Banana Bread Cookies
Delightful cookies that combine the flavors of classic banana bread with a chewy cookie texture, ideal for any occasion.
Ingredients
Main Ingredients
- 2 medium overripe bananas (about 1 cup, mashed) The riper, the better for sweetness
- ½ cup unsalted butter (softened)
- ½ cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Optional Add-ins
- ¾ cup chocolate chips or chopped walnuts Optional, for added texture and flavor
- ½ teaspoon cinnamon Optional, for extra flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the overripe bananas in a bowl until smooth.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, mixing until well combined.
- Gently fold in the mashed bananas.
- In a separate bowl, whisk together the flour, baking soda, salt, and optional cinnamon.
- Gradually combine the wet and dry ingredients, stirring until just blended.
- Fold in any optional add-ins like chocolate chips or walnuts.
Baking
- Scoop the dough onto the prepared baking sheet using about 2 tablespoons per cookie, placing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are golden and the tops look set.
- Allow cookies to cool on the sheet for about 5 minutes before transferring them to a wire rack.
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Notes
Store cookies in an airtight container at room temperature for 3-5 days, or freeze for up to 3 months. For softer cookies, bake for a shorter time.