Banana Bread Cookies Recipe
Introduction
Banana bread cookies combine the delightful flavors of traditional banana bread with the convenient, bite-sized format of cookies. They have a soft, chewy texture, a hint of caramelization from the sugar, and the comforting taste of ripe bananas. This comprehensive recipe ensures you get the perfect banana bread cookies every time, with detailed instructions, time, and temperature settings.
Ingredients
Dry Ingredients:
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional but recommended)
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 2 large ripe bananas, mashed (about 1 cup)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
Optional Mix-Ins:
- 1 cup (100g) chopped walnuts or pecans
- 1/2 cup (90g) semi-sweet chocolate chips
- 1/2 cup (50g) shredded coconut
For Garnish (Optional):
- A sprinkle of cinnamon sugar
- Sea salt flakes
Equipment Needed
- Mixing bowls (large and medium)
- Hand mixer or stand mixer (optional but helpful)
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
- Cookie scoop or tablespoon
Preparation Steps
1. Preheat and Prep
- Preheat your oven to 350°F (175°C). Ensure the oven rack is positioned in the middle for even baking.
- Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning.
2. Prepare the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures even distribution of the leavening agents and spices.
3. Cream the Butter and Sugars
- In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy. This process usually takes about 2-3 minutes with an electric mixer on medium speed.
- Scrape down the sides of the bowl to ensure everything is evenly incorporated.
4. Add the Wet Ingredients
- Beat in the mashed bananas until well combined. The batter may look slightly curdled, but that’s normal.
- Add the egg and vanilla extract, mixing until smooth.
5. Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand until just combined. Avoid overmixing, as it can make the cookies tough.
6. Add Mix-Ins (Optional)
- Fold in your choice of mix-ins, such as chocolate chips, nuts, or coconut, ensuring even distribution.
7. Chill the Dough (Optional but Recommended)
- For thicker cookies, refrigerate the dough for at least 30 minutes. This helps solidify the butter and prevents excessive spreading during baking.
Baking Instructions
1. Portion the Dough
- Use a cookie scoop or tablespoon to drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
2. Bake the Cookies
- Bake one sheet at a time in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look set but still soft.
- Rotate the baking sheet halfway through baking for even cooking.
3. Cooling the Cookies
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage and Freezing
Storage:
- Store the cookies in an airtight container at room temperature for up to 5 days.
Freezing:
- Baked Cookies: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
- Cookie Dough: Freeze portioned dough balls on a baking sheet, then store in a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.
Serving Suggestions
- Enjoy warm with a glass of milk or a cup of coffee.
- Crumble over vanilla ice cream for a delicious dessert topping.
Tips for Success
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your cookies will be.
- Don’t Overmix: Overmixing can lead to tough cookies, so mix until just combined.
- Chill the Dough: This step helps control spread and enhances flavor.
Nutritional Information (per cookie, approximate)
- Calories: 150
- Fat: 7g
- Carbohydrates: 20g
- Protein: 2g
- Fiber: 1g
- Sugar: 10g
Frequently Asked Questions
- Can I make these cookies gluten-free?
- Yes, use a 1:1 gluten-free flour blend.
- How do I make them vegan?
- Replace the butter with plant-based butter and the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
- Can I add more bananas?
- Avoid adding extra bananas, as it will make the dough too wet and the cookies may not hold their shape.
Conclusion
Banana bread cookies offer the best of both worlds—the comforting taste of banana bread and the convenience of cookies. Whether enjoyed fresh from the oven or stored for later snacking, these cookies are sure to become a household favorite.