Description
Delicious and moist banana bread cookies that combine the classic flavors of banana bread with the convenience of a cookie. These treats are soft in the center with a slightly crisp edge, flavored with cinnamon and chocolate chips, perfect for a quick snack or dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup (120g) all-purpose flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Wet Ingredients
- ½ cup (1 stick / 115g) unsalted butter, melted
- â…“ cup (65g) brown sugar
- ¼ cup (50g) granulated sugar
- ½ cup (120g) mashed ripe banana (about 1 medium banana)
- 1 tsp vanilla extract
Add-ins
- ½ cup (90g) chocolate chips (or walnuts for crunch)
Optional Topping
- Cinnamon sugar for rolling
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt until well combined to evenly distribute the leavening and spices.
- Combine Wet Ingredients: In a separate bowl, mix the melted unsalted butter with brown sugar, granulated sugar, mashed ripe banana, and vanilla extract until smooth and fully blended.
- Combine Mixtures: Stir the dry ingredients into the wet ingredients just until combined, making sure not to overmix to keep the cookies tender. Then fold in the chocolate chips or walnuts gently.
- Shape Cookies: Using about 1.5 tablespoons of dough per cookie, scoop and space them 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are set and the centers remain soft, indicating the perfect chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breaking.
Notes
- To add crunch, substitute walnuts or pecans for chocolate chips.
- For extra flavor, roll cookie dough in cinnamon sugar before baking.
- Be careful not to overbake to maintain soft centers.
- Store cookies in an airtight container for up to 4 days.
- Use ripe bananas for the best sweetness and moisture.
