These Banana Bread Cookies are so soft, pillowy, and delicious that you won’t be able to stop at just one! A chocolate drizzle and sprinkle of pecans rounds out these yummy vegan cookies for a decadent dessert you’re sure to love. Read on to make a batch for yourself!
We always seem to have overripe bananas in our house, and naturally we often whip up a batch of banana bread or muffins to use them up. However, you can only make so much banana bread before it loses its appeal. For those times when you need to mix up your banana baking, this recipe is just the thing!
You can whip up a batch of these vegan banana bread cookies in under an hour for a healthy-ish sweet treat. Made without eggs or dairy, these cookies are great if you have allergies, or if you haven’t made it to the grocery store this week. My dad absolutely loved these cookies, and he is definitely NOT vegan, so you have proof that anyone who likes banana will enjoy these cookies. 🙂 If you still don’t believe me, just try making a batch for yourself and see! You might be surprised!
What are Banana Cookies made of?
These banana cookies are made with banana, maple syrup, flour, cinnamon, salt, and baking soda, and a chocolate topping adds the finishing touch. No eggs or dairy are involved so they make a great vegan snack or dessert. (You will still love them even if you aren’t vegan though! 🙂 )
How long do Banana Cookies last?
Banana cookies will keep best if you store them in an air-tight container in a cool place. You don’t need to refrigerate them (and honestly that would make them too hard), but keeping them in the pantry or just in general out of direct sunlight will help them last longer. Enjoy them within 5 days for the best flavor! (That shouldn’t be too difficult – in our house they were gone in a flash. :))
When should you not use ripe bananas?
Generally a brown or blackish banana peel is fine for baking with. An overripe banana is often sweeter and softer, perfect for baking with. However, if the banana is black on the inside, has mold growing on it, or is leaking liquid, you probably should err on the side of safety and pitch it.
Tips for making Banana Bread Cookies:
- You can use a stand mixer or a mixing bowl with an electric mixer to prepare the batter. The dough does get a bit stiff, so the stand mixer makes this easier.
- Use a banana that is brown, mushy, and overripe for the best banana bread flavor! It will make the cookies extra sweet and yummy.
- If you don’t like nuts, you can top these cookies with mini chocolate chips or sprinkles for fun decorations.
- These cookies will keep in an air-tight container at room temperature for up to 5 days.
Tools you will need:
You’ll need a stand mixer or mixing bowl with an electric mixer. You’ll also want a baking tray with parchment paper.
Ingredients you will need:
Cookies:
2 cups flour – You can use all-purpose flour, or a mixture of all-purpose and whole wheat.
1 banana – Use one that’s just starting to get brown and mushy.
1/4 cup maple syrup – Or if you’re not vegan, you can use honey instead.
1 tsp vanilla
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
Chocolate topping:
2 oz unsweetened chocolate – I love Baker’s Unsweetened Chocolate!
1/4 cup maple syrup – Again, you can use honey instead if you want.
2 tbsp chopped pecans -For decoration! You can absolutely omit them if you’re allergic, but they do add a fun touch.
How to make Banana Bread Cookies
Preheat the oven to 350 degrees Fahrenheit. If you have a convection setting on your oven, you can use it to make sure your cookies bake evenly.
In the bowl of a stand mixer, add the banana, vanilla, and maple syrup. Mix on medium speed until their are no lumps of banana left.
Add in the flour, vinnamon, salt, and baking soda, and mix until just incorporated.
Using your hands or a cookies scoop, roll the dough into 12 balls and place on a baking sheet lined with parchment paper.
Bake the cookies for 10 minutes, until the bottoms are golden brown.
Once the cookies have cooled, make the chocolate topping:
Melt the unsweetened chocolate in a bowl either using a microwave or double boiler method. Stir the maple syrup into the chocolate mixture, and let sit for 2 minutes so that the chocolate mixture thickens a little bit.
Use a spoon to drizzle the chocolate mixture over the cookies.
Top with crushed pecans if desired and enjoy!
Craving more sweet treats?
If so, make sure to check out the Kitchen Counter for other yummy dessert recipes! Here are a few ideas to get you started:
- Sourdough Brownies
- Early Grey Shortbread Cookies with Sourdough
- Sourdough Cinnamon Donuts
- Sourdough Chocolate Chip Cookies
If you make this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.
Banana Bread Cookies
These Banana Bread Cookies are so soft, pillowy, and sweet, you won't be able to stop at one!
Ingredients
- Cookies:
- 2 cups flour
- 1 banana
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- Chocolate topping:
- 2 oz unsweetened chocolate
- 1/4 cup maple syrup
- 2 tbsp pecans for decoration
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In the bowl of a stand mixer, add the banana, vanilla, and maple syrup. Mix on medium speed until their are no lumps of banana left.
- Add in the flour, vinnamon, salt, and baking soda, and mix until just incorporated.
- Using your hands or a cookies scoop, roll the dough into 12 balls and place on a baking sheet lined with parchment paper.
- Bake the cookies for 10 minutes, until the bottoms are golden brown.
- Once the cookies have cooled, make the chocolate topping. Melt the unsweetened chocolate in a bowl either using a microwave or double boiler method.
- Stir the maple syrup into the chocolate mixture, and let sit for 2 minutes so that the chocolate mixture thickens a little bit.
- Use a spoon to drizzle the chocolate mixture over the cookies.
- Top with crushed pecans if desired and enjoy!
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 162Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 153mgCarbohydrates 29gFiber 2gSugar 10gProtein 3g
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