If you're a banana bread and cookie fan, you're in for a treat! This banana cookie recipe combines the soft, chewy texture with the rich banana flavor. This is an easy recipe, perfect for using up those last few small bananas on your counter.
With easy-to-find ingredients and minimal prep, this banana cookie recipe is ideal for a last-minute treat. Let's dive in for more about these delicious banana cookies!
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Ingredients you'll need
- All-purpose flour
- Baking soda: Baking soda acts as a leavening agent, helping the batter rise and become light and fluffy.
- Cornstarch: Cornstarch adds softness to the baked goods.
- Salt: Salt balances the sweetness and improves the taste of other ingredients.
- Vegan butter: You can replace it with regular butter if you like.
- Ripe bananas: This is the secret to this recipe. Ripe or overripe bananas add natural sweetness and moisture, creating that perfect melt-in-your-mouth texture.
- Brown sugar: Brown sugar contains molasses, which adds moisture, making cookies chewier and softer. It also gives cookies a more caramel-like flavor. So, for chewy cookies, brown sugar is ideal.
- Vanilla extract: it is optional.
- Dark chocolate syrup: The dark chocolate syrup adds a rich, sweet finish. While I love the combination of dark chocolate syrup and banana cookies, you can skip it for a more classic banana cookie recipe or swap it with your favorite topping.
- Banana slices: Banana slices are a fresh decorative touch that adds some extra banana flavor to the cookies.
Step-by-step instructions
Prep the bananas and wet ingredients: Preheat your oven to 350°F and line a cookie sheet with parchment paper. In a large bowl, mash the ripe bananas until smooth, leaving a few small chunks for texture. Add the melted butter and vanilla extract, then mix at low speed until fully combined. The smell of the banana mixture is incredible!
Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, salt, and brown sugar. (If you prefer a healthier version, you can substitute half of the flour with whole wheat flour)
Mix the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently with a rubber spatula to avoid over-mixing. You'll want to stop when there are still a few streaks of flour visible in the cookie batter.
Form the cookie dough balls: Use a medium cookie scoop or tablespoon to form cookie dough balls and place them on the large baking sheet. Space them about 2 inches apart, as these cookies spread slightly when they bake.
Bake the cookies: Bake the cookies for 10-12 minutes, or until the edges are golden brown but the centers are still soft. You want to avoid over-baking these to maintain their chewy texture.
Serve: Once done, remove the cookies from the oven and let them cool on a wire rack or cooling rack for at least 5 minutes. Drizzle the dark chocolate syrup over these banana cookies. Enjoy!
Pro tips for the best banana cookies
- Use overripe bananas: The more overripe bananas you use, the sweeter and more flavorful your cookies will be. Look for yellow bananas with plenty of brown spots.
- Room temperature ingredients: Make sure your unsalted butter is at room temperature before you use it to ensure even mixing.
- Don’t over-mix: Over-mixing the cookie batter can lead to tough cookies, so stir until combined.
Storing your banana cookies
These cookies can be stored in an airtight container at room temperature for up to 3 days, though they're often gone long before that! For longer storage, freeze the baked cookies in a freezer-safe container for up to 3 months.
When ready to eat, simply thaw them at room temperature or warm them in the oven for a few minutes to bring back that fresh-baked taste.
FAQ for banana cookies recipe
Yes! You can substitute the purpose flour with a 1:1 gluten-free baking blend. The texture may vary slightly, but the flavor will still be amazing.
Frozen bananas work well but thaw and drain any excess liquid before mashing them. Too much moisture can make the dough too wet.
The easiest method is to use a fork or potato masher in a small bowl. For smoother cookies, you can even blend them with a hand mixer.
Absolutely! Chopped walnuts or pecans are a great addition to this banana cookie recipe, adding extra crunch and flavor.
Final thoughts
This banana cookies recipe is one of my favorites for many reasons. It's an easy recipe for chewy banana cookies within no time. Next time you think of baking banana nut bread or muffins, why not switch things up and try these best banana cookies instead? Let me know how your cookies turn out, and happy baking!
Soft Banana Cookies Recipe: With Chocolate Syrup
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ cup vegan butter
- 2 ripe bananas
- 1 ¼ cup brown sugar
- 1 teaspoon vanilla optional
- dark chocolate syrup for garnish
- banana slices for garnish
Instructions
- Prep the bananas and wet ingredients: Preheat your oven to 350°F and line a cookie sheet with parchment paper. In a large bowl, mash the ripe bananas until smooth, leaving a few small chunks for texture. Add the melted butter and vanilla extract, then mix at low speed until fully combined. The smell of the banana mixture is incredible!
- Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, salt, and brown sugar. (If you prefer a healthier version, you can substitute half of the flour with whole wheat flour)
- Mix the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently with a rubber spatula to avoid over-mixing. You'll want to stop when there are still a few streaks of flour visible in the cookie batter.
- Form the cookie dough balls: Use a medium cookie scoop or tablespoon to form cookie dough balls and place them on the large baking sheet. Space them about 2 inches apart, as these cookies spread slightly when they bake.
- Bake the cookies: Bake the cookies for 10-12 minutes, or until the edges are golden brown but the centers are still soft. You want to avoid over-baking these to maintain their chewy texture.
- Serve: Once done, remove the cookies from the oven and let them cool on a wire rack or cooling rack for at least 5 minutes. Drizzle the dark chocolate syrup over these banana cookies. Enjoy!
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