Easy & Chewy Banana Bread Cookies
Put that overripe banana to delicious use! These cookies capture all the cozy, comforting flavors of banana bread in a soft, chewy, and easy-to-make cookie package. Perfect for a quick snack or dessert, they're ready in under 30 minutes from start to finish.
Equipment
- Baking sheet
- Parchment paper
- Medium bowl
- Fork
- Whisk or spatula
- Small bowl
- Cookie Scoop or Spoons
- Wire rack
Ingredients
- 0.5 cup granulated sugar
- 0.25 cup melted butter
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 tsp ground cinnamon optional
- 0.25 cup chopped walnuts or chocolate chips optional
Instructions
- Step 1: Get Ready! Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: Mash That Banana! In a medium bowl, mash the ripe banana well with a fork. Stir in the granulated sugar, melted butter, egg, and vanilla extract. Whisk until smoothly combined.
- Step 3: Whisk the Dry Stuff In a separate, smaller bowl, whisk together the all-purpose flour, baking soda, salt, and optional cinnamon.
- Step 4: Combine Gently Gradually add the dry ingredients into the wet ingredients. Mix with a spoon or spatula just until no dry streaks of flour remain. Do not overmix. If using, gently fold in the optional walnuts or chocolate chips.
- Step 5: Scoop 'Em Out! Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between cookies.
- Step 6: Bake! Bake for about 10-12 minutes, or until edges are lightly golden and tops are set.
- Step 7: Cool Down Let cookies cool on the baking sheet for about 5 minutes, then carefully transfer to a wire rack to cool completely.
Notes
For best results, use very ripe bananas with lots of brown spots. Measure flour correctly by spooning it into the cup and leveling off. Avoid overmixing the dough to keep cookies tender. Don't overbake; they should still look slightly soft in the center. Store cooled cookies in an airtight container at room temperature for 3-4 days, or in the refrigerator for up to a week. Baked cookies can be frozen for 2-3 months.