Description
These Banana Bread Cookies combine the moist, sweet flavors of classic banana bread with the convenient, bite-sized form of cookies. Featuring mashed ripe bananas, oats, and optional walnuts and chocolate chips, these cookies are perfect for a quick snack or a delightful dessert with a chewy texture and rich taste.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Wet Ingredients
- 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)
Add-ins
- 1 cup old-fashioned rolled oats
- ½ cup chopped walnuts (optional)
- ½ cup chocolate chips (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Set this mixture aside for later blending with the wet ingredients.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which helps incorporate air for a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until uniformly combined. Then, fold in the mashed ripe bananas to add moisture and natural sweetness.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overmixing which can make cookies tough.
- Incorporate Add-ins: Fold in the old-fashioned rolled oats, and if desired, the chopped walnuts and chocolate chips to add texture and flavor dimensions.
- Shape Cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn lightly golden, indicating doneness while keeping the centers soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set, then transfer to a wire rack to cool completely, ensuring the cookies maintain their shape and ideal texture.
Notes
- For softer cookies, slightly underbake by removing them right when edges turn golden.
- Walnuts and chocolate chips are optional but add great texture and flavor contrast.
- Use very ripe bananas with brown spots for maximum sweetness and moisture.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You can substitute rolled oats with quick oats but the texture will be less chewy.
