Homemade Banana Bread Cookies

These Banana Bread Cookies are made with a hint of almond extract and topped with fresh banana slices. They’re buttery, soft, and melt-in-your-mouth delicious plus they’re gluten-free and grain-free.

This recipe came to life after I tried an amazing edible Blueberry Oatmeal Cookies dough. I wanted to create something that could be enjoyed not just as cookie dough, but also baked into delicious cookies.

Go ahead and say hello… because this just might be your new favorite holiday cookies!

So here’s a funny story because I was actually trying to make banana bread since that’s a classic go-to recipe but somewhere between peeling the bananas and preheating the oven I got distracted and it was either because of the laundry or maybe because Netflix was way too interesting.

Anyway the long story short is that I ended up with cookies instead and guess what because it was a total win,They have that same warm banana-cinnamon hug that banana bread gives you and they come in a soft golden cookie form so honestly I wasn’t even mad about the little baking mishap because I mean who gets mad at cookies.

Have you ever had bananas just sitting on the counter for days while getting browner by the minute because I’ve definitely been there and this recipe is exactly what those bananas are meant for oh and just so you know the first time I made these I forgot the eggs and don’t ask me how because I have no idea but they still turned out good and they were kind of chewy and kind of magical.

Here’s a tip because it helps if you let them cool down although I never do and I have no regrets at all.
So if you’re ready to turn those bananas into something golden and delicious then let’s do this together.

Kitchen Equipment Needed :

• Mixing bowls
• Fork or potato masher “for bananas”
• Measuring cups and spoons
• Spatula
• Baking sheet
• Parchment paper
• Oven mitts
• Cooling rack

Tips for

Use overripe bananas: the spottier, the better. They add more natural sweetness and flavor.

Don’t overmix: stir just until combined. Overmixing makes the cookies dense.

Try variations: add a sprinkle of cinnamon sugar on top before baking for extra flavor.

Scoop evenly: use a cookie scoop to make sure all cookies are the same size.

Check early: cookies bake quickly, so start checking at 9 minutes to avoid overbaking.

What to Eat with banana bread cookies ??

Banana bread cookies are wonderful with a fruity smoothie or a cold glass of milk the creamy drink balances their soft, sweet flavor perfectly.

For myself, I like to enjoy them with a hot cup of coffee or spiced tea in the afternoon. It feels like a little café moment at home.

Looking for more simple banana bread cookies recipes to try ? Here are a few of our favorites:

Ingredients :

• 2 ripe bananas “mashed”
• 1/3 cup melted butter
• 1/2 cup brown sugar
• 1 egg “beaten”
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 1 1/2 cups all purpose flour
• Optional: 1/2 cup chocolate chips, raisins, or chopped walnuts

How to Make banana bread cookies :

Step 1

Preheat the oven: set your oven to 350°F and line a baking sheet with parchment paper and mash the bananas: in a large bowl, mash the ripe bananas until smooth. This step is easy and fun, especially for kids.

Step 2

Add wet ingredients: stir in melted butter, brown sugar, egg, and vanilla extract until combined then add dry ingredients: sprinkle in baking soda, cinnamon, salt, and flour. Stir gently until everything comes together.

Step 3

Mix in extras: if using chocolate chips, nuts, or raisins, fold them into the batter ans scoop the dough: drop spoonfuls of dough onto the baking sheet, leaving space between cookies.

Step 4

Bake: bake for 10–12 minutes, or until the cookies are lightly golden on top then cool and enjoy: let the cookies cool on the sheet for a few minutes before transferring them to a cooling rack.

FAQ’S :

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