Instructions
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix Wet Ingredients
- In a large bowl, combine mashed bananas, melted coconut oil (or butter), sugar, and vanilla extract. Stir until smooth.
Step 3: Add Dry Ingredients
- Add baking powder and flour to the wet ingredients. Stir until just combined. The dough will be slightly sticky.
Step 4: Scoop and Bake
- Scoop tablespoon-sized portions onto the prepared baking sheet, leaving about 2 inches between each.
- Gently flatten each dough ball.
- Bake for 10-12 minutes, or until edges are lightly golden. Centers should remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cook Notes & Tips
- Ripe Bananas: Use very ripe bananas (heavily speckled or almost black) for the best sweetness.
- Mixing: Don’t overmix! Stir until just combined to prevent tough cookies.
- Soft Cookies: Avoid overbaking for soft, chewy cookies.
Recipe Variations
- Chocolate Chip: Add 1/2 cup chocolate chips.
- Walnut Crunch: Add 1/4 cup chopped walnuts.
- Cinnamon Spice: Add 1/2 teaspoon ground cinnamon.
- Peanut Butter Swirl: Add a swirl of peanut butter.
Frequently Asked Questions (FAQs)
Q: Can I make these gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend with xanthan gum.
Q: How do I store them?
A: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Q: Can I freeze the dough?
A: Yes! Freeze dough balls, then bake from frozen, adding 2-3 minutes to the baking time.
Q: Can I use butter instead of coconut oil?
A: Yes, use melted unsalted butter.
These Banana Bread Cookies are a simple, delicious treat – enjoy!
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