Why Make This Recipe
Soft Banana Bread Cookies are a delightful treat that combines the classic flavors of banana bread and cookies. They are soft, chewy, and full of chocolate chips and pecans, making them a perfect snack or dessert. If you have overripe bananas lying around, this recipe is a great way to use them up. These cookies are simple to make and ideal for sharing with family and friends.
How to Make Soft Banana Bread Cookies
Ingredients:
- 1/2 cup butter (unsalted)
- 2 ripe bananas
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 1 1/2 cups chocolate chips
- 1/2 cup chopped pecans
Directions:
- Brown the butter: Melt the butter in a pan over medium heat. Cook until it turns golden brown and foamy, with toasted milk solids at the bottom. Pour into a heat-proof bowl or jar to cool slightly.
- Preheat the oven to 325ºF and prepare a baking sheet with parchment paper or silicone lining.
- In a large bowl, mash the ripe bananas completely. Add the brown butter, brown and white sugars, and vanilla extract. Mix until fluffy.
- Add the dry ingredients: flour, salt, baking soda, and cinnamon. Mix gently until just combined. Avoid overmixing.
- Fold in the chocolate chips and chopped pecans.
- Drop spoonfuls of the cookie batter onto the prepared baking sheet, leaving about 1.5 inches between each cookie.
- Bake for 12-18 minutes at 325ºF or until the edges start to brown.
- Let the cookies cool slightly before enjoying.
How to Serve Soft Banana Bread Cookies
These cookies are delicious on their own, but you can also serve them warm with a glass of milk or a scoop of vanilla ice cream. They are perfect for dessert or an afternoon snack.
How to Store Soft Banana Bread Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you’d like them to last longer, you can refrigerate them for about two weeks. For longer storage, freeze them for up to three months.
Tips to Make Soft Banana Bread Cookies
- Use very ripe bananas for the best flavor and sweetness.
- Don’t skip browning the butter; it adds a rich, nutty flavor to the cookies.
- Make sure not to overmix the dough to keep the cookies soft and tender.
Variation
You can customize these cookies by adding different nuts, such as walnuts or almonds, or try using peanut butter chips instead of chocolate chips for a different twist.
FAQs
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas. Just thaw them completely before mashing.
Can I make these cookies without nuts?
Absolutely! You can leave out the pecans if you prefer a nut-free cookie.
How can I make these cookies healthier?
You can substitute some of the all-purpose flour with whole wheat flour and reduce the sugar slightly if you’d like to make them a bit healthier.
Soft Banana Bread Cookies
Ingredients
Wet Ingredients
- 1/2 cup butter (unsalted) Browned.
- 2 ripe bananas Use very ripe for the best flavor.
- 2 tsp vanilla extract
Dry Ingredients
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 cups all-purpose flour You can substitute some with whole wheat flour for a healthier option.
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
Mix-Ins
- 1 1/2 cups chocolate chips You can substitute with peanut butter chips if desired.
- 1/2 cup chopped pecans Optional; can substitute with nuts of choice or omit for nut-free.
Instructions
Preparation
- Melt the butter in a pan over medium heat. Cook until it turns golden brown and foamy, then pour into a heat-proof bowl or jar to cool slightly.
- Preheat the oven to 325ºF and prepare a baking sheet with parchment paper or silicone lining.
- In a large bowl, mash the ripe bananas completely. Add the brown butter, brown and white sugars, and vanilla extract. Mix until fluffy.
Mixing
- Add the flour, salt, baking soda, and cinnamon to the banana mixture. Mix gently until just combined.
- Fold in the chocolate chips and chopped pecans.
Baking
- Drop spoonfuls of the cookie batter onto the prepared baking sheet, leaving about 1.5 inches between each cookie.
- Bake for 12-18 minutes or until the edges start to brown.
- Let the cookies cool slightly before enjoying.