Chewy Banana Bread Cookies

These chewy banana bread cookies are quick to make and full of sweet banana flavor, perfect for a snack or breakfast treat.

Print Recipe

Prep Time 15

Cook Time 12

Total Time 27

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Wet Ingredients

2 ripe bananas 2 ripe bananas, mashed Use ripe bananas with brown speckles for best flavor.
1/2 cup 1/2 cup unsalted butter, softened Make sure butter is truly softened, not melted.
1 cup 1 cup brown sugar Brown sugar adds depth and moisture.
1 large 1 egg A large egg helps bind the dough.
1 teaspoon 1 teaspoon vanilla extract Vanilla enhances the sweetness.

Dry Ingredients

1 1/2 cups 1 1/2 cups all-purpose flour All-purpose flour is used for structure.
1 teaspoon 1 teaspoon baking soda Baking soda helps cookies rise.
1/2 teaspoon 1/2 teaspoon cinnamon Cinnamon adds warmth and flavor.
1/4 teaspoon 1/4 teaspoon salt Salt balances sweetness.

Optional Ingredients

Preparation

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat the softened butter and brown sugar until smooth and glossy.
Add the mashed bananas, egg, and vanilla to the mixture and combine until smooth.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips if using.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Baking

Bake for 10–12 minutes, until edges are golden and centers are set but still soft.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

For best results, mash bananas until mostly smooth, and ensure butter is softened. Do not overbake to maintain chewiness.