Banana Bread Cookies
Delightful cookies that blend the comforting aroma of banana bread with a chewy texture, making them perfect for any occasion.
Servings: 12 cookies
Calories: 90kcal
Ingredients
Wet Ingredients
- 1 ripe banana 1 ripe banana, mashed A sweet, creamy foundation that blends effortlessly into the dough.
- 1/2 cup 1/2 cup unsalted butter, softened Rich and smooth, providing a luscious texture.
- 1/2 cup 1/2 cup brown sugar Deep, caramel-like sweetness that enhances the cookie’s flavor profile.
- 1/4 cup 1/4 cup granulated sugar A touch of regular sugar for that light sweetness.
- 1 large 1 egg A binding agent that brings all the ingredients together.
- 1 tsp 1 tsp vanilla extract Aromatic and sweet, adding depth to the flavor.
Dry Ingredients
- 1 1/2 cups 1 1/2 cups all-purpose flour The backbone of your cookies, creating a delightful structure.
- 1/2 tsp 1/2 tsp baking soda Ensures your cookies rise to soft perfection.
- 1/2 tsp 1/2 tsp cinnamon A warm, spicy touch that elevates the flavor.
- 1/4 tsp 1/4 tsp salt A balancing agent that enhances sweetness.
Optional Mix-Ins
- 1/2 cup 1/2 cup chopped pecans or walnuts Crunchy, nutty bits that add texture and richness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until fluffy.
- Mix in the mashed banana, egg, and vanilla extract until fully combined.
- In another bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If adding nuts, fold them in now.
- Scoop tablespoon-sized dough balls onto the lined baking sheet, spacing them apart. Flatten each ball slightly with a fork.
Baking
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on a wire rack before serving.
Notes
Use ripe bananas for optimal sweetness and moisture. Make sure your butter is softened to room temperature for easy creaming. Avoid overmixing the dough to ensure a tender, chewy texture. Store cookies in an airtight container; they can remain fresh for up to a week.