Soft Banana Bread Cookies Recipe

Introduction: Craving Banana Bread in Cookie Form?

Welcome, cookie lovers! If you adore the comforting taste of banana bread and the delightful chewiness of cookies, you’re in for a treat. Did you know that over 35% of home bakers search for “banana bread recipes” during the fall months, a testament to its enduring popularity? We’ve captured that beloved flavor and transformed it into an irresistible cookie format. TheseSoft and Chewy Banana Bread Cookies bring together the warm, familiar flavors of ripe bananas, cinnamon, and nutmeg, creating a melt-in-your-mouth experience that’s both comforting and exquisitely delicious. Whether you’re looking for a quick snack to satisfy a craving, a delightful lunchbox treat for the kids, or a cozy dessert to share with friends, this recipe is an absolute must-try. Get ready to bake your new favorite cookie!

Ingredients: The Sweet Symphony of Banana Bread

The magic of these cookies lies in their simple yet perfectly balanced ingredients, designed to evoke the essence of freshly baked banana bread. We’re focusing on bringing out that natural sweetness and warm spice!

• 3 very ripe bananas (the spottier, the better! Aim for about 1 ½ cups mashed. Ripe bananas are crucial for sweetness and moisture.)
• ½ cup (1 stick) unsalted butter, softened (for that rich, melt-in-your-mouth texture. You can use salted butter, but omit the added salt in the recipe.)
• ¾ cup packed light brown sugar (adds moisture and a caramel-like depth, mirroring traditional banana bread. You can substitute with ½ cup granulated sugar and ¼ cup more butter if needed, but brown sugar is preferred.)
• 1 large egg (acts as a binder and contributes to richness.)
• 1 teaspoon vanilla extract (enhances all the other flavors.)
• 1 ½ cups all-purpose flour (the foundation of our cookie’s structure. Spooned and leveled is best.)
• 1 teaspoon ground cinnamon (the quintessential banana bread spice, adding warmth and aroma.)
• ¼ teaspoon ground nutmeg (a complementary spice that adds a touch of complexity.)
• 1 teaspoon baking soda (our leavening agent, ensuring a soft lift rather than a crisp spread.)
• ½ teaspoon salt (balances the sweetness and enhances flavors. Omit if using salted butter.)
• Optional: ½ cup chopped walnuts or pecans (for a delightful crunch and nutty flavor, just like in classic banana bread.)
• Optional: ½ cup chocolate chips (for a touch of decadent sweetness.)

Timing: Your Sweet Success in No Time

Compared to a traditional banana bread that can take 50-60 minutes to bake, these cookies are a much quicker way to enjoy those beloved flavors. Our prep time is standard for cookie recipes, and the bake time is perfectly calibrated for a soft, chewy center. This makes them an ideal treat when you’re short on time but craving something wonderfully homemade.

Step-by-Step Instructions: Baking Bliss

Step 1: Mash the Bananas

In a medium bowl, thoroughly mash your ripe bananas with a fork. You want a mostly smooth consistency, but a few small lumps are perfectly fine – they’ll add character! Ensure you have about 1 ½ cups of mashed banana. The riper they are, the sweeter and more flavorful your cookies will be.

Step 2: Create the Creamy Base

In a large mixing bowl, cream together the softened unsalted butter and packed light brown sugar. Use an electric mixer on medium speed or a sturdy whisk to beat them until the mixture is light, fluffy, and pale in color. This process incorporates air, which is vital for a tender cookie texture. Next, beat in the large egg and the vanilla extract until well combined and smooth.

Step 3: Combine Wet and Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, and salt. This ensures that the leavening agent and spices are evenly distributed throughout the dry ingredients, preventing pockets of flavor or uneven baking. Add the dry ingredients to the wet ingredients in the large bowl. Mix on low speed or stir with a spatula until *just* combined. Be careful not to overmix; overmixing develops the gluten in the flour, which can lead to tough cookies.

Step 4: Form the Cookies

Gently fold in any optional add-ins like chopped nuts or chocolate chips into the cookie dough. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheets (lined with parchment paper for easy cleanup and even baking). Leave about 2 inches between each cookie as they will spread slightly.

Step 5: Bake to Perfection

Bake in your preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden brown and the centers look set but still slightly soft. They will continue to firm up as they cool. Overbaking is the enemy of soft cookies, so err on the side of underbaking slightly! Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This resting period is crucial for setting their structure.

Nutritional Information

While exact nutritional values can vary based on ingredient brands and precise measurements, here’s an estimated breakdown per cookie (assuming 24 cookies per batch, without add-ins):

• Calories: Approximately 150-180 kcal
• Carbohydrates: Approximately 20-25g
• Fat: Approximately 7-10g
• Protein: Approximately 2-3g
• Sugar: Approximately 10-15g (naturally occurring from bananas and brown sugar)

Note: Adding nuts or chocolate chips will increase calorie and carbohydrate counts.

Healthier Alternatives

Looking to make these cookies a bit lighter without sacrificing that delightful banana bread flavor? Here are a few swaps:

• Flour Power: Substitute half of the all-purpose flour with whole wheat flour or oat flour for added fiber.
• Sugar Savvy: Reduce the brown sugar by ¼ cup and rely more on the natural sweetness of the extra-ripe bananas. You could also explore sugar substitutes, but be mindful that they can affect texture.
• Fat Freedom: For a slightly leaner cookie, you can try replacing half of the butter with unsweetened applesauce or Greek yogurt. This might result in a cakier texture, so it’s a trade-off to consider!
• Embrace the Fruit: Stick to the natural sweetness of the bananas and consider skipping added chocolate chips if you’re aiming for lower sugar.

Serving Suggestions: Elevate Your Treat

These soft banana bread cookies are wonderfully versatile:

• Enjoy them warm with a glass of milk for a comforting treat.
• Pair them with a cup of coffee or tea for an afternoon pick-me-up.
• Serve alongside a scoop of vanilla ice cream for a delightful dessert.
• Pack them in lunchboxes – they travel well!
• For an extra special touch, sandwich two cookies together with a dollop of cream cheese frosting or a smear of peanut butter.

Common Mistakes to Avoid

To ensure your banana bread cookies are perfectly soft and chewy every time:

• Using unripe bananas: They lack the sweetness and moisture needed for optimal flavor and texture.
• Overmixing the dough: This is a sure way to end up with tough, dense cookies. Mix until just combined.
• Overbaking: Soft cookies need to be pulled from the oven when the centers still look a little underdone. They will set up as they cool.
• Not creaming butter and sugar properly: This step is crucial for incorporating air and achieving a tender crumb.

Storing Your Cookies

To maintain their soft and chewy texture:

• Once completely cooled, store the cookies in an airtight container at room temperature for up to 3-4 days.
• If your cookies seem to be drying out, you can place a slice of bread in the container with them – it helps add moisture back!
• For longer storage, you can freeze the baked cookies in a freezer-safe airtight container or bag for up to 3 months.

Frequently Asked Questions

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Soft Banana Bread Cookies Recipe

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Welcome, cookie lovers!If you adore the comforting taste of banana bread and the delightful chewiness of cookies, you’re in for a treat. TheseSoft and Chewy Banana Bread Cookiesbring together the warm flavors of ripe bananas, cinnamon, and nutmeg, creating a melt-in-your-mouth experience. Whether you’re looking for a quick snack, a lunchbox treat, or a cozy dessert, this recipe is a must-try. Let’s get baking!

• Author: Chef Sally

Ingredients

Scale 1x2x3x

• 2ripe bananas, mashed
• ½ cupunsalted butter, softened
• ¾ cupbrown sugar, packed
• 1large egg
• 1 teaspoonvanilla extract
• 1 ½ cupsall-purpose flour
• ½ teaspoonbaking soda
• ½ teaspoonbaking powder
• ½ teaspoonsalt
• 1 teaspooncinnamon
• ½ teaspoonnutmeg
• ½ cuprolled oats
• ½ cupchopped walnuts(optional, for crunch)
• ½ cupchocolate chips(optional, for sweetness)

Instructions

1. Preheat your oven to350°F (175°C)and line abaking sheet with parchment paper.
2. In a large mixing bowl, beat thebutter and brown sugartogether until light and creamy. Add themashed bananas, egg, and vanilla extract, then mix until fully combined.
3. In a separate bowl, whisk together theflour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Gently fold in therolled oats, and if using, thechopped walnuts and chocolate chips.
6. Drop spoonfuls of dough onto the prepared baking sheet, spacing themabout 2 inches apart. Bake for10-12 minutes, or until the edges turn golden brown.
7. Let the cookiescool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Usevery ripe bananaswith brown spots for the best flavor and natural sweetness.
For extra chewiness, let the cookie doughchill for 30 minutesbefore baking.
Swap chocolate chips forwhite chocolate or raisinsfor a unique twist.
If you prefer crunchier cookies, bake them foran extra 2 minutes.