as a mom with kids who absolutely love fruits-especially bananas- there’s always that one week when they don’t feel like eating them, the banana sit in the fridge slowly overripe and you’re left wondering what to do with them.
i’ve tried banana smoothies , bread and cake , but nothing compares to the excitement on their faces when i whip up a batch of banana cookies they’re quick easy and packed with that yummy , delicious bananas flavor.
but here’s the thing -getting those cookies to taste just like bananas without overpowering the flavor is an art in itself.
to bake the ultimate batch, it’s all about finding the right balance of two or three key ingredients that gives you that soft melt in your mouth moist and chewy bites.
you want them to be super fluffy fudgy and fresh but also crispy around the edges with a great gooey center , and let’s not forget the unique fillings , frosting and fun variations that can take them from simple to something truly special, every details mixing kneading the baking temp and even the cooking time plays a role in perfecting the flavor and texture.
ingredients :
when i first start making banana cookies, i thought it would be just like any other cookie recipe, but the bananas brings something unique to the table, it took a bit of experimenting to find the perfect balance.
but once i nailed it down the ingredients and how each one plays it’s part, those cookies came out super soft moist and chewy with that just right banana flavor , i’m always amazed at how such simple ingredients can make something so delicious.
start with two overripe bananas – those extra sweet spotty ones are the best, they bring in fresh fresh banana flavor without overpowering the cookies and they make the texture fluffy and fudgy.
i usually use about half a cup of sugar -too much and it messes with the soft texture ;too little , and you miss out on that gooey center.
i also add one stick of unsalted butter , and it needs to be room temperature this gives you that melt in your mouth feel while making the edges perfectly crispy.
for the dry ingredients, i’ve found the 1 and 1/2 cups of all purpose flour is perfect , you want enough to hold everything together, but not so much that the cookies become heavy .
then comes the baking soda – about half a teaspoon because that’s where the fluffy texture comes in and let not forget the pinch of salt to balance out the sweetness.
i like to just a hint of cinnamon or nutmeg too ; it gives the cookies a great warm depth of flavor without stealing the show.
now when it comes to mixing, i like to start with creaming the butter and sugar, there’s something satisfying about watching the sugar dissolve into the butter , turning it light and fluffy.
then , i mash the bananas and fold them into the mix being careful not to overdo it -overmixing will take away that chewy moist bite.
once the eggs and vanilla extract go in , i gently fold in the dry ingredients being sure to keep everything super light.
kneading these cookies is not like kneading bread, you don’t want to handle the dough too much, i usually give it a few folds , just enough to combine the ingredients without making the dough tough,
the key is to let the dough chill for about 20 minutes before baking ; this steps really helps with that perfect soft center and crispy edges.
every single ingredient plays its part in making these banana cookies from scratch taste so great.
frosting :
when i first started experimenting with frosting s for my banana cookies, i realized how much a good frosting can elevate the whole experience, the cookies are already soft and chewy , but the right topping can add that extra layer of sweetness or richness that make them totally irresistible .
i’ve tried so many variation over the years, and honestly there are some combination i just can’t get enough of.
one of my absolute favorites is a maple syrup glaze, it’s so simple – just a little powdered sugar mixed with maple syrup and splash of vanilla.
when drizzled over the cookies , it create this iced lightly glazed finish that complements the banana flavor without overwhelming it , it gives that perfect balance of sweetness with a hint of warmth.
but if you ‘re in the mood for something a bit richer , molasses frosting a a game changer , it adds this deep , caramel like flavor that pairs so well with the bananas, i mi the molasses with powdered sugar and a touch of butter , the result is beautifully frosted cookies that feels like a bite of comfort.
it’s definitely more of a cozy winter treat , but my kids love it year round.
for a fun twist, i’ve also made a chocolate chip frosting , instead of melting chocolate bars , i melt chocolate chips with a bit of butter and whisk it until smooth, once the cookies are cooled , i spread it over the top and the rich flavored chocolate makes the cookies feel like a decadent desert.
if you want to take it up a notch, sprinkle a bit of sea salt on top it really bring out the banana and chocolate combo.
sometimes, when i’m feeling adventurous , i’ll whip up a tahini frosting, it’s unexpected , but the nutty flavor of tahini mixed with powdered sugar and a little golden syrup adds a unique twist.
the toffee – like taste of the golden syrup blends perfectly with the bananas and the tahini gives the cookies a savory balance that’s unexpected yet delicious.
now , if i want to a add a little kick, i’ll make an espresso and cocoa powder frosting , i dissolve instant espresso powder in a bit of water mix it with cocoa powder butter and sugar and it creates this rich mocha like spread.
when i first tried brown sugar frosting on my bananas cookies, it was a total game changer, the buttery , caramel like flavor of the brown sugar just melt into the cookies making them super rich and delicious.
i simply melt butter, mix in brown sugar and a splash of milk then whisk it all together .
its one of those frosting that’s not too sweet but adds such a flavored depth to the cookies, my kids call it grown up frosting but they still devour it !
honestly , the possibilities are endless when it comes to frosting banana cookies , each one brings out a different side of that banana flavor, and it’s fun to experiment .
filling:
when i first started playing around with filling ideas for my bananas cookies , i didn’t realize how much fun it would be , stuffing something in the middle of those already soft chewy cookies just makes them feel extra special -like a little surprise with every bite.
one of the easiest and most loved filling in my house is nutella, i just put a little dollop of it in the middle of the dough before baking , but i’ve also experimented with cream cheese with a touch of lemon or coconut and it gives the cookies a bit of that cream pie vibe so creamy and dreamy!
for something heartier, i’ve tried dates and granola as a stuffed filling , and it adds this chewy , nutty texture that’s so satisfying , i love the sweetness of the dates blends with the banana and the granola brings a little crunch to balance out the soft cookies.
sometimes, i’ll add pecan or walnut bits, or even macadamia nuts in the middle , and it creates this lovely contrast between the crunch and the chewy dough, if i’m feeling playful , i’ll throw in m&m or even a marshmallow for the kids -they love the gooey surprise stuffed inside.
for a tropical twist , i’ve mashed ripe bananas with coconut and used that as a filling, it’s like a mini vocation in the middle of each cookies.
and when i’m feeling adventurous , i’ve even experimented with avocado , yes raw avocado mixed with a little matcha or blueberry – it sound wild but it’s so creamy and adds a subtle richness that pairs surprisingly well.
honestly, the option are endless whether it’s cream cheese jelly or even meringue, there’s something magical about finding that perfect filling .
variation :
one variation i adore is adding coconut , just mix shredded coconut into the dough for a tropical flair that pairs wonderfully with bananas.
another great one is using quinoa or quaker oats -both add a fantastic texture and a bit of heartiness.
for a cozy twist, try adding a bit of pumpkin spice or even a dollop of pudding mi into the batter, it gives the cookies a warm, spiced flavor that’s perfect for autumn.
speaking of pudding , i’ve also mixed in pudding i’ve also mixed in pudding with biscoff cookies for a creamy spiced surprise in every bite.
if you’re in the mood for something a bit richer, salted caramel drizzled over the top is divine, it complements the banana flavor perfectly.
for a crunchy twist, add sesame seeds or a sprinkle of graham crackers , and don’t forget about peanut butter .
one of my kids favorites is when i mix in some frozen waffle bits or even rice krispies for a fun crunch and for something really special, try using wafer pieces for a bit of added texture.
how long to bake :
when i bake banana cookies, i’ve found that 350 for about 10 to 12 minutes gives the best results soft and chewy and with the banana flavor perfectly intact.
at 375 they bake faster around 8 to 10 minutes but you risk losing that fresh banana taste if you’re not careful.
at 400 they’ll be done in 7 to 8 minutes but they can dry out quickly.
when i’m in the mood for something quick and easy , no bake banana cookies are my go to,they’re so simple -you don’t need even need the oven !just toss everything into the mixer from mashed bananas to oats and a bit of peanut butter, mix it up and then chill the dough, no fuss and they’re ready to enjoy in no time
healthy :
when i’m aiming for a healthy twist on banana cookies, i’ve found some fantastic variation that keep things nutritious and tasty, for a wholesome base , i love using whole wheat flour , oatmeal or almond flour they give the cookies a great texture and added nutrition, sometimes i’ll swap in rice flour or sourdough for a unique flavor.
it’s a good ideas to add greek yogurt or buttermilk for that extra moisture .
instead of butter , using olive oil or coconut oil for a lighter healthier fat .
for sweetness drizzle of honey work beautifully and if i want to mix things up i ‘ll add dark chocolate chunks