Banana Bread Cookies
These banana bread cookies transform classic flavors into portable treats that are soft in the center with crispy edges. Perfect for a quick dessert or breakfast.
Ingredients
Main Ingredients
- 2 pieces ripe bananas The darker the peel, the sweeter and more flavorful.
- 1/2 cup butter, softened Use high-quality unsalted butter.
- 3/4 cup brown sugar Pack gently to avoid oversweetening.
- 1/4 cup granulated sugar Adding a balance of sweetness.
- 1 large egg Provides structure and lift.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 1/4 cups all-purpose flour Measure correctly to avoid dense cookies.
- 1/2 teaspoon baking soda Helps the cookies rise.
- 1/2 teaspoon baking powder Adds to the leavening.
- 1/2 teaspoon salt Enhances flavor.
- 1 teaspoon cinnamon Adds warmth and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Peel and mash the ripe bananas in a bowl until mostly smooth.
Mixing
- In a large bowl, beat the mashed bananas and softened butter until well combined.
- Stir in the brown sugar and granulated sugar, then beat in the egg and vanilla extract.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually fold the dry ingredients into the banana mixture until just combined.
Baking
- Use a spoon or cookie scoop to drop rounded mounds of dough onto the prepared baking sheet, spaced 2 inches apart.
- Bake for 10–12 minutes until the edges are golden and centers look slightly soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container in the fridge for up to 5 days. For freezing, store in a single layer and then transfer to a freezer bag.