banana bread cookies
Published: April 2024
A quick and easy cookie recipe that resembles the deliciousness of banana bread!
Banana bread cookies are officially one of my favorites on my list of what to do with browned bananas I have leftover! This recipe could technically come together in as little as three ingredients (bananas, self-rising flour, coconut oil) but are made so much better with a few more simple ingredients like cinnamon, vanilla, and mix-ins!
This recipe is also a crowd-pleaser when it comes to feeding little ones because it’s egg-free, dairy-free, and nut-free! I love packing these in school lunches for a little treat but they’re also the perfect toddler breakfast with a side of fruit/yogurt.
INGREDIENTS
Mashed, ripe bananas: bananas being ripe in this recipe are key for natural sweetness! I like to wait for my bananas to get at least spotty brown before I make this recipe.
Self-rising flour: this is essentially flour with baking powder and a bit of salt already added. It combines ingredients you’d typically use in banana bread into one mix.
Coconut oil: adds the perfect hint of coconut-y taste to this recipe and is a better alternative to many oils used in baking.
Vanilla extract: I just add a small dash of this in the recipe for added flavor. If you don’t have any on-hand, this could be omitted.
Cinnamon: Another ingredient that can be omitted, but I feel like a banana bread recipe cannot exist without cinnamon - I always add some!
Mix-ins: I’ve done chocolate chips and blueberries in this recipe, but you could also do mix-ins like raisins, shredded carrot, finely chopped walnuts, etc.!
Superseed boosters like milled chia seeds (optional): The superseed boosters from Tiny Sprouts are a perfect add-in for this recipe! Hemp seeds, flax seeds, or chia seeds add some extra nutrition and can easily be sprinkled in (I’d do about 1/2 tbsp). Code MYTODDLERSKITCHEN gets you 10% off your purchase on their site.
DIRECTIONS
Preheat oven to 350F
In a bowl, mash ripe bananas with a fork until they form a puree-like texture
Mix-in melted coconut oil, vanilla, cinnamon, and self-rising flour and stir everything together well. Texture should be dough-y and a little sticky.
Lastly, fold-in your mix-ins (optional) like chocolate chips, blueberries, raisins, etc.
Using a cookie scoop, scoop about 10-12 cookies on a parchment paper-lined baking tray
Bake for 12-15 minutes, until cookies are *slightly* golden and toothpick comes out clean
Let them cool & enjoy!
PRODUCTS USED IN THIS RECIPE
Cookie scoop: I like this one because it creates the perfect cookie size here and creates about 10-12 cookies from this recipe! The cookies do expand when baking, so they end up a little larger than the size of the scoop.
Magnetic measuring spoons: one of my favorite kitchen tools that stack together so nicely in a drawer! Use them for the cinnamon and vanilla extract here.
Reusable freezer bags: I like sealing in these to freeze! Takes up minimal space and I can re-use them.
Glass Food Storage Containers Set with Leakproof Lids: These are one of my absolute favorite kitchen items for food storage and store these bars wonderfully. Lots of sizes and they seal so well.
NOTES
Bananas should be very ripe in this recipe, as they add the natural sweetness to these cookies. If you feel that the cookies may need a little more sweetness, add about 1 tbsp of maple syrup or 1 tbsp of brown sugar.
I find that coconut oil works best in this recipe, but you can also use melted and cooled butter here.
Store the cookies for up to 5 days in a sealed container in fridge and freeze for up to 2 months in air-tight container (I like to freeze in reusable freezer bags).
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Banana Bread Cookies
Ingredients
Instructions
Notes
- Bananas should be very ripe in this recipe, as they add the natural sweetness to these cookies. If you feel that the cookies may need a little more sweetness, add about 1 tbsp of maple syrup or 1 tbsp of brown sugar.
- I find that coconut oil works best in this recipe, but you can also use melted and cooled butter here.
- Store the cookies for up to 5 days in a sealed container in fridge and freeze for up to 2 months in air-tight container (I like to freeze in reusable freezer bags).
