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Banana Bread Cookies

DeShawn Mitchell
Soft, chewy cookies packed with the classic flavors of banana bread, perfect for a quick treat or special occasion using overripe bananas.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 120 kcal

Ingredients
  

  • 0.5 cup butter
  • 0.5 cup brown sugar
  • 0.25 cup granulated sugar
  • 1 egg
  • 1 cup mashed overripe bananas about 2-3 bananas
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.75 cup chocolate chips optional

Instructions
 

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Cream together butter, brown sugar, and granulated sugar until light and fluffy.
  • Beat in the egg, mashed bananas, and vanilla extract until well combined.
  • In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
  • Gradually add dry ingredients to wet ingredients, mixing until just combined.
  • Fold in chocolate chips gently.
  • Drop spoonfuls of batter onto the prepared baking sheet, spacing them apart.
  • Bake for 10-12 minutes or until edges are golden brown.
  • Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • 1- Use overripe bananas for the best flavor and texture.
  • 2- Avoid overmixing the batter to keep cookies tender.
  • 3- Store in an airtight container for 3-5 days or freeze for up to 3 months.
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