Introduction
Did you know that a whopping 90% of American households consume bananas, yet around 25 million bananas go to waste every day? What if we told you there’s a delicious way to use up those overripe bananas while satisfying your sweet tooth? Enter the banana bread cookies recipe – a creative twist on the classic banana bread that’s taking the baking world by storm!
Table of Contents
Ingredients List
For Cooking:
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, softened (substitute with coconut oil for a vegan option)
- 1/2 cup granulated sugar (swap with coconut sugar for a healthier twist)
- 1 large egg (use 1/4 cup unsweetened applesauce for an egg-free version)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour (replace with almond or oat flour for a gluten-free batch)
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
For Dressing:
- 1/2 cup semisweet chocolate chips (opt for cacao nibs or dried fruits for a healthier option)
- 1/2 cup chopped walnuts or pecans (omit for a nut-free recipe)
Timing
- Preparation Time: 15 minutes
- Cooking Time: 12-15 minutes per batch
- Total Time: Under 1 hour
Compared to traditional banana bread, which takes an average of 1 hour to bake, these banana chocolate chip cookies are ready 40% faster, making them the perfect treat when you’re short on time!
Step-by-Step Instructions
Step 1 (2 minutes)
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Pro Tip: Using a silicone baking mat ensures even heat distribution and prevents sticking.
Step 2 (5 minutes)
In a large bowl, cream together the mashed bananas, butter, sugar, egg, and vanilla extract until smooth. Insider Trick: For an extra depth of flavor, add a teaspoon of instant coffee granules to the wet ingredients.
Step 3 (3 minutes)
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually stir the dry ingredients into the banana mixture until just combined. Secret Technique: Fold the batter gently to avoid overmixing, ensuring a soft and tender texture.
Step 4 (2 minutes)
Fold in the chocolate chips and chopped nuts, if using. Creative Idea: For a fun twist, replace chocolate chips with peanut butter chips or butterscotch morsels.
Step 5 (3 minutes)
Drop rounded spoonfuls of the batter onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Personal Touch: Use a small ice cream scoop for evenly sized cookies that bake consistently.
Step 6 (12-15 minutes)
Bake for 12-15 minutes or until the edges are golden brown and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Sensory Delight: Enjoy the heavenly aroma of freshly baked banana bread cookies wafting through your kitchen!
Nutritional Information
Per serving (1 cookie):
- Calories: 120
- Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 20mg
- Sodium: 60mg
- Carbohydrates: 17g
- Fiber: 1g
- Sugar: 10g
- Protein: 2g
Healthier Alternatives for the Recipe
- Replace all-purpose flour with whole wheat pastry flour for added fiber and nutrients.
- Swap granulated sugar with mashed dates or ripe bananas for a natural sweetness.
- Use dark chocolate chips (70% or higher) instead of semisweet for increased antioxidants.
- Incorporate chia seeds or ground flaxseed for a boost of omega-3 fatty acids.
Serving Suggestions
- Pair these banana bread cookies with a tall glass of cold milk for the ultimate comfort food experience.
- Crumble a cookie over your morning yogurt or oatmeal for a delightful breakfast twist.
- Sandwich your favorite ice cream between two cookies for a decadent summer treat.
- Gift a batch of these homemade goodies to friends and family for a heartfelt gesture.
Common Mistakes to Avoid
- Using under-ripe bananas: Ensure your bananas are heavily spotted or even black for the best flavor and natural sweetness.
- Overmixing the batter: Gently fold the wet and dry ingredients until just combined to prevent tough, dense cookies.
- Overbaking: Keep an eye on your cookies and remove them from the oven when the edges are golden brown and the centers are just set to maintain a soft, chewy texture.
- Skipping the parchment paper: Lining your baking sheet prevents sticking and ensures easy cleanup.
Storing Tips for the Recipe
- Store leftover cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, place the cookies in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before enjoying.
- To maintain optimal freshness, separate layers of cookies with parchment paper to prevent sticking.
Conclusion
These 17 banana bread cookies recipe ideas prove that you can have your cake (or cookie) and eat it too! By combining the comforting flavors of banana bread with the convenience of a cookie, you’ve got a match made in heaven. Whether you’re looking for a quick snack, a healthier dessert option, or a creative way to use up overripe bananas, these recipes have got you covered. So preheat your oven, grab your mixing bowl, and get ready to embark on a delicious baking adventure. Don’t forget to share your favorite variations in the comments below and tag us in your mouthwatering creations on social media!
FAQs
- Can I make these banana bread cookies vegan?
Yes! Simply replace the butter with coconut oil and the egg with 1/4 cup of unsweetened applesauce for a plant-based treat. - How ripe should the bananas be for this recipe?
The riper, the better! Heavily spotted or even black bananas provide the best flavor and natural sweetness. - Can I freeze the cookie dough for later use?
Absolutely! Scoop the dough onto a baking sheet, freeze until solid, then transfer the frozen dough balls to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time. - How can I make these cookies gluten-free?
Swap the all-purpose flour with an equal amount of gluten-free all-purpose flour or almond flour for a grain-free option. - Can I add other mix-ins besides chocolate chips and nuts?
Of course! Get creative with your add-ins – try dried fruits, shredded coconut, or even crushed pretzels for a salty-sweet combo.
