Imagine all the cozy goodness of banana bread—but in cookie form! These ultra-soft, spiced cookies are loaded with ripe bananas, cinnamon, and chocolate chips, offering the perfect handheld treat for breakfast, snacks, or dessert.
Why You’ll Love This Recipe
Just like banana bread – But portable & ready in 20 minutes! Perfectly soft & chewy – No cakey or dry cookies here Great for overripe bananas – Uses 1 large banana Kid-approved – A lunchbox favorite Easy to customize – Add nuts, oats, or different mix-ins
Ingredients
- 1 ½ cups (190g) all-purpose flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg (optional but delicious)
- ¼ tsp salt
Wet Ingredients
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120g) mashed banana (1 large ripe banana)
Mix-Ins
- ½ cup (90g) chocolate chips (or walnuts/pecans)
- Optional: ¼ cup rolled oats for texture
Step-by-Step Instructions
1. Prep & Preheat
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Mix Dry Ingredients
- Whisk flour, baking soda, cinnamon, nutmeg, and salt in a bowl.
3. Cream Wet Ingredients
- Beat butter and sugars until fluffy.
- Add egg, vanilla, and mashed banana, mixing until smooth.
4. Combine & Fold
- Gradually add dry ingredients to wet, mixing until just combined.
- Fold in chocolate chips (and oats if using).
5. Scoop & Bake
- Drop 1.5 tbsp dough per cookie, spacing 2″ apart.
- Bake 10-12 mins until edges are set but centers are soft.
- Cool 5 mins on the pan, then transfer to a rack.
Pro Tips for Perfect Cookies
Use extra-ripe bananas – More sweetness & flavor Don’t overbake – They firm up as they cool Chill dough 30 mins – For thicker cookies (optional) Add a pinch of espresso powder – Enhances banana flavor