Now, in a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently just until combined. Be careful not to overmix—this could lead to tough cookies, and we certainly don’t want that! If you’re including chocolate chips or nuts, fold them in gently at this point. Once the dough is ready, line your baking sheet with parchment paper (or grease it lightly) and scoop out tablespoon-sized portions of dough onto the sheet, leaving enough space between each cookie as they will spread a bit while baking.
Bake the cookies in your preheated oven for about 10 to 12 minutes, or until the edges are golden and the centers look set. The aroma filling the kitchen will drive you wild—just wait for it! Once they’re done, let them cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely. These delightful little cookies are best enjoyed fresh out of the oven, while they’re still warm and gooey!
Pro Tips for Best Results
To ensure your banana bread cookies come out perfectly every time, I’ve tested this recipe a few different ways. First, I recommend using very ripe bananas—they not only contribute to the sweetness but also enhance the cookie’s texture. The ideal ripeness is when the peel has plenty of brown spots, or even turned mostly black. You might think they look unattractive, but trust me, they are the secret to delicious cookies!
I also found that chilling the dough for about 30 minutes in the refrigerator can improve the texture and flavor of the cookies. If you have time, give it a try! This will help the cookies to hold their shape better while baking. Lastly, don’t skip the cooling step on a wire rack after baking; letting them rest ensures they achieve that perfect chewy consistency without becoming overly soft.
Lastly, if you love a little crunch, I often sprinkle some sea salt on top of the cookies just before baking. It adds a nice contrast to the sweetness and highlights the banana flavor beautifully.
Common Mistakes to Avoid
One mistake I’ve made in the past is using under ripe bananas. You really want your bananas to be fully ripened, as this is essential for both sweetness and moisture. If you see green peeking through the yellow skin, put them back! It’s also important to measure your ingredients accurately. Baking is much more of a science than an art, so using too much flour can make your cookies dense instead of chewy.
Another pitfall is overmixing the dough. I learned the hard way that the more you mix, the tougher the gluten strands become, leading to less tender cookies. Just mix until the ingredients are combined, even if there are a few lumps left—that’s perfectly fine! Also, make sure your oven is fully preheated before sliding in the cookies. Baking them in a cold oven can lead to unevenly baked treats.
Lastly, I once made the mistake of not letting the cookies cool for a bit on the pan before transferring them to a rack. This can cause them to fall apart, especially if you’ve included add-ins like chocolate chips. Trust me, be patient—it’s worth it! (See the next page below to continue…)