There’s something inherently comforting about banana bread cookies. As a food enthusiast, I often find myself in search of simple yet satisfying treats, and these cookies truly fit the bill. Using just a couple of ripe bananas, you can whip up a batch that captures all the deliciousness of traditional banana bread, but in a delightful, cookie form. Perfect for snacking or sharing, they make an excellent companion for coffee during a cozy afternoon or casual gatherings with friends.
Reasons to try it
You might wonder why you should invest your time in making banana bread cookies. Well, let me tell you: they’re quick to prepare, and the result is a warm, soft treat that kids and adults adore alike. With the delightful aroma wafting through your kitchen, it’s no surprise these cookies become a family favorite. Plus, they’re budget-friendly! With just a few basic ingredients, it’s an easy way to use up overripe bananas that might otherwise go to waste.
"These banana bread cookies are hands down my favorite! They’re soft, sweet, and the blend of bananas and walnuts is divine. I can’t believe how quickly they disappeared!"
Step-by-step overview
Making banana bread cookies is a delightful process that’s simple enough for beginner bakers yet rewarding for seasoned pros. You’ll start by creaming butter and sugar, then mix in your wet ingredients. Gradually adding the dry components allows for a better texture, and a final touch of walnuts (if you’re using them) adds a nice crunch. By the end, you’ll be dropping dough onto a baking sheet, and just a short wait later, warm cookies will be ready to enjoy!
What you’ll need
Gather these items for your banana bread cookies:
- 2 ripe bananas, mashed
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
- 1/2 teaspoon ground cinnamon
If you’re looking for substitutions, you can use coconut oil instead of butter for a dairy-free version, or swap in almond flour for a gluten-free treat.
