Description
Banana Bread Cookies: Easy Homemade Bliss
Ingredients:
2 overripe bananas
1/4 cup unsalted butter
1 cup coconut sugar
1 egg
1 tsp vanilla
1 1/3 cups oat flour
1/4 tsp baking soda
Pinch of salt
1/2 cup white chocolate chips
Instructions:
Preheat oven to 175°C (350°F).
Mix mashed bananas with butter, sugar, egg, and vanilla.
Combine oat flour, baking soda, and salt, then fold into the batter.
Add white chocolate chips.
Bake for 12-15 minutes.
Let cool before decorating.
Comment your favorite topping idea!
#BananaBlissCookies
Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time.
- Prep: Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Wet Ingredients: In a large bowl, thoroughly mash the two overripe bananas until smooth. Add the softened butter, coconut sugar, egg, and vanilla extract. Whisk vigorously until the mixture is well combined and slightly creamy.
- Dry Ingredients: In a separate bowl, whisk together the oat flour, baking soda, and pinch of salt to ensure even distribution.
- Combine: Gently fold the dry ingredients into the wet mixture using a spatula. Mix only until no flour streaks remain; overmixing leads to tough cookies.
- Add Chips: Fold in the white chocolate chips until evenly distributed.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared sheet, spacing them 2 inches apart. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions
Enjoy these soft, cake-like cookies in various delightful ways.
- Drizzle with a simple powdered sugar glaze or a peanut butter drizzle.
- Serve warm with a scoop of vanilla ice cream for an easy dessert.
- Pair with a glass of cold milk or a hot cup of coffee for the perfect snack.
- Pack them in lunchboxes for a sweet, homemade treat.
How-to Summary
Mash bananas, mix with wet ingredients, fold in dry ingredients and chips, scoop, and bake at 175°C for 12-15 minutes. Cool before enjoying.
Frequently Asked Questions
Can I use regular all-purpose flour instead of oat flour?
Yes, you can substitute an equal amount of all-purpose flour. The texture will be slightly less dense but still delicious.
My bananas aren’t overripe. Can I still use them?
Overripe bananas are key for maximum sweetness and moisture. For less ripe bananas, consider adding an extra tablespoon of sugar or maple syrup.
How should I store these cookies?
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Can I make this recipe vegan?
You can try using a flax egg and vegan butter. Ensure your chocolate chips are dairy-free.
Why are my cookies flat?
This is often due to butter that was too melted or overmixing the dough. Ensure your butter is just softened and mix until only just combined.
Common Mistakes to Avoid
- Overmixing the batter: This develops the gluten in the oat flour, leading to tough, dense cookies.
- Using cold butter: Butter should be softened to room temperature for proper creaming with the sugar.
- Not letting cookies cool: They are very soft straight from the oven and will break if moved too soon.
- Overbaking: They continue to cook on the hot tray. Remove them when the edges are just set for a soft center.
Conclusion
These Banana Bread Cookies are the ultimate solution for overripe bananas, transforming them into a portable, crowd-pleasing treat. Combining the comforting flavor of banana bread with the convenience of a cookie, this recipe is straightforward and reliably delicious. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve soft, flavorful cookies perfect for any occasion. Don’t forget to experiment with your favorite toppings and share your creations!