Soft Banana Cookies with Splenda Sugar Blend by Kim
Indulge in the naturally sweet and tender goodness of these Soft Banana Cookies with Splenda Sugar Blend by Kim—an irresistible, low-sugar treat perfect for banana lovers! Combining ripe bananas with the buttery richness of a classic cookie, this recipe is sweetened with Splenda Sugar Blend for a lighter twist without compromising flavor. Enhanced with warm notes of cinnamon and the option to include crunchy chopped walnuts or decadent chocolate chips, these cookies are soft, golden bites of comfort that are quick and easy to make. With just 15 minutes of prep and minimal cleanup, they’re ideal for guilt-free snacking or sharing with loved ones. Perfectly portioned for 24 cookies, this recipe offers a wholesome alternative to traditional baked goods while keeping the familiar nostalgia of a homemade dessert.
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Recipe Information
Ingredients
- 2 medium Ripe bananas
- 0.5 cup Unsalted butter, softened
- 0.5 cup Splenda Sugar Blend
- 1 teaspoon Vanilla extract
- 1 unit Large egg
- 1.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Optional mix-ins: chopped walnuts or chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, mash the ripe bananas until smooth and set aside.
Using a hand mixer or stand mixer, cream the softened butter and Splenda Sugar Blend together in a large bowl until light and fluffy, about 2-3 minutes.
Mix in the mashed bananas, vanilla extract, and egg until well combined.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients into the wet ingredients, mixing until combined. Do not overmix.
If using mix-ins like walnuts or chocolate chips, gently fold them into the dough.
Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 5.5 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 56 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
