Who doesn’t love a slice of warm, delicious, right from the oven banana bread slathered in butter? My mouth is watering just thinking about it. And while banana bread is amazing, you do have to wait for it for about an hour while it bakes. Once you have a craving for it, waiting that long feels like an eternity. Fear not! I’ve come up with a solution that will get you enjoying that banana goodness in a fraction of the time. Introducing – banana bread cookies.
What I’ve done is essentially take my banana bread recipe, and baked it as individual cookies instead of one loaf. It majorly cuts down on the cooking time, and the result is perfect, hand-held banana bread that won’t crumble and fall apart. Score!
Ingredients:
- 1/2 cup salted butter
- 1 cup sugar
- 2 eggs
- 1 Tbsp oil
- 3 very ripe bananas
- 1 tsp baking soda
- 2 cups flour
Directions:
- Add butter & sugar to the mixer and cream together. Once incorporated, add eggs, oil & a pinch of salt. (Look at my cute helper hard at work)!
- Mash bananas in a separate bowl, then add them to the mixer.
- Add in the baking soda and flour and mix on low until all ingredients are well combined.
- Line cookie sheets or spray with non-stick.
- Using a cookie scoop, scoop out 12 evenly sized cookies onto each sheet.
- Bake at 350 for 11 minutes.
Recipe makes about 3 dozen cookies.
*Feel free to stir in chocolate chips or nuts if that’s your thing!
