Description
Soft, chewy Banana Bread Cookie Bites that combine the cozy flavor of cinnamon and ripe bananas in an easy, quick-to-make cookie form. Perfect for snacking or breakfast treats with optional chocolate chips or nuts.
Ingredients
2 ripe bananas, mashed
1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter, melted
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Optional: ½ cup chocolate chips or chopped walnuts or pecans
Instructions
- Preheat oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a separate bowl, mash the bananas and add melted butter, brown sugar, granulated sugar, egg, and vanilla extract. Stir until smooth.
- Gradually mix the dry ingredients into the wet banana mixture until just combined.
- Fold in chocolate chips or nuts if using.
- Drop rounded spoonfuls of dough onto the prepared baking sheet using a spoon or cookie scoop.
- Bake for 10–12 minutes, until edges are lightly golden and centers are set.
- Let cookies rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Use a 1:1 gluten-free flour blend for a gluten-free version.
For a vegan version, substitute egg with a flax egg and use vegan butter.
Chill the dough for 10–15 minutes if it’s too soft to prevent spreading.
Store in an airtight container at room temperature for 3 days, refrigerate up to a week, or freeze for 3 months.
Reheat in the microwave for 10 seconds to refresh texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie bite
- Calories: 110
- Sugar: 8g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
