Banana Bread Cookies
Delightful and chewy cookies that capture the flavors of traditional banana bread, perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 3 medium Ripe bananas Use very ripe bananas for maximum sweetness and moisture.
- 1/2 cup Brown sugar Provides sweetness and moisture.
- 1/4 cup Granulated sugar Adds sweetness and texture.
- 1/4 cup Unsalted butter Must be at room temperature for easier mixing.
- 1 large Egg Critical for binding ingredients.
- 1 teaspoon Vanilla extract Enhances flavor.
Dry Ingredients
- 1 1/2 cups All-purpose flour Essential for structure.
- 1 teaspoon Baking soda Helps cookies rise.
- 1/2 teaspoon Salt Enhances flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the ripe bananas and brown sugar. Mash until smooth.
- Add the granulated sugar and unsalted butter to the mixture. Cream until light and fluffy.
- Incorporate the egg into the batter and mix well.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the banana mixture and stir gently until just combined.
- Stir in the vanilla extract.
Baking
- Line a baking sheet with parchment paper.
- Drop spoonfuls of the cookie dough onto the lined baking sheet, spacing them two inches apart.
- Bake in the preheated oven for 12 to 15 minutes, or until the edges are light golden.
Notes
Store cookies in an airtight container for 3-5 days. They can also be refrigerated for up to a week or frozen for up to three months. To reheat, microwave for 10-15 seconds until warm.