Banana Bread Cookies With Six Ingredients

Banana Bread Cookies are my go-to when I want something homemade in a flash but crave all the cozy flavors of classic banana bread. With just a handful of pantry staples, these cookies bake up soft, tender, and sweet. Plus, they come together so quickly that you can satisfy your cookie craving in under fifteen minutes.

My nephew loves helping mash the bananas and sneaking spoonfuls of dough I have baked these just to use up a lonely brown banana and suddenly everyone in my house wants to know what smells so good

Ingredients

• Tender ripe banana: Mashed banana adds both sweetness and moisture to the cookie dough Choose one with lots of brown spots for the best flavor
• Fine granulated sugar: Balances the banana’s sweetness and helps create that soft cookie texture Use regular white sugar for a delicate crumb
• Melted butter: Brings richness and that classic banana bread flavor Use high quality unsalted butter for the best results and let it cool slightly before mixing
• All purpose flour: Provides structure to the cookies and holds in the moisture Look for unbleached flour for a more tender cookie
• Baking soda: Ensures the cookies puff up beautifully and stay soft Make sure your baking soda is fresh for maximum rise
• Fine salt: Balances all the sweet flavors and helps heighten the banana taste Go for fine sea salt so every bite is perfectly seasoned

Step-by-Step Instructions

Mix Wet Ingredients:

In a large bowl combine the mashed ripe banana with sugar and melted butter Stir well until the mixture looks smooth and glossy This even mixing helps ensure even sweetness and texture in every cookie

Combine Dry Ingredients:

Add flour baking soda and salt directly to the bowl Gently stir just until you see no streaks of flour Leftover flour will result in dry cookies so mix carefully but do not overwork the dough

Shape Dough:

Line your baking sheet with parchment for easy cleanup Use two spoons to scoop small mounds of dough onto the sheet giving them a bit of space to spread Aim for uniform size so they bake evenly

Bake:

Place in a preheated oven at three hundred fifty degrees Fahrenheit for eight to ten minutes Watch for the edges to look just golden and the tops to feel springy to the touch Slightly underbaked centers mean extra soft cookies

Cool and Serve:

Let the cookies cool for a few minutes on the baking sheet so they set up before transferring Warm cookies are especially tender and at their best fresh from the oven

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You Must Know

• Naturally vegetarian and kid friendly
• Freezes beautifully before or after baking
• A great way to use overripe bananas nobody wants to eat

My favorite ingredient here is always the banana I remember baking these with my grandmother as a way to use up those spotty bananas She always said the uglier the banana the better the cookie and she was right

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to three days If you want warm cookies later just pop them in the microwave for a few seconds You can also freeze baked cookies for a month sealed tightly When you are ready to enjoy let them thaw at room temperature

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Ingredient Substitutions

You can swap melted coconut oil for butter for a dairy free version Use light brown sugar for a deeper caramel flavor instead of white sugar Whole wheat flour works for a nuttier cookie though it might make them a touch denser

Serving Suggestions

These cookies are best with a cup of tea or coffee for breakfast or an afternoon snack They are soft enough for little ones and sturdy enough to pack in lunchboxes Get creative by drizzling them with a quick icing or dipping them in melted chocolate for dessert

Cultural Notes

Banana bread became especially popular in American home kitchens when home baking grew during the mid twentieth century but transforming it into cookies is a fun twist I love how these bring together classic comfort and convenience

Frequently Asked Questions

→ Can I add chocolate chips or nuts?

Absolutely! Stir in chocolate chips or chopped nuts to the dough before baking for added richness and texture.

→ What kind of banana works best?

Use a very ripe banana for maximum flavor and natural sweetness. Bruised or overripe bananas are ideal.

→ How do I store the cookies?

Keep the cookies in an airtight container at room temperature for up to 3 days to maintain freshness.

→ Can I make these cookies vegan?

Replace melted butter with a plant-based alternative and ensure all other ingredients comply with your preferences.

→ Why are my cookies dense?

Overmixing the dough or using too much flour can lead to dense cookies. Stir ingredients only until just combined.

→ Can I double the batch?

Yes, simply multiply the ingredients as needed, and bake in batches if your baking sheet is full.