Banana Bread Cookies
These Banana Bread Cookies combine the comforting flavors of traditional banana bread with the delightful ease of cookie form. Soft and chewy, they are perfect for breakfast, snacks, or dessert.
Equipment
- 1 mixing bowls
- 1 measuring cups and spoons
- 1 whisk
- 1 baking sheet
- 1 parchment paper
- 1 cooling rack
Ingredients
- 1 cup ripe bananas About 2 medium bananas.
- ½ cup unsalted butter Softened.
- 1 cup brown sugar Packed.
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup chopped walnuts or chocolate chips Optional.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, mash the ripe bananas until smooth. You should have about 1 cup.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the mashed bananas, egg, and vanilla extract to the butter mixture and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- If desired, fold in the chopped walnuts or chocolate chips.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the tops are set.
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
Notes
For the best flavor, use very ripe bananas; they should be brown and spotty.
These cookies can be stored in an airtight container at room temperature for up to one week.
Feel free to customize with your favorite mix-ins such as dried fruit or shredded coconut.