Banana Bread Cookies
Soft banana bread cookies are a tasty snack with the flavors of the quick bread, but this banana cookie recipe is quicker and easier to make!
Servings 18 cookies
Calories 139kcal
Ingredients
- ½ cup salted butter melted (1 stick)
- ½ cup granulated white sugar
- 2 large eggs
- 1 cup mashed bananas 2 medium-sized overly ripe bananas
- 1½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1½ teaspoons baking soda
- 2 teaspoons baking powder
Instructions
- Preheat the oven to 350℉ and grease or line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, whisk together the melted butter and sugar for one minute until light and fluffy.
- Once combined, add eggs, mashed bananas, and vanilla. Whisk well to combine.
- Add in the cinnamon, baking soda, baking powder and flour. Stir to combine, but avoid over mixing.
- Using a spoon or small cookie scoop, drop portions of dough onto the prepared baking sheet, about 2 tablespoons of dough per cookie.
- Bake in preheated oven for 12 minutes, or golden brown. Let cookies cool on pan for 3 minutes, then transfer to a metal cooling rack to finish cooling.
Notes
-
- Test your baking soda and baking powder for freshness. It's best to do this before making the dough, to avoid wasting ingredients. Instructions on how to do this are in the blog post for this recipe.
- Use a cookie scoop for even baking. Keeping the drop cookie dough portions the same size will prevent any banana bread cookies from over-baking or under-baking.
Nutrition
Serving: 1cookie | Calories: 139kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 187mg | Potassium: 71mg | Fiber: 1g | Sugar: 7g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg