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Soft and Chewy Banana Bread Cookies

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These banana bread cookies are soft and chewy, offering a delightful twist on the classic banana bread. Infused with the comforting sweetness of ripe bananas, they are perfect for any occasion.

Ingredients

Scale
  • 2 ripe bananas, mashed
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chocolate chips, chopped walnuts, or pecans

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This step is crucial for preventing the cookies from sticking and ensures even baking.
  2. In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon. This combines the dry ingredients and ensures your cookies will rise perfectly.
  3. In another bowl, mash 2 ripe bananas until smooth, then mix in 1/2 cup melted unsalted butter, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract. Stir until everything is well combined and smooth — you want a creamy consistency without any lumps.
  4. Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix; a few lumps are okay! Overmixing can lead to dense cookies.
  5. If you’re using them, fold in 1/2 cup of optional mix-ins like chocolate chips or chopped nuts. This is where you can get creative and tailor the flavors to your liking!
  6. Using a spoon or cookie scoop, drop rounded spoonfuls of dough onto your prepared baking sheet, spacing them about 2 inches apart. This allows room for spreading as they bake.
  7. Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set. Keep an eye on them; every oven is different, and you don’t want to overbake!
  8. Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Cooling on the rack helps prevent sogginess, ensuring they stay chewy and delicious.

Nutrition

Keywords: Make sure to use ripe bananas for the best flavor. Allow the cookies to cool on the baking sheet before transferring them to prevent them from falling apart.

Find it online: https://crumella.com/soft-and-chewy-banana-bread-cookies/