BANANA BREAD COOKIES
These Banana Bread Cookies combine the soft, comforting flavors of banana bread with the ease of a cookie. Full of banana, cinnamon, and a touch of sweetness, they’re the perfect treat for any banana lover.
Ingredients
- 2 ripe bananas mashed
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup rolled oats optional for added texture
- ½ cup chocolate chips or chopped walnuts optional
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, mix together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, beat the softened butter and sugar until creamy.
- Add the mashed bananas, egg, and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the oats, chocolate chips, and/or walnuts if using.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and texture.
- For a lighter version, you can substitute butter with coconut oil or applesauce.
- You can swap the chocolate chips for dried fruit like raisins or cranberries for a healthier option.
- These cookies are soft and slightly chewy, so be sure to cool them completely to maintain their texture.
- If you prefer a crispier texture, flatten the dough slightly before baking.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- You can freeze the cookie dough for up to 2 months and bake fresh cookies whenever you like.
- For extra sweetness, dust the cooled cookies with powdered sugar or drizzle with honey.