Banana Cookies: A Delicious and Nutritious Treat
Banana cookies are a delicious and healthier alternative to traditional cookies, using ripe bananas as a natural sweetener. These cookies are soft, chewy, and versatile, allowing for various mix-ins like chocolate chips, nuts, or dried fruit. They offer nutritional benefits, including potassium and dietary fiber, while reducing the need for added sugars. Ideal for snacks, breakfast, or desserts, banana cookies are easy
Equipment
- Mixing Bowls: For combining the mashed bananas with other ingredients.
- Fork or Potato Masher: To mash the bananas until smooth.
- Measuring Cups and Spoons: For accurate measurement of ingredients.
- Electric Mixer or Whisk: Useful for mixing the dough thoroughly, especially if you're adding a lot of ingredients.
- Spatula: For scraping down the sides of the bowl and mixing in additional ingredients.
- Cookie Scoop or Spoon: To portion out the cookie dough onto the baking sheet.
- Baking Sheet: For placing the cookie dough. Lining it with parchment paper can prevent sticking and ensure even baking.
- Parchment Paper or Silpat Mat: For lining the baking sheet to prevent cookies from sticking.
- Cooling Rack: To allow cookies to cool evenly and maintain their texture after baking.
- Oven Mitts: To safely handle hot baking sheets and pans.
Ingredients
- Ripe Bananas: 2-3 medium bananas, mashed (about 1 cup of mashed banana).
- Flour: 1 to 1 ½ cups all-purpose flour, or a gluten-free alternative if needed.
- Oats: ½ to 1 cup old-fashioned oats for added texture and fiber.
- Baking Powder or Baking Soda: 1 teaspoon for leavening (baking powder for lighter cookies; baking soda for a denser texture).
- Salt: ¼ teaspoon to enhance the flavors.
- Sweetener: ¼ to ½ cup sugar or honey, or use less if the bananas are very sweet. Adjust to taste.
- Butter or Oil: ¼ cup melted butter or coconut oil for moisture and richness. (Use coconut oil for a dairy-free option.)
- Egg: 1 large egg, or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) for a vegan option.
- Vanilla Extract: 1 teaspoon for added flavor.
- Mix-ins: Optional items such as chocolate chips, chopped nuts, dried fruit, or shredded coconut (about ½ cup each).
Instructions
- Preheat Oven:Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare Bananas:Peel the ripe bananas and place them in a mixing bowl. Mash the bananas with a fork or potato masher until smooth.
- Mix Wet Ingredients:In a separate bowl, combine the mashed bananas with melted butter or oil. Mix in the egg (or flax egg) and vanilla extract. Stir until well combined.
- Combine Dry Ingredients:In another bowl, whisk together the flour, oats, baking powder or baking soda, and salt.
- Combine Wet and Dry Ingredients:Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Add Optional Mix-ins:Fold in any optional mix-ins like chocolate chips, nuts, dried fruit, or shredded coconut if using.
- Shape Cookies:Use a cookie scoop or spoon to drop dollops of dough onto the prepared baking sheet. Flatten the dough slightly with the back of the spoon to help the cookies bake evenly.
- Cool:Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from falling apart.
- Store:Store the cooled cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a freezer-safe bag or container.
Notes
Recipe Notes for Banana Cookies:
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Banana Ripeness:
- Ripe Bananas: Use overripe bananas with brown spots for the best flavor and sweetness. They are softer and easier to mash, which helps create a moist cookie.
- Less Ripe Bananas: If using less ripe bananas, you might need to add a bit more sweetener.
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Flour Choices:
- Whole Wheat Flour: Adds extra fiber and nutrients. You may need to adjust the amount of flour slightly as whole wheat flour can absorb more liquid.
- Gluten-Free Flour: For a gluten-free version, use a gluten-free all-purpose flour blend. Check the blend’s packaging for any additional binding agents required.
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Sweeteners:
- Adjusting Sweetness: The amount of sweetener can be adjusted based on the ripeness of the bananas and personal preference. Start with less and add more if needed.
- Natural Sweeteners: Consider using honey, maple syrup, or coconut sugar as alternatives to refined sugar.
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Egg Substitutes:
- Vegan Option: If you need a vegan option, a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) or a chia egg can be used in place of the regular egg.
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Mix-ins:
- Customization: Feel free to experiment with different mix-ins like dried fruits (raisins, cranberries), nuts (walnuts, almonds), or seeds (chia, flax) to add flavor and texture.
- Chocolate Chips: Adding chocolate chips or chunks can enhance the flavor but will increase the calorie count.
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Baking Tips:
- Consistent Size: For even baking, try to make all cookies the same size. Using a cookie scoop can help achieve uniformity.
- Cooling: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. This helps prevent them from breaking apart.
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Storage:
- Room Temperature: Store cookies in an airtight container at room temperature for up to a week.
- Freezing: For longer storage, freeze cookies in a freezer-safe bag or container. Thaw at room temperature before enjoying.
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Texture Variations:
- Chewy vs. Crisp: The texture of banana cookies can be adjusted by baking time. For chewier cookies, bake for the shorter end of the recommended time. For crisper cookies, bake a bit longer.