Banana Bread Cookies
Banana Bread Cookies capture the warm, sweet flavor of ripe bananas in a soft, cake-like cookie that bakes in under 15 minutes. Mashed overripe bananas keep the texture tender and add natural sweetness without much added sugar. They're a quick, practical way to use up bananas that are past their prime.
Equipment
- Mixing Bowls
- Whisk
- Baking sheet
- Parchment Paper
- Cookie scoop
- Cooling Rack
Ingredients
- 1 cup ripe banana mashed
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the mashed banana and softened butter until smooth and creamy.
- Add the granulated sugar, brown sugar, and vanilla extract to the banana mixture and whisk to combine. Then beat in the egg until fully incorporated.
- In a separate bowl, mix the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid over-mixing.
- Fold in the chopped walnuts if using.
- Using a cookie scoop, drop dough onto the prepared baking sheet, leaving about 2 inches apart between each cookie.
- Bake for 8-10 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- For a more intense banana flavor, use overripe bananas.
- You can substitute walnuts with pecans or omit them entirely for nut-free cookies.
Nutrition
Calories: 137kcalCarbohydrates: 17gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 99mgPotassium: 63mgFiber: 1gSugar: 10gVitamin A: 134IUVitamin C: 1mgCalcium: 12mgIron: 1mg
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