Do you remember when I told you all about “Cookiegate 2017” where while I got Owen to bed, Ryan opened a tupperware of cookies and he and Cooper polished off a solid 30 cookies in 2 or less minutes? Yeah. That was fun. Well, the cookies were this recipe – kind of. I was so excited to share them with you since they are beyond delicious, but the second time around I had a few different ingredients. I rolled with it and you’ll see some of my notes down below for how to change em up, but today I’ll share the plain Jane version. But don’t get it confused – these cookies are beyond delicous!
As of late, my absolutely favorite thing to do is to bake with Ryan. I talk about it alot, but I relaly love baking, to the point where my non-stop treats brought into school in high school earned me the (very lame, yes) superlative of “Most Likely to Host Her Own Cooking Show.” Who knows. I think a big struggle for me as a mom of 2 boys is figuring out what to do with them. I love playing with them, don’t get me wrong, but as a ‘girl’s girl’, my husband definitely has the upper hand in the ‘cool parent’ race. Both boys came out obsessed with cars and trucks and the inner workings of all things mechanical and while the hubs is, in fact, a mechanic, this momma couldn’t tell you how a single part of a car works.
While Ryan digs the occasional dance party or “making pictures”, it’s all cars and trucks for him. Thankfully, I’ve found a common ground – baking.
More specifically, Ryan gets a huge kick out of me dragging out the Kitchenaid Stand Mixer, dragging a chair to the side of the counter, and watching or helping me make something. Machines, people – the kid loves him a good machine. I don’t think it hurts that I let him lick the spoon or stir when possible.
If you’re struggling with the same thing – a girly momma to boys who love all things ‘boy’ – try bringing the things you boys enjoy together. You never know how it will go!
Anyway – let’s talk cookies. Banana bread cookies, to be exact. You guys, I love banana bread. My biggest issue is that I love it soo much – like, if I make banana bread, it’s gone in a day. Maybe. Part of the problem is in the bread itself – when you can choose the size of your slices, it’s beyond simple to over-do it. Enter Banana Bread Cookies.
These perfectly fluffy cookies might not be what you ‘traditional’ cookies (if you’re looking for those, check out the best ever Copycat Panera Bread Chocolate Chip Cookies – you’re welcome.) but they are like little bites of banana bread – hence the name. If you’re a fan of banana bread, these banana bread cookies will be right up your alley! They’re not too sweet, but caramelizing the bananas a bit before starting the batter creates a depth of flavors and adds a bit of sweetness,
Make them more fun by adding in your favorite mix-ins – for this batch I chose chocolate chips and walnuts, but throw in whatever you like!
Banana Bread Muffins
- 2 1/4 cups flour*
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large ripe bananas
- 1/2 cup butter*
- 2 tablespoons white sugar
- 1/2 cup brown sugar
- 1 tablespoon vanilla
- 1/2 cup Greek yogurt
- 1 egg
- 1 cup mix-ins
- Combine dry ingredients (first 4) in a bowl and mix to combine - set aside.
- Melt butter over medium heat, reduce to low and add in bananas. Melt bananas into the butter to intensify the flavor and make the bananas super smooth. Pour into a seperate, large bowl or the bowl of a stand mixer.
- Add sugar and wisk or use the paddle attachment to cool and whip your bananas and butter. Once cooled, add in vanilla and Greek yogurt - continue to whip until fluffy before adding in the egg.
- Gently (or on low) stir in your flour mixture. Once incorporated (don't over mix!) stir in your mix ins.
- Place batter into the refrigerator and preheat the oven to 325 F. Once preheated, scoop 1 tablespoon onto a cool cookie sheet about 1 inch apart - if the batter is well chilled, they won't spread too much. If you'd like smooth cookies, wet your finger and smooth out any weird edges on your dough.
- Bake for 10-12 minutes, keeping a close eye on the cookies. You do NOT want to over bake them! Once done baking, allow to set for a minute or two before placing on a cooling rack.
- While these cookies are great right out of the oven, they are best cooled - the tops get that delicious muffin top stickiness and they are perfectly fluffy. Enjoy within a few days or freeze any you won't eat quickly.
- The first time I made these, I subbed 1 cup of flour for almond meal and it was amazing - the almond meal added a nuttiness and texture that I adored.
- Use any combination of solid fat you have - the first time I used all butter and second I used half butter, half shortening since it's what I had on hand. I think coconut oil would also be great.
Okay so tell me – do you have restraint when it comes to baked goods? HOW? Let me know in the comments – save a momma’s waistline!
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