Banana bread cookies

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Banana bread cookies are the perfect blend of soft, chewy texture with the comforting flavors of classic banana bread. These delightful treats combine the rich sweetness of ripe bananas with warm hints of cinnamon and a satisfying cookie crunch. Whether you’re craving a quick snack or looking for a crowd-pleasing dessert, banana bread cookies deliver a comforting taste in every bite.

What makes these cookies stand out is their versatility. They’re ideal for using up overripe bananas and can be customized with chocolate chips, nuts, or even a drizzle of caramel for an indulgent touch. Enjoy them fresh from the oven with a cup of coffee or pack them as a sweet surprise in lunchboxes — they’re guaranteed to disappear fast!

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Ingredients for Banana Bread Cookies

• 2 ripe bananas, mashed
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup rolled oats
• 1/2 cup chocolate chips or chopped walnuts (optional)

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Step 1: Prepare the Dough

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, mash the ripe bananas until smooth. Add the softened butter, brown sugar, egg, and vanilla extract. Beat the mixture until well combined and creamy.

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Step 2: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined. Avoid overmixing to keep the cookies light and tender.

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Step 3: Add Oats and Extras

Fold in the rolled oats and, if desired, stir in chocolate chips or chopped walnuts for extra texture and flavor. The dough will be slightly sticky but manageable.

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Step 4: Shape and Bake

Using a spoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown and the centers are set.

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Step 5: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store for later snacking!

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Storage Instructions

To keep your banana bread cookies fresh, store them in an airtight container at room temperature for up to 4 days. For longer storage, place them in the refrigerator where they’ll stay fresh for about a week. If you’d like to freeze them, arrange the cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months — simply thaw at room temperature or warm them in the microwave for a few seconds before serving.

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Estimated Nutrition

Per cookie (based on 20 cookies):

• Calories: 120
• Carbohydrates: 18g
• Protein: 2g
• Fat: 5g
• Saturated Fat: 3g
• Fiber: 1g
• Sugar: 9g
• Sodium: 90mg

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Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour?

Yes! Whole wheat flour works well in this recipe, but the cookies may have a slightly denser texture.

Can I make these cookies gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend, and ensure your oats are certified gluten-free.

What’s the best type of banana to use?

Overripe bananas with brown spots are ideal — they add natural sweetness and moisture to the cookies.

Can I add other mix-ins like raisins or coconut?

Definitely! Raisins, shredded coconut, or even dried cranberries can enhance the flavor and texture.

How can I make these cookies vegan?

To make them vegan, swap the butter for a plant-based alternative and use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).

Why did my cookies turn out too soft?

This is likely due to underbaking or excess moisture in the dough. Make sure to measure ingredients carefully and bake until the edges are golden.

Can I reduce the sugar in this recipe?

Yes, you can reduce the brown sugar by 1/4 cup without sacrificing too much sweetness or texture.

What’s the best way to reheat these cookies?

For a warm, fresh-baked taste, microwave a cookie for 10-15 seconds or warm them in the oven at 300°F for 5 minutes.

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