Description
These banana bread cookies are a perfect way to use up ripe bananas while enjoying a soft, chewy, and flavorful treat. Give them a try and let us know how you like them! 🍪🍌
Ingredients
Wet Ingredients
- 2 medium overripe bananas, mashed (about ¾ cup)
- ½ cup (1 stick) unsalted butter, melted
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon (optional, but highly recommended)
- ¼ teaspoon salt
Optional Mix-Ins
- ½ cup chocolate chips
- ½ cup chopped walnuts or pecans
Instructions
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mash & Mix the Wet Ingredients
In a large bowl, mash the bananas until smooth. Add melted butter, brown sugar, granulated sugar, egg, and vanilla extract. Whisk until well combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Step 4: Mix Wet & Dry Ingredients
Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Be careful not to overmix—stop as soon as no flour streaks remain.
Step 5: Add Mix-Ins
Gently fold in chocolate chips and/or nuts if using.
Step 6: Scoop & Bake
Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown and the centers appear set.
Step 7: Cool & Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cookies will be. Look for bananas with brown spots.
- Chilling the Dough (Optional): If you want thicker cookies, chill the dough for 30 minutes before baking.
- Make It Healthier: Substitute half of the all-purpose flour with whole wheat flour for a heartier cookie. You can also reduce the sugar slightly if your bananas are extra sweet.
- Storage: Keep in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.
- Prep Time: 10 min
- Cook Time: 12 min
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg