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–+ servings
Soft Banana Bread Cookies

Soft Banana Bread Cookies: Comforting Treats for Everyone

Delight in these soft banana bread cookies, a nostalgic treat made with ripe bananas and customizable add-ins.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3 medium ripe bananas Use very ripe bananas with brown spots for maximum sweetness and moisture.
  • 2 cups all-purpose flour Substitute with gluten-free flour if needed.
  • 1 cup granulated sugar Consider brown sugar for a richer flavor.
  • 1/2 cup unsalted butter Swap for melted coconut oil to make dairy-free.
  • 1 teaspoon baking soda Essential for proper leavening.
  • 1/2 teaspoon salt Optional but enhances flavors.

Equipment

  • Mixing Bowl
  • baking sheet
  • Parchment Paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mash the ripe bananas in a large mixing bowl until smooth.
  3. Add softened unsalted butter and granulated sugar to the mashed bananas and mix until creamy.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gently stir the dry mixture into the wet mixture, being careful not to overmix.
  6. Fold in any desired add-ins such as chocolate chips or nuts.
  7. Drop dollops of the dough onto the prepared baking sheet, spacing them 2 inches apart.
  8. Bake for 12-15 minutes until edges turn golden brown while centers look set yet soft.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 3 days or freeze for longer storage. Can refrigerate dough for 24 hours before baking.

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