Description
Delight in these moist and flavorful Banana Bread Cookies, combining the best of classic banana bread and bite-sized cookies. Perfectly spiced with cinnamon and loaded with chocolate chips, these cookies offer a soft, chewy texture with a hint of sweetness and warmth. A quick bake makes them an ideal treat for any occasion.
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
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt until evenly mixed. This ensures leavening and spice are well distributed.
- Mix Wet Ingredients: In a separate large bowl, combine the melted unsalted butter, brown sugar, granulated sugar, mashed ripe banana, and vanilla extract. Stir these ingredients well to create a smooth, cohesive mixture.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture and gently stir until just combined. Avoid overmixing to maintain tenderness in the cookies.
- Add Chocolate Chips: Fold in the chocolate chips (or walnuts if preferred) evenly into the batter to ensure each cookie has a satisfying texture and flavor.
- Form Cookies on Sheet: Using a tablespoon measure (1.5 tablespoons), scoop the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set and cookies appear soft in the center. This creates a chewy texture reminiscent of banana bread.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes, helping them to firm up before transferring them to a wire rack to cool completely. This step prevents breakage and finishes the texture.
Notes
- For a nutty variation, substitute chocolate chips with chopped walnuts or pecans.
- If you prefer a sweeter or more cinnamon-forward cookie, roll the dough balls in cinnamon sugar before baking.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Use very ripe bananas for the best flavor and moisture.
- Do not overmix the batter to avoid tough cookies.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
