Description
Soft and chewy banana bread cookies combine the comforting flavors of ripe bananas, cinnamon, and oats into a delightful treat. Perfect for using up overripe bananas, these customizable cookies are quick to make and perfect for snacking or sharing. Add chocolate chips or walnuts for extra indulgence!
Ingredients
1 ½ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup mashed ripe bananas (about 1 medium banana)
1 cup old-fashioned rolled oats
½ cup chopped walnuts (optional)
½ cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg and vanilla extract, followed by the mashed banana.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the oats, and optionally add walnuts or chocolate chips.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Overripe bananas are best for this recipe as they add sweetness and moisture.
For a nut-free version, skip the walnuts.
To make these vegan, use vegan butter, a flax egg, and dairy-free chocolate chips.
Ensure oats are certified gluten-free for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 150 kcal per cookie
