Description
These Banana Bread Cookies combine the moist, comforting flavors of classic banana bread with the convenience and fun of cookies. Featuring mashed ripe bananas, warm cinnamon, and melty chocolate chips, they make for a delightful snack or dessert that’s easy to whip up in under 30 minutes.
Ingredients
Scale
Main Ingredients
- 1 cup (120g) all-purpose flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 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
- 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 bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt, ensuring they are evenly combined for consistent flavor throughout the cookies.
- Combine wet ingredients: In a separate bowl, mix the melted unsalted butter, brown sugar, granulated sugar, mashed ripe banana, and vanilla extract until smooth and well incorporated.
- Combine wet and dry: Stir the dry ingredient mixture into the wet ingredients until just combined to avoid overmixing, which can make cookies tough.
- Add chocolate chips: Fold in the chocolate chips (or walnuts if preferred) gently without overworking the dough to evenly distribute them.
- Shape cookies: Scoop out 1.5 tablespoons of dough per cookie and place them 2 inches apart on the prepared baking sheet to allow room for spreading. Optionally, roll each dough ball in cinnamon sugar before placing for an extra touch of flavor and crunch.
- Bake: Bake in the preheated oven for 10–12 minutes, until the edges are set and the centers remain soft, giving a tender cookie texture reminiscent of banana bread.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely for best texture.
Notes
- For a nut-free version, use chocolate chips instead of walnuts.
- Substitute the all-purpose flour with gluten-free flour to make the recipe gluten-free.
- Use very ripe bananas for maximum flavor and sweetness.
- Optional cinnamon sugar rolling adds a sweet, crunchy coating to each cookie.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
