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Banana Bread Cookies

Delightful cookies infused with the rich flavor of ripe bananas and a hint of cinnamon, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-3 pieces ripe bananas (mashed) Use very ripe bananas for the best flavor.
  • 1/2 cup unsalted butter (softened) Ensure the butter is softened for easy mixing.
  • 1 cup brown sugar Lightly packed.
  • 1 piece egg Room temperature is best.
  • 1 teaspoon vanilla extract Using pure vanilla extract enhances flavor.
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup chocolate chips (optional) For added sweetness.
  • 1/2 teaspoon ground cinnamon (optional) Enhances the banana flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
  3. Stir in the mashed bananas, egg, and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add this mixture to the banana mixture, stirring until just combined. Be careful not to overmix!
  5. Fold in the chocolate chips or nuts if desired.
  6. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between them.
  7. Bake for 12-15 minutes, or until the edges are lightly golden.
  8. Allow the cookies to cool on the baking sheet for a few moments before transferring them to a wire rack. Enjoy warm or at room temperature!

Notes

For the best flavor, use very ripe bananas! The browner, the better—they’ll add natural sweetness to the cookies. If your dough seems too sticky, a sprinkle of flour on your hands or on the dough can make scooping easier. Store cookies in an airtight container at room temperature for up to 3 days, or freeze for up to three months.