Description
These Vanilla Wafer Banana Swirl cookies are a soft, chewy, and easy (set it and forget it) dessert, perfect for busy weeknights and family comfort.
Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 cup unsalted butter, softened (Swap with a plant-based butter alternative for dairy-free cookies)
- 0.5 cup granulated sugar (For a lower sugar option, reduce by 0.25 cup)
- 0.5 cup brown sugar, packed
- 2 large eggs (Choose pasture-raised eggs for richer yolks)
- 1 teaspoon vanilla extract
- 1 cup ripe bananas, mashed (about 2–3 medium) (Opt for organic bananas for deeper flavor)
- 1 (3.4 oz) box instant vanilla pudding mix (powder)
- 1 cup vanilla wafers, crushed (about 60g) (Use gluten-free vanilla wafers for a gluten-free version)
- 1–2 tablespoons milk (any kind), as needed
Instructions
- Prep Your Ingredients: Preheat your oven to 375°F (190°C) and line a couple of large baking sheets with parchment paper. Crush your vanilla wafers into fine crumbs (about 1 cup) and mash your ripe bananas until smooth.
- Cream Wet Ingredients: In a large mixing bowl, cream the softened butter with both granulated and brown sugars for about 3-4 minutes until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract until just combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and the instant vanilla pudding mix until well blended.
- Mix Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. If the dough looks too dry, add 1-2 Tbsp of milk. Do not overmix.
- Fold in Bananas and Wafers: Gently fold in the mashed bananas and crushed vanilla wafers using a spatula until they are evenly distributed throughout the dough.
- Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Cool Cookies: Let the freshly baked cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely.
Notes
Do not overmix the dough after adding flour to avoid tough cookies. Ensure butter is truly softened, not melted, for the right texture and spread. Always use very ripe bananas (with plenty of brown spots) for the best natural sweetness and banana flavor. For a lower sugar option, reduce granulated sugar by 0.25 cup. For dairy-free cookies, swap with a plant-based butter alternative. For gluten-free cookies, use gluten-free vanilla wafers. A pinch of cinnamon, a touch of nutmeg, or fresh orange zest can enhance the banana flavor.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 calories
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg