Description
A soft and chewy banana bread cookie recipe that uses ripe bananas, filling your kitchen with a cozy aroma. These family-friendly treats are perfect for a quick snack without baking a whole loaf.
Ingredients
- 2–3 very ripe medium bananas, mashed
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon alcohol-free vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 1 teaspoon ground cardamom
- 1 cup powdered sugar, sifted (for glaze)
- 1 teaspoon alcohol-free rosewater (for glaze)
- 1 tablespoon water or milk, plus more as needed (for glaze)
- 0.5 cup unsalted pistachios, shelled and chopped, for garnish
Instructions
- Preheat Oven & Prepare Sheets: Preheat oven to 350 F (180 C) and line two large baking sheets with parchment paper.
- Cream Wet Ingredients: In a large bowl, cream softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy (2-3 minutes).
- Add Egg, Vanilla & Banana: Beat in the large egg and vanilla extract until combined, then stir in mashed bananas until just incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, baking soda, fine sea salt, and ground cardamom.
- Combine Wet & Dry: Gradually add dry ingredients to wet, mixing on low speed until just combined. Do not overmix; add a teaspoon of milk or water if dough is too stiff.
- Scoop & Chill Dough: Drop rounded tablespoons of dough (or use a 2-tablespoon scoop) onto baking sheets, leaving 2 inches between cookies. Chill scooped dough for 15 minutes before baking.
- Bake Cookies: Bake for 10-12 minutes, or until edges are golden brown and centers are set but soft.
- Cool Cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Toast Pistachios: While cookies cool, toast chopped pistachios in a dry pan over medium-low heat for 3-5 minutes until fragrant and lightly golden, then cool.
- Prepare Glaze: Whisk powdered sugar, rosewater, and 1 tablespoon water or milk in a small bowl until smooth and pourable, adding more liquid if needed for desired consistency.
- Glaze Cookies: Once cookies are completely cool, drizzle the cardamom-rosewater glaze over each cookie in a zig-zag pattern.
- Garnish & Serve: Immediately sprinkle toasted pistachios over the wet glaze.
Notes
Use very ripe bananas for best flavor and don’t overmix the dough or overbake the cookies for a soft, chewy texture. To reduce sugar, use less granulated sugar or substitute with maple syrup (adjust liquids). For extra protein, add a tablespoon of protein powder to the dry ingredients.
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 180 calories
- Sugar: 16 g
- Sodium: 130 mg
- Fat: 9 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg