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banana bread cookies

Banana Bread Cookies

These banana bread cookies combine the warm flavor of banana bread with the soft texture of cookies, making for a delightful treat that stays moist for days.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup mashed ripe bananas (about 2 medium bananas) Use very ripe bananas with dark brown spots.
  • ½ cup unsalted butter, melted Melt before adding.
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Measure flour correctly.
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
Mix-Ins (Optional)
  • ¾ cup chocolate chips Dark or semi-sweet chocolate pairs well with banana.
  • ½ cup chopped walnuts Adds crunch.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Place bananas in a large bowl. Mash with a fork until mostly smooth, small lumps are fine.
  3. Add melted butter to the mashed bananas and stir well.
  4. Add brown sugar and white sugar, mixing until smooth.
  5. Add egg and vanilla extract, stirring again.
  6. Add flour, baking soda, salt, and cinnamon directly into the bowl and stir gently until just combined. Do not overmix.
  7. Fold in chocolate chips or walnuts if using.
  8. Use a cookie scoop or spoon to place dough onto the baking sheet, leaving space between each cookie.
Baking
  1. Bake for 10–12 minutes, until the edges look set and the centers are still soft.
  2. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

To keep cookies soft, store in an airtight container with a slice of bread inside. Can be refrigerated for up to a week or frozen for up to 2 months. For variations, you can add flavors like peanut butter or replace part of the flour with oats.