Banana Bread Cookies

Introduction

The warm, comforting flavor of classic banana bread gets transformed into a perfectly portable cookie. You get a soft, cake-like texture with all the familiar spices, plus melty chocolate chips in every bite.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 24 cookies

Ingredients

• ½ cup salted butter (1 stick, softened)
• 1 cup granulated white sugar
• 1 cup ripe bananas (mashed (~2 bananas))
• ⅓ cup plain Greek yogurt
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
2. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
3. Add the mashed banana, Greek yogurt, egg, and vanilla extract. Beat until well combined.
4. In a separate bowl, whisk together the all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg.
5. Using a spatula, fold in the semi-sweet chocolate chips.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Nutty Crunch: Roll scoops of dough in chopped walnuts or pecans before baking for a crunchy exterior.
• Chocolate Lovers: Swap the chocolate chips for chunks or use a combination of dark and milk chocolate chips.
• Jam Surprise: Make a thumbprint indentation in the center of each dough ball before baking and fill with a dab of peanut butter or a small dollop of raspberry jam.
• Cookie Bars: Press the dough evenly into a greased 9×13 inch pan and bake for 18-22 minutes. Cut into squares once cooled.

Tips for Success

• Use bananas that are very ripe with lots of brown spots for maximum sweetness and flavor.
• Ensure your butter is properly softened to room temperature for easy creaming with the sugar.
• For evenly sized cookies, use a medium cookie scoop (about 1.5 tablespoons).
• The cookies are done when the edges are firm; the centers may look a little soft but will set as they cool.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 3 months. To reheat, warm a cookie in the microwave for 10-15 seconds or in a 300°F oven for 3-5 minutes.

FAQ

Can I use unsalted butter?

Yes, but increase the salt in the recipe to ¾ teaspoon to maintain the flavor balance.

What if my bananas aren’t ripe enough?

For best results, use ripe bananas. If they are still yellow, you can place them on a baking sheet in a 300°F oven for 15-20 minutes until the skins blacken.

Why are my cookies flat?

The dough might have been too warm or overmixed. Ensure your ingredients are at room temp, not warm, and mix only until just combined. The Greek yogurt should also be full-fat or 2% for best structure.

Can I make this dough ahead of time?

Yes, you can cover the dough bowl and refrigerate it for up to 24 hours. Let it sit at room temperature for 15-20 minutes before scooping and baking.

Can I omit the chocolate chips?

Absolutely. The cookies will still be delicious as a classic spiced banana cookie. You can also replace them with an equal amount of chopped nuts or dried fruit.

My dough seems too wet to scoop.

This is a soft, cake-like dough. If it seems overly wet, add an extra 1-2 tablespoons of flour. Chilling the dough for 15-20 minutes can also make scooping easier.