Chef Mia

Banana Bread Cookies

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The Best Banana Bread Cookies (6 ingredients!)

  • Author: Chef Mia
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Description

These banana bread cookies are a fun healthy snack that are crazy easy to make. They call for only 6 ingredients but feel free to add in any of the optional ingredients!

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • 1 tablespoon pure maple syrup
  • 1 1/4 cup overly ripe mashed bananas about 4 medium bananas

Instructions

  1. Preheat the oven to 350 and line a baking sheet with parchment paper.
  2. Add the almond flour, baking soda, salt, and cinnamon to a bowl and mix well.
  3. Mash the bananas with a fork and add them to the dry ingredients (I mash, then measure).
  4. Add the maple syrup and the egg if using.
  5. Mix until all the ingredients are evenly incorporated.
  6. Use a 1.5 tablespoon cookie scoop to scoop the dough onto the baking sheet.
  7. Gently flatten the cookies with a fork or back of a spoon.
  8. Bake for 26-30 minutes until the middles have set and aren't wet (mine were perfect at 28 minutes)
  9. After the cookies come out of the oven, place them on a wire rack to cool.
  10. Let the cookies come to room temperature before eating.
  11. Store in an air tight container in the fridge for up to 5 days.

Notes

These cookies wont spread too much so I put all 15 cookies on one baking sheet, so I wont have to bake 2 batches.
For this recipe I used a 1.5 tablespoon cookie scoop.
**These cookies are almost entirely sweetened by bananas, so make sure your bananas are really overripe!**
Substitutions:
Regular Flour
Im unable to test regular flour because of my gluten allergy so I cannot guarantee your results, but others have tried it and said 1 1/4 cup of regular flour worked well. However, others have also tried the 1 1/4 flour substituiton and not liked it. So bake at your own risk. I would recommend following the recipe as written.
Nut Free
This recipe was orignially published on July 11, 2019 and was updated and republished on March 11, 2024.

Easy One-Bowl BEST Banana Bread Recipe – House of Nash Eats

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Best Easy Banana Bread

  • Author: Chef Mia
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Description

Super moist, EASY, and delicious, this is the Best Banana Bread recipe ever! It’s our favorite way to use up overripe bananas and it freezes really well too!

Ingredients

Scale
  • 3–4 ripe bananas (about 2 cups mashed)
  • 1/3 cup salted butter melted
  • 3/4 cup (150g) granulated sugar
  • 1 large egg beaten
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 1/2 cups (212g) all-purpose flour
  • 1 cup chopped walnuts or chocolate chips, plus extra for topping if desired

Instructions

  1. Preheat oven to 350 (177). Lightly grease and flour an 8.5×4.5-inch loaf pan or spray with baking spray.
  2. In a large bowl, combine the mashed bananas with the melted butter, then add the sugar, egg, and vanilla. Stir well with a large wooden spoon.3-4 ripe bananas, ⅓ cup salted butter, ¾ cup (150g) granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract
  3. Sprinkle the baking soda, baking powder, cinnamon, and salt over the banana mixture. Stir to combine.1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon ground cinnamon, ⅛ teaspoon salt
  4. Add flour and walnuts or chocolate chips (if desired), and stir just until no streaks of flour remain. Pour the batter into the prepared loaf pan.1 ½ cups (212g) all-purpose flour, 1 cup chopped walnuts
  5. Bake for 50-60 minutes, until a knife inserted in the center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely. Slice into 10 thick slices and serve.

Notes

Notes Storage: Store your banana bread in a ziploc bag or in another airtight container on the counter for a few days. Refrigerating it will help it last a day or two longer. But after about 5 days banana bread starts tasting stale, even if it has been wrapped tightly or kept in an airtight container in the fridge. Baking time: If your bread pans are larger or smaller than mine, your bake time might be on the shorter or longer side, respectively. Muffins: This banana bread recipe can also be made as muffins. Just divide between the cups of a muffin tin and bake for 20-24 minutes until muffins are done and a toothpick inserted into the center of a muffin comes out clean. This recipe can be found on page 50 of my cookbook, House of Nash Eats Everyday!

Nutrition

  • Calories: 296kcal
  • Sugar: 20g
  • Protein: 5g

Chocolate Chip Banana Bars – Soft, Chewy Squares

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Banana Chocolate Chip Bars

  • Author: Chef Mia
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Description

These chocolate chip banana bars taste just like banana blondies! They’re tender, moist, and the perfect way to use up ripe bananas.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, room temperature 113g
  • 1 cup packed light brown sugar 200g
  • 1 large egg, room temperature 56g
  • 1 1/2 tsp vanilla extract or vanilla bean paste 6g
  • 1/2 tsp fine salt 3g
  • 1 cup all-purpose flour 125g
  • 1 cup mashed overripe banana about 2 large bananas 250g
  • 3/4 cup chocolate chips, chopped 125g

Instructions

  1. Preheat the oven to 350°F / 175°C. Line an 8×8-inch baking dish with parchment paper and spray with cooking spray. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream together 1/2 cup unsalted butter and 1 cup brown sugar with a stand mixer or hand mixer. Mix on a medium-high speed for about 2 minutes, until the mixture becomes lighter in color. You can also make this batter by hand with a whisk, but the butter will need to be quite soft.
  3. Add in 1 large egg, 1 1/2 tsp vanilla extract, and 1/2 tsp fine salt. Mix on a medium-low speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  4. Mix in 1 cup of all-purpose flour and mix on low until just combined.
  5. Fold 1 cup mashed banana into the batter until they're fully incorporated.
  6. Then fold in 3/4 cup mini chocolate chips or chopped chocolate chips, saving a few to sprinkle on top of the batter before they're baked.
  7. Pour the batter into the prepared pan and sprinkle a few additional bits of chocolate on top of the batter.
  8. Bake for 33-37 minutes, until the edges are golden brown, and the center is baked through. Rotate the pan halfway through to help the bars bake evenly.
  9. Remove the pan from the oven and let it cool on a wire rack. Let the bars fully cool in the pan. Once cool, gently remove the bars from the pan and cut into 16 squares using a sharp, warm knife. Wipe the blade after each cut with a paper towel to get nice, clean cuts.
  10. These bars can sit at room temperature for a few days or be covered with plastic wrap or stored in an airtight container in the fridge for up to a week.

Notes

If you need to make any substitutions or swaps in this recipe, please see the section in the post above on ingredient substitutions.
These chocolate chip banana bars can be made in advance! They can be stored in an airtight container at room temperature for a few days, in the fridge for up to a week, or in the freezer for up to a month.
Just be sure to separate them a bit and place parchment between each layer of bars! This will help prevent them from sticking to each other if theyre stacked.
This recipe can also be doubled and made in a quarter sheet pan (9x 13). Bake for 37-42 minutes, or until the edges look golden brown and the center looks set.
These bars bake up best in a light-colored metal pan.
However, if you need to bake these bars in a glass baking pan, reduce the baking temperature by 25 degrees (to 325 F) and bake them for about 5 minutes less. Glass doesnt heat up as quickly as metal, but becomes very hot once heated up.

Nutrition

  • Calories: 193kcal
  • Sugar: 19g
  • Protein: 2g

Sour Cream Banana Bread

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Get the Recipe: Sour Cream Banana Bread

  • Author: Chef Mia
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Description

BEST ever Sour Cream Banana Bread recipe, so moist and delicious; you can substitute the sour cream with Greek yogurt.

Ingredients

Scale
  • ½ cup (1 stick butter) butter, softened
  • 1 cup sugar
  • 2 eggs, beaten
  • 1 ½ cups flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup mashed bananas, about 3
  • ½ cup sour cream
  • 1 tsp. vanilla
  • 1 cup walnuts, chopped (optional)

Instructions

  1. Preheat oven to 350 degrees. Grease and flour one 9-inch loaf pan (or 3 small ones). Pan should be 3/4 full of batter.
  2. In a large bowl, cream the butter with sugar until light and fluffy. Add the eggs and mix well.
  3. Whisk together the flour, baking soda, and salt; combine with the butter mixture.
  4. Add the sour cream, bananas, and vanilla; stir well.
  5. Pour into prepared pans and bake for 50-55 minutes.
  6. Cool for 10 minutes and then turn the loaf out onto a rack.

Notes

This post is reposted from 2015.

Nutrition

  • Calories: 300kcal
  • Sugar: 20g
  • Protein: 5g

Raspberry Dark Chocolate Banana Bread

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Snickerdoodle Smoothies

  • Author: Chef Mia
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Description

For when you need a little something more in your banana bread!

Ingredients

Scale
  • 2 cups all purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated white sugar
  • 4 tablespoons (½ stick) unsalted butter, at room temperature
  • 2 large eggs
  • 1½ cups mashed ripe banana (about 3 bananas)
  • cup plain low fat yogurt
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chunks or chips
  • 1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

Instructions

  1. Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda and salt.
  3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
  4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

Nutrition

  • Calories: 304kcal
  • Sugar: 26g
  • Protein: 5g

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