These Banana Bread Cookies are a delightful twist on classic banana bread, combining the soft, sweet flavor of bananas with the convenience of cookies. Perfectly spiced with cinnamon and studded with optional walnuts or chocolate chips, these cookies are soft, chewy, and utterly irresistible. Whether you’re looking for a quick snack or a creative way to use up ripe bananas, this recipe is sure to become a favorite.
Prep Time
- 10 minutes
Cook Time
- 10–12 minutes per batch
Total Time
- 22 minutes
Servings
- 18 cookies
Ingredients
- 2 ripe bananas, mashed
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) .
- Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2: Cream Butter and Sugars
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together using a hand mixer or whisk until light and fluffy (about 2–3 minutes).
Step 3: Mix Wet Ingredients
- Add the mashed bananas, egg, and vanilla extract to the creamed mixture. Mix until well combined and smooth.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- If using, gently fold in the chopped walnuts or chocolate chips for added texture and flavor.
Step 5: Shape the Cookies
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Use a fork to gently flatten each cookie slightly for an even bake.
Step 6: Bake the Cookies
- Bake in the preheated oven for 10–12 minutes , or until the edges are golden brown and the centers are set.
- Remove the cookies from the oven and let them cool on the baking sheet for 2–3 minutes before transferring them to a wire rack to cool completely.
Step 7: Serve and Enjoy
- Once cooled, serve the cookies as a sweet snack or dessert. Store leftovers in an airtight container at room temperature for up to 3 days .
Pro Tips
- Ripe Bananas: Use very ripe bananas with brown spots for maximum sweetness and flavor.
- Texture Tip: Let the cookies cool completely to allow their chewy texture to develop fully.
- Customizations: Swap walnuts for pecans, add shredded coconut, or mix in white chocolate chips for a fun variation.
- Freezing: Freeze unbaked cookie dough balls on a baking sheet, then transfer them to a freezer-safe bag. Bake directly from frozen, adding 1–2 minutes to the baking time.
Nutrition Facts (Per Cookie, based on 18 cookies)
- Calories: ~145 kcal
- Protein: 2g
- Carbohydrates: 20g
- Fat: 7g
- Fiber: 1g
- Sugar: 10g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
These Banana Bread Cookies bring the comforting flavors of banana bread into a convenient, bite-sized treat. They’re soft, naturally sweetened by bananas, and packed with cozy cinnamon spice. Whether you’re craving a nostalgic snack or need a quick way to use up overripe bananas, these cookies are a winner.
Ready to bake these banana-infused delights? Grab your ingredients and get ready to enjoy cookies that taste like a warm hug—they’re soft, sweet, and oh-so-satisfying! 🍌✨
