Description
These soft banana bread cookies deliver all the comforting flavor of classic banana bread in a tender, bite-sized treat. They’re easy to make with simple pantry ingredients and perfect for snacks, lunch boxes, or dessert.
Ingredients
3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
2 ripe bananas, peeled and mashed
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Mash the bananas in a separate bowl and stir them into the butter mixture.
- In another bowl, whisk together the flour, baking soda, salt, baking powder, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoon-sized portions of dough onto a greased or parchment-lined baking sheet, leaving space between each cookie.
- Bake for 14 to 16 minutes, or until the edges are lightly browned.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Very ripe bananas provide the best flavor and texture.
Fold in chocolate chips, chopped walnuts, pecans, or raisins for added variety.
Add a pinch of nutmeg for extra warmth.
Top cooled cookies with a simple vanilla glaze if desired.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze for up to 3 months and thaw at room temperature before serving.
Warm individual cookies in the microwave for 10 to 15 seconds if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 91 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 22 mg
