Description
These Banana Bread Cookies combine the moist, rich flavor of classic banana bread with the convenient bite-sized form of a cookie. Soft in the center with slightly crisp edges and bursts of chocolate chips, they make a perfect treat for snack time or dessert. Enhanced with cinnamon and vanilla, these cookies are easy to prepare and bake in just about 10-12 minutes.
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 Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, mix the melted unsalted butter with both brown and granulated sugars until smooth. Stir in the mashed ripe banana and vanilla extract until fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing. Then carefully fold in the chocolate chips or walnuts to distribute evenly.
- Scoop the Dough: Using a tablespoon or cookie scoop, portion 1.5 tablespoons of cookie dough per cookie. Place each on the prepared baking sheet about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft, giving you that classic chewy cookie texture.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up. Then transfer to a wire rack to cool completely.
Notes
- You can substitute walnuts for chocolate chips to add crunch instead of sweetness.
- For a healthier alternative, try using whole wheat flour instead of all-purpose flour.
- Make sure bananas are very ripe for the best flavor and natural sweetness.
- If desired, roll the cookie dough balls in cinnamon sugar before baking for an extra touch of flavor.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
