Description
Delight in these soft, cake-like Banana Bread Cookies that capture the comforting flavors of classic banana bread in convenient, bite-sized form. Perfectly spiced with cinnamon and studded with optional nuts and chocolate chips, these cookies are quick to prepare and bake, making them an ideal treat for anytime cravings or sharing with friends and family.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe banana (about 1 medium)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional Mix-ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup mini chocolate chips or raisins
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Cream butter and sugars: In a large bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar until the mixture turns light and fluffy, ensuring a tender cookie texture.
- Add wet ingredients: Beat in the egg, vanilla extract, and mashed ripe banana until the mixture is thoroughly combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening and spices.
- Mix wet and dry: Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Fold in mix-ins: Incorporate the chopped nuts and mini chocolate chips or raisins if using, distributing them evenly through the dough.
- Shape the cookies: Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the cookie edges turn lightly golden and the centers appear set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set perfectly.
Notes
- These cookies are soft and cakey, reminiscent of traditional banana bread but in smaller, convenient portions.
- For an extra touch of sweetness, drizzle a simple glaze made from powdered sugar mixed with milk over the cooled cookies.
- Store the cookies in an airtight container at room temperature to maintain freshness for up to 4 days.
