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Soft And Fluffy Banana Bread Cookies

These Soft And Fluffy Banana Bread Cookies combine biscuit warmth with banana bread nostalgia, perfect for using up ripe bananas with chocolate chips.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150

Ingredients
  

Cookie Base
  • 1/2 cup soft unsalted butter Room temperature for easy creaming
  • 1/2 cup light brown sugar
  • 2 tablespoons granulated sugar
  • 1 large egg At room temperature
  • 1 large ripe mashed banana The riper, the better for flavor
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup chocolate chips Or dried cranberries/raisins for a variation

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, cream together the soft butter, light brown sugar, and granulated sugar on low speed for about 2 minutes until light and fluffy.
  3. Add the egg, mashed banana, and vanilla extract. Continue mixing on low speed until fully combined, about 2 more minutes.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined; do not overmix.
  6. Fold in the chocolate chips.
Baking
  1. Using a cookie scoop or spoon, scoop dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
  2. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
  3. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm with butter or honey, perfect with coffee or milk. Store in an airtight container at room temperature for up to 3 days, using a slice of bread to maintain moisture.