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–+ servings

Banana Bread Cookies

These banana bread cookies are the perfect way to use overripe bananas, providing a comforting and nostalgic treat that's easy to make and loved by all.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas, mashed The riper, the better—treasure those speckled guys.
  • 1/2 cup unsalted butter, softened My grandmother always insisted on unsalted; flavours pop better.
  • 3/4 cup brown sugar Light brown sugar adds a lovely molasses vibe.
  • 1 large egg Organic if possible, it seems to make everything taste better.
  • 1 tsp vanilla extract Buy the real stuff—you'll thank yourself later.
Dry Ingredients
  • 1 1/2 cups all-purpose flour It's basic, but there's comfort in basics.
  • 1/2 tsp baking soda It's a cookie's best friend.
  • 1/2 tsp baking powder They need that lift, don’t skip it.
  • 1/4 tsp salt Especially important if you’re using salted butter.
Extras
  • 1/2 cup chocolate chips Because we’re all a little extra, aren’t we?

Method
 

Preheating the Oven
  1. Preheat your oven to 350°F (175°C).
Mixing the Wet Ingredients
  1. In a large bowl, cream together the softened butter and brown sugar until smooth.
Adding the Bananas
  1. Mix in the mashed bananas and egg, then add the vanilla extract. Stir until well combined.
Mixing the Dry Ingredients
  1. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
Combining Everything
  1. Gradually add the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips.
Scoop and Bake
  1. Drop tablespoons of dough onto a baking sheet lined with parchment paper, leaving space between each scoop.
Baking the Cookies
  1. Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 1.5gFat: 5gSaturated Fat: 3gSodium: 80mgFiber: 1gSugar: 8g

Notes

Serve cookies straight from the rack on bright pink plates and pair with vanilla ice cream or whipped cream. Leftovers only get better with time!
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