Description
These Chewy Banana Bread Cookies are a delightful twist on traditional banana bread, combining the flavors of a classic banana bread with the chewy texture of a cookie. They are easy to make and perfect for a sweet treat or snack.
Ingredients
Scale
Wet Ingredients:
- 1 large very ripe banana, mashed (½ cup / 120 g)
- ½ cup unsalted butter, melted & cooled
- ¾ cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- Optional: â…› teaspoon nutmeg (very subtle)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper (5 minutes).
- Mix wet ingredients: In a large bowl, whisk mashed banana, melted butter, and brown sugar until smooth and glossy (3 minutes).
- Add egg and vanilla: Whisk in the egg and vanilla extract until fully combined and silky (2 minutes).
- Prepare dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg if using (2 minutes).
- Combine wet and dry: Gently fold dry ingredients into wet ingredients just until combined; the dough will be loose and sticky (2 minutes).
- Chill dough: Chill the dough to control spreading and enhance texture (20–30 minutes).
- Scoop and bake: Scoop 2 tablespoons of dough per cookie onto prepared baking sheets, spacing well apart (5 minutes). Bake until edges are golden and centers are soft and slightly sunken (11–13 minutes).
- Cool cookies: Let cookies cool on the pan so they set and wrinkle slightly as they cool (10 minutes).
Notes
- You can add chopped nuts or chocolate chips for extra flavor and texture.
- Store cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg