You get the comforting flavor of classic banana bread in a soft, chewy cookie form. This easy recipe is perfect for using up overripe bananas and creating a delicious homemade treat.
Author:sarah_hearthbite
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:20 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup mashed very ripe bananas (about 2 medium bananas)
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup semi-sweet chocolate chips (optional mix-in)
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, about 2 minutes.
Beat in the egg and vanilla extract until just combined. Mix in the mashed bananas until smooth.
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. 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 lightly golden brown and the centers look set. They will look slightly underdone in the middle for maximum softness.
Let the cookies cool on the baking sheet 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 banana flavor and moisture.
For a cake-like texture, reduce the baking time by one minute.
You can substitute walnuts for chocolate chips, or omit mix-ins entirely for a simpler cookie.