Banana Bread Cookies Recipe – Easy, Moist & Irresistible!
Soft, chewy, and packed with banana flavor, these banana bread cookies are easy to make and perfect for snacks, dessert, or breakfast. A must-try treat!
Equipment
- Mixing bowls
- Whisk
- Fork
- Cookie scoop or spoon
- Baking Sheet
- Parchment paper
- Cooling rack
Ingredients
- ✔️ 2 ripe bananas – mashed
- ✔️ 1 and ½ cups all-purpose flour
- ✔️ ½ cup brown sugar
- ✔️ ½ teaspoon baking soda
- ✔️ ½ teaspoon cinnamon
- ✔️ ¼ teaspoon salt
- ✔️ 1 teaspoon vanilla extract
- ✔️ 1 egg
- ✔️ ½ cup unsalted butter melted
- ✔️ ½ cup chocolate chips or chopped walnuts optional
Instructions
- 1️⃣ Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2️⃣ Mash the bananas in a bowl until smooth.
- 3️⃣ Whisk the wet ingredients (butter, brown sugar, mashed bananas, egg, and vanilla) in a large bowl.
- 4️⃣ Mix the dry ingredients (flour, baking soda, cinnamon, salt) in another bowl.
- 5️⃣ Combine wet and dry ingredients, stirring gently until just mixed. Avoid overmixing.
- 6️⃣ Fold in chocolate chips or nuts (if using).
- 7️⃣ Scoop dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.
- 8️⃣ Bake for 10-12 minutes or until edges are golden brown and centers are slightly soft.
- 9️⃣ Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- 🔟 Enjoy warm or store for later!
Notes
✔️ For thicker cookies, refrigerate the dough for 30 minutes before baking.
✔️ To store, keep in an airtight container at room temperature for up to 4 days.
✔️ For a gluten-free version, use a 1:1 gluten-free flour blend.
✔️ To store, keep in an airtight container at room temperature for up to 4 days.
✔️ For a gluten-free version, use a 1:1 gluten-free flour blend.