You have seen Snickerdoodles here already on the blog (if you follow what’s published every week). But these Snickerdoodles here are made with bananananaaaas :P Whole new world! Since I made Snickerdoodles for the first time, I am totally hooked on those little fellas (recipe here)! I have to say Banana Snickerdoodles rule! For sure ;)
Dunno why I like those cookies so much. Could be the texture, the cinnamon, or maybe all the sugar in and on top of the cookies? Can’t tell. They are just fantastic. Hard to believe I survived without Snickerdoodle cookies for so many years :P
As I mentioned already – these Snickerdoodles here are made with bananas. Not the tiny ones from the pictures. I mean really large (overripe) bananas. I only used the small ones for the pictures cause one big banana next to the cookies would have looked weird. If you like cookies with banana, you should definitely check out these here as well: Nutella Banana Cookies :P
Anyway, the bananas are a great addition to the cookies. Bananas and cinnamon just go great together. You will love it, I’m sure! And now turn on the oven to bake a few cookies…!
If you want/need more Snickerdoodle recipes, just try the search function here on the blog…. is quite simple ;) There are small magnifying glasses in the menu – click on them, and you will get a field to write something in. Type ‘snickerdoodle’ and the site should give you several options for Snickerdoodle recipes ;)
INGREDIENTS / ZUTATEN
(24 cookies)
For the dough:
2 large overripe bananas
2 1/2 cups (325g) all-purpose flour (plus more if necessary)
1 tbsp. baking powder
1/4 tsp. salt
1 cup (200g) sugar
1/3 cup (65g) brown sugar
2/3 cup (160ml) vegetable oil
1 tbsp. vanilla extract
For the rolling:
1/4 cup (50g) sugar
1 tbsp. ground cinnamon
(24 Cookies)
Für den Teig:
2 große überreife Bananen
325g Mehl (Type 405) – evtl. mehr
1 EL Backpulver
1/4 TL Salz
200g Zucker
65g brauner Zucker
160ml Pflanzenöl
1 EL Vanille Extrakt
Für das Ausrollen:
50g Zucker
1 EL Zimt
DIRECTIONS / ZUBEREITUNG
1. Mash the bananas with a fork in a large bowl. Add the sugars, oil and vanilla extract and mix until well combined. In a second bowl mix flour with baking powder and salt – add gradually to the wet ingredients and mix until just combined. Depending on the size of the bananas you used, the dough might be a bit runny – it should be quite soft, but if you think it’s too much, add some more flour and mix in. Cover the bowl and place in the fridge for at least 1 hour or overnight.
2. Preheat the oven to 350˚F (180°C). Line two baking sheets with baking parchment. Mix the sugar with cinnamon in a small bowl. Make small balls with the dough (about 1 tablespoon dough per cookie) and roll in the sugar-cinnamon mix. Flatten the balls a bit and place on the baking sheets with at least 2 inches (5cm) space in between. Bake the cookies for about 8-10 minutes. Take out of the oven and let cool down on the baking sheet for some time and then transfer to a wire rack to cool completely.
1. Die Bananen mit einer Gabel in einer großen Schüssel zerquetschen. Die beiden Zuckersorten, Öl und Vanille Extrakt zugeben und alles gut verrühren. In einer zweiten Schüssel das Mehl mit Backpulver und Salz vermischen – diese Mischung nachund nach in die andere Schüssel zugeben und nur kurz unterrühren. Je nachdem wie groß die Bananen waren, die verwendet wurden, kann es sein, dass der Teig etwas “flüssig” wirkt – er sollte relativ weich sein, aber wenns zu extrem ist, einfach noch etwas Mehl zugeben und unterrühren. Den Teig abdecken und für mindestens 1 Stunde oder über Nacht in den Kühlschrank stellen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Zwei Backbleche mit Backpapier auslegen. Den Zucker mit Zimt in einer kleinen Schüssel vermischen. Aus dem Teig kleine Kugeln formen (etwa 1 EL Teig) und dann in der Zimt-Zuckermischung wenden. Die Kugeln etwas flachdrücken und mit genügend Abstand (ca.5cm/2 inches) dazwischen auf die Bleche legen. Die Cookies für etwa 8-10 Minuten backen, aus dem Ofen nehmen und auf dem Blech etwas abkühlen lassen, dann auf ein Kuchengitter legen und komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Easy Banana Snickerdoodles
- Prep Time: 00:30
- Cook Time: 00:10
- Total Time: 01:45
- Yield: 24 1x
- Category: Cookies
- Cuisine: United States
- Diet: Vegetarian
Description
Snickerdoodles are easy to make and super delicious! With bananas, they even get better! They are definitely my favorite Snickerdoodles now :)
Ingredients
For the dough:
2 large overripe bananas
2 1/2 cups (325g) all-purpose flour (plus more if necessary)
1 tbsp. baking powder
1/4 tsp. salt
1 cup (200g) sugar
1/3 cup (65g) brown sugar
2/3 cup (160ml) vegetable oil
1 tbsp. vanilla extract
For the rolling:
1/4 cup (50g) sugar
1 tbsp. ground cinnamon
Instructions
1. Mash the bananas with a fork in a large bowl. Add the sugars, oil, and vanilla extract and mix until well combined. In a second bowl mix flour with baking powder and salt – add gradually to the wet ingredients and mix until just combined. Depending on the size of the bananas you used, the dough might be a bit runny – it should be quite soft, but if you think it’s too much, add some more flour and mix in. Cover the bowl and place in the fridge for at least 1 hour or overnight.
2. Preheat the oven to 350˚F (180°C). Line two baking sheets with baking parchment. Mix the sugar with cinnamon in a small bowl. Make small balls with the dough (about 1 tablespoon dough per cookie) and roll in the sugar-cinnamon mix. Flatten the balls a bit and place on the baking sheets with at least 2 inches (5cm) space in between. Bake the cookies for about 8-10 minutes. Take out of the oven and let cool down on the baking sheet for some time and then transfer to a wire rack to cool completely.
Notes
Enjoy baking!
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Lieber marc, die sehen mal wieder fantastisch aus!
Bananen liegen schon bereit und warten nur darauf reif genug zu sein, damit es endlich los gehen kann ;) Mit etwas Glück gehts dann morgen direkt an die Rührschüsseln ^^
If you’re a fan of snickerdoodles, you MUST try these — they are amazing!!
I LOVE LOVE LOVE this recipe. Super easy and it makes the most deliciously soft and chewy cookie, with just the right amount of banana-y goodness. They are my families favorite new treat.
Thanks so much
Glad u like it :)
Cheers
Marc
Hallo Marc,
womit kann ich den Vanilleextrakt ersetzen?
Vielen Dank und viele Grüße
Ani
Man kann statt Vanille Extrakt immer Vanillezucker verwenden. Man sollte dann ggf. die Zuckermenge entsprechend ein wenig anpassen.
VG Marc