Description
These Banana Bread Cookies offer a delightful twist on traditional banana bread, combining the soft, cake-like texture of banana bread with the convenience of a cookie. Perfectly moist and packed with the natural sweetness of ripe bananas, these cookies can be enhanced with walnuts for crunch or mini chocolate chips for an extra indulgence. Easy to prepare and bake, they make a wonderful snack or dessert for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 ripe banana, mashed (about ½ cup)
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Optional Add-ins
- ½ cup chopped walnuts
- ½ cup mini chocolate chips
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step helps create a tender texture in the cookies.
- Add Banana and Wet Ingredients: Incorporate the mashed ripe banana, one large egg, and vanilla extract into the butter and sugar mixture. Mix until all ingredients are fully combined, creating a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. This ensures the leavening agents and spices are evenly distributed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can make cookies tough.
- Fold in Optional Add-ins: If using, fold in the chopped walnuts and/or mini chocolate chips carefully to evenly distribute them throughout the dough.
- Form Cookies: Using a tablespoon, drop rounded spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading while baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the edges are lightly golden, and the cookie centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- These cookies have a soft, cake-like texture much like traditional banana bread.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the cookies in an airtight container for several weeks.
