Banana Bread Cookies Tasty and Simple Recipe Guide

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To make these tasty banana bread cookies, you will need: - 2 ripe bananas, mashed until smooth - 1 cup packed brown sugar - 1/2 cup unsalted butter, softened to room temperature - 1 large egg, lightly beaten - 1 teaspoon pure vanilla extract - 1 cup all-purpose flour, spooned and leveled - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon fine sea salt - 1/2 teaspoon ground cinnamon These simple ingredients blend well to create a delightful cookie. The ripe bananas add moisture and flavor, while the brown sugar gives a rich sweetness. You can take your cookies to the next level by adding some optional ingredients. Here are a few I love: - 1/2 cup walnuts, roughly chopped - 1/2 cup semi-sweet chocolate chips These add-ins bring crunch and sweetness to the cookies. Walnuts provide a nice texture, while chocolate chips offer a melty surprise in each bite. Feel free to mix and match to find your favorite combo! Start by preheating your oven to 350°F (175°C). This step warms the oven for even baking. Next, line a baking sheet with parchment paper. This helps keep the cookies from sticking. You want a clean, easy way to lift them off later. In a large bowl, mash 2 ripe bananas until they are smooth. This will be the base for your cookies. Add 1 cup of packed brown sugar and 1/2 cup of softened butter. Use a fork or a hand mixer to blend these until creamy. Then, add 1 lightly beaten egg and 1 teaspoon of pure vanilla extract. Stir well until everything is mixed together. This creates a rich, sweet batter. In another bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/4 teaspoon of fine sea salt, and 1/2 teaspoon of ground cinnamon. Mixing dry ingredients separately helps ensure even distribution. This means your cookies will rise well and have great flavor. Now, gently add the dry mixture to the wet ingredients. Use a spatula to combine them, being careful not to overmix. Overmixing can make your cookies tough. If you want to add a little extra, fold in 1/2 cup of chopped walnuts and/or 1/2 cup of semi-sweet chocolate chips. Use a tablespoon to scoop out the dough. Drop spoonfuls onto the lined baking sheet, leaving about 2 inches between each. Bake for 10-12 minutes. The edges should be golden, and the centers should feel set. Let them cool on the sheet for 5 minutes, then transfer to a wire rack. This cooling step helps keep them soft and chewy. To get the right texture in your banana bread cookies, use ripe bananas. The more spots on the skin, the sweeter and softer they are. This helps make the cookies soft and chewy. Make sure to mash the bananas until smooth. Lumps can lead to uneven texture. Mix your dough just until the dry and wet ingredients blend together. Overmixing can make cookies tough. Use a spatula or spoon for gentle mixing. If you see a few flour streaks, that’s okay! The dough will continue to combine as you scoop. Set your oven to 350°F (175°C) for even baking. Check the cookies after 10 minutes. They should have golden edges. If they look too soft, bake for another minute or two. Remember, cookies will firm up as they cool, so don’t worry if they seem puffy right out of the oven. {{image_4}} You can easily make your cookies healthier. Swap all-purpose flour for whole wheat flour. This change adds fiber and nutrients. You can also use coconut sugar instead of brown sugar. Coconut sugar has a lower glycemic index. This makes it a better choice for sweetening. Want to mix up the flavor? Add spices like nutmeg or ginger for a warm taste. You can also try different extracts. A splash of almond extract can add a nice twist. Experimenting with flavors keeps the cookies exciting. Mix-ins can change the cookie's texture and taste. You can add nuts like pecans or almonds for crunch. Dried fruits like raisins or cranberries can add sweetness. Chocolate chips are great, but try white chocolate or butterscotch for fun. Get creative and make each batch unique! To keep your banana bread cookies fresh, store them in an airtight container. This helps prevent them from drying out. Place a piece of wax paper between layers of cookies. This keeps them from sticking together. Store the container at room temperature for up to five days. If you want them to last longer, consider freezing. Freezing banana bread cookies is simple and effective. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the cookies to a freezer-safe bag or container. Remove as much air as possible before sealing. They can stay fresh in the freezer for up to three months. When you're ready to enjoy your cookies again, reheating can bring back their deliciousness. Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet. Heat them for about 5 to 10 minutes. This warms them up and restores their soft texture. You can also use a microwave if you're in a hurry. Heat them for about 10 to 15 seconds for a quick warm-up. Enjoy your cookies just like they were fresh from the oven! Yes, you can use frozen bananas. They work great in this recipe. Thaw the bananas first. Once they are soft, mash them until smooth. This will help keep the cookies moist and tasty. To make these cookies vegan, substitute the egg. Use a flax egg instead. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens. You can also use a vegan butter alternative for the unsalted butter. If you do not have brown sugar, use white sugar. Add 1 tablespoon of molasses for flavor. Mix them well before adding to your wet ingredients. This will give you a similar taste and texture. Look for the edges of the cookies to turn lightly golden. The centers should appear set and slightly puffy. A good bake time is between 10-12 minutes. Let them cool for a few minutes before moving them to a wire rack. You’ve learned how to make tasty banana bread cookies. We discussed ingredients and different add-ins. I shared step-by-step instructions to guide you. Tips helped ensure your cookies are soft and delicious. You can also explore healthier swaps and fun flavor variations. Proper storage keeps them fresh longer, and I answered common questions. Now, it's your turn to bake and enjoy these treats!

WANT TO SAVE THIS RECIPE?

Ready to bake something special? Banana bread cookies are the perfect treat! They combine the warm flavors of banana bread with the fun of cookies. In this guide, I’ll share a simple recipe and tips to make your cookies great. You can even customize them with add-ins like nuts or chocolate. Let’s get started on this delicious adventure!

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Ingredients

List of Ingredients for Banana Bread Cookies

To make these tasty banana bread cookies, you will need:

– 2 ripe bananas, mashed until smooth

– 1 cup packed brown sugar

– 1/2 cup unsalted butter, softened to room temperature

– 1 large egg, lightly beaten

– 1 teaspoon pure vanilla extract

– 1 cup all-purpose flour, spooned and leveled

– 1/2 teaspoon baking soda

– 1/2 teaspoon baking powder

– 1/4 teaspoon fine sea salt

– 1/2 teaspoon ground cinnamon

These simple ingredients blend well to create a delightful cookie. The ripe bananas add moisture and flavor, while the brown sugar gives a rich sweetness.

Optional Add-ins for Flavor and Texture

You can take your cookies to the next level by adding some optional ingredients. Here are a few I love:

– 1/2 cup walnuts, roughly chopped

– 1/2 cup semi-sweet chocolate chips

These add-ins bring crunch and sweetness to the cookies. Walnuts provide a nice texture, while chocolate chips offer a melty surprise in each bite. Feel free to mix and match to find your favorite combo!

Step-by-Step Instructions

Prepping Your Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C). This step warms the oven for even baking. Next, line a baking sheet with parchment paper. This helps keep the cookies from sticking. You want a clean, easy way to lift them off later.

Mixing the Wet Ingredients

In a large bowl, mash 2 ripe bananas until they are smooth. This will be the base for your cookies. Add 1 cup of packed brown sugar and 1/2 cup of softened butter. Use a fork or a hand mixer to blend these until creamy. Then, add 1 lightly beaten egg and 1 teaspoon of pure vanilla extract. Stir well until everything is mixed together. This creates a rich, sweet batter.

Combining Dry Ingredients

In another bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/4 teaspoon of fine sea salt, and 1/2 teaspoon of ground cinnamon. Mixing dry ingredients separately helps ensure even distribution. This means your cookies will rise well and have great flavor.

Forming and Baking the Cookies

Now, gently add the dry mixture to the wet ingredients. Use a spatula to combine them, being careful not to overmix. Overmixing can make your cookies tough. If you want to add a little extra, fold in 1/2 cup of chopped walnuts and/or 1/2 cup of semi-sweet chocolate chips. Use a tablespoon to scoop out the dough. Drop spoonfuls onto the lined baking sheet, leaving about 2 inches between each. Bake for 10-12 minutes. The edges should be golden, and the centers should feel set. Let them cool on the sheet for 5 minutes, then transfer to a wire rack. This cooling step helps keep them soft and chewy.

Tips & Tricks

Ensuring Perfect Texture

To get the right texture in your banana bread cookies, use ripe bananas. The more spots on the skin, the sweeter and softer they are. This helps make the cookies soft and chewy. Make sure to mash the bananas until smooth. Lumps can lead to uneven texture.

How to Avoid Overmixing

Mix your dough just until the dry and wet ingredients blend together. Overmixing can make cookies tough. Use a spatula or spoon for gentle mixing. If you see a few flour streaks, that’s okay! The dough will continue to combine as you scoop.

Baking Time and Temperature Adjustments

Set your oven to 350°F (175°C) for even baking. Check the cookies after 10 minutes. They should have golden edges. If they look too soft, bake for another minute or two. Remember, cookies will firm up as they cool, so don’t worry if they seem puffy right out of the oven.

Variations

Healthier Substitutions

You can easily make your cookies healthier. Swap all-purpose flour for whole wheat flour. This change adds fiber and nutrients. You can also use coconut sugar instead of brown sugar. Coconut sugar has a lower glycemic index. This makes it a better choice for sweetening.

Flavor Variations

Want to mix up the flavor? Add spices like nutmeg or ginger for a warm taste. You can also try different extracts. A splash of almond extract can add a nice twist. Experimenting with flavors keeps the cookies exciting.

Customizing with Different Mix-ins

Mix-ins can change the cookie’s texture and taste. You can add nuts like pecans or almonds for crunch. Dried fruits like raisins or cranberries can add sweetness. Chocolate chips are great, but try white chocolate or butterscotch for fun. Get creative and make each batch unique!

Storage Info

Best Practices for Storing Banana Bread Cookies

To keep your banana bread cookies fresh, store them in an airtight container. This helps prevent them from drying out. Place a piece of wax paper between layers of cookies. This keeps them from sticking together. Store the container at room temperature for up to five days. If you want them to last longer, consider freezing.

How to Freeze for Longer Storage

Freezing banana bread cookies is simple and effective. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the cookies to a freezer-safe bag or container. Remove as much air as possible before sealing. They can stay fresh in the freezer for up to three months.

Reheating Tips for Fresh Taste

When you’re ready to enjoy your cookies again, reheating can bring back their deliciousness. Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet. Heat them for about 5 to 10 minutes. This warms them up and restores their soft texture. You can also use a microwave if you’re in a hurry. Heat them for about 10 to 15 seconds for a quick warm-up. Enjoy your cookies just like they were fresh from the oven!

FAQs

Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas. They work great in this recipe. Thaw the bananas first. Once they are soft, mash them until smooth. This will help keep the cookies moist and tasty.

How can I make these cookies vegan?

To make these cookies vegan, substitute the egg. Use a flax egg instead. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens. You can also use a vegan butter alternative for the unsalted butter.

What can I substitute for brown sugar?

If you do not have brown sugar, use white sugar. Add 1 tablespoon of molasses for flavor. Mix them well before adding to your wet ingredients. This will give you a similar taste and texture.

How do I know when my cookies are done baking?

Look for the edges of the cookies to turn lightly golden. The centers should appear set and slightly puffy. A good bake time is between 10-12 minutes. Let them cool for a few minutes before moving them to a wire rack.

You’ve learned how to make tasty banana bread cookies. We discussed ingredients and different add-ins. I shared step-by-step instructions to guide you. Tips helped ensure your cookies are soft and delicious. You can also explore healthier swaps and fun flavor variations. Proper storage keeps them fresh longer, and I answered common questions. Now, it’s your turn to bake and enjoy these treats!

To make these tasty banana bread cookies, you will need: - 2 ripe bananas, mashed until smooth - 1 cup packed brown sugar - 1/2 cup unsalted butter, softened to room temperature - 1 large egg, lightly beaten - 1 teaspoon pure vanilla extract - 1 cup all-purpose flour, spooned and leveled - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon fine sea salt - 1/2 teaspoon ground cinnamon These simple ingredients blend well to create a delightful cookie. The ripe bananas add moisture and flavor, while the brown sugar gives a rich sweetness. You can take your cookies to the next level by adding some optional ingredients. Here are a few I love: - 1/2 cup walnuts, roughly chopped - 1/2 cup semi-sweet chocolate chips These add-ins bring crunch and sweetness to the cookies. Walnuts provide a nice texture, while chocolate chips offer a melty surprise in each bite. Feel free to mix and match to find your favorite combo! Start by preheating your oven to 350°F (175°C). This step warms the oven for even baking. Next, line a baking sheet with parchment paper. This helps keep the cookies from sticking. You want a clean, easy way to lift them off later. In a large bowl, mash 2 ripe bananas until they are smooth. This will be the base for your cookies. Add 1 cup of packed brown sugar and 1/2 cup of softened butter. Use a fork or a hand mixer to blend these until creamy. Then, add 1 lightly beaten egg and 1 teaspoon of pure vanilla extract. Stir well until everything is mixed together. This creates a rich, sweet batter. In another bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/4 teaspoon of fine sea salt, and 1/2 teaspoon of ground cinnamon. Mixing dry ingredients separately helps ensure even distribution. This means your cookies will rise well and have great flavor. Now, gently add the dry mixture to the wet ingredients. Use a spatula to combine them, being careful not to overmix. Overmixing can make your cookies tough. If you want to add a little extra, fold in 1/2 cup of chopped walnuts and/or 1/2 cup of semi-sweet chocolate chips. Use a tablespoon to scoop out the dough. Drop spoonfuls onto the lined baking sheet, leaving about 2 inches between each. Bake for 10-12 minutes. The edges should be golden, and the centers should feel set. Let them cool on the sheet for 5 minutes, then transfer to a wire rack. This cooling step helps keep them soft and chewy. To get the right texture in your banana bread cookies, use ripe bananas. The more spots on the skin, the sweeter and softer they are. This helps make the cookies soft and chewy. Make sure to mash the bananas until smooth. Lumps can lead to uneven texture. Mix your dough just until the dry and wet ingredients blend together. Overmixing can make cookies tough. Use a spatula or spoon for gentle mixing. If you see a few flour streaks, that’s okay! The dough will continue to combine as you scoop. Set your oven to 350°F (175°C) for even baking. Check the cookies after 10 minutes. They should have golden edges. If they look too soft, bake for another minute or two. Remember, cookies will firm up as they cool, so don’t worry if they seem puffy right out of the oven. {{image_4}} You can easily make your cookies healthier. Swap all-purpose flour for whole wheat flour. This change adds fiber and nutrients. You can also use coconut sugar instead of brown sugar. Coconut sugar has a lower glycemic index. This makes it a better choice for sweetening. Want to mix up the flavor? Add spices like nutmeg or ginger for a warm taste. You can also try different extracts. A splash of almond extract can add a nice twist. Experimenting with flavors keeps the cookies exciting. Mix-ins can change the cookie's texture and taste. You can add nuts like pecans or almonds for crunch. Dried fruits like raisins or cranberries can add sweetness. Chocolate chips are great, but try white chocolate or butterscotch for fun. Get creative and make each batch unique! To keep your banana bread cookies fresh, store them in an airtight container. This helps prevent them from drying out. Place a piece of wax paper between layers of cookies. This keeps them from sticking together. Store the container at room temperature for up to five days. If you want them to last longer, consider freezing. Freezing banana bread cookies is simple and effective. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the cookies to a freezer-safe bag or container. Remove as much air as possible before sealing. They can stay fresh in the freezer for up to three months. When you're ready to enjoy your cookies again, reheating can bring back their deliciousness. Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet. Heat them for about 5 to 10 minutes. This warms them up and restores their soft texture. You can also use a microwave if you're in a hurry. Heat them for about 10 to 15 seconds for a quick warm-up. Enjoy your cookies just like they were fresh from the oven! Yes, you can use frozen bananas. They work great in this recipe. Thaw the bananas first. Once they are soft, mash them until smooth. This will help keep the cookies moist and tasty. To make these cookies vegan, substitute the egg. Use a flax egg instead. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens. You can also use a vegan butter alternative for the unsalted butter. If you do not have brown sugar, use white sugar. Add 1 tablespoon of molasses for flavor. Mix them well before adding to your wet ingredients. This will give you a similar taste and texture. Look for the edges of the cookies to turn lightly golden. The centers should appear set and slightly puffy. A good bake time is between 10-12 minutes. Let them cool for a few minutes before moving them to a wire rack. You’ve learned how to make tasty banana bread cookies. We discussed ingredients and different add-ins. I shared step-by-step instructions to guide you. Tips helped ensure your cookies are soft and delicious. You can also explore healthier swaps and fun flavor variations. Proper storage keeps them fresh longer, and I answered common questions. Now, it's your turn to bake and enjoy these treats!

Banana Bread Cookies

Indulge in the delightful world of banana bread cookies with this easy recipe! Made with ripe bananas, brown sugar, and a hint of cinnamon, they’re the perfect treat for any occasion. Whether you love chocolate chips or crunchy walnuts, these cookies are customizable to suit your taste. Don’t miss out on creating these warm, chewy delights! Click through now to explore step-by-step instructions and elevate your baking game!
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Ingredients
  

2 ripe bananas, mashed until smooth

1 cup packed brown sugar

1/2 cup unsalted butter, softened to room temperature

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

1 cup all-purpose flour, spooned and leveled

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt

1/2 teaspoon ground cinnamon

1/2 cup walnuts, roughly chopped (optional)

1/2 cup semi-sweet chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

    In a large mixing bowl, combine the mashed bananas, packed brown sugar, and softened butter. Using a fork or a hand mixer, mix until the mixture is creamy and thoroughly blended.

      Add the lightly beaten egg and pure vanilla extract to the banana-butter mixture. Stir well until all the wet ingredients are fully incorporated.

        In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, fine sea salt, and ground cinnamon. This will ensure that the leavening agents are evenly distributed.

          Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula or spoon until just combined. Take care not to overmix, as this can make the cookies tough.

            If you wish to add extra texture and flavor, fold in the chopped walnuts and semi-sweet chocolate chips until distributed throughout the dough.

              Using a tablespoon, scoop out spoonfuls of the cookie dough and drop them onto the prepared baking sheet, leaving about 2 inches of space between each mound to allow for spreading.

                Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden and the centers appear set and slightly puffy.

                  Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: Approximately 18 cookies

                      - Presentation Tips: Arrange the cookies on a decorative platter and consider garnishing with a sprinkle of cinnamon or a drizzle of melted chocolate for an extra touch. Enjoy the warm and inviting aroma of banana and chocolate as you serve!

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