Why You’ll Love This Recipe
Banana cookies combine the sweet, natural flavor of ripe bananas with a soft, chewy texture that’s simply irresistible. They are quick to make, requiring minimal ingredients, and the result is a treat that’s warm, comforting, and perfect for any occasion. Plus, they’re a great way to use up overripe bananas and turn them into something delightful!
Ingredients
- 2 ripe bananas, mashed
- 1 cup all-purpose flour
- ½ cup sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup butter, softened
- 1 egg
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the mashed bananas, egg, and vanilla extract to the bowl. Mix well.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture, stirring until fully combined.
- Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the cookies are golden brown on the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 18-20 cookies
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-22 minutes
Variations
- Add-ins: Feel free to mix in chocolate chips, chopped nuts, or dried fruit for added flavor and texture.
- Oatmeal Banana Cookies: Add ½ cup of rolled oats for a heartier version of these cookies.
- Spices: For extra flavor, add a pinch of cinnamon or nutmeg to the dough.
- Vegan Option: Use dairy-free butter and replace the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water).
Storage/Reheating
- Storage: Store your banana cookies in an airtight container at room temperature for up to 3 days. You can also freeze the cookies for up to 3 months.
- Reheating: To reheat, simply place the cookies in a microwave-safe container and warm them for 10-15 seconds.
FAQs
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just make sure to thaw and mash them before adding to the dough.
Can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend to make the cookies gluten-free.
How can I make these cookies more firm?
If you prefer firmer cookies, chill the dough in the refrigerator for 30 minutes before baking.
Can I substitute the sugar with another sweetener?
Yes, you can use brown sugar, honey, or maple syrup as a substitute for granulated sugar. Just adjust the quantities as needed.
What can I do if my cookies spread too much while baking?
If your cookies spread too much, try refrigerating the dough for 30 minutes before baking, or slightly reduce the amount of butter used.
Can I make these cookies without an egg?
Yes, replace the egg with a flax egg (1 tablespoon of ground flaxseed + 2.5 tablespoons of water) or a mashed banana.
Can I add chocolate chips to these banana cookies?
Absolutely! Add about ½ cup of chocolate chips to the dough for a sweet twist.
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours before baking.
Are these cookies soft or crunchy?
These cookies are soft and chewy. For a firmer texture, reduce the butter slightly or bake them a bit longer.
How can I make these cookies more flavorful?
Add a teaspoon of cinnamon or a splash of vanilla extract for extra flavor!
Conclusion
These banana cookies are an easy and delicious way to enjoy ripe bananas in a sweet treat. With a soft and chewy texture, they’re the perfect snack or dessert to share with family and friends. Whether you follow the recipe as is or try out some fun variations, these cookies are sure to become a favorite in your baking repertoire. Enjoy!
Banana Cookies Recipe
These soft and chewy banana cookies are a delicious way to use up ripe bananas! Made with simple ingredients, they are easy to prepare and perfect for a snack or dessert. Add chocolate chips or nuts for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-22 minutes
- Yield: 18-20 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ripe bananas, mashed
- 1 cup all-purpose flour
- ½ cup sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup butter, softened
- 1 egg
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add mashed bananas, egg, and vanilla extract, then mix well.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the banana mixture, stirring until combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes or until edges turn golden brown.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, add chocolate chips, chopped nuts, or cinnamon.
- For firmer cookies, refrigerate the dough for 30 minutes before baking.
- Make it vegan by using dairy-free butter and a flax egg.
