Perfect Banana Bread Cookies
Soft and chewy cookies that deliver all the cozy flavor of banana bread in a quick and convenient form, made with ripe bananas and a touch of warmth from brown sugar and cinnamon.
Ingredients
Wet Ingredients
- 1 cup mashed ripe bananas Very ripe bananas for best flavor
- 1/2 cup unsalted butter, softened Can substitute salted butter
- 1/2 cup brown sugar Adds caramel flavor
- 1/4 cup granulated sugar
- 1 large egg At room temperature
- 1 teaspoon vanilla bean paste Can substitute with vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Can replace up to half with white whole wheat flour
- 1 teaspoon baking soda Essential for leavening
- 1/2 teaspoon salt Adjust if using salted butter
- 1 teaspoon ground cinnamon Adds warmth
Optional Mix-Ins
- 1/2 cup chocolate chips For dessert cookie option
- 1/2 cup walnuts Classic banana bread flavor
- 1/2 cup shredded coconut For a tropical twist
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla bean paste, and scrape the bowl to ensure everything is mixed evenly.
- Stir in the mashed bananas until well combined.
Mixing Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- If using, gently fold in any optional mix-ins like walnuts, chocolate chips, or coconut.
Baking
- Using a cookie scoop, place mounds of dough on the prepared baking sheets, leaving space between them.
- Bake in the preheated oven for 10-12 minutes, until the edges are set and lightly golden but centers look slightly glossy and underbaked.
- Let the cookies cool on the pan for about 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to 4 days at room temperature. For longer storage, freeze them for up to 2 months. You can prepare the dough up to 24 hours in advance.