Description

Transform your overripe bananas into soft, chewy banana bread cookies bursting with warm cinnamon and natural sweetness. Perfect for a quick bake that reduces food waste and satisfies every sweet craving.

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 ripe bananas, mashed
1/2 cup unsalted butter, melted
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup chocolate chips (optional)
1/2 cup chopped walnuts or pecans (optional)

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
In another bowl, mash the bananas until smooth, then add melted butter, brown sugar, granulated sugar, egg, and vanilla extract. Mix until combined.
Fold the dry ingredients into the wet mixture until just combined.
Add optional chocolate chips or nuts and fold gently.
Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes until golden around the edges.
Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store cookies in an airtight container for up to 3 days at room temperature or freeze for up to 2 months. Use overripe bananas for the best flavor and natural sweetness.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 9g
Sodium: 60mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg

Keywords: banana bread cookies, overripe bananas, easy dessert, chewy cookies