Description
These Banana Bread Cookies combine the moist, sweet flavors of classic banana bread with the convenient, handheld form of a cookie. Soft and chewy with warm spices like cinnamon and nutmeg, these cookies are enhanced with optional walnuts and chocolate chips for extra texture and richness. Perfect for a quick snack or dessert, they bake quickly and come together with simple pantry staples and ripe bananas.
Ingredients
Scale
Main Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 large egg
- 3 ripe bananas, mashed
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Optional Mix-ins
- 1 cup chopped walnuts (optional)
- 1 cup semisweet chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which aerates the dough for lighter cookies.
- Add Wet Ingredients: Beat in the egg, mashed bananas, and vanilla extract thoroughly until the mixture is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agent and spices.
- Combine Mixtures: Gradually add the dry ingredients to the banana mixture, gently mixing just until combined to avoid overworking the dough and ensuring tender cookies.
- Add Mix-ins: If using, fold in the chopped walnuts and semisweet chocolate chips evenly for texture and flavor bursts throughout the cookies.
- Portion Dough: Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes until the edges are golden brown and the centers appear set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving.
Notes
- For softer cookies, do not overbake; remove when edges are golden and centers are just set.
- Ripe bananas with brown spots work best for sweetness and moisture.
- Walnuts and chocolate chips are optional; feel free to omit or substitute with other nuts or dried fruit.
- Store cookies in an airtight container at room temperature for up to 4 days.
- These cookies freeze well; freeze in a single layer before transferring to a freezer bag.
