Description
Delight in the flavors of banana bread in cookie form with these soft and chewy banana bread cookies. Packed with oats, nuts, and chocolate chips, these cookies are the perfect treat for any time of day.
Ingredients
Scale
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 medium ripe banana, mashed (about 1/2 cup)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Mix-Ins (Optional):
- 1 cup old-fashioned rolled oats
- 1/2 cup chopped walnuts or pecans
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and mashed banana until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add Mix-Ins: Stir in oats, nuts, and chocolate chips if using.
- Bake: Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are lightly golden.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a softer, cake-like texture, avoid overbaking.
- Overripe bananas work best for maximum sweetness and flavor.
- You can omit nuts or chocolate chips for a simpler version.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 7 g
- Sodium: 80 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
