Description
These easy banana bread cookies are soft, chewy, and made with just six simple ingredients. Perfect for using up overripe bananas, they bake in just 12–15 minutes and offer all the cozy flavors of banana bread in cookie form.
Ingredients
- 2 ripe bananas
- 1 cup all-purpose flour
- 1/2 cup sugar (granulated or brown)
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- Optional: pinch of salt, cinnamon, or chopped nuts/chocolate chips for extra flavour
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the ripe bananas in a large bowl until smooth.
- Add the softened butter, sugar, and vanilla extract to the mashed bananas and mix until creamy and well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt (if using).
- Gradually stir the dry mixture into the wet mixture until just combined—do not overmix.
- If using optional add-ins like nuts or chocolate chips, fold them in now.
- Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for best flavor and sweetness.
- Feel free to customize with cinnamon, chocolate chips, or chopped nuts.
- Cookies store well in an airtight container for up to 3 days at room temperature.
- To freeze, place cookies in a freezer-safe bag or container for up to 3 months.
- Reheat in a microwave or low oven for a fresh-baked feel.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
