Description
Delight in these soft, cakey Banana Bread Cookies that capture the classic flavors of banana bread in a convenient, bite-sized treat. Perfect for dessert or a sweet snack, these cookies combine ripe bananas, warm cinnamon, and optional nuts or chocolate chips for added texture and taste.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe banana (about 1 medium)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup mini chocolate chips or raisins
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper for easy removal and cleanup.
- Cream butter and sugars: In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which ensures a tender cookie texture.
- Combine wet ingredients: Beat in the egg, vanilla extract, and mashed bananas into the creamed sugar and butter mixture until fully blended into a smooth batter.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening agent and spices.
- Incorporate dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing, which can make cookies tough.
- Add extras: Fold in chopped nuts and mini chocolate chips or raisins if you’re using them, adding extra flavor and texture.
- Scoop the dough: Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- Cooling: Let the cookies cool on the baking sheet for 5 minutes to set further before transferring them to a wire rack to cool completely, preventing breakage.
Notes
- These cookies have a soft, cake-like texture reminiscent of classic banana bread, making them deliciously moist and tender.
- For an extra touch of sweetness, consider drizzling a simple glaze made from powdered sugar and milk once the cookies have cooled.
- Store these cookies in an airtight container at room temperature, where they will remain fresh for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
