Description
Soft, chewy banana bread cookies that combine the flavors of classic banana bread with a cookie twist. These cookies are perfect for using up ripe bananas and can be customized with walnuts or chocolate chips for added texture and flavor.
Ingredients
Scale
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ½ cup mashed ripe bananas (about 1 large banana)
- 1 cup old-fashioned rolled oats
- ½ cup chopped walnuts (optional)
- ½ cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined. Then, mix in the mashed banana.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the oats, walnuts, and chocolate chips if using.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
- These cookies can be customized with other add-ins such as raisins or shredded coconut.
- For a gluten-free option, use gluten-free oats and a gluten-free flour blend.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg