Banana Bread Cookies

Imagine everything you love about banana bread wrapped up in a warm, chewy cookie. That’s what this recipe is all about. Perfect for those days when you want the essence of banana bread without the wait. These cookies are not just a quick fix; they’re a delicious twist on the classic, with a glaze that adds a sweet finish.

The beauty of these banana bread cookies lies in their simplicity and the way they bring back fond memories of baking afternoons with family. Whether you’re a seasoned baker or just starting, this recipe is a piece of cake—well, cookie! Plus, they’re great for using up that last banana sitting on the counter, begging to be turned into something divine.

So, why not give these scrumptious banana bread cookies a try? They’re perfect for an afternoon snack, a sweet treat after dinner, or even a gift for a friend who needs a little pick-me-up. Let’s dive into the recipe, and I promise you won’t regret it!

How to Make Banan Bread Cookies

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Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter flavored shortening
• 1 cup white sugar
• 1 medium banana, peeled and mashed
• 2 large eggs
• 1 teaspoon vanilla extract
• ⅓ cup confectioners’ sugar
• 3 tablespoons unsalted butter, softened
• 1 tablespoon milk, or more as needed
• 1 teaspoon vanilla extract

Directions:

1. Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking.
2. In a bowl, whisk together the flour, baking soda, and salt. Set this aside for later.
3. In another bowl, beat the butter-flavored shortening and white sugar with an electric mixer until you achieve a smooth texture. Stir in the mashed banana, eggs, and vanilla extract until well combined.
4. Gradually incorporate the dry ingredients into the wet mixture, mixing until everything is just blended. The dough will be sticky, so don’t worry!
5. Scoop rounded tablespoons of dough and space them about 2 inches apart on the prepared baking sheets.
6. Bake in your preheated oven for 10 to 15 minutes, switching racks halfway through to ensure even baking. Look for a light golden brown color.
7. As the cookies bake, prepare the glaze by mixing confectioners’ sugar, softened butter, milk, and vanilla extract in a bowl. Adjust the milk to get a drizzling consistency.
8. Once cookies are done, transfer them to wire racks. Drizzle the glaze over the warm cookies and let them cool for about 25 minutes before serving.

Customizing Banan Bread Cookies: Alternative Ingredients

Out of vanilla extract? Swap it with almond extract for a nutty twist. No butter flavored shortening? Use regular unsalted butter instead. For a healthier version, try using whole wheat flour in place of all-purpose flour. You can also throw in a handful of chocolate chips or chopped nuts to add some extra texture and flavor.

Best Ways to Store Leftover Banan Bread Cookies

These cookies can be stored in an airtight container at room temperature for up to 5 days. To keep them fresh longer, consider refrigerating them, where they’ll last about a week. Planning to store them for more than a week? Pop them in the freezer, separated by parchment paper to prevent sticking, and they’ll be good for a month.

Perfect Pairings for Banan Bread Cookies

These cookies are delightful on their own but even better with a cup of hot tea or coffee. For a treat, try pairing them with a scoop of vanilla ice cream or a dollop of whipped cream. A glass of milk also makes for a classic pairing, especially if you’re sharing with the little ones.

Cooking Hacks to Elevate Banan Bread Cookies

Want to intensify the banana flavor? Use a banana that’s very ripe, with lots of brown spots. It’ll mash easily and add a richer taste. For an even bake, ensure your oven is fully preheated before the cookies go in. And for perfectly round cookies, use an ice cream scoop for uniform sizing.

Adding a Seasonal Spin to Banan Bread Cookies

In the fall, add a teaspoon of cinnamon or nutmeg to the dough for a warm, spiced version. In the summer, substitute the banana with mashed ripe mango for a tropical twist. During winter, add chopped pecans or walnuts to give the cookies a festive crunch.

FAQs:

Can I use fresh banana instead of mashed?

It’s best to use a mashed banana for this recipe, as it blends more evenly into the dough. Freshly sliced bananas might make the dough too wet and result in uneven texture. If you’re short on time, mashing it with a fork or a potato masher works just fine.

What if I don’t have butter flavored shortening?

No worries! You can substitute it with regular unsalted butter. The cookies will still taste delightful, although the texture might be slightly less fluffy. The butter will add a rich, creamy flavor to your cookies, which pairs beautifully with banana.

How can I make my cookies softer?

To ensure soft cookies, avoid overbaking. Keep an eye on them and remove them as soon as they’re lightly golden. Another trick is to add an extra tablespoon of mashed banana, which adds moisture to the dough, keeping the cookies soft for longer.

Can I double this recipe?

Absolutely! This recipe can easily be doubled. Just make sure you have enough baking sheets and oven space to accommodate the extra dough. Remember to rotate your baking sheets halfway through to ensure even baking.

Can I add nuts or chocolate chips?

Yes, feel free to mix in half a cup of your favorite nuts or chocolate chips. Walnuts or pecans add a nice crunch, while chocolate chips bring a rich sweetness. Fold them into the dough after mixing in the dry ingredients for best results.

How long should I let the glaze set?

Allow the glaze to set for about 25 minutes after drizzling over the cookies. This ensures it adheres properly and adds just the right amount of sweetness without being too sticky. Once set, the cookies are ready to enjoy or store for later.