Absolutely! Here’s a Banana Bread Cookies recipe that gives you all the cozy flavor of banana bread — in soft, chewy cookie form. These are perfect for using up ripe bananas and make a great snack or breakfast treat!
🍌
Banana Bread Cookies
Soft, Chewy & Packed with Flavor!
🧂 Ingredients:
1 ½ cups (190g) all-purpose flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
½ cup (100g) brown sugar (light or dark)
¼ cup (50g) granulated sugar
1 ripe banana, mashed (about ½ cup)
1 large egg
1 teaspoon vanilla extract
½ cup chopped walnuts or pecans (optional)
½ cup mini chocolate chips or raisins (optional)
🥣 Directions:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix dry ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
Cream butter and sugars:
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Add banana, egg, and vanilla:
Mix in the mashed banana, egg, and vanilla extract until smooth.
Combine wet and dry:
Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.
Fold in add-ins:
Stir in nuts, chocolate chips, or raisins if using.
Scoop cookies:
Use a cookie scoop or tablespoon to drop dough onto the baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden and centers are just set.
Cool:
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
🍯 Storage:
Store in an airtight container at room temp for up to 4 days.
Freeze for up to 2 months — great for meal prep or snacks on the go!
🔁 Variations:
Add 1/4 tsp nutmeg for a spiced twist.
Use gluten-free flour blend for a gluten-free version.
Swap chocolate chips for white chocolate or butterscotch chips.
Would you like a version of this recipe for vegan, low-sugar, or gluten-free diets?