Description
Banana bread cookies blend the soft, moist richness of banana bread with the chewy texture of a classic cookie. These easy-to-make treats are perfect for using up ripe bananas and make a great snack, breakfast bite, or dessert. Naturally sweet, endlessly customizable, and made with simple pantry ingredients, they’re a cozy, wholesome treat for any time of day.
Ingredients
2 ripe bananas (mashed)
1/2 cup unsalted butter (melted)
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda or baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon (optional)
1/2 cup rolled oats (optional)
1/2 cup chocolate chips (optional)
1/2 cup chopped walnuts or pecans (optional)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mash the bananas until smooth.
Stir in the melted butter, brown sugar, egg, and vanilla until combined.
In a separate bowl, whisk together flour, baking soda (or powder), salt, and cinnamon.
Mix the dry ingredients into the wet mixture. Stir gently until combined.
Fold in oats, chocolate chips, or nuts if using.
Drop spoonfuls of dough onto the prepared baking sheet.
Flatten slightly with fingers or fork if desired.
Bake for 10–12 minutes, or until edges are lightly golden.
Let cool on the tray for 5 minutes, then move to a rack to cool completely.
Notes
Use overripe bananas for better flavor and texture.
For a vegan version, replace the egg with flaxseed meal or applesauce and use dairy-free butter.
The cookies stay soft and chewy for days if stored properly.
You can reduce the sugar slightly without affecting the texture too much.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert / Snack
- Method: Baked
- Cuisine: American