Banana Bread Cookies
Banana Bread Cookies combine the comforting flavors of classic banana bread with the convenience and texture of a cookie. These soft, moist cookies are perfect for using up overripe bananas, and they’re lightly spiced with cinnamon and vanilla, offering a warm, homey flavor. Ideal for a breakfast treat, snack, or dessert, these cookies are easy to make and can be customized with add-ins like chocolate chips or nuts.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe bananas about 1 medium banana
- 1/2 cup chopped walnuts optional
- 1/2 cup chocolate chips optional
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing well.
- Stir in the mashed bananas until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chopped walnuts and chocolate chips, if using.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Bananas: Make sure to use ripe bananas for maximum flavor and moisture. The riper, the better!
- Add-ins: For extra texture and flavor, add chocolate chips, chopped nuts (like walnuts or pecans), or dried fruits such as raisins.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.
- Texture: These cookies are soft and cake-like, rather than crispy. For a slightly firmer cookie, reduce the amount of banana used or bake a little longer.
- Spices: Cinnamon is often used, but feel free to experiment with nutmeg or even a pinch of ginger for extra warmth.