If you have a soft spot for warm, comforting treats that feel like a hug in every bite, this Irresistible Handmade Banana Bread Cookies Recipe is about to become your new favorite. Imagine the cozy flavors of classic banana bread transformed into perfectly portioned cookies that offer all the rich sweetness, tender crumb, and subtle spice you love, with just a hint of chewiness and a crisp edge. These cookies are not only a delight to make but also irresistible to share with family and friends, making every moment feel a bit more special.
Ingredients You’ll Need
The magic of this Irresistible Handmade Banana Bread Cookies Recipe lies in its simplicity. Each ingredient plays a vital role, contributing to the flavor, texture, and heartwarming aroma that fills your kitchen while baking. From ripe bananas to fragrant cinnamon, here’s everything you’ll need to bring these scrumptious cookies to life.
- 1 cup mashed ripe banana: The star ingredient that provides natural sweetness and moisture for a soft, tender crumb.
- ½ cup coconut sugar (or brown sugar): Adds a rich, caramel-like sweetness with a hint of depth that perfectly complements the bananas.
- ¼ cup melted coconut oil (or vegan butter): Creates a deliciously moist texture and subtle richness.
- 1 teaspoon vanilla extract: Enhances the overall flavor, adding a warm, mellow fragrance to every bite.
- 1¼ cups all-purpose flour (or gluten-free 1:1 blend): Provides structure while keeping the cookies tender and soft.
- 1 teaspoon baking soda: Helps the cookies rise gently and develop that perfect golden hue.
- ½ teaspoon cinnamon: Delivers a cozy, aromatic note that pairs wonderfully with the bananas.
- ¼ teaspoon salt: Balances sweetness and amplifies all the flavors uniquely.
- Optional ½ cup chopped walnuts or pecans: Adds delightful crunch and nuttiness.
- Optional ½ cup dairy-free chocolate chips or raisins: Introduces bursts of chocolatey or fruity sweetness.
How to Make Irresistible Handmade Banana Bread Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Begin by preheating your oven to 350°F (175°C) to ensure it’s perfectly warm and ready for baking. Line a baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup super easy. Starting with well-prepared baking tools is half the fun of this recipe!
Step 2: Mix Your Wet Ingredients
In a large bowl, combine the velvety mashed bananas with coconut sugar, melted coconut oil, and vanilla extract. Stir these together until the mixture is smooth and well blended, creating a natural and fragrant base that will infuse every cookie with amazing flavor and moisture.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Mixing the dry ingredients ensures an even distribution of rising agents and spices, which is crucial for that beautiful rise and consistent flavor throughout your cookies.
Step 4: Bring Wet and Dry Together
Gradually add the dry ingredients to your wet banana mixture, stirring gently until just combined. Avoid overmixing so your cookies stay tender and soft. This is also the moment to fold in your optional nuts, chocolate chips, or raisins, which add exciting texture and extra bursts of flavor.
Step 5: Shape Your Cookies
Using a cookie scoop or tablespoon, drop spoonfuls of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow spreading. Lightly flatten each cookie with the back of the spoon; this helps them bake evenly and develop that inviting golden top.
Step 6: Bake to Perfection
Bake the cookies for 10 to 12 minutes or until the edges turn lightly golden and the centers look set but remain soft. The kitchen will fill with the heartwarming scent of banana and cinnamon—a perfect sensory preview of the deliciousness to come.
Step 7: Cool and Enjoy
Allow your cookies to cool right on the baking sheet for about 5 minutes. This lets them firm up just enough to transfer easily without breaking. Then move them to a wire rack to cool completely, so you get the best texture and flavor when you take that first delightful bite.
How to Serve Irresistible Handmade Banana Bread Cookies Recipe
Garnishes
These cookies shine on their own, but a light dusting of powdered sugar or a drizzle of dairy-free chocolate can elevate their presentation. Adding a sprinkle of chopped nuts or a scattering of cinnamon on top right before baking also makes them look extra inviting and adds subtle texture.
Side Dishes
Pair your banana bread cookies with a steaming cup of coffee, chai, or herbal tea for a cozy afternoon treat. They also go brilliantly alongside a dollop of coconut yogurt or your favorite dairy-free ice cream for dessert that feels indulgent but comforting.
Creative Ways to Present
Why not assemble your cookies into a playful sandwich with a smear of nut butter or dairy-free cream cheese? They also work beautifully crumbled over a bowl of smoothie or even served as a crunchy topping for dairy-free puddings, adding variety to how you enjoy this irresistible treat.
Make Ahead and Storage
Storing Leftovers
Keep your banana bread cookies fresh by storing them in an airtight container at room temperature for up to 3 days. This way, they maintain their soft, chewy texture and flavorful moistness—perfect for snacking anytime.
Freezing
If you want to enjoy this Irresistible Handmade Banana Bread Cookies Recipe for longer, freeze the cooled cookies in a freezer-safe container or zip-top bag. Make sure to separate layers with parchment paper to prevent sticking, and they’ll stay delicious for up to 2 months.
Reheating
When you’re ready to indulge again, simply thaw the cookies at room temperature and warm them briefly in the oven at 300°F (150°C) for about 5 minutes. This refreshes their soft texture and enhances that freshly-baked flavor you crave.
FAQs
Can I use regular sugar instead of coconut sugar?
Absolutely! While coconut sugar gives a nice caramel depth, brown sugar or even white granulated sugar can work just fine, though the flavor might be a bit less rich.
Are these cookies vegan?
Yes! This Irresistible Handmade Banana Bread Cookies Recipe uses coconut oil instead of butter, and all ingredients can be chosen to suit a vegan diet, making it a perfect plant-based treat.
Can I add other mix-ins besides nuts and chocolate chips?
Definitely! Try dried cranberries, shredded coconut, or even small pieces of dried apricot for exciting variations that keep every batch fresh and fun.
Is it important to use ripe bananas?
Yes, overripe bananas with lots of brown spots are best because they’re sweeter and softer, which helps with moisture and flavor. Green or barely ripe bananas won’t give the same delicious results.
How do I make cookies less sticky?
If your dough feels too sticky, refrigerate it for 20-30 minutes before shaping the cookies. This makes handling easier and can prevent excessive spreading during baking.
Final Thoughts
Making these Irresistible Handmade Banana Bread Cookies Recipe is such a joyful experience, especially knowing that each bite is packed with wholesome flavor and comforting nostalgia. Whether you’re baking for a special occasion or just because you deserve a treat, these cookies offer a simple yet delightful way to brighten any day. Give them a try, and I promise they’ll quickly become a beloved staple in your kitchen!
Print
Irresistible Handmade Banana Bread Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Approximately 12-15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Delight in these irresistibly soft and naturally sweet handmade banana bread cookies. Made with ripe bananas and wholesome ingredients like coconut sugar and coconut oil, these cookies combine the comforting flavors of banana bread in a convenient handheld form. Perfect for a quick snack or a cozy treat, they can be customized with nuts, dairy-free chocolate chips, or raisins for added texture and taste.
Ingredients
Main Ingredients
- 1 cup mashed ripe banana (about 2 large bananas)
- ½ cup coconut sugar (or brown sugar)
- ¼ cup melted coconut oil (or vegan butter)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1¼ cups all-purpose flour (or a 1:1 gluten-free blend)
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Optional Add-Ins
- ½ cup chopped walnuts or pecans
- ½ cup dairy-free chocolate chips or raisins
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a large bowl, combine the mashed banana, coconut sugar, melted coconut oil, and vanilla extract. Stir thoroughly until the mixture is smooth and evenly blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. This ensures even distribution of the leavening and spices.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously until the dough is fully combined with no streaks of flour visible.
- Add Optional Mix-Ins: If desired, fold in chopped nuts, chocolate chips, or raisins gently into the dough. The dough will be soft and slightly sticky at this stage.
- Shape Cookies: Use a cookie scoop or tablespoon to drop spoonfuls of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading. Gently flatten the tops with the back of the spoon to shape the cookies.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10–12 minutes, or until the edges turn lightly golden and the centers are set but still soft to the touch.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Using ripe bananas will maximize sweetness and moisture in the cookies.
- Substitute coconut sugar with brown sugar for a similar flavor profile.
- For a gluten-free option, use a 1:1 gluten-free flour blend.
- Optional mix-ins like nuts, chocolate chips, or raisins add delightful texture and flavor but can be omitted for simplicity.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If cookies spread too much, chilling the dough for 30 minutes can help maintain shape.
