Soft Banana Snickerdoodles

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Got leftover bananas? Bake a batch of super soft, chewy cinnamon spiced snickerdoodles with sweet banana flavor. So irresistible hot out of the oven! 

Banana Snickerdoodles – Leftover bananas? Bake these super soft, chewy cinnamon spiced snickerdoodles with sweet banana flavor! thecomfortofcooking.com

When I have a bunch of overripe bananas, my go-to baked treat is usually a moist, delicious banana bread. (Here is one so good, you’ll never go back to your old standard!) But, I was in the mood for something a little different. A little less bread. A little more cookie. And a whole lot of cinnamon-sugar goodness!

These pillowy soft, chewy snickerdoodles with fresh banana take the classic cookie to a whole new level. The aroma as they bake is indescribably delicious, so get your oven mitts ready. And try not to burn your fingers grabbing one of these babies hot off the baking sheet…

Every bite is full of sweet banana flavor, with spicy cinnamon, molasses and vanilla. Heaven dunked in a cup of hot coffee or tea! Which makes them perfect for a breakfast treat, too.


Banana Snickerdoodles – Leftover bananas? Bake these super soft, chewy cinnamon spiced snickerdoodles with sweet banana flavor! thecomfortofcooking.com
Banana Snickerdoodles – Leftover bananas? Bake these super soft, chewy cinnamon spiced snickerdoodles with sweet banana flavor! thecomfortofcooking.com

Banana Snickerdoodles – Leftover bananas? Bake these super soft, chewy cinnamon spiced snickerdoodles with sweet banana flavor! thecomfortofcooking.com
Banana Snickerdoodles – Leftover bananas? Bake these super soft, chewy cinnamon spiced snickerdoodles with sweet banana flavor! thecomfortofcooking.com

3 from 1 vote

Soft Banana Snickerdoodles

Ingredients

  • 2 large overripe bananas
  • 2 1/2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/3 cups granulated sugar
  • 3/4 cup vegetable oil
  • 1 Tablespoon molasses
  • 1 Tablespoon vanilla extract

For rolling:

  • 1/4 cup granulated sugar
  • 1 Tablespoon ground cinnamon

Instructions

  • In a large bowl, mash bananas into a fine (slightly chunky) pulp. In a separate bowl, whisk together flour, baking powder and salt. Set aside.
  • Add 1 1/3 cups sugar, oil, molasses and vanilla to the bowl with bananas. Beat with an electric mixer on medium speed until smooth, about 2 minutes. Gradually add flour mixture and beat until just blended.
  • Cover bowl with plastic wrap and refrigerate dough for at least 45 minutes, or up to 1 day.
  • When ready to bake, preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  • In a small bowl, mix 1/4 cup sugar and cinnamon. Shape cookie dough into 1-inch balls (about 1 tablespoon of dough). Roll each ball into the cinnamon-sugar mixture, then place onto baking sheets about 2 inches apart. Gently flatten each cookie into a thick disk.
  • Bake for 8-10 minutes, until tops are crinkly and slightly puffed. Transfer to a wire rack to cool completely.
  • Enjoy!

Join the Conversation

  1. These look too good Georgia! The combination of snickerdoodle and banana…. yum! xx

  2. Of course cinnamon and banana would make the best cookies!! Love this idea. Wish I could reach through the screen and grab one of those… :)

  3. I always have over ripe bananas sitting on the counter, and while I love my Mama’s banana bread recipe, I too sometimes want something different! Can’t wait to try these cookies next time I am faced with browning bananas. :)

  4. We love snickerdoodles anything and these little bits of bananas you have put together with one of our favorite treats look scrumptious!

  5. My kids would absolutely adore these, they sound delicious!

  6. Hi there! Excited about these! I tried making them and the batter turned out more like muffins rather than cookies. Could this be missing an egg? Any other suggestions?

  7. This does produce a more wet consistency batter, but after refrigeration it should firm up enough to roll into dough balls.

  8. I made these and they were delicious! I want to try out an Apple Cinnamon version with apple sauce instead of the banana, do you think 1/2 a cup of apple sauce would be enough or too much?

  9. These came out really flat. I refregerated the dough for 2 hours. The batter was still wet. Disappointing recipe. Looked good in your picture though.

  10. These were amaaazing! It was hard to leave the dough in the fridge instead of eating it! I only had a cup of regular flour so I substituted a mix of masa harina and white rice flour. I don’t know if my finished product tasted the same as if I followed the recipe exactly, but it sure was tasty!

  11. I made these gluten free substituting the regular flour with Bobs Redmill 1:1 gluten free baking flour. Used coconut sugar for the lower glycemic index and substituting 1/2 cup of oil for 8 TBSP of unsalted butter helped them hold their shape and puff up nicely in the oven. Amazing! Great recipe with a few tweaks of my own ;-)

  12. Renee L. Rosas says:

    I tried to make them also the batter was not consistent for cookies,even though I let the dough settle overnight in refrigerator did not help.

  13. I subbed 1 large banana for just over a cup of applesauce and they came out alright. A bit dense and cakey, I probably should’ve tried cutting down the amount of oil a little.

    Still good nonetheless! – love the hint of banana with the cinnamon :D

  14. These were delicious thank you!!! I refrigerated the batter over night and it firmed up but was still to sticky to roll easily so I added oatmeal then rolled them in a ball then the sugar and they held together much better:)

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    page, whicһ іs useful for my experіence. thanks admin

  16. 3 stars
    I also found the dough hard to work with. It didn’t chill up quite stiff enough to roll into a ball. I wonder if this has to do with the amount and texture of the bananas you use. The taste was satisfying enough to have with a cup of coffee though:)

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