Chewy Banana Bread Cookies
These cookies combine the beloved flavors of banana bread into a chewy treat, making them perfect for any occasion.
Ingredients
Cookie Base
- 2 pieces ripe bananas, mashed Use very ripe bananas for maximum sweetness.
- 1/2 cup unsalted butter, softened For extra flavor, consider browning the butter.
- 1 cup brown sugar Packed brown sugar enhances the flavor.
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour Can substitute with a gluten-free mix.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon May substitute with ginger or allspice.
- 1/2 teaspoon nutmeg
Optional Add-Ins
- 1/2 cup chopped nuts or chocolate chips Mix of dark and milk chocolate is recommended.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the mashed bananas, egg, and vanilla extract; mix until well combined and smooth.
- In a separate bowl, whisk together all-purpose flour, baking soda, salt, cinnamon, and nutmeg until evenly blended.
- Gradually add dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; the dough should be thick and chunky.
- If desired, fold in the nuts or chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store any leftovers in an airtight container up to 5 days. For longer storage, freeze for up to 2 months, in a single layer before transferring to a freezer bag.