely optional. If you’re not a fan of cinnamon, you can leave it out and still have delicious cookies. Alternatively, you could experiment with other spices like nutmeg or cardamom for a different twist on the flavor.
5. Can I use a different kind of nut or skip them entirely?
You can definitely skip the nuts if you’re not a fan, or if you have allergies to them. If you like other kinds of nuts, walnuts and pecans are the classic choices, but you can use anything you enjoy. Try almonds, hazelnuts, or even macadamia nuts for a unique spin. The nuts add a lovely crunch, but the cookies are just as delicious without them!
6. How long do these cookies stay fresh?
These cookies will stay fresh for 3-4 days at room temperature in an airtight container. If you want them to last longer, you can freeze them for up to 2-3 months. Just let them thaw for 15-20 minutes before enjoying, and they’ll taste just as fresh as the day you made them.
7. Can I freeze the dough?
Yes, you can freeze the cookie dough! If you want to make the dough ahead of time, simply scoop out the dough onto a baking sheet lined with parchment paper and freeze the dough balls for about an hour. Once frozen, transfer them to a zip-top bag or airtight container and store them in the freezer for up to 2 months. When you’re ready to bake, place the dough balls on a baking sheet and bake as directed, adding an extra 1-2 minutes to the baking time.
Conclusion: Try These Banana Bread Cookies Today!
There you have it—the perfect combination of banana bread and cookies, all wrapped up in a chewy, soft bite-sized treat. These Banana Bread Cookies are everything you love about banana bread but in cookie form, making them ideal for snacking, sharing, or even serving as a quick breakfast treat when you’re on the go. They’re simple to make, customizable, and utterly delicious.
Whether you choose to make them with or without the glaze, add a handful of chocolate chips or leave them plain, these cookies are bound to be a hit. Plus, they’re an excellent way to use up those ripe bananas sitting on your counter, transforming them into something truly special.
So, what are you waiting for? Get in the kitchen, grab those ripe bananas, and whip up a batch of these Banana Bread Cookies today. And when you do, don’t forget to share your thoughts in the comments or any fun variations you tried. I’d love to hear how they turned out!
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Banana Bread Cookies
Description
These Banana Bread Cookies combine the comforting flavors of banana bread with the convenience of cookies. They are soft, chewy, and slightly sweet, with hints of vanilla, cinnamon, and ripe banana. Whether you enjoy them as a snack, dessert, or even a breakfast treat, these cookies are a perfect way to use up overripe bananas. Optionally, drizzle them with a simple glaze for an added touch of sweetness. Perfectly golden on the edges, these cookies are a crowd-pleaser that will make your kitchen smell heavenly.
Ingredients
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 medium ripe banana, mashed
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, for extra warmth)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips or raisins (optional)
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Make the Cookie Dough:
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, vanilla extract, and mashed banana. Mix until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the nuts, chocolate chips, or raisins if using.
Scoop and Bake:
Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Glaze the Cookies (Optional):
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to form a smooth glaze. Drizzle the glaze over the cooled cookies using a spoon or piping bag.
Notes
These Banana Bread Cookies offer the perfect combination of soft, pillowy texture and rich banana flavor. The addition of cinnamon adds a warmth that enhances the sweetness of the banana, while the optional nuts or chocolate chips offer delightful texture and flavor variations. If you’re craving an extra sweet treat, drizzle the cookies with a simple glaze made of powdered sugar and milk. The glaze is optional but adds a lovely finishing touch that makes these cookies feel even more indulgent. These cookies are best enjoyed fresh, but they also store well for a few days in an airtight container.
