Looking for a delicious way to use up ripe bananas? These soft and chewy banana cookies are the perfect treat! With a hint of cinnamon and a moist, cake-like texture, they make an irresistible snack or dessert. Plus, they’re super easy to make with basic ingredients you probably already have in your pantry.
Banana Cookies Recipe
24
servings10
minutes12
minutes93
kcal22
minutesKeep the screen of your device on
Ingredients
2 2 ripe bananas
120 g 1 cup all-purpose flour
100 g 1/2 cup granulated sugar
60 g 1/4 cup unsalted butter
1 1 egg
1 teaspoon 1 teaspoon vanilla extract
1/2 teaspoon 1/2 teaspoon baking soda
1/2 teaspoon 1/2 teaspoon ground cinnamon
1/4 teaspoon 1/4 teaspoon salt
60 g 1/2 cup chocolate chips or chopped walnuts
Equipment
Mixing bowls- Whisk
- Baking sheet
- Parchment paper
Directions
- Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth. Add the softened butter, sugar, egg, and vanilla extract. Whisk or mix until everything is well combined and creamy.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- If you’re using chocolate chips or chopped walnuts, fold them into the batter now.
- Drop spoonfuls of the dough (about 1 tablespoon per cookie) onto the prepared baking sheet, leaving about 2 inches (5 cm) of space between each.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden and the cookies have set. They should still be soft in the middle.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- The riper the bananas, the sweeter and more flavorful your cookies will be.
Can I use overripe bananas for this recipe?
Yes, overripe bananas are perfect for banana cookies! The more ripe and brown the bananas, the sweeter and more flavorful your cookies will be. They also add moisture, resulting in soft, chewy cookies.
Can I substitute butter with oil?
Yes, you can substitute the butter with an equal amount of oil. However, using butter adds richness and a slight creaminess to the cookies, so the texture may be a bit different with oil.
How do I store banana cookies?
Store banana cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. To freeze, place the cookies in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag.
Can I add other ingredients to the cookies?
Absolutely! Feel free to add chocolate chips, chopped walnuts, pecans, or even shredded coconut to the batter. This adds extra flavor and texture to the cookies.
Why are my cookies too soft or mushy?
If your cookies turned out too soft or mushy, it may be due to too much moisture from the bananas. Make sure to measure the flour correctly and don’t overmix the batter. Also, baking a little longer or letting them cool fully will help them firm up.
What can I serve with banana cookies?
These cookies are great with a cup of tea or coffee. They also pair well with a glass of milk or can be served alongside ice cream for a delicious dessert!
Can I make the dough ahead of time?
Yes, you can make the dough ahead and refrigerate it for up to 24 hours. Let it sit at room temperature for a few minutes before scooping and baking.
Why did my cookies spread too much?
If your cookies spread too much during baking, the dough may have been too warm. Try chilling the dough for about 20-30 minutes before baking to help them hold their shape.
