Description

Deliciously soft and moist Banana Bread Cookies combine the classic flavors of banana bread with the convenient, handheld form of a cookie. These cookies feature ripe mashed bananas, warm cinnamon, and sweet chocolate chips, making them a perfect treat for any time of day. Quick to prepare and bake, they offer a delightful twist on traditional banana bread with a slightly crisp edge and tender center.

Ingredients

Scale

Dry Ingredients

1 cup (120g) all-purpose flour
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt

Wet Ingredients

½ cup (1 stick / 115g) unsalted butter, melted
⅓ cup (65g) brown sugar
¼ cup (50g) granulated sugar
½ cup (120g) mashed ripe banana (about 1 medium banana)
1 tsp vanilla extract

Add-ins

½ cup (90g) chocolate chips (or walnuts for crunch)

Optional Topping

Cinnamon sugar for rolling

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Instructions

Preheat and prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt until thoroughly combined to ensure even distribution of leavening and spices.
Combine wet ingredients: In a separate larger bowl, mix the melted unsalted butter with brown sugar, granulated sugar, mashed ripe banana, and vanilla extract until smooth and well integrated.
Incorporate dry to wet: Gradually stir the dry ingredients into the wet mixture until just combined, being careful not to overmix to maintain cookie tenderness. Then fold in the chocolate chips or walnuts gently.
Form cookies: Using a spoon or cookie scoop, portion about 1.5 tablespoons of dough per cookie. Place the dough balls on the prepared baking sheet spaced about 2 inches apart to allow for spreading. Optionally, roll the dough balls in cinnamon sugar before placing them down for added sweetness and texture.
Bake: Bake in the preheated oven for 10-12 minutes, or until the cookie edges are set and centers still soft but starting to firm up. Avoid overbaking to keep a moist center.
Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. This prevents breakage and allows the texture to set perfectly.

Notes

For added crunch, substitute chocolate chips with chopped walnuts or pecans.
Make sure bananas are ripe for maximum sweetness and moisture.
These cookies can be stored in an airtight container for up to 3 days at room temperature.
To freeze, place baked cookies in a sealed container for up to 1 month. Thaw at room temperature before serving.
Rolling the dough balls in cinnamon sugar before baking adds a nice extra layer of flavor and slight crunch on the outside.