Welcome to the ultimate treat that combines the best of two worlds: classic banana bread and chewy cookies! These incredible banana bread cookies are perfect for using up those ripe, spotty bananas sitting on your counter. Get ready for an easy-to-follow recipe that delivers a soft, moist, and wonderfully flavorful cookie, dotted with delicious chocolate chips. They are simple to make and sure to become a family favorite.
Table of Contents
Why You’ll Love These Banana Bread Cookies
These delightful treats offer many reasons to love them, especially for busy parents and new bakers. They combine comfort and convenience in every bite.
- Enjoy the comforting, familiar taste of banana bread, but in a convenient, handheld cookie form.
- This recipe is quick and simple to prepare, making it ideal for impromptu baking sessions.
- It’s a fantastic and delicious way to use up those extra-ripe bananas you might have.
- Each cookie boasts a wonderfully soft, moist, and irresistibly chewy texture.
- These chocolate chip banana bread cookies are a kid-friendly snack and a definite crowd-pleaser for any occasion.
Ingredients
To make these incredible banana bread cookies, you will need a few simple pantry staples. Gather your ingredients for a smooth baking process and delicious results.
- 3 large ripe bananas, mashed
- 1 cup granulated sugar
- 1 stick (½ cup) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
Notes & Substitutions
Bananas: Use very ripe bananas with plenty of brown spots. The science behind baking with bananas shows that as bananas ripen, their starch converts to sugar, significantly increasing their sweetness and intense banana flavor in your banana bread cookies.
Sugar: You can reduce the granulated sugar slightly if your bananas are exceptionally sweet. Brown sugar also adds a lovely caramel note and extra moisture.
Butter: Always use softened unsalted butter for the best creaming results. This helps create a light and fluffy cookie dough base.
Add-ins: Feel free to swap chocolate chips for other delicious additions. Consider walnuts or pecans, or even white chocolate.
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend. Be aware that the texture may be slightly different but still delicious.
Spices: Enhance the flavor profile by adding ½ teaspoon of ground cinnamon or a pinch of nutmeg to the dry ingredients.
Equipment
Having the right tools ready makes the baking process much smoother and more enjoyable. These essential items will help you create perfect banana bread cookies.
- Large mixing bowls
- Electric mixer (stand mixer or hand mixer)
- Measuring cups and spoons
- Parchment paper
- Baking sheets
- Cookie scoop or teaspoons
Instructions
Follow these simple, step-by-step instructions to bake your irresistible banana bread cookies with ease. This beginner-friendly guide ensures a delicious outcome every time.
- Prepare your oven and baking sheets: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking and ensure easy cleanup. If you have multiple sheets, line them as well.
- Cream butter and sugar: In a large mixing bowl, beat together the softened unsalted butter and granulated sugar using an electric mixer until the mixture is light and fluffy. This usually takes about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add wet ingredients: Next, beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and the mashed ripe bananas. Mix until just combined. The mixture might look a little lumpy from the bananas; that is perfectly normal.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This step distributes the leavening agents evenly throughout the dry mixture.
- Gradually add dry to wet: With your electric mixer on low speed, gradually add the dry ingredients to the wet banana mixture. Mix only until just combined.
- Fold in chocolate chips: Remove the bowl from the mixer. Use a spatula to gently fold in the semisweet chocolate chips by hand. Ensure they are evenly distributed throughout the banana bread cookies dough.
- Drop dough onto baking sheets: Drop the wet batter by teaspoonfuls onto your prepared baking sheets, leaving about 2 inches between each cookie. The batter will be quite wet, almost like a thick cake batter, so do not worry if you cannot form perfect balls. Simply spoon them out.
- Bake the cookies: Place the baking sheets in the preheated oven. Bake for 12 minutes, or until the edges begin to turn a light golden brown. The centers may still look soft, but they will set as they cool.
- Cool properly: Once baked, remove the cookies from the oven. Let them cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. This helps them firm up without breaking.
Pro Tips & Troubleshooting
Achieve perfect banana bread cookies every time with these helpful tips. You can also easily troubleshoot common baking issues.
- Ripe Bananas: Always use very ripe, spotty bananas for the best flavor and natural sweetness. This is key to delicious banana bread cookies.
- Wet Dough: Do not worry if your cookie dough seems wetter than typical cookie dough. This is completely normal due to the high moisture content from the bananas.
- Mixing: Mix the flour into the wet ingredients only until just combined. Overmixing develops gluten, which can make your cookies tough instead of soft. Understanding the science of gluten development in baking is essential for achieving the desired texture in your baked goods.
- Baking Time: Adjust baking time as needed for your oven. For chewier cookies, bake slightly less; for firmer cookies, bake a minute or two longer.
- Cooling: Allow the cookies to cool completely on a wire rack. This lets them set properly and prevents them from falling apart.
- Even Scooping: Use a cookie scoop or two spoons of the same size for uniform cookies. This ensures they all bake evenly.
Serving, Storage & Variations
Serving Suggestions
Enjoy your fresh banana bread cookies in various delightful ways. They are perfect for almost any occasion.
- Serve them warm, right out of the oven, with a tall glass of cold milk or a hot cup of coffee.
- They make a fantastic dessert after dinner or a comforting afternoon snack.
- These chewy treats are always a hit at potlucks, bake sales, or cookie exchanges.
Storage Instructions
Proper storage keeps your banana bread cookies fresh and delicious for longer. Follow these simple guidelines.
- Store cooled cookies in an airtight container to maintain their freshness.
- Keep them at room temperature for 1-2 days for optimal taste and texture.
- For longer storage, refrigerate the cookies for up to 5 days.
- Freezing: You can freeze baked banana bread cookies for up to 3 months. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. Thaw at room temperature.
Variations
Get creative with your banana bread cookies by trying out these tasty variations. Each addition offers a unique twist.
- Nutty: Add ½ cup of chopped walnuts or pecans to the dough along with the chocolate chips.
- Spice it Up: Incorporate 1 teaspoon of ground cinnamon or ½ teaspoon of nutmeg for warm, aromatic flavors.
- Chocolate Swaps: Experiment with different types of chocolate chips like dark, milk, white, or even butterscotch chips.
- Coconut: Mix in ½ cup of shredded unsweetened coconut for a tropical twist and added texture.
- Oatmeal: Stir in ½ cup of rolled oats for a heartier cookie with a chewier texture.
Nutrition Information
Enjoy these homemade banana bread cookies knowing their approximate nutritional value. Keep in mind that exact figures can vary based on ingredient brands and specific preparation.
| Nutrient | Amount (per 1 cookie) |
|---|---|
| Calories | 68 |
| Fat Content | 2.8g |
| Carbohydrate Content | 10g |
| Sugar Content | 5.6g |
| Protein Content | 1g |
- Based on an estimate for 53 cookies using the provided ingredients.
- Please use an online nutrition calculator with your specific ingredients for the most accurate information.
FAQ
What if my bananas aren’t ripe enough?
You can quick-ripen bananas by baking them on a foil-lined baking sheet at 300°F (150°C) for 15-30 minutes until their skins turn black. Let them cool before mashing.
Can I use frozen bananas?
Yes, absolutely! Thaw frozen bananas completely, then drain off any excess liquid before mashing them for your banana bread cookies.
Why is the dough so wet?
The dough for these cookies is naturally wet due to the high moisture content from the mashed bananas. This is normal and contributes to their soft, chewy texture.
Can I substitute butter for coconut oil?
Yes, you can often substitute coconut oil for butter in equal amounts. Ensure the coconut oil is in its softened, not melted, state for best results.
How long do these cookies stay fresh?
These delicious cookies are best enjoyed within the first two days of baking. Properly stored, they remain good for up to 5 days in the refrigerator.
Can I make them gluten-free?
Yes, you can use a 1:1 gluten-free all-purpose flour blend in this recipe. The texture of your banana bread cookies might be slightly different, but they will still be delicious.
Conclusion
These delicious banana bread cookies are truly a fantastic way to enjoy a favorite flavor in an exciting new format. We hope you love how simple and satisfying this recipe is, making baking accessible and fun for everyone. With their soft texture and delightful chocolate chips, these banana bread cookies are the perfect treat for any time of day. Give them a try and discover your new favorite easy cookie recipe!
Delicious Banana Bread Cookies with Chocolate Chips
Equipment
- oven
- Cookie Sheet
- Parchment paper
- Electric mixer
- large mixing bowl
- Teaspoon
Ingredients
Main Ingredients
- 3 large ripe bananas
- 1 cup granulated sugar
- 1 stick unsalted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
Instructions
- Preheat your oven to 350°F and line a cookie sheet with parchment paper.
- Beat together the butter and sugar until light and fluffy, then add the eggs, vanilla extract, and mashed bananas.
- On low speed, mix in the flour, baking soda, and salt until just combined. Stir in the chocolate chips.
- Drop the wet batter by teaspoonfuls onto the prepared cookie sheet, spacing them about 2 inches apart.
- Bake for 12 minutes, or until the edges begin to turn a light golden brown.