Irresistible Banana Bread Cookies with Maple Glaze Recipe

Banana Bread Cookies with Maple Glaze are the ultimate treat for anyone who adores baked goods that make you feel warm and fuzzy inside. Imagine biting into a soft, chewy cookie that tastes like your favorite banana bread, but in cookie form. Baked Apple Cinnamon Oatmeal Cups Cinnamon Swirl Banana Bread The delightful aroma wafting through your kitchen will have everyone eagerly waiting to devour these sweet morsels.

These cookies aren’t just for dessert; they’re perfect for breakfast, snacks, or any occasion that calls for a little sweetness. I remember the first time I made these cookies while trying to use up some overly ripe bananas—I ended up with a family gathering where everyone couldn’t get enough of them! For more inspiration, check out this Thanksgiving Sweet Potato Au Gratin recipe.

I once made these cookies for a potluck, and my friends practically formed an assembly line to get second helpings!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Bananas: Choose bananas with plenty of brown spots for the sweetest flavor and best texture.

• All-Purpose Flour: Standard flour works beautifully here; just make sure it’s fresh.

• Sugar: Use granulated sugar for sweetness; you can also try brown sugar for extra flavor.

• Baking Soda: This is essential for leavening the cookies; make sure it’s not expired.

• Salt: A pinch of salt enhances all the flavors—trust me on this one.

• Butter: Melted butter adds richness; feel free to substitute coconut oil if you want a dairy-free option.

• Eggs: These act as a binding agent; ensure they are at room temperature for better mixing.

• Maple Syrup: Pure maple syrup provides natural sweetness and an irresistible glaze.

• Vanilla Extract: A splash brings out all those lovely flavors in the cookie batter.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This ensures perfect baking right from the start.

Mash Those Bananas: In a large bowl, mash your ripe bananas until smooth. You want them creamy with no chunks left behind because nobody wants banana surprises.

Mix Wet Ingredients: Stir in melted butter, sugar, eggs, vanilla extract, and maple syrup until well combined. The mixture should smell heavenly already!

Add Dry Ingredients: Slowly combine flour, baking soda, and salt into the wet mixture using a spatula. Gently fold until just combined—overmixing can lead to tough cookies.

Scoop and Bake: Using a spoon or cookie scoop, drop dollops of dough onto a lined baking sheet about two inches apart. Bake for 10-12 minutes until they turn lightly golden.

Prepare Maple Glaze: While cookies cool slightly on racks, mix powdered sugar with maple syrup until smooth. Drizzle generously over warm cookies before serving—trust me, it’s worth it! For more inspiration, check out this Bacon Brown Sugar Chicken Tenders recipe.

Now that you’ve got your Banana Bread Cookies with Maple Glaze ready to go, all that’s left is to gather your friends and family around! Enjoy those sweet bites filled with nostalgia while sharing stories about your own kitchen adventures. Christmas Peppermint Cookies.

Perfecting the Cooking Process

Start by mashing ripe bananas and mixing them with butter and sugar. Then incorporate flour, baking soda, and spices for a rich flavor before baking at 350°F until golden brown. Brown Butter Snickerdoodle Cookies.

Add Your Touch

Feel free to swap in chocolate chips or nuts for added texture. You can also experiment with different spices like cinnamon or nutmeg to elevate the flavors even more.

Storing & Reheating

Store your banana bread cookies in an airtight container at room temperature for up to three days. Reheat them briefly in the microwave for that fresh-baked taste!

Sometimes I catch myself reminiscing about the first time I made these cookies—they disappeared so fast that I barely had a chance to taste one!

FAQ

Can I freeze banana bread cookies with maple glaze?

Yes, you can freeze them! Just wrap each cookie tightly before freezing.

How do I know when my cookies are done baking?

They should be golden brown on the edges but still soft in the center.

Can I use other fruits instead of bananas?

Absolutely! Applesauce or pureed pumpkin could work well as substitutes too.

Print

Banana Bread Cookies with Maple Glaze

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Anastasia Chen
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

Print Recipe

Pin Recipe

Description

Indulge in the delightful warmth of Banana Bread Cookies with Maple Glaze. These soft and chewy cookies capture the essence of classic banana bread, making them perfect for breakfast, snacks, or dessert. With a scrumptious blend of ripe bananas and sweet maple syrup, each bite is a comforting treat that will have your taste buds dancing. Easy to make and customizable with nuts or chocolate chips, these cookies are sure to impress at any gathering.

---

Ingredients

Scale 1x2x3x

• 2 ripe bananas (mashed)
• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter (melted)
• 1 large egg (room temperature)
• ¼ cup pure maple syrup
• 1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mash the ripe bananas until smooth.
3. Mix in melted butter, sugar, egg, vanilla extract, and maple syrup until well combined.
4. Gradually add flour, baking soda, and salt to the wet mixture; fold until just combined.
5. Drop dollops of dough onto a lined baking sheet about two inches apart.
6. Bake for 10-12 minutes or until lightly golden.
7. For the glaze, mix powdered sugar with maple syrup until smooth; drizzle over warm cookies.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 120
• Sugar: 9g
• Sodium: 80mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: <1g
• Protein: <1g
• Cholesterol: 15mg