Pillowy Banana Bread Cookies

Super soft, incredibly easy, and utterly irresistible – these banana bread cookies, whether you load them with chocolate chips or not, are simply amazing! They offer the perfect solution to satisfy both your banana bread cravings and your love for cookies in one delightful bite.

Do you often find yourself pondering delicious breakfast ideas, questioning if anything can truly be “too chocolatey,” or obsessing over how to create a cookie that captures the comforting essence of banana bread? If these thoughts resonate with you, then you’ve found your baking tribe.

The Quest for the Ultimate Banana Bread Cookie

For a long time, I’ve been on a mission to perfect a banana bread cookie that is not just good, but exceptional. It needed to be incredibly soft without venturing into overly cakey territory, and effortlessly simple to make. Achieving this ideal balance proved to be a surprisingly intricate culinary challenge. It took numerous iterations, countless adjustments, and a few maddening attempts where it felt like my bananas were actively protesting their inclusion in a cookie recipe. But, through perseverance, the vision became a reality.

Here they are – magnificent little banana bread cookies, gracing our plates in all their delicious splendor. Each bite delivers that unmistakable, warm banana bread flavor, but in a tender, chewy cookie form. The journey to this recipe wasn’t without its detours, largely due to the inherent difficulty of transforming a beloved quick bread into a genuinely satisfying cookie.

It’s surprisingly challenging to craft a banana bread cookie that doesn’t just end up as a dense, puffy ball resembling a miniature slice of banana bread. While the goal was indeed a banana bread cookie, what I truly craved was the distinct flavor profile of banana bread, expertly encased within a moderately flat, exquisitely soft cookie structure. I understood that the presence of mashed banana would naturally lend a slightly cakey texture, and that was perfectly acceptable. However, it was crucial that the end result still felt undeniably like a legitimate cookie – chewy around the edges, soft in the center, and not just a baked muffin top. This distinction, though subtle, was the heart of my culinary pursuit.

Unlocking the Secret to Perfect Texture

After much experimentation, the key to these perfectly soft banana bread cookies emerged: precise control over the eggs and a careful reduction in flour. Overdoing the eggs can lead to a more cake-like consistency, while too much flour can result in dry, crumbly cookies. By adjusting these crucial elements, we landed on a recipe that delivers consistent softness and a delightful chew with every batch.

While I often enjoy traditional banana bread without any additions, I simply couldn’t resist incorporating delectable chocolate chips into these cookies. The melty pockets of chocolate provide a wonderful contrast to the sweet, fruity banana flavor, elevating them to an even higher level of indulgence. Of course, these cookies are just as fantastic without the chocolate chips for those who prefer a purer banana flavor. And for an extra special treat, imagine these un-chipped cookies generously slathered with a luscious tangy cream cheese frosting. Frosted banana bread cookies – oh, the decadence!

The Magic of Coarse Sugar and How to Achieve It

To give these cookies an extra touch of perfection, I employ a simple yet effective technique: I lightly grease the bottom of a flat-bottomed glass, dip it into coarse sugar (turbinado or raw sugar works best), and then gently press each cookie dough ball before baking. This not only helps achieve a slightly flatter, more uniform cookie shape, but also creates an exquisite crackly, sugary crust on top that adds a delightful textural contrast and visual appeal. The slight crystallization of the sugar during baking enhances the overall eating experience, making these cookies truly stand out.

If this step feels a bit too fussy, please don’t fret! You can absolutely press the cookies with a glass without dipping it in sugar first. Alternatively, regular granulated sugar will also work for pressing, or you can skip pressing altogether. Your banana bread cookies will be a bit puffier, more like a soft mound, but rest assured, they will still taste incredibly delicious and comforting. The crackly sugar topping is a lovely bonus, but the fundamental yumminess of these cookies remains intact regardless.

Beyond the Bake: Tips for Success

While my obsession with the proper thickness and texture of a banana bread cookie might seem specific, it led to the discovery of just how much that crackly sugar topping enhances these treats. It’s a small detail that makes a big difference. When preparing your dough, remember not to overmix once the flour is added; gentle incorporation is key to keeping the cookies tender. For best results, ensure your bananas are very ripe – speckled with brown spots is ideal – as they provide the most intense flavor and natural sweetness. You can even use frozen ripe bananas, just thaw them completely and drain any excess liquid before mashing.

Storage is simple: keep these soft banana bread cookies in an airtight container at room temperature for up to 3-4 days. They also freeze beautifully for up to 2 months; simply thaw at room temperature when ready to enjoy. A quick zap in the microwave can restore that freshly baked warmth and softness.

If you have bananas ripening on your counter, yearning for a purpose, consider diverting them from the traditional banana bread path just this once and bake a batch of these extraordinary cookies. Their soft texture, rich banana flavor, and optional chocolatey goodness are guaranteed to bring a smile to your face. You absolutely won’t regret swapping your usual loaf for these delightful, easy-to-make banana bread cookies!

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Soft Banana Bread Cookies

Yield:

24
Cookies

Prep Time:

20
mins

Cook Time:

12
mins

Total Time:

32
mins

4.75 stars (102 ratings)

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Ingredients

• 
  ½ cup
  
  (113 g)
  salted butter, melted
• 
  ¾ cup
  
  (159 g)
  packed light brown sugar
• 
  1 teaspoon
  
  
  vanilla extract
• 
  1 teaspoon
  
  
  baking powder
• 
  ½ teaspoon
  
  
  baking soda
• 
  2 medium
  
  
  ripe bananas, mashed
• 
  ¼ teaspoon
  
  
  salt
• 
  1
  
  
  large egg yolk
• 
  ¼ cup
  
  (57 g)
  sour cream
• 
  2 ¼ cups
  
  (320 g)
  all-purpose flour
• 
  1 cup
  
  (170 g)
  chocolate chips
• 
  
  Coarse sugar for sprinkling, optional

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper and lightly grease them with cooking spray for easy removal.
2. In a large mixing bowl, whisk together the melted butter, packed light brown sugar, vanilla extract, baking powder, baking soda, and salt until the mixture is very well-combined and smooth.
3. Add the mashed bananas, the single large egg yolk, and the sour cream to the bowl. Stir or whisk these wet ingredients into the butter mixture until everything is thoroughly incorporated and the batter is homogeneous.
4. Gently fold in the all-purpose flour and chocolate chips (if using). Mix until no dry streaks of flour remain, being careful not to overmix. Ensure you scrape the bottom and sides of the bowl to incorporate all ingredients evenly.
5. Using a cookie scoop (a #40 scoop works perfectly for generous cookies) or by heaping tablespoons, drop the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
6. For delightfully puffy cookies, bake them as they are without pressing. For a slightly flatter, chewier cookie with a beautiful sugary crust, spray the bottom of a flat-bottomed glass with cooking spray. Dip the greased bottom into coarse sugar (turbinado or raw sugar works best; regular granulated sugar can also be used) and gently press each cookie dough ball until slightly flattened. Re-grease and dip the glass as needed to prevent sticking.
7. Bake the cookies for 10-12 minutes, or until the edges are set and lightly golden, and the centers no longer appear wet. Remove from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Author:
Mel

Course:
Dessert

Cuisine:
American

Method:
Bake

Serving:
1
Cookie

,

Calories:
142
kcal

,

Carbohydrates:
21
g

,

Protein:
2
g

,

Fat:
6
g

,

Saturated Fat:
4
g

,

Cholesterol:
21
mg

,

Sodium:
105
mg

,

Fiber:
1
g

,

Sugar:
11
g

Recommended Products

Cookie Sheet {Half Sheet Pans}

#40 Medium Cookie Scoop

Mixing Bowl

Recipe Source: Adapted from Mel’s Kitchen Cafe