Description
Deliciously soft and moist Banana Bread Cookies that combine the rich flavor of ripe bananas with warm cinnamon and a subtle sweetness. These cookies are perfect for a quick snack or a delightful treat, featuring optional chocolate chips or nuts for added texture and taste.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- 2 ripe bananas, mashed
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Optional Mix-ins
- ½ cup chocolate chips
- ½ cup chopped walnuts or pecans
Instructions
- Preheat Oven & Prepare Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This ensures the dry ingredients are evenly distributed.
- Mash Bananas: In another bowl, mash the ripe bananas thoroughly and combine them with melted unsalted butter, brown sugar, granulated sugar, the large egg, and vanilla extract. Mix until the batter is smooth and well combined.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined to avoid overmixing which can make cookies tough.
- Add Optional Mix-ins: If desired, fold in chocolate chips or chopped nuts like walnuts or pecans for added flavor and texture.
- Shape Cookies: Using a spoon, drop rounded spoonfuls of the cookie dough onto the prepared baking sheet, spacing them evenly to allow for spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 10–12 minutes or until the edges turn golden and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely, ensuring they maintain their shape and texture.
Notes
- Use very ripe bananas for the best sweetness and flavor.
- Do not overmix the dough once the dry ingredients are added to avoid dense cookies.
- Optional mix-ins like chocolate chips or nuts can be omitted or substituted based on preference or dietary restrictions.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
