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Banana Bread Cookies

Transform the classic banana bread into bite-sized cookies that are warm, chewy, and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large overripe bananas The riper, the better for maximum sweetness.
  • 1 cup all-purpose flour
  • ½ cup granulated sugar Or substitute with coconut sugar for a healthier option.
  • ¼ cup unsalted butter, melted Brown butter can be used for added richness.
  • 1 large egg May substitute with applesauce for a vegan version.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • a pinch salt
  • ½ teaspoon ground cinnamon (optional)
Optional Add-Ins
  • ½ cup chopped walnuts or semi-sweet chocolate chips Feel free to use any mix-ins you prefer.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Mash 2 large overripe bananas in a mixing bowl until smooth.
Combine Wet Ingredients
  1. In another bowl, whisk together ¼ cup melted butter, ½ cup granulated sugar, 1 egg, and 1 teaspoon vanilla extract. Stir in the mashed bananas.
Mix Dry Ingredients
  1. Sift 1 cup all-purpose flour, 1 teaspoon baking soda, a pinch of salt, and ½ teaspoon ground cinnamon into a separate bowl. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
Fold In Add-Ins
  1. Fold in ½ cup chopped walnuts or chocolate chips for extra flavor and texture.
Drop Dough onto Baking Sheet
  1. Use a tablespoon or cookie scoop to drop rounded portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake
  1. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers feel firm to the touch. Rotate the tray halfway through baking for even browning.
Cool and Enjoy
  1. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm or store in an airtight container for later enjoyment.

Notes

For added richness, try using brown butter in place of regular butter. These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week in the refrigerator. They can also be frozen for up to 3 months.