Banana Bread Cookies
These Banana Bread Cookies combine the rich flavor of ripe bananas with the comforting texture of cookies, making them a delightful treat for any time of day.
Ingredients
Wet Ingredients
- 2 to 3 pieces ripe bananas, mashed Use very ripe bananas for best flavor.
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar Can reduce for less sweetness.
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups all-purpose flour Can use gluten-free flour.
Optional Ingredients
- 1 cup chocolate chips or nuts Optional add-ins.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the mashed bananas and melted butter, mixing well until combined.
- Add the brown sugar and granulated sugar to the banana mixture and mix thoroughly.
- Incorporate the egg and vanilla extract, stirring until smooth.
- In a separate bowl, whisk together the baking soda, salt, cinnamon, and flour.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
- Fold in the chocolate chips or nuts, if using.
Baking
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges turn golden brown and the cookies look set.
- Remove from the oven and let them 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. They can be kept at room temperature for up to three days, or refrigerated for about a week. For longer storage, freeze for up to three months. Warm in the oven to restore freshness.