Description
Soft, chewy banana bread cookies that combine the comforting flavor of banana bread with the convenience of cookies. Perfect for using up ripe bananas and ready in under 40 minutes.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chocolate chips
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, salt, and cinnamon.
- In another bowl, mash bananas and mix with melted butter, brown sugar, granulated sugar, egg, and vanilla extract.
- Fold dry ingredients into wet mixture until just combined.
- Stir in optional chocolate chips or nuts.
- Drop spoonfuls of dough onto the baking sheet, spacing 2 inches apart.
- Bake 10–12 minutes or until golden at the edges.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
Notes
Store in airtight container up to 3 days. For vegan version, use coconut oil and flaxseed egg; for gluten-free, use gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg