Imagine the aroma of fresh-baked banana bread wafting through your kitchen, mingling with the irresistible scent of warm, buttery cookies. That’s the experience you’re about to embark on with this truly remarkable banana bread cookies recipe.
These cookies aren’t just a simple mash-up of two classic treats – they’re a harmonious blend of flavors and textures that will leave your taste buds singing with delight. Prepare to be captivated by the soft, cakey interior, the subtle sweetness, and the delightful crunch of each bite.
Whether you’re a seasoned baker or a novice in the kitchen, this recipe is destined to become a new family favorite. Get ready to indulge in a truly sublime culinary experience that will have your friends and loved ones begging for more.
🍌 The Delicious Secret Behind This Recipe’s Success
The secret to these banana bread cookies lies in the perfect balance of ingredients and techniques. By incorporating ripe, flavorful bananas, we’ve created a soft, moist cookie that’s bursting with natural sweetness. The addition of brown sugar and a touch of cinnamon lends a warm, comforting depth of flavor, while the inclusion of chopped walnuts or pecans adds a satisfying crunch that takes these cookies to the next level.
But the true standout feature of this recipe is the way the dough is prepared. By gently folding the ingredients together, we’ve ensured a tender, cakey texture that mimics the beloved qualities of classic banana bread. No tough, dry cookies here – just pure, indulgent deliciousness in every bite.
Ingredients
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups (300g) mashed ripe bananas (about 3 medium bananas)
• 1 cup (120g) chopped walnuts or pecans (optional)
The all-purpose flour provides the perfect structure for these cookies, while the baking soda helps them rise and achieve that delightful cakey texture. The cinnamon and a pinch of salt enhance the overall flavor profile, drawing out the natural sweetness of the bananas. Feel free to experiment with different types of nuts, such as pecans or walnuts, to add an extra layer of crunch and nutty goodness.
Instructions
- Preheat the Oven and Prepare the Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Combine the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the Wet Ingredients: Beat in the egg and vanilla extract until well combined.
- Fold in the Banana Mixture: Using a rubber spatula, gently fold the mashed bananas into the butter mixture until just combined. Be careful not to overmix, as this can result in a tough, dense texture.
- Incorporate the Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined. If using, fold in the chopped walnuts or pecans.
- Scoop and Bake: Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the cookies are lightly golden brown and set on the edges.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ Timing Overview
• Cook time: 12-15 minutes
• Chill time: 0 minutes
• Baking time: 12-15 minutes
• Freezing time: 0 minutes
• Marinating time: 0 minutes
• Cooling time: 5 minutes
• Blend time: 0 minutes
• Total Time: 32-35 minutes
🍽️ Nutritional Information
Delicious Keto Bread That Actually Tastes REAL!
Enjoy grain-free, keto-friendly bread without lectins or blood sugar spikes! Finally, restaurant-quality bread that's perfect for keto, paleo, and grain-free diets. No more missing out on sandwiches, bagels, and fresh-baked goodness. Your taste buds (and your waistline) will thank you!
- Keto Comforts: 7-Day Meal Plan
- Keto Spreads: Delicious Pairings for Your Keto Breads
- Keto Make-Ahead Breakfasts
- The Truth About Sugar
Nutritional information is an estimate per serving, based on 24 servings.
• Protein: 2 g
• Sodium: 111 mg
• Carbohydrates: 23 g
• Fat: 8 g
• Fiber: 1 g
🧑🍳 Flavor Twists to Keep Things Interesting
• To Make it Vegan: Replace the butter with vegan butter or coconut oil, and the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water, let sit for 5 minutes).
• To Add a Spicy Kick: Incorporate 1/4 teaspoon of ground ginger or a pinch of cayenne pepper into the dry ingredients for a subtle warmth.
🍴 How to Present This Dish Beautifully
Affiliate Disclosure
We're honest about how we fund our blog: When you purchase through links on our site, we may earn a small affiliate commission at no extra cost to you. This supports our mission to create quality recipes and content. Rest assured, we only recommend products we genuinely believe in—your trust means everything to us. Thank you for supporting us! ❤️
• Garnish Suggestions: Garnish the cookies with a dusting of powdered sugar, a drizzle of caramel or chocolate sauce, or a sprinkle of chopped toasted nuts for an extra touch of elegance.
• Beverage Pairing: These cookies pair wonderfully with a steaming mug of coffee, a cold glass of milk, or a refreshing herbal tea for a perfectly balanced treat.
🤔 Common Missteps and How to Fix Them
• Mistake 2 – Using Overripe Bananas: While very ripe bananas are ideal for this recipe, using bananas that are too overripe can result in a wet, soggy cookie. Aim for bananas that are just slightly brown and spotty.
• Mistake 3 – Baking at the Wrong Temperature: Ensure that your oven is preheated to the correct temperature (350°F/175°C) to achieve the perfect texture. Baking at a lower temperature can lead to flat, undercooked cookies.
💾 How to Save and Reheat for Another Meal
• Freezing: These banana bread cookies can be frozen for up to 3 months. Wrap the cookies individually or place them in an airtight container, with parchment paper between the layers to prevent sticking.
• Reheating: To reheat, place the cookies on a baking sheet and warm them in a 350°F (175°C) oven for 5-7 minutes, or until heated through and slightly crisp on the edges.
❓ FAQs
Can I use overripe bananas for this recipe?
While very ripe bananas are ideal for this recipe, you’ll want to avoid using bananas that are too overripe. Bananas that are completely brown and mushy can result in a wet, soggy cookie texture. Aim for bananas that are just slightly brown and spotty – this will provide the perfect balance of sweetness and moisture.
How do I prevent the cookies from spreading too much?
To prevent your banana bread cookies from spreading too much, make sure to chill the dough for at least 30 minutes before scooping and baking. This helps the butter solidify, which in turn helps the cookies hold their shape better during baking. You can also try adding an extra 2-3 tablespoons of flour to the dough to create a thicker, less-spreadable consistency.
Can I substitute the all-purpose flour with whole wheat flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. Keep in mind that using too much whole wheat flour can result in a denser, heartier cookie texture. Start with a 50/50 blend of all-purpose and whole wheat flour, and adjust the ratio to your liking based on your personal preferences.
How can I achieve a chewier texture?
For a chewier banana bread cookie texture, try adding an extra egg yolk to the dough or using a higher ratio of brown sugar to granulated sugar. You can also try baking the cookies for a slightly longer duration, around 15-18 minutes, to achieve a more dense, chewy consistency.
Can I make these cookies ahead of time?
Absolutely! These banana bread cookies are the perfect make-ahead treat. You can prepare the dough up to 3 days in advance, cover it tightly, and store it in the refrigerator until ready to bake. This allows the flavors to meld and the dough to chill, resulting in an even more delicious final product. When ready to bake, simply scoop and bake as directed.
🍌 Bringing This Recipe to a Close
There’s no denying the allure of these banana bread cookies – the irresistible aroma, the soft and cakey texture, the perfect balance of sweetness. This recipe is a true labor of love, crafted with the utmost care and attention to detail to deliver a truly exceptional treat.
Whether you’re baking them for a special occasion or simply to enjoy as a comforting snack, these banana bread cookies are sure to delight and impress. So preheat your oven, gather your ingredients, and get ready to embark on a journey of flavor that will leave a lasting impression on your taste buds.
Bon appétit!
The Best, Simple Banana Bread Cookies Recipe
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, beat the softened butter and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until well combined.
- Using a rubber spatula, gently fold the mashed bananas into the butter mixture until just combined. Be careful not to overmix, as this can result in a tough, dense texture.
- Gradually fold the dry ingredients into the wet mixture until just combined. If using, fold in the chopped walnuts or pecans.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the cookies are lightly golden brown and set on the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
