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Soft and Chewy Banana Bread Cookies

Three freshly baked banana bread cookies loaded with chocolate chips resting on a white plate.
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Make soft, chewy banana bread cookies that taste just like your favorite loaf. This easy recipe uses ripe bananas to create a comforting, moist homemade treat.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed very ripe bananas (about 3 medium)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup chocolate chips (optional mix-in)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the mashed ripe bananas until just combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix. Fold in the chocolate chips, if using.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers should still look slightly soft.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use very ripe, spotty bananas for the best flavor and moisture in these banana bread cookies.
  • For bakery style banana cookies, chill the dough for 30 minutes before scooping and baking.
  • You can substitute walnuts for chocolate chips for a classic banana nut bread flavor.

Nutrition

Find it online: https://cookerycommand.com/banana-bread-cookies/