Capture the comforting flavor of classic banana bread in a soft, chewy cookie. This recipe uses ripe bananas to create a moist, handheld dessert perfect for any time.
Author:sarahthompson
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups mashed very ripe bananas (about 3 medium)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas until just combined.
In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
If using, fold in the chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should still look soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use bananas that are heavily spotted or almost black for the best flavor and moisture in these cookies made with ripe bananas.
For a bakery style banana cookies texture, chill the dough for 30 minutes before scooping.
You can substitute half the all-purpose flour with whole wheat flour for a slightly heartier, simple ingredient cookies version.