Description
These Banana Bread Cookies combine the soft, moist texture of classic banana bread with the convenience and bite-sized pleasure of cookies. Perfect for a quick snack or dessert, they feature ripe bananas, warm cinnamon, and optional walnuts or chocolate chips for added flavor and texture.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large ripe banana, mashed (about 1/2 cup)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup mini chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Banana, Egg, and Vanilla: Mix in the mashed banana, egg, and vanilla extract until everything is well combined, imparting moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt to evenly distribute the leavening agents and spices.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overmixing and ensuring a tender cookie.
- Fold in Optional Nuts or Chocolate Chips: If desired, gently fold in the chopped walnuts, pecans, or mini chocolate chips for added texture and flavor.
- Shape Cookies: Drop tablespoon-sized scoops of the dough onto the prepared baking sheet, spacing each about 2 inches apart to allow spreading during baking.
- Bake: Bake for 10–12 minutes, or until the edges are lightly golden and the centers have set, to achieve the perfect soft, banana bread-like texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- These cookies have a soft and cake-like texture, similar to banana bread.
- Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For an indulgent twist, try adding a glaze or cream cheese frosting on top of cooled cookies.
