Description

Welcome, cookie lovers!If you adore the comforting taste of banana bread and the delightful chewiness of cookies, you’re in for a treat. These Soft and Chewy Banana Bread Cookies bring together the warm flavors of ripe bananas, cinnamon, and nutmeg, creating a melt-in-your-mouth experience. Whether you’re looking for a quick snack, a lunchbox treat, or a cozy dessert, this recipe is a must-try. Let’s get baking!

Ingredients

Scale

Wet Ingredients

2 ripe bananas, mashed
½ cup unsalted butter, softened
¾ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract

Dry Ingredients

1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup rolled oats

Optional Mix-Ins

½ cup chopped walnuts (optional, for crunch)
½ cup chocolate chips (optional, for sweetness)

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, beat the butter and brown sugar together until light and creamy. Add the mashed bananas, egg, and vanilla extract, then mix until fully combined.

Step 3: Prepare the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Step 5: Fold in the Extras

Gently fold in the rolled oats, and if using, the chopped walnuts and chocolate chips.

Step 6: Shape and Bake

Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges turn golden brown.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Use very ripe bananas with brown spots for the best flavor and natural sweetness.
For extra chewiness, let the cookie dough chill for 30 minutes before baking.
Swap chocolate chips for white chocolate or raisins for a unique twist.
If you prefer crunchier cookies, bake them for an extra 2 minutes.