Description
Banana Bread Cookies bring the comforting flavor of classic banana bread into a soft, chewy cookie form. Perfect for using up ripe bananas, these quick and easy cookies are ideal for snacking, sharing, or satisfying a sweet craving. Customize them with your favorite mix-ins like chocolate chips or nuts for a treat that’s both nostalgic and delicious.
Ingredients
- 1 ripe banana, mashed
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon (optional)
- 1 cup chocolate chips or chopped nuts (optional)
Instructions
- Preheat Oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter & Sugars: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in mashed banana, egg, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
- Mix Dough: Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips or nuts if desired.
- Scoop & Space: Drop spoonfuls of dough onto prepared baking sheet, spacing about 2 inches apart.
- Bake: Bake for 10–12 minutes, until edges are golden and centers are set.
- Cool: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, avoid overmixing the dough.
- Use a gluten-free flour blend for a gluten-free option.
- Add nutmeg or allspice for extra spice depth.
- Dough doesn't need chilling, but refrigerating helps if you prefer thicker cookies.
- Store in an airtight container at room temperature for up to 3 days or freeze for 2 months.
