Banana Bread Cookies
A delightful blend of banana bread flavors with the chewiness of cookies, making a comforting and versatile treat for all occasions.
Ingredients
Main Ingredients
- 2-3 pieces Ripe Bananas The riper, the better!
- 1.5 cups All-Purpose Flour Can substitute with whole wheat or gluten-free flour.
- 1 teaspoon Baking Soda
- 0.5 teaspoon Baking Powder
- 0.5 cup Brown Sugar Can substitute with coconut sugar.
- 0.25 cup Granulated Sugar
- 0.5 cup Butter, softened Can substitute with coconut oil or margarine for vegan option.
- 1 piece Egg Can be replaced with flaxseed meal mixed with water for vegan.
- 1 teaspoon Vanilla Extract
- 1 cup Chocolate Chips or Nuts Optional add-ins for texture and richness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mash 2-3 ripe bananas until smooth.
- In a separate mixing bowl, beat together 0.5 cup softened butter, 0.5 cup brown sugar, and 0.25 cup granulated sugar until light and fluffy.
- Stir in 1 large egg and 1 teaspoon of vanilla extract until fully combined.
- In another bowl, whisk together 1.5 cups all-purpose flour, 1 teaspoon baking soda, and 0.5 teaspoon baking powder. Optionally add a pinch of salt.
- Gradually add the dry mixture to the wet mixture, stirring just until combined.
- Gently fold in 1 cup of chocolate chips or 0.5 cup chopped nuts if desired.
- Drop tablespoonfuls of dough onto the prepared baking sheet, leaving space to spread.
- Bake for about 10-12 minutes or until the edges are golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For a slightly caramelized cookie, let the dough rest in the fridge for about 30 minutes before baking. For crispy edges, bake a little longer; for softer cookies, take them out slightly undercooked.