You get the comforting flavor of classic banana bread in a soft, chewy cookie. This easy recipe uses ripe bananas and comes together quickly for a satisfying homemade treat.
Author:felixhayes
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 (2 sticks) 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 very ripe mashed bananas (about 3 medium)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
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, beat the softened butter, brown sugar, and granulated sugar with an electric mixer 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 the mashed ripe bananas until just combined.
In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
If using, gently fold in the chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can gently press the tops down slightly if you prefer flatter cookies.
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.
For bakery-style cookies, chill the dough for 30 minutes before scooping and baking.
You can substitute walnuts or pecans for the chocolate chips if you prefer a banana nut bread cookie flavor.