Irresistible Handmade Banana Bread Cookies Recipe
Get ready to fall head over heels for these Irresistible Handmade Banana Bread Cookies! Imagine all the comforting flavors of classic banana bread, but transformed into a handheld, soft-baked cookie loaded with mini chocolate chips and crunchy walnuts. Each bite brings the warmth of cinnamon, the sweetness of ripe bananas, and the rich notes of brown sugar, resulting in a cookie that’s equal parts nostalgic and totally unique. Whether you’re making them for a cozy afternoon treat or sharing with friends, these cookies deliver banana bread magic in every delicious morsel.
Ingredients You’ll Need
With simple pantry staples, you can whip up a batch of these cookies in no time. Every ingredient plays a key role, ensuring the perfect taste, melt-in-your-mouth texture, and that unmistakable banana bread color. Let’s take a closer look at what you’ll need and why:
- Unsalted Butter: Softened butter gives the cookies a tender crumb and rich flavor foundation.
- Brown Sugar: Adds moisture and a caramel-like depth that perfectly complements the banana.
- Granulated Sugar: Lends sweetness and helps achieve a light, soft texture.
- Large Egg: Binds the dough and adds structure for that cake-like consistency.
- Vanilla Extract: A splash of vanilla adds aroma and enhances the other flavors.
- Ripe Banana (mashed): The star of the show—use a deeply speckled banana for maximum sweetness and banana taste.
- All-Purpose Flour: The base that provides the right balance of chewiness and softness.
- Baking Soda: Lifts the dough, resulting in fluffy, not-flat cookies.
- Ground Cinnamon: Warmly spices the dough, bringing out banana bread’s classic coziness.
- Salt: Balances sweetness and heightens all the other flavors.
- Chopped Walnuts (optional): A crunchy, nutty surprise in every bite—totally optional but so good!
- Mini Chocolate Chips (optional): For extra melt-in-your-mouth decadence; standard or dark chips are both delicious.
How to Make Irresistible Handmade Banana Bread Cookies
Step 1: Prep Your Workspace
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep your cookies from sticking and make cleanup a breeze. While the oven heats, gather all your ingredients so assembling your dough is smooth and easy.
Step 2: Cream the Butter and Sugars
In a large bowl, beat together the softened butter, brown sugar, and granulated sugar. Keep mixing until the texture becomes light and fluffy. This step is essential—it introduces air for a lighter cookie and ensures the sugars meld beautifully with the butter.
Step 3: Add Wet Ingredients
Beat in the egg, vanilla extract, and mashed banana until the wet mixture is completely smooth. The banana should be evenly incorporated, infusing every cookie with sweet banana flavor and a hint of extra moisture.
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Combining dry ingredients on their own first helps prevent clumping and distributes the leavening agent and spices evenly throughout the dough.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing—your cookies will stay softer and more tender this way, thanks to the gentle folding action.
Step 6: Fold in the Goodies
Gently fold in the chopped walnuts and mini chocolate chips, if you’re using them. They add fun texture and little pops of flavor, making each Irresistible Handmade Banana Bread Cookie an adventure.
Step 7: Portion and Bake
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading. Bake for 10–12 minutes, or until the edges just start to turn golden and the centers look set but still soft—this keeps them wonderfully cake-like.
Step 8: Cooling Time
Let the cookies rest on the pan for 5 minutes so they can finish setting. Carefully transfer them to a wire rack to cool completely. They’ll continue to firm up as they cool, but remain ultra-soft and pillowy inside.
How to Serve Irresistible Handmade Banana Bread Cookies
Garnishes
If you want to dress up your Irresistible Handmade Banana Bread Cookies, try dusting them with a little extra cinnamon sugar while they’re still warm, or drizzle them with melted chocolate for an elegant touch. Even a sprinkle of flaky sea salt brings out the flavors in a beautiful way!
Side Dishes
Pair your cookies with a cold glass of milk or a mug of hot coffee to enhance their comforting flavors. For a fun dessert platter, serve alongside fresh berries or a scoop of vanilla ice cream. Each option complements the soft, banana-rich profile perfectly.
Creative Ways to Present
These cookies make adorable edible gifts! Stack a few and tie them with baker’s twine for a homemade vibe, or arrange them in a rustic tin for an instant crowd-pleasing treat. For parties, assemble “cookie sandwiches” by spreading cream cheese frosting between two Irresistible Handmade Banana Bread Cookies.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your cookies in an airtight container at room temperature. They’ll stay soft and moist for up to four days. For maximum freshness, slip a slice of bread in the container—it helps absorb excess moisture and keeps your cookies irresistible.
Freezing
For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep their flavor and texture for up to three months. Freeze the dough, too—you can bake just a few cookies at a time, straight from the freezer, whenever the craving strikes.
Reheating
If you love a warm cookie, pop one or two in the microwave for 10–15 seconds, or let them sit out until they reach room temperature. Just enough heat brings back that freshly-baked softness and makes the chocolate chips all melty again.
FAQs
Can I use frozen bananas for Irresistible Handmade Banana Bread Cookies?
Absolutely! Just let the frozen bananas thaw completely and drain any excess liquid before mashing and measuring. Overripe bananas from the freezer are often even sweeter and more flavorful.
What can I use instead of walnuts or chocolate chips?
This recipe is endlessly flexible. Try pecans, dried cranberries, white chocolate chips, or even leave the mix-ins out for a classic, pure banana bread cookie experience.
Can I make these cookies gluten-free?
Yes! Substitute your favorite gluten-free all-purpose flour blend in the same quantity as regular flour. The texture might be slightly different, but the cookies will still be delicious.
How do I know when the cookies are done baking?
Watch for the edges to turn lightly golden while the centers still look just set. Don’t overbake—these cookies are at their best when they’re soft and lightly golden on the bottom.
Can kids help make Irresistible Handmade Banana Bread Cookies?
Definitely! Kids will have fun mashing bananas, measuring chocolate chips, or scooping dough. This recipe is forgiving and a great way to share the joy of baking together.
Final Thoughts
Baking a batch of Irresistible Handmade Banana Bread Cookies is such a joyful experience. With nostalgic flavors, melt-in-your-mouth texture, and endless ways to customize, you’ll love sharing (and snacking on) these goodies again and again. Give them a try soon—you might just discover your new all-time favorite cookie!
Print
Irresistible Handmade Banana Bread Cookies Recipe
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These Irresistible Handmade Banana Bread Cookies are a delightful twist on traditional banana bread. Soft, cake-like, and bursting with banana flavor, these cookies are perfect for satisfying your sweet cravings.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ripe banana, mashed (about 1/2 cup)
Add-ins (Optional):
- 1/2 cup chopped walnuts
- 1/2 cup mini chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Ingredients: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and mashed banana until smooth.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Add Optional Ingredients: Fold in walnuts and mini chocolate chips if using.
- Bake the Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
- Cool and Enjoy: Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies are soft, cake-like, and taste just like banana bread in cookie form.
- For added banana flavor, use an overripe banana.
- Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
