Banana cookies are a delightful treat that combine the natural sweetness of ripe bananas with a soft, chewy texture.
These cookies are perfect for using up overripe bananas and make a great snack or dessert for any occasion.
Easy to make and loved by both kids and adults, this Banana Cookies Recipe will quickly become a household favorite.
They’re not only delicious but also a healthier alternative to traditional cookies, offering a hint of fruitiness in every bite.
Whether you enjoy them with a cup of coffee or as an on-the-go snack, these banana cookies are sure to satisfy your sweet tooth.
Ingredients
Main Ingredients:
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup old-fashioned oats
- 1 cup chocolate chips or chopped nuts (optional)
Instructions
Preparation Instructions:
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
Add the mashed bananas, egg, and vanilla extract to the butter mixture, and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the oats and chocolate chips or nuts if using.
Baking Instructions:
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving:
Serve the banana cookies warm or at room temperature.
Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutritional Facts
- Serving Size: 1 cookie
- Calories: 120
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 70mg
- Total Carbohydrates: 18g
- Sugars: 9g
- Protein: 2g
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, though the texture may be slightly denser. You might also need to add a bit more moisture.
2. Can I add other mix-ins to the banana cookies?
Absolutely! Feel free to add raisins, dried cranberries, or even coconut flakes to customize your banana cookies.
3. How do I store these cookies to keep them fresh?
Store the banana cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months.
4. Can I make these cookies vegan?
Yes, you can make vegan banana cookies by substituting the butter with coconut oil or vegan margarine and using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg.
5. Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar if you prefer a less sweet cookie. Try using 1/2 cup of brown sugar instead of 3/4 cup for a milder sweetness.