Introduction
Transform those overripe bananas from sad desk companions into gloriously soft and subtly sweet banana bread cookies in just 15 minutes! This recipe is your ultimate time-saver, proving that delicious baked goods don’t require hours in the kitchen. Get ready to impress yourself (and maybe a few friends) with this ridiculously easy recipe.
Why This Works
This recipe skips the fuss of a loaf pan and delivers all the comforting goodness of banana bread in bite-sized, perfectly portioned cookies. The simple ingredient list and quick bake time make it perfect for busy weeknights or spontaneous dessert cravings. We’re talking maximum flavor, minimum effort!
Key Ingredients
🍌 3 ripe bananas, mashed
🥚 1 large egg
🥛 1/2 cup milk
🥄 1 teaspoon vanilla extract
🍪 1 1/2 cups all-purpose flour
🧂 1/2 teaspoon baking soda
🧂 1/4 teaspoon salt
🧈 1/2 cup unsalted butter, melted
🍯 1/2 cup brown sugar
Instructions
1️⃣ Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This is your speed-baking secret weapon!
2️⃣ In a large bowl, mash the bananas until mostly smooth. Don’t worry about perfect consistency; a few lumps add character.
3️⃣ Add the egg, milk, and vanilla extract to the mashed bananas. Mix well.
4️⃣ In a separate bowl, whisk together the flour, baking soda, and salt.
5️⃣ Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Overmixing leads to tough cookies.
6️⃣ Stir in the melted butter and brown sugar until evenly distributed.
7️⃣ Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie.
8️⃣ Bake for 10-12 minutes, or until the edges are lightly golden brown.
9️⃣ Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Handy Tips
- Use very ripe bananas for maximum sweetness and moisture. The browner, the better!
- If your baking soda is old, it may not work as effectively. Check the expiration date!
- Don’t flatten the cookies too much before baking; they’ll spread out nicely on their own.
Heat Control
375°F (190°C) is the sweet spot for these cookies. A lower temperature will result in underbaked cookies, while a higher temperature might burn them before they are cooked through. Keep a close eye on them during the last few minutes of baking.
Crunch Factor
These cookies have a delightfully soft and chewy texture, thanks to the mashed bananas and melted butter. They’re not crunchy, but they have a lovely, satisfying mouthfeel.
Pro Kitchen Tricks
- For extra banana flavor, add a teaspoon of banana extract along with the vanilla.
- Sprinkle chopped walnuts or pecans on top before baking for added crunch and flavor.
- Use a cookie scoop for perfectly sized and evenly baked cookies – it saves time and gives uniformity.
Storage Tips
Store leftover cookies in an airtight container at room temperature for up to 3 days. They also freeze well; simply wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 2 months.
Gift Packaging Ideas
These cookies make a lovely, homemade gift! Package them in a pretty tin or cellophane bag tied with a ribbon. A handwritten tag with the recipe adds a personal touch.
Flavor Variations
🌟 Chocolate Chip Banana Bread Cookies: Stir in 1/2 cup chocolate chips along with the melted butter and brown sugar.
🌟 Spiced Banana Bread Cookies: Add 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of cloves to the dry ingredients.
🌟 Peanut Butter Banana Bread Cookies: Add 1/2 cup peanut butter to the wet ingredients.
🌟 Oatmeal Banana Bread Cookies: Stir in 1/2 cup rolled oats along with the dry ingredients.
Troubleshooting
- Cookies are too dry: Your bananas may not have been ripe enough. Try adding a tablespoon or two of milk next time.
- Cookies are too flat: You may have overmixed the batter or used too much melted butter.
- Cookies are underbaked: Increase the baking time by 1-2 minutes.
FAQ
Q: Can I use other types of sugar? A: Yes, granulated sugar can be substituted, but brown sugar adds a richer flavor and moisture.
Q: Can I make these cookies ahead of time? A: You can mix the dough ahead of time and refrigerate it for up to 24 hours before baking.
Q: Can I add nuts? A: Absolutely! Chopped walnuts, pecans, or macadamia nuts would be delicious additions.
Q: How do I know when they’re done? A: The edges should be lightly golden brown, and a toothpick inserted into the center should come out with a few moist crumbs.
Conclusion
These Speedy Banana Bread Cookies are your new go-to for a quick and delicious treat. They’re so easy to make, you’ll be whipping up batches in no time! Share this recipe with your friends and family – let’s all celebrate the joy of simple, satisfying baking. Enjoy!
5-Ingredient Banana Bread Cookies: Busy Baker's Best Friend
Quick and easy banana bread cookies that require only five ingredients, perfect for busy bakers who want a delicious treat.
Ingredients
- 2 ripe bananas, mashed
- 1 cup peanut butter
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 175u00b0C (350u00b0F).
- In a mixing bowl, combine the mashed bananas, peanut butter, rolled oats, brown sugar, and vanilla extract until well mixed.
- Scoop tablespoon-sized portions of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips
- Make sure your bananas are very ripe for the best flavor.
- You can add chocolate chips or nuts for extra texture and flavor.