Description
These Banana Bread Cookies are a delightful twist on traditional banana bread, combining the flavors of ripe bananas, oats, and warm spices into a chewy, portable treat that’s perfect for snacking or dessert.
Ingredients
Scale
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium)
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Extras:
- 1 1/2 cups old-fashioned oats
- 1/2 cup chopped walnuts (optional)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and mashed bananas.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Mix Everything Together: Gradually add the dry ingredients to the banana mixture, mixing until just combined. Stir in oats, walnuts, and chocolate chips if desired.
- Bake: Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 10–12 minutes or until edges are lightly golden.
- Cool and Serve: Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
- For chewier cookies, slightly underbake them.
- Walnuts and chocolate chips can be swapped for raisins or omitted.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
