Transform that one overripe banana on your counter into the most delightful treat: soft, chewy Banana Bread Cookies. This incredibly simple recipe captures all the comforting flavour of classic banana bread in a perfect, bite-sized cookie. With just six basic ingredients and less than 20 minutes from bowl to baked, these cookies are a fantastic solution for a quick dessert or a satisfying snack. They are wonderfully moist, packed with sweet banana flavour, and guaranteed to disappear in no time.
Ingredients
- 1 ripe banana, mashed: The riper the banana, the sweeter and more flavourful your cookies will be.
- 1/2 cup sugar: For sweetness and a tender texture.
- 1/4 cup melted butter: Creates a wonderfully chewy cookie.
- 1 cup all-purpose flour: The structural base for the cookies.
- 1/4 tsp baking soda: Helps the cookies rise and spread perfectly.
- 1/4 tsp salt: Balances the sweetness and enhances the overall flavour.
Instructions
- Preheat and Prepare: Preheat your oven to 350∘F (175∘C). Line a baking sheet with parchment paper.
- Mix the Wet Ingredients: In a medium bowl, mash the ripe banana until it is smooth. Stir in the sugar and melted butter, mixing until well combined.
- Add the Dry Ingredients: Add the flour, baking soda, and salt to the wet ingredients. Stir gently with a spatula until everything is just combined. Be careful not to overmix the dough.
- Scoop and Bake: Drop rounded spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each one.
- Bake: Bake for 8-10 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Preparation Time & Nutrition
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 cookies
- Nutrition (per cookie): Approx. 120 calories (Note: Values are estimates)
Tips, Variations, and Serving Suggestions
Tips for Perfect Cookies
- Use an Overripe Banana: For the best results, use a banana with plenty of brown spots. This ensures maximum sweetness and banana flavour.
- Don’t Overmix: Mix the dough only until the flour is no longer visible. Overmixing can result in tough cookies.
- Add Flavour: A teaspoon of vanilla extract or a pinch of cinnamon can be added for extra depth of flavour.
Recipe Variations
- Chocolate Chip: Fold in 1/2 cup of your favourite chocolate chips.
- Nutty: Add 1/4 cup of chopped walnuts or pecans for a delightful crunch.
- Oatmeal: For a heartier, chewier texture, mix in 1/2 cup of rolled oats.
- Vegan: Use melted coconut oil in place of butter for an easy vegan-friendly version.
Serving Suggestions These cookies are wonderfully versatile. Enjoy them warm with a cup of coffee or a cold glass of milk, pack them in lunchboxes, or serve them alongside a scoop of vanilla ice cream for a simple yet decadent dessert.
Storage & Freezing
- Storing: Keep the baked cookies in an airtight container at room temperature for up to 4 days.
- Freezing: To freeze the dough, scoop the dough balls onto a baking sheet and freeze until solid. Transfer the frozen dough to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
Frequently Asked Questions
Q1: How many cookies does this recipe make? A1: This recipe yields about 12 cookies, depending on the size of your scoops.
Q2: Can I use brown sugar instead of white sugar? A2: Yes, brown sugar can be substituted and will give the cookies a slightly richer, more caramel-like flavour.
Q3: Can I make these gluten-free? A3: Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
Q4: Can I add spices like cinnamon or nutmeg? A4: Absolutely. A 1/4 teaspoon of cinnamon or a pinch of nutmeg would be a wonderful, warming addition.
Q5: How do I know when the cookies are done? A5: The cookies are ready when the edges are set and have turned a light golden brown.
Q6: Can I make the dough in advance? A6: Yes, the dough can be covered and refrigerated for up to 24 hours before baking.
Conclusion
These 6-Ingredient Banana Bread Cookies are the perfect solution for a quick, easy, and incredibly satisfying treat. They offer all the beloved comfort of a loaf of banana bread but with the delightful chewiness of a soft-baked cookie. With endless options for customization, this recipe is a versatile keeper that you will find yourself returning to whenever a sweet craving strikes. It’s a simple, delicious way to ensure no ripe banana ever goes to waste.
Print
These soft, banana-packed cookies are just as cozy and delicious as banana bread. With just six simple ingredients, they come together quickly and are the perfect sweet treat for banana lovers. My husband couldn’t get enough of them!
- Total Time: 20 minutes
- Yield: 12 servings
Ingredients
1 ripe banana, mashed
1/2 cup sugar
1/4 cup melted butter
1 cup flour
1/4 tsp baking soda
1/4 tsp salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
In a medium-sized bowl, mash the ripe banana until smooth.
Add sugar and melted butter to the bowl with the mashed banana and mix until smooth and well combined.
Stir in the flour, baking soda, and salt until just combined. Be careful not to overmix.
Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are golden brown.
Remove from the oven and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
Notes
Ensure your banana is ripe for the best flavor. A banana with brown spots is ideal.
For extra flavor, feel free to add a pinch of cinnamon or vanilla extract.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120Kcal
- Sugar: 12g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
