There’s something magical about the smell of banana bread baking in the oven. It takes me right back to Sunday mornings in Oregon, watching my dad pull a golden loaf from the oven while rain tapped against the windows. Now, I’ve transformed that beloved classic into something even more fun for my kids, Lila and Jack: banana bread cookies soft chewy and delicious treats that capture all the warmth of traditional banana bread in a perfectly portable form.
These cookies combine the moist, tender crumb of banana bread with the irresistible chewiness of a great cookie. Mark used to joke that I could never have too many bananas in the kitchen, and he was right. These banana bread cookies have become a staple in our home, disappearing from the cooling rack almost as quickly as I can make them.
My sister Grace swears they’re better than the original loaf, and honestly, I might have to agree. These soft chewy and delicious treats deliver everything you love about banana bread with the added bonus of crispy edges and a tender center.
Why You’ll Love These Banana Bread Cookies Soft Chewy and Delicious Treats
First and foremost, these banana bread cookies soft chewy and delicious treats solve the eternal problem of overripe bananas. Instead of waiting for a full loaf to bake, you can have warm cookies in under 20 minutes. Furthermore, they’re incredibly versatile. You can customize them with chocolate chips, walnuts, or even a cream cheese frosting.
Additionally, these cookies transport beautifully. I pack them in Lila’s lunchbox, and they arrive perfectly intact. Unlike traditional banana bread, which can crumble, these banana bread cookies hold their shape wonderfully. They also freeze exceptionally well, making them ideal for meal prep.
Moreover, the texture is absolutely irresistible. The edges crisp up slightly while the centers stay wonderfully soft and chewy. Each bite delivers that familiar banana bread flavor with a delightful cookie experience. Kids and adults alike adore these soft chewy and delicious treats.
Finally, they require minimal ingredients. Most items you already have in your pantry. No special equipment needed either.
Just a bowl, a spoon, and your oven. These banana bread cookies soft chewy and delicious treats prove that simple recipes often taste the best.
Ingredients You’ll Need
Gathering your ingredients takes just minutes. Here’s everything you need for these banana bread cookies soft chewy and delicious treats:
| Ingredient | Quantity | Notes |
|---|---|---|
| Ripe bananas | 2 medium | The riper, the better for sweetness |
| All-purpose flour | 1¾ cups | Spoon and level for accuracy |
| Unsalted butter | ½ cup | Softened to room temperature |
| Brown sugar | ¾ cup | Packed for measurement |
| Granulated sugar | ¼ cup | Adds sweetness and structure |
| Egg | 1 large | Room temperature works best |
| Vanilla extract | 1 teaspoon | Pure extract preferred |
| Baking soda | 1 teaspoon | Provides lift and spread |
| Salt | ½ teaspoon | Enhances all flavors |
| Cinnamon | ½ teaspoon | Optional but recommended |
The beauty of these banana bread cookies lies in their simplicity. Each ingredient plays a crucial role in creating that perfect texture. The ripe bananas provide natural sweetness and moisture, while the combination of sugars ensures these soft chewy and delicious treats stay tender for days.
Substitutions & Variations
These banana bread cookies soft chewy and delicious treats adapt beautifully to dietary needs and preferences. Here are my favorite variations:
For gluten-free cookies: Replace all-purpose flour with a 1:1 gluten-free baking blend. I’ve tested this with Bob’s Red Mill, and the results were excellent. The texture remains wonderfully chewy.
For reduced sugar: You can decrease the granulated sugar by half without significantly affecting the texture. However, keep the brown sugar intact, as it contributes to the chewiness these banana bread cookies are known for.
Add-ins I love: Chocolate chips (½ cup) transform these into decadent treats. Chopped walnuts or pecans (½ cup) add wonderful crunch. Dried cranberries provide a tart contrast. Grace loves adding shredded coconut for a tropical twist.
Vegan adaptation: Replace the butter with coconut oil and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). These soft chewy and delicious treats still turn out beautifully.
Spice variations: Add ¼ teaspoon nutmeg or cardamom for warmth. A pinch of ginger creates lovely complexity in these banana bread cookies soft chewy and delicious treats.
Step-by-Step Instructions
Making these banana bread cookies soft chewy and delicious treats couldn’t be easier. Follow these simple steps:
Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and ensures even browning on your banana bread cookies.
Step 2: Mash the bananas thoroughly in a large bowl. I use a fork, but a potato masher works great too. Aim for a mostly smooth consistency with just a few small chunks remaining.
Step 3: Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This takes about 2-3 minutes with a hand mixer or vigorous stirring. This step is crucial for creating soft chewy and delicious treats.
Step 4: Beat in the egg and vanilla extract until fully combined. The mixture should look smooth and creamy at this point.
Step 5: Add the mashed bananas to the wet ingredients. Mix until just incorporated. Don’t overmix, as this can make your banana bread cookies tough rather than tender.
Step 6: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. This ensures even distribution of the leavening agent.
Step 7: Gently fold the dry ingredients into the wet mixture. Stir just until no flour streaks remain. The dough will be soft and slightly sticky, which is perfect for these banana bread cookies soft chewy and delicious treats.
Step 8: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. They will spread during baking.
Step 9: Bake for 12-14 minutes, until the edges are lightly golden but the centers still look slightly underdone. This is the secret to keeping these soft chewy and delicious treats perfectly tender.
Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They’ll continue to set during this time, developing that ideal texture that makes these banana bread cookies so irresistible.
Making these banana bread cookies soft, chewy, and delicious treats couldn’t be easier. For a delightful twist on banana flavors, check out our recipe for Best Homemade Banana Nut Cake.
Pro Tips for Success
After making countless batches of these banana bread cookies soft chewy and delicious treats, I’ve learned some valuable tricks:
Use very ripe bananas: The blacker the peel, the sweeter and more flavorful your banana bread cookies will be. Those bananas you think are too far gone? Perfect for this recipe.
Don’t overbake: This is critical. Pull the cookies when the centers still look slightly underdone. They firm up as they cool, and this technique ensures your soft chewy and delicious treats stay that way.
Room temperature ingredients: Cold butter won’t cream properly. Cold eggs can cause the dough to seize. Let everything sit out for 30 minutes before starting these banana bread cookies soft chewy and delicious treats.
Measure flour correctly: Spoon it into your measuring cup and level it off. Scooping directly from the bag compacts the flour, leading to dry cookies instead of the tender banana bread cookies you’re aiming for.
Chill the dough if needed: If your kitchen is warm and the dough feels too soft, refrigerate it for 15 minutes. This helps the cookies hold their shape better and creates an even chewier texture in these soft chewy and delicious treats.
Rotate the pans: Halfway through baking, rotate your pans from front to back and top to bottom if using multiple racks. This ensures even baking for perfect banana bread cookies soft chewy and delicious treats.
Storage & Reheating Tips
These banana bread cookies soft chewy and delicious treats store beautifully, making them perfect for advance preparation.
Room temperature storage: Keep the cookies in an airtight container at room temperature for up to 5 days. They actually taste even better on day two, as the flavors meld together. These banana bread cookies maintain their soft, chewy texture throughout.
Refrigeration: While not necessary, refrigerating extends their life to about 10 days. Just let them come to room temperature before serving for the best texture in these soft chewy and delicious treats.
Freezing: These banana bread cookies soft chewy and delicious treats freeze exceptionally well. Layer them between parchment paper in a freezer-safe container. They’ll keep for up to 3 months. Thaw at room temperature for about 30 minutes.
Freezing dough: Alternatively, freeze scoops of unbaked dough on a baking sheet. Once solid, transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time. This way, you can enjoy fresh banana bread cookies anytime.
Reheating: For that fresh-baked taste, warm these soft chewy and delicious treats in a 300°F oven for 5 minutes. The edges crisp up slightly while the centers stay wonderfully soft.
These banana bread cookies soft, chewy, and delicious treats store beautifully, making them perfect for advance preparation. If you’re looking for another cookie option, try our Dipped Sugar Cookies for a sweet addition to your dessert table.
What to Serve With This Recipe
These banana bread cookies soft chewy and delicious treats shine on their own, but they pair beautifully with several accompaniments:
Coffee or tea: A hot cup of coffee complements the sweetness perfectly. Jack loves dunking his banana bread cookies in milk, while Lila prefers them with hot chocolate.
Ice cream: Serve warm cookies alongside vanilla ice cream for an incredible dessert. The temperature contrast makes these soft chewy and delicious treats even more special.
Cream cheese frosting: Spread a thin layer on cooled cookies for extra decadence. This transforms simple banana bread cookies into bakery-worthy treats.
Peanut butter: Sandwich two cookies together with peanut butter between them. The combination is absolutely divine with these banana bread cookies soft chewy and delicious treats.
Fresh fruit: Serve alongside strawberries or sliced apples for a balanced snack. The fruit’s brightness complements the richness of these soft chewy and delicious treats perfectly.
FAQs
Why are my banana bread cookies spreading too much?
Excessive spreading usually means your butter was too warm or you used too little flour. Make sure your butter is softened but not melted. Also, measure flour by spooning and leveling rather than scooping. Chilling the dough for 15 minutes before baking also helps these banana bread cookies soft chewy and delicious treats hold their shape better.
Can I make banana bread cookies without eggs?
Absolutely! Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or ¼ cup applesauce. Both work wonderfully in these banana bread cookies, though the flax egg creates a slightly chewier texture in these soft chewy and delicious treats.
How do I keep banana bread cookies soft and chewy?
The key is underbaking slightly. Remove them when the centers still look a touch underdone. They’ll continue cooking on the hot pan.
Also, store them in an airtight container immediately after cooling. A slice of bread in the container helps maintain moisture in your banana bread cookies soft chewy and delicious treats.
Can I add chocolate chips to banana bread cookies?
Definitely! Fold in ½ to ¾ cup chocolate chips after combining the wet and dry ingredients. Semi-sweet, dark, or even white chocolate chips all work beautifully. This addition makes these banana bread cookies even more irresistible as soft chewy and delicious treats.
Why do my banana bread cookies taste bland?
This usually happens when the bananas aren’t ripe enough. Use very ripe, spotted bananas for maximum flavor. Also, don’t skip the salt or cinnamon, as they enhance all the other flavors. Adding a touch of vanilla extract also amplifies the taste in these banana bread cookies soft chewy and delicious treats.
Nutrition Information (per serving)
Based on a batch of 24 cookies, each banana bread cookie contains approximately:
| Nutrient | Amount |
|---|---|
| Calories | 135 |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Cholesterol | 18mg |
| Sodium | 125mg |
| Total Carbohydrates | 21g |
| Dietary Fiber | 1g |
| Sugars | 11g |
| Protein | 2g |
These banana bread cookies soft chewy and delicious treats make a reasonable indulgence. They contain natural sweetness from the bananas, which means you’re getting some nutritional benefits along with the deliciousness. The portion size allows you to enjoy these soft chewy and delicious treats without overindulging.
Whether you’re looking for a fun weekend baking project with the kids, a solution for those overripe bananas, or simply craving something sweet and comforting, these banana bread cookies soft chewy and delicious treats deliver on every level. They’ve become a beloved staple in my kitchen, and I know they’ll become one in yours too. Happy baking!
Print
banana bread cookies soft chewy and delicious treats
- Total Time: 30 mins
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These banana bread cookies are soft, chewy, and delicious treats that capture all the warmth of traditional banana bread in a perfectly portable form. They combine the moist, tender crumb of banana bread with the irresistible chewiness of a great cookie.
Ingredients
2 medium Ripe bananas
1¾ cups All-purpose flour
½ cup Unsalted butter
¾ cup Brown sugar
¼ cup Granulated sugar
1 large Egg
1 teaspoon Vanilla extract
1 teaspoon Baking soda
½ teaspoon Salt
½ teaspoon Cinnamo
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper
- Mash the bananas thoroughly in a large bowl
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy
- Beat in the egg and vanilla extract until fully combined
- Add the mashed bananas to the wet ingredients and mix until just incorporated
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamo
- Gently fold the dry ingredients into the wet mixture until no flour streaks remai
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart
- Bake for 12-14 minutes, until the edges are lightly golden but the centers still look slightly underdone
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack
Notes
Use very ripe bananas for maximum sweetness.
Don't overbake to keep the cookies soft and chewy.
Store in an airtight container for up to 5 days.
- Prep Time: 10 mins
- Cook Time: 12-14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135 kcal
- Sugar: 11g
- Sodium: 125mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg
Banana bread cookies are a delightful variation of traditional banana bread, offering a soft and chewy texture that makes them a favorite among cookie lovers. These treats can be customized with various mix-ins, making them a versatile option for any dessert table, as seen in this cookie overview.