Description
Sweet banana bread meets cookie perfection in this delightful treat. Moist, chewy bites pack nostalgic flavors that melt in your mouth, promising a comforting dessert you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 cup (240g / 8.5 oz) mashed overripe bananas (about 2 large bananas)
- 2 cups (250g / 8.8 oz) all-purpose flour
- 1 cup (200g / 7 oz) granulated sugar
- ½ cup (113g / 4 oz) unsalted butter, softened
Spices and Leavening:
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
Optional Add-ins and Flavor Enhancers:
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (120g / 4.2 oz) chopped walnuts or pecans
- 1 cup (175g / 6.2 oz) semisweet chocolate chips
Instructions
- Prepare your culinary workspace by warming the oven to a toasty 350F (175C). Layer baking trays with parchment paper or apply a light coating of grease to prevent sticking.
- In a spacious mixing vessel, whip the softened butter and granulated sugar until they transform into a pillowy, aerated mixture with a pale, creamy texture.
- Introduce the egg and vanilla essence, blending thoroughly until the ingredients meld into a uniform consistency.
- Gently fold the mashed bananas into the creamy base, ensuring a smooth and even integration that captures the fruit’s rich, sweet essence.
- In a separate mixing bowl, sift together the all-purpose flour, baking soda, salt, and warm spices – cinnamon, nutmeg, and cloves – creating a fragrant dry mixture.
- Delicately incorporate the dry ingredients into the wet mixture, stirring with a light touch until just combined. Avoid overmixing to maintain the cookies’ tender crumb.
- If desired, gently fold in chopped nuts and chocolate chips, distributing them evenly throughout the dough for bursts of additional flavor and texture.
- Using a tablespoon, dollop generous mounds of cookie dough onto the prepared baking sheets, positioning each scoop approximately two inches apart to allow for spreading.
- Slide the trays into the preheated oven and bake for 10-12 minutes, watching for the edges to develop a golden-brown hue that signals perfect doneness.
- Once removed from the oven, let the cookies rest on the baking sheet for a brief 5-minute interlude before transferring them to a wire cooling rack to reach room temperature.
Notes
- Swap overripe bananas for extra moisture and natural sweetness, ensuring your cookies stay soft and flavorful.
- Experiment with gluten-free flour blends to make these cookies celiac-friendly without compromising texture.
- Toast nuts before adding to enhance their rich, nutty flavor and provide a delightful crunch in every bite.
- Reduce sugar by using ripe bananas and adding a touch of honey or maple syrup for a healthier twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 168
- Sugar: 8g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg