Banana Cookies are a delightful treat that combines the natural sweetness of ripe bananas with the comforting flavors of traditional cookies. These soft, chewy cookies are perfect for snacking, dessert, or even a quick breakfast on the go. Loaded with banana flavor and a hint of cinnamon, they are not only delicious but also incredibly easy to make. Whether you have overripe bananas sitting on your counter or just crave a tasty homemade treat, this banana cookie recipe is sure to become a favorite in your baking repertoire.
Why You Will Love This Recipe
You’ll absolutely love this banana cookie recipe for its incredible flavor and simplicity. The natural sweetness of ripe bananas means you can reduce added sugars, making these cookies a healthier option compared to traditional cookies. They are quick to whip up, taking only about 30 minutes from start to finish. Plus, they fit well into various dietary lifestyles, including vegetarian and even gluten-free with a few swaps. The warm aroma of baking bananas and cinnamon will fill your kitchen, making it a cozy place to be while you await your delicious cookies.
Tips and Tricks
To get the best results from this banana cookie recipe, here are some handy tips and tricks:
- Use very ripe bananas for maximum sweetness and flavor; the more spots, the better!
- For extra texture, consider adding chopped nuts or chocolate chips to the dough.
- Make sure to mash the bananas thoroughly to avoid any large chunks, ensuring a smooth batter.
- If you’re short on time, you can use a microwave to soften cold butter instead of waiting for it to come to room temperature.
Make Ahead Tips
If you’re looking to prep in advance, you can mash your bananas and store them in an airtight container in the refrigerator for up to 2 days. You can also prepare the cookie dough and refrigerate it for up to 24 hours before baking. This makes it easy to bake fresh cookies whenever you want them. Just remember to let the dough sit at room temperature for a few minutes before scooping if it’s too firm.
Recipe Variations
There are so many fun ways to customize this banana cookie recipe:
- Swap out half of the all-purpose flour for rolled oats for a heartier texture.
- Add a teaspoon of vanilla extract for an extra layer of flavor.
- Try incorporating different spices like nutmeg or ginger for a unique twist.
- For a chocolatey version, mix in some cocoa powder or mini chocolate chips.
How to Serve
Serve your banana cookies warm, straight from the oven, for the best taste and texture. You can dust them with powdered sugar for a touch of elegance or serve them alongside a scoop of vanilla ice cream for an indulgent dessert. For a fun presentation, arrange the cookies on a colorful plate, and add a few fresh banana slices or a sprig of mint for garnish.
Pairing Suggestions
To complement your banana cookies, consider serving them with a hot cup of coffee or a chilled glass of almond milk. If you’re in the mood for something special, a scoop of vanilla or caramel ice cream pairs beautifully with warm cookies. For a refreshing touch, you might also serve them alongside a fruity smoothie or herbal tea.
How to Store
To store leftover banana cookies, let them cool completely before placing them in an airtight container. They will keep at room temperature for about 3 days or can be refrigerated for up to a week. If you want to keep them longer, you can freeze the cookies; simply place them in a freezer-safe bag or container, and they will last for up to 3 months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven.
Equipment Needed
For this recipe, you will need the following equipment:
- A mixing bowl for combining ingredients
- A fork or potato masher for mashing bananas
- Baking sheets lined with parchment paper for baking the cookies
- An oven to bake the cookies
- Optional: a cookie scoop for portioning the dough evenly
Dietary Adaptations
To make this banana cookie recipe vegan, substitute the butter with coconut oil or a vegan butter alternative, and use a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) instead of a regular egg. For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend. Additionally, you can use maple syrup or agave syrup in place of granulated sugar for a refined sugar-free cookie.
Seasonal Adaptations
In the fall, consider adding pumpkin spice or chopped pecans for a seasonal twist. During the summer, throw in some fresh blueberries or strawberries for a fruity flavor. In winter, adding a pinch of peppermint extract can give your cookies a festive touch.
Recipe FAQs
- Can I use frozen bananas? Yes! Just thaw them and drain any excess liquid before using.
- How can I make these cookies chewier? Try adding an extra tablespoon of butter or using brown sugar instead of white sugar.
- What if I don’t have baking soda? You can substitute it with baking powder, but use three times the amount (3 teaspoons of baking powder for each teaspoon of baking soda).
Banana Cookie
Banana Cookies are a delightful treat that combines the natural sweetness of ripe bananas with the comforting flavors of traditional cookies.
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- Optional: 1/2 cup chocolate chips or chopped nuts
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the mashed bananas, egg, and vanilla extract to the butter mixture, mixing until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- If desired, fold in chocolate chips or nuts at this stage.
- Drop spoonfuls of cookie dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 123Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 18mgSodium 82mgCarbohydrates 17gFiber 1gSugar 9gProtein 2g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Baking banana cookies is not just simple; it’s also a delightful way to use up ripe bananas while creating a wonderfully sweet treat. With the tips and variations provided, you can make this recipe your own. Whether you keep them classic or get a bit adventurous with flavors, these cookies are sure to be a hit. Enjoy the process, and happy baking!