Banana Bread Cookies Six Ingredients

These Banana Bread Cookies taste just like your favorite loaf transformed into soft cookies with a hint of crisp at the edges. They deliver all the banana bread nostalgia in a fraction of the time and never last long at my house when we need a quick sweet bite.

The first time I made these was on a busy weeknight when dessert cravings hit and the result was so comforting my family scarfed them up before they even cooled completely.

Ingredients

• Ripe banana: Mashing a spotty banana ensures rich flavor and added moisture in every bite The riper the better
• Sugar: White granulated sugar for classic cookie sweetness Organic sugar works well if you prefer
• Melted butter: Provides richness and that classic banana bread taste Choose unsalted for better control of saltiness
• All purpose flour: A sturdy base for cookie structure Look for unbleached for best texture
• Baking soda: Helps the cookies puff up and become beautifully soft Make sure yours is fresh for a good rise
• Salt: Enhances flavors and balances the sweetness Use fine sea salt for even distribution

Step-by-Step Instructions

Mash the Banana:

Use a fork or potato masher to thoroughly mash the ripe banana in a mixing bowl You want a smooth puree with just a few small lumps

Mix Wet Ingredients:

Add the sugar and melted butter to the banana Stir vigorously for about one minute until the mixture is well blended and creamy This smooth base gives the cookies their signature texture

Combine Dry Ingredients:

Sprinkle the flour baking soda and salt evenly over the wet mixture Use a spatula or wooden spoon to gently fold everything together Mix just until you no longer see streaks of flour Overmixing makes for tough cookies

Portion the Dough:

Line a baking sheet with parchment paper or a silicone baking mat Scoop tablespoon sized portions of dough and space them a couple of inches apart The dough will be a little sticky so use two spoons for neat scoops

Bake to Perfection:

Bake in a preheated oven at three hundred fifty degrees Fahrenheit for eight to ten minutes Check for golden edges and soft centers The cookies will firm up as they cool so do not overbake for the perfect soft bite

Cool and Enjoy:

Let the cookies cool on the baking sheet for five minutes then transfer them to a wire rack They are best enjoyed slightly warm and fresh from the oven

Pin

My favorite part is the way the kitchen smells while these bake That nostalgic banana scent reminds me of helping my grandmother with her famous quick breads Every time I make these I am taken right back to her sunny kitchen

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to three days To keep them soft add a slice of bread to the container The cookies also freeze well for up to two months just thaw at room temperature before enjoying

Ingredient Substitutions

You can swap melted coconut oil for butter to make these dairy free For a gluten free version try a one for one gluten free flour blend Chocolate chips or chopped walnuts can be folded in for extra flavor and texture

Serving Suggestions

Serve Banana Bread Cookies with a glass of cold milk or cup of coffee For an indulgent twist sandwich a scoop of vanilla ice cream between two cookies They also make a lovely addition to a brunch spread or picnic basket

Cultural and Historical Context

Banana bread has been a beloved comfort food since the Great Depression when thrifty cooks sought ways to use overripe fruit These quick cookies honor that same spirit of minimizing waste with maximum reward

Recipe FAQs

→ How ripe should the banana be for these cookies?

Use a fully ripe banana with brown spots on the peel. This ensures natural sweetness and a moist, flavorful cookie.

→ Can I add extra ingredients like nuts or chocolate chips?

Yes, feel free to fold in chocolate chips, walnuts, or pecans for added texture and flavor before baking.

→ Is it possible to use whole wheat flour?

Whole wheat flour can be used, but the texture may be more dense. Consider using half all-purpose, half whole wheat for balance.

→ How do I store these cookies?

Keep them in an airtight container at room temperature for up to three days to maintain softness.

→ Can these cookies be made dairy-free?

Yes, substitute the butter with a plant-based alternative to create dairy-free banana bread cookies.

→ Do these cookies freeze well?

Absolutely! Freeze baked cookies in an airtight container for up to one month; thaw before enjoying.