Indulge in the delightful fusion of banana bread and cookies with this easy banana bread cookies recipe. Perfectly soft, chewy, and bursting with flavor, these cookies are a fantastic way to use up overripe bananas. Whether you’re enjoying them for breakfast, a snack, or dessert, they promise to be a hit with family and friends. Let’s dive into the details of this scrumptious treat that will leave you craving more!
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chocolate chips (optional)
- 1/2 cup walnuts, chopped (optional)
Servings and Cooking Time
This recipe yields approximately 12 cookies. Preparation time is about 15 minutes, and baking time is around 12-15 minutes.
Nutritional Value
Each cookie (approximately 1 cookie) contains:
– Calories: 150
– Protein: 2g
– Carbohydrates: 22g
– Fat: 7g
– Fiber: 1g
– Sugar: 10g
This nutritional value is based on a single serving.
Step-by-Step Cooking Process
- 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 and brown sugar until light and fluffy.
- Add the mashed bananas and mix until well combined.
- Beat in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If desired, fold in the chocolate chips and walnuts.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Alternative Ingredients
You can substitute butter with coconut oil for a dairy-free version. Additionally, replace regular flour with almond flour for a gluten-free option. Feel free to add spices like cinnamon or nutmeg for extra flavor.
Serving and Pairings
These banana bread cookies can be served warm or at room temperature. Pair them with a glass of milk, a cup of coffee, or a scoop of vanilla ice cream for a delightful treat.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months. To reheat, simply warm them in the oven for a few minutes.
Cooking Mistakes
- Overmixing the dough can lead to tough cookies; mix until just combined.
- Using under-ripe bananas may affect the flavor; use ripe, brown ones for sweetness.
- Not measuring ingredients accurately can alter the texture; use a kitchen scale if possible.
- Skipping the cooling step may result in crumbly cookies; let them cool on the baking sheet first.
- Forgetting to preheat the oven can lead to uneven baking; always preheat.
Helpful Tips
- Use parchment paper for easy cleanup and to prevent sticking.
- Adjust the amount of sugar based on the ripeness of your bananas.
- Experiment with different mix-ins like dried fruits or different types of nuts.
- Chill the dough for 30 minutes for thicker cookies.
- For extra flavor, add a pinch of nutmeg or cinnamon to the dough.
FAQs
Can I use frozen bananas for the recipe?
Yes, frozen bananas work well for this recipe. Just thaw them and mash before adding to the mixture. They might be a bit more watery, so drain excess liquid if necessary.
What can I do if my cookies are too dry?
If your cookies turn out dry, you may have overbaked them or used too much flour. Consider adding a little more mashed banana or a splash of milk to the dough next time.
Can I make these cookies vegan?
Absolutely! To make them vegan, substitute the egg with flaxseed meal mixed with water and use plant-based butter or coconut oil.
How can I enhance the flavor of these cookies?
Adding spices like cinnamon or nutmeg can enhance the flavor profile. You can also incorporate different extracts like almond or coconut for variety.
What is the best way to store these cookies?
Store cookies in an airtight container at room temperature for up to 5 days or freeze them for longer storage. Just ensure they are fully cooled before sealing.
Conclusion
Banana bread cookies are a delightful twist on a classic favorite, offering a perfect blend of flavors and textures. Easy to make and even easier to enjoy, these cookies are ideal for sharing or indulging in alone. With their soft, chewy texture and sweet banana flavor, they’ll quickly become a household favorite!
Banana Bread Cookies Recipe
Ingredients
- 2 ripe bananas mashed
- 1/2 cup unsalted butter softened
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chocolate chips optional
- 1/2 cup walnuts chopped (optional)
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 and brown sugar until light and fluffy.
- Add the mashed bananas and mix until well combined.
- Beat in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If desired, fold in the chocolate chips and walnuts.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.