Description
These banana bread cookies taste exactly like banana bread but in a perfectly portable, shareable form. They are soft in the center with slightly crisp edges and are made with simple pantry staples.
Ingredients
Scale
1 ½ cups Ripe bananas, mashed
2 cups All-purpose flour
¾ cup Granulated sugar
½ cup Unsalted butter, melted
1 Large egg
2 teaspoons Vanilla extract
1 teaspoon Baking soda
½ teaspoon Salt
1 teaspoon Ground cinnamo
¼ teaspoon Ground nutmeg
1 cup Chocolate chips (optional)
½ cup Chopped walnuts (optional)
Instructions
- Step 1: Preheat your oven to 350°F. Line two baking sheets with parchment paper
- Step 2: In a large bowl, mash the bananas with a fork
- Step 3: Add the melted butter, sugar, egg, and vanilla extract to the mashed bananas. Stir until well combined
- Step 4: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg
- Step 5: Pour the dry ingredients into the wet ingredients. Stir gently until just combined
- Step 6: Fold in chocolate chips or walnuts if using
- Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about two inches between each cookie
- Step 8: Bake for 12-15 minutes until the edges are set and lightly golde
- Step 9: Let cookies cool on the baking sheet for five minutes before transferring to a wire rack
Notes
For a healthier version, replace half the all-purpose flour with whole wheat flour.
For a dairy-free option, use coconut oil instead of butter.
You can freeze the cookies for up to three months.
- Prep Time: 10 mins
- Cook Time: 12-15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 128 kcal
- Sugar: 10g
- Sodium: 112mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg