Description

These banana bread cookies are soft, chewy, and delicious treats that capture all the warmth of traditional banana bread in a perfectly portable form. They combine the moist, tender crumb of banana bread with the irresistible chewiness of a great cookie.

Ingredients

Scale

2 medium Ripe bananas
1¾ cups All-purpose flour
½ cup Unsalted butter
¾ cup Brown sugar
¼ cup Granulated sugar
1 large Egg
1 teaspoon Vanilla extract
1 teaspoon Baking soda
½ teaspoon Salt
½ teaspoon Cinnamo

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Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper
Mash the bananas thoroughly in a large bowl
Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy
Beat in the egg and vanilla extract until fully combined
Add the mashed bananas to the wet ingredients and mix until just incorporated
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamo
Gently fold the dry ingredients into the wet mixture until no flour streaks remai
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart
Bake for 12-14 minutes, until the edges are lightly golden but the centers still look slightly underdone
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack

Notes

Use very ripe bananas for maximum sweetness.

Don't overbake to keep the cookies soft and chewy.

Store in an airtight container for up to 5 days.

Prep Time: 10 mins
Cook Time: 12-14 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 135 kcal
Sugar: 11g
Sodium: 125mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 2g
Cholesterol: 18mg