Description
Delight in these soft and cake-like Banana Bread Cookies, combining the sweet richness of ripe bananas with the comforting warmth of cinnamon and chopped nuts or chocolate chips. Perfect as a snack or dessert, these cookies are an ideal way to use overripe bananas and offer a quick, easy treat that’s bursting with flavor.
Ingredients
Scale
Wet Ingredients
- 1 ripe banana (mashed)
- ½ cup unsalted butter (softened)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Add-ins (Optional)
- ½ cup chopped walnuts or pecans
- ½ cup mini chocolate chips
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, helping to create a tender texture in the cookies.
- Add Banana, Egg, and Vanilla: Mix in the mashed ripe banana, egg, and vanilla extract until everything is fully combined and smooth, adding moisture and flavor to the batter.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, cinnamon, and salt together to evenly distribute the leavening agent and spices.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet banana mixture, stirring gently to create a uniform dough without overmixing to keep the cookies tender.
- Add Nuts and Chocolate Chips: Fold in chopped walnuts or pecans and mini chocolate chips if using, distributing them evenly throughout the dough for added texture and flavor.
- Form Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10–12 minutes, or until the edges are golden brown and the centers are set, indicating they are cooked through.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely, ensuring a perfect texture before serving.
Notes
- These cookies are soft and cake-like, mimicking the texture of traditional banana bread in a handy cookie form.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- Ideal for using overripe bananas, making these cookies a great way to reduce food waste.
- Optional nuts and chocolate chips add texture and extra flavor, but the cookies are delicious even without them.
