These chewy banana bread cookies take the experience of baking to a new level, melding the beloved flavors of traditional banana bread with the delightful texture of a cookie. They are easy to make and perfect for using up overripe bananas.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon (optional)
1 cup mashed ripe bananas (about 2-3 bananas, depending on size)
1/2 cup melted butter
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (optional)
1/2 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the dry ingredients: flour, baking soda, salt, and cinnamon. Whisk together to combine evenly.
In another bowl, mix the wet ingredients: mashed bananas, melted butter, brown sugar, granulated sugar, egg, and vanilla extract. Stir until the mixture is smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
If using, fold in the chopped nuts and chocolate chips.
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers have set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
