Here’s a delicious recipe for Banana Bread Cookies that combines the moist texture of banana bread with the portability of cookies!
Ingredients:
- 1 ½ cups mashed ripe bananas (about 3 medium bananas)
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 ½ cups rolled oats (optional)
- 1 cup chopped walnuts or pecans (optional)
- ½ cup chocolate chips (optional)
- ½ tsp nutmeg (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mash the bananas: In a medium bowl, mash the ripe bananas with a fork or potato masher until smooth. Set aside.
- Cream the butter and sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This will take about 3-4 minutes.
- Add eggs and vanilla: Beat in the eggs, one at a time, then add the vanilla extract. Mix well.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (and nutmeg if using).
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Add mashed bananas: Stir in the mashed bananas until well combined. If you are using oats, nuts, or chocolate chips, fold them in now.
- Scoop the dough: Using a spoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown and a toothpick inserted into the center of a cookie comes out clean.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- Make sure your bananas are very ripe for the best flavor.
- Feel free to experiment with add-ins like raisins, coconut, or different nuts.
- For a more banana bread-like texture, you can refrigerate the dough for 30 minutes before baking.
Enjoy your chewy, banana-flavored cookies!
