Go Back
banana bread cookies

Banana Bread Cookies

These banana bread cookies combine the comforting flavors of traditional banana bread with the convenience of a bite-sized cookie.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 large bananas, mashed (about 1 cup) Use overripe bananas for best flavor.
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar Brown sugar can be used for a different flavor.
  • 1 large egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can substitute half with whole wheat flour or add oats.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon Add nutmeg or ginger for extra spice.
Optional Add-ins
  • 1/2 cup chopped walnuts or semi-sweet chocolate chips Optional for added texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a small bowl, mash the ripe bananas with a fork until mostly smooth. Set aside.
  3. In a large mixing bowl, beat the softened butter and sugar together using a mixer until creamy and pale.
  4. Add the egg and vanilla extract to the butter mixture, and beat until fully combined.
  5. Stir in the mashed bananas until evenly distributed.
  6. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing.
  8. If using, fold in walnuts or chocolate chips gently with a spatula.
Baking
  1. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set.
  3. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 3 months.
QR Code linking back to recipe