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
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2 ripe bananas (mashed)
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1/2 cup unsalted butter (melted)
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1/2 cup brown sugar
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1 large egg
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1 teaspoon vanilla extract
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1 1/2 cups all-purpose flour
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1/2 teaspoon baking soda or baking powder
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1/4 teaspoon salt
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1 teaspoon ground cinnamon (optional)
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1/2 cup rolled oats (optional)
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1/2 cup chocolate chips (optional)
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1/2 cup chopped walnuts or pecans (optional)
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a large bowl, mash the bananas until smooth.
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Stir in the melted butter, brown sugar, egg, and vanilla until combined.
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In a separate bowl, whisk together flour, baking soda (or powder), salt, and cinnamon.
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Mix the dry ingredients into the wet mixture. Stir gently until combined.
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Fold in oats, chocolate chips, or nuts if using.
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Drop spoonfuls of dough onto the prepared baking sheet.
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Flatten slightly with fingers or fork if desired.
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Bake for 10–12 minutes, or until edges are lightly golden.
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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