Description
Banana Bread Cookies Recipe: Soft, Chewy & Delicious! Capture all that heartwarming flavor and moist, tender texture in a perfectly portable, bite-sized package.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (optional)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Ensure butter, eggs, and bananas are at room temperature. Mash bananas until mostly smooth. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Cream softened butter, brown sugar, and granulated sugar in a large bowl with an electric mixer until light and fluffy (2-3 minutes). Beat in egg and vanilla extract until just combined. Mix in mashed bananas on low speed until just incorporated. Gradually add dry ingredients, mixing on low speed until no flour streaks remain; do not overmix. Gently fold in optional chocolate chips or nuts. Chill dough for at least 30 minutes (recommended for best texture).
- Scoop 1.5-2 tbsp dough onto prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes, until edges are lightly golden brown and centers are just set. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For softer cookies, do not overbake.
- Store cookies in an airtight container for up to one week.
- Freeze dough for later use if desired.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg