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Soft Banana Bread Cookies

Soft, chewy, and spiced like your favorite loaf, these banana bread cookies are the perfect way to use up ripe bananas in a hurry.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 0.5 cup unsalted butter softened
  • 0.5 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.5 cup mashed banana approx 1 medium very ripe banana
  • 1.66 cups all-purpose flour (1 and 2/3 cups)
  • 1 tsp cinnamon
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup walnuts chopped (optional)

Equipment

  • Mixing bowls
  • Baking sheets
  • Hand mixer or stand mixer
  • Cookie scoop

Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
  3. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the egg and vanilla extract. Stir in the mashed banana.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in chopped walnuts if using.
  7. Scoop dough onto prepared baking sheets, spacing 2 inches apart.
  8. Bake for 11-13 minutes until edges are golden. Cool on wire rack.

Notes

Measure your mashed banana carefully! Too much banana will make the cookies spread too much and become soggy.