Banana Cookies Recipe

Bananas: These should be ripe to ensure the cookies are sweet and moist.

Oats: Provides a hearty texture and makes the cookies more filling.

Chocolate chips: Adds a touch of sweetness and a bit of indulgence to the cookies.

Vanilla extract: Enhances the flavor of the cookies with a subtle, sweet aroma.

When mashing the bananas, ensure they are fully ripe with plenty of brown spots on the peel. This will make them easier to mash and provide a sweeter flavor. Use a fork or a potato masher to achieve a smooth consistency. If you prefer a chunkier texture, leave some small pieces of banana intact. This will add a delightful burst of flavor in each bite of your cookies.

• ripe bananas - Substitute with applesauce: Applesauce provides a similar moisture content and natural sweetness, making it a good alternative for binding the ingredients together.

• ripe bananas - Substitute with pumpkin puree: Pumpkin puree offers a different flavor profile but maintains the necessary moisture and texture for the cookies.

• oats - Substitute with quinoa flakes: Quinoa flakes have a similar texture and nutritional profile, making them a suitable replacement for oats.

• oats - Substitute with crushed cereal: Crushed cereal can mimic the texture of oats and add a different flavor dimension to the cookies.

• chocolate chips - Substitute with dried fruit: Dried fruit like raisins or cranberries add natural sweetness and chewiness, making them a good alternative to chocolate chips.

• chocolate chips - Substitute with carob chips: Carob chips provide a similar texture and a slightly different flavor, suitable for those avoiding chocolate.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor, adding a nutty note to the cookies.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of caramel flavor, enhancing the overall taste of the cookies.

• Allow the banana cookies to cool completely on a wire rack. This ensures they firm up and don't become soggy when stored.
• Place the cooled cookies in an airtight container. You can layer them with parchment paper to prevent sticking.
• Store the container at room temperature for up to 2-3 days. If you want them to last longer, refrigerate them for up to a week.
• For freezing, arrange the cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the cookies to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to enjoy, thaw the cookies at room temperature for about 15-20 minutes or warm them in a preheated oven at 350°F (175°C) for 5-7 minutes for a freshly baked taste.
• For an extra treat, serve the thawed cookies with a scoop of vanilla ice cream or a drizzle of chocolate syrup.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the banana cookies on a baking sheet lined with parchment paper.
  3. Cover the cookies loosely with aluminum foil to prevent them from drying out.
  4. Heat for 5-10 minutes or until they are warmed through.
  5. Let them cool slightly before enjoying.

• Microwave Method:

  1. Place the banana cookies on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check if they are warm enough; if not, continue in 10-second intervals.
  5. Allow them to cool for a moment before serving.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the banana cookies on the toaster oven tray.
  3. Heat for 5-7 minutes, checking frequently to avoid over-browning.
  4. Let them cool slightly before indulging.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the banana cookies in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, checking halfway through to ensure they don’t overcook.
  4. Allow them to cool slightly before serving.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C)

• Mixing bowl: Used to mash the bananas and mix all the ingredients together

• Fork: Used to mash the bananas until smooth

• Measuring cup: Used to measure the oats and chocolate chips accurately

• Teaspoon: Used to measure the vanilla extract

• Baking sheet: Used to place the spoonfuls of cookie mixture for baking

• Spoon: Used to drop spoonfuls of the mixture onto the baking sheet

• Cooling rack: Used to let the cookies cool before serving

Pre-mash bananas: Mash the bananas ahead of time and store them in the fridge to save time when you're ready to bake.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Measure ingredients in advance: Pre-measure the oats, chocolate chips, and vanilla extract to streamline the mixing process.

Batch baking: Double or triple the recipe and freeze extra cookies for quick snacks later.

Quick cooling: Place baked cookies on a wire rack to cool faster, so you can enjoy them sooner.