Introduction
Welcome to the sweet, cozy world of Banana Bread Cookies! These delightful treats combine the comforting flavors of banana bread with the chewy satisfaction of cookies. Perfect for an afternoon snack or an inviting dessert, these cookies are soft, flavorful, and studded with chocolate chips that melt in your mouth. Your kitchen will be filled with the warm aroma of baked goodness that will have everyone asking for more!
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour
- 1 cup chocolate chips
- 1/2 cup chopped nuts (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the mashed bananas, brown sugar, granulated sugar, and softened butter until the mixture is smooth and creamy.
- Beat in the vanilla extract and egg, mixing until everything is well combined and the mixture is light and fluffy.
- In another bowl, whisk together the baking soda, salt, ground cinnamon, and all-purpose flour until evenly mixed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated—be careful not to overmix!
- Fold in the chocolate chips and chopped nuts (if you’re using them), ensuring an even distribution throughout the dough.
- Using a spoon or cookie scoop, drop generous spoonfuls of the dough onto the prepared baking sheet, leaving enough space between each cookie for them to spread.
- Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes or Tips
For an extra burst of flavor, try adding a pinch of nutmeg or even some shredded coconut! If you prefer your cookies a bit more cake-like, mix in a tablespoon of yogurt or sour cream. Store your banana bread cookies in an airtight container at room temperature for up to a week (if they last that long!).
Cooking Techniques
The secret to these soft and chewy cookies is in the way you mix the ingredients. Creaming the sugars and butter together creates a light texture, while being gentle with the flour helps keep the cookies tender. Also, letting them cool on the baking sheet for a few minutes before transferring them ensures they hold their shape perfectly.
FAQ
Can I use frozen bananas? Absolutely! Just make sure to thaw and drain any excess liquid before mashing.
What can I substitute for butter? You can use a 1:1 ratio of coconut oil or a dairy-free butter alternative for a vegan version.
Can I freeze the cookie dough? Yes! You can scoop the dough onto a parchment-lined baking sheet and freeze until solid, then transfer to a zip-top bag for up to three months. Bake directly from the freezer, adding a couple of minutes to the baking time.
Conclusion
These Banana Bread Cookies are not just a delightful treat but also a wonderful way to use up those overripe bananas sitting on your counter. With their irresistible taste and warm, inviting texture, they are sure to become a favorite in your home. Bake a batch today and enjoy the comforting flavors that bring a smile with every bite!