Description
Soft, chewy Banana Bread Cookies that capture the warm, comforting flavor of banana bread with the convenience of a cookie. Perfect for a quick snack or dessert, customizable with oats, chocolate chips, or nuts.
Ingredients
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp cinnamon (optional)
½ cup unsalted butter, softened
½ cup brown sugar
1 ripe banana, mashed
1 large egg
1 tsp vanilla extract
1 cup old-fashioned rolled oats (optional)
½ cup chocolate chips or walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, salt, and cinnamon if using.
- In a separate large bowl, beat the softened butter and brown sugar until light and fluffy.
- Stir in the mashed banana, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in oats, chocolate chips, or walnuts if using for extra texture.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until edges are golden and cookies are set.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Overripe bananas work best for sweetness and moisture.
Oats, nuts, and chocolate chips are optional but add great texture and flavor.
Store cookies in an airtight container at room temperature for up to 4 days.
Freeze baked cookies up to 3 months; reheat in microwave or low oven.
For chewier cookies, add extra mashed banana or brown sugar; for cakier, add baking powder and reduce butter slightly.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
