Strawberry Banana Cookies
So you’re craving something sweet but don’t want to commit to a full-on baking marathon, huh? Same. Enter these Strawberry Banana Cookies — the love child of banana bread and your favorite fruity snack. They’re soft, chewy, and just the right amount of sweet without being “send-you-into-a-sugar-coma” sweet. Basically, if your morning smoothie and a cookie had a baby, this would be it.
And let’s be real — if you can mash bananas and stir a spoon, you can make these. No fancy chef skills needed.
Why This Recipe is Awesome
Let’s break it down:
- It’s idiot-proof. Seriously. Even if you burn toast, you can pull this off.
- Bananas + strawberries = happiness. There’s actual science behind this (okay, maybe not science, but trust me).
- No mixers, no drama. Just one bowl, one spoon, and your inner cookie monster.
- Healthier(ish) — made with real fruit, oats, and minimal sugar, so you can totally justify eating three… or five.
- Smells like heaven. Like your kitchen just got a strawberry-scented candle upgrade.
Ingredients You’ll Need
Grab these goodies (and maybe a playlist — baking’s more fun with music):
- 🍌 2 ripe bananas – the spottier, the better. We’re talking borderline retirement bananas.
- 🍓 1 cup diced strawberries – fresh or frozen, just not the ones you forgot in the back of the fridge.
- 🧈 ¼ cup melted butter – because flavor matters, okay?
- 🍯 2 tbsp honey – or maple syrup if you’re feeling fancy.
- 🥚 1 egg – the glue holding this fruity chaos together.
- 🍚 ½ cup brown sugar – gives that subtle caramel sweetness.
- 🧂 1 tsp vanilla extract – because dessert without vanilla is just sadness.
- 🌾 1 ½ cups rolled oats – adds chew and a tiny “I’m healthy” flex.
- 🍞 1 cup all-purpose flour – keeps everything cookie-shaped, not pancake-shaped.
- 🧁 1 tsp baking powder – our little lift-off helper.
- 🧂 Pinch of salt – balances all that sweetness like a true pro.
Step-by-Step Instructions
1. Preheat your oven.
Set it to 350°F (175°C). Yes, preheat it now, not after your dough’s ready. Don’t be that person who waits and then blames “uneven baking.”
2. Mash the bananas.
In a large bowl, mash them until smooth. You want mashed banana, not “banana chunks with identity issues.”
3. Add the wet squad.
Mix in melted butter, egg, honey, vanilla, and brown sugar. Stir until it looks like caramel-colored banana soup (appetizing, right?).
4. Bring in the dry gang.
Add flour, oats, baking powder, and salt. Stir until combined — not overmixed. This isn’t CrossFit; your batter doesn’t need a workout.
5. Fold in the strawberries.
Gently. You’re folding fruit, not punting it across the bowl.
6. Scoop and drop.
Line a baking sheet with parchment paper, then drop spoonfuls of dough about 2 inches apart.
7. Bake it up!
Bake for 12–14 minutes, or until edges turn slightly golden. Don’t wait for them to look “crisp” — these are meant to be soft and chewy.
8. Cool (if you can).
Let them rest for a few minutes before devouring. Or don’t — just don’t burn your tongue and blame me.
Nutritional Facts
| Nutrient | Per Cookie (Approx.) |
|---|---|
| Calories | 110 kcal |
| Carbohydrates | 18 g |
| Protein | 2 g |
| Fat | 4 g |
| Fiber | 1.5 g |
| Sugar | 8 g |
| Sodium | 55 mg |
These cookies are a great source of quick energy, perfect for post-workout munchies, mid-afternoon slumps, or just surviving Monday mornings. The bananas give natural sweetness and potassium, while strawberries add vitamin C and flavor vibes. IMO, they’re basically health food disguised as cookies — you’re welcome.
Common Mistakes to Avoid
- Skipping the preheat. Rookie move. The oven’s gotta be hot from the start.
- Overmixing the batter. You’re making cookies, not bread. Chill.
- Forgetting parchment paper. Unless you enjoy chiseling cookies off metal, use it.
- Using underripe bananas. Firm bananas = bland cookies. Let ‘em brown.
- Adding strawberries too early. Fold them last or you’ll end up with pink sludge. Cute, but no.
Alternatives & Substitutions
Feeling creative (or missing an ingredient because grocery shopping is optional)? Try these:
- Butter → Coconut oil: For that tropical flair.
- Honey → Maple syrup: Equally delicious and vegan-friendly.
- Flour → Almond or oat flour: Makes it gluten-free and adds a nutty taste.
- Strawberries → Blueberries, raspberries, or chopped apples: Basically any fruit that won’t judge you.
- Add chocolate chips: Because… do we even need a reason?
Personally, I love adding a sprinkle of cinnamon for warmth or a handful of chopped nuts for crunch. Play around — this recipe forgives you easily.
FAQ (Frequently Asked Questions)
Q1: Can I use frozen strawberries?
Absolutely! Just thaw and pat them dry first — soggy cookies are nobody’s dream.
Q2: Do I need to chill the dough?
Nope. This is a chill-free zone. Straight from bowl to oven.
Q3: Can I skip the sugar?
Technically yes, but your cookies might taste like sadness. A little sweetness doesn’t hurt.
Q4: How do I store them?
In an airtight container for up to 3 days. Or freeze them — they thaw beautifully.
Q5: Can I make them vegan?
Yep! Use flax egg (1 tbsp flaxseed + 3 tbsp water) and plant-based butter or coconut oil.
Q6: Why are my cookies too soft?
Because they’re supposed to be! But if you want crispier edges, bake 2–3 minutes longer.
Q7: Can I eat the dough?
I mean… technically yes (no raw flour = safe), but save some for baking, yeah?
Final Thoughts
And there you have it — Strawberry Banana Cookies that are part snack, part breakfast, and 100% delicious. They’re quick, fruity, and require minimal effort, which makes them basically my soulmate in dessert form.
Now go grab your mixing bowl, crank up your favorite tunes, and bake yourself some chewy happiness. Whether you share them or not? Totally your call. 😉
