Description

These Banana Bread Cookies are soft, chewy, and packed with ripe banana flavor. They taste just like banana bread but in a fun, handheld cookie form! Perfect for using up overripe bananas, and great as a snack, breakfast treat, or dessert.

Ingredients

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1/2 cup unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 ripe banana, mashed (about 1/2 cup)

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg (optional)

1/2 cup chopped walnuts or pecans (optional)

1/2 cup mini chocolate chips (optional)

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Instructions

Preheat oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes.
Add wet ingredients: Mix in the egg, vanilla, and mashed banana until combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.
Mix together: Gradually add the dry ingredients to the wet mixture and mix until just combined. Stir in chopped nuts and/or chocolate chips, if using.
Scoop dough: Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Make sure your banana is very ripe for the best flavor and texture.

These cookies stay soft for days—store them in an airtight container.

Great with a light glaze or a dusting of powdered sugar!