Banana Bread Cookies
These banana bread cookies beautifully combine the comforting flavors of classic banana bread with the delightful texture of cookies. Soft and chewy, they are an ideal snack or dessert.
Ingredients
Main Ingredients
- 2 ripe bananas, mashed Use very ripe bananas for the best flavor.
- 1/2 cup softened butter Ensure butter is softened for easy mixing.
- 1/2 cup brown sugar Can be adjusted for sweetness.
- 1/4 cup granulated sugar Can be adjusted for sweetness.
- 1 teaspoon vanilla extract
- 1 large egg Can replace with a flax egg for a vegan option.
- 1 1/2 cups all-purpose flour Measure properly to avoid dry cookies.
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup chocolate chips or nuts (optional) Use for added flavor and texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the mashed bananas and softened butter. Mix until well blended.
- Add the brown sugar and granulated sugar to the banana mixture, mixing until smooth and creamy.
- Stir in the vanilla extract and egg, mixing until fully incorporated.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- If desired, fold in chocolate chips or nuts.
Baking
- Drop tablespoons of batter onto the prepared baking sheet, leaving enough space between each cookie.
- Bake for 10-12 minutes, or until cookies are lightly golden around the edges and set in the center.
- Let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 3-5 days or refrigerate for up to a week. For longer storage, freeze for about two months.