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–+ servings
Banana Bread Cookies

Banana Bread Cookies You’ll Crave: Soft, Chewy Delight

These Banana Bread Cookies combine the essence of classic banana bread in a delightful cookie format that everyone will love.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3 medium Ripe Bananas Use heavily speckled or turning black for maximum sweetness.
  • 2 cups All-Purpose Flour Substitute with a gluten-free blend for a gluten-free option.
  • 1 teaspoon Baking Soda Freshness is key for best results.
  • 1 teaspoon Baking Powder Always check expiration for efficacy.
  • 1/2 teaspoon Salt Fine sea salt ensures even distribution.
  • 1/2 cup Brown Sugar Contributes sweetness and moisture for chewy texture.
  • 1/2 cup Granulated Sugar Adds sweetness and helps in forming the perfect cookie structure.
  • 1 large Egg Acts as a binder and adds moisture; use a flax egg for vegan.
  • 1 teaspoon Vanilla Extract Fresh extract gives the best taste.
Optional Mix-ins
  • 1 cup Chocolate Chips Mini chips are fun for variety.
  • 1/2 cup Nuts Such as walnuts.
  • 1 teaspoon Spices Nutmeg, cloves, or cinnamon for extra flavor.

Equipment

  • mixing bowl
  • Baking sheet
  • Parchment paper
  • fork or potato masher
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mash the ripe bananas in a mixing bowl until smooth.
  3. Add brown sugar, granulated sugar, egg, and vanilla extract to the mashed bananas and mix until smooth.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the banana mixture, stirring gently until just combined.
  6. Fold in any desired mix-ins like chocolate chips or nuts.
  7. Scoop generous spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until lightly golden around the edges.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 1IUVitamin C: 2mgCalcium: 1mgIron: 3mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze for ultimate freshness.

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