Ingredients
Equipment
Method
- Preheat Your Oven and Prep Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures easy cleanup.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar. Use an electric mixer on medium speed until the mixture is light, fluffy, and well combined, about 2-3 minutes.1 cup unsalted butter, 1 cup granulated sugar, 1/2 cup packed light brown sugar
- Add Wet Ingredients: Beat in the two large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Incorporate Mashed Bananas: Add the mashed ripe bananas to the wet ingredients and mix until just combined. Don't overmix at this stage.1 1/2 cups mashed ripe bananas
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg (if using). Whisking helps to evenly distribute the leavening agents and spices.3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 1/2 cups mashed ripe bananas
- Fold in Mix-ins (Optional): If you’re using walnuts, pecans, or chocolate chips, gently fold them into the cookie dough using a spatula.1 cup chopped walnuts or pecans, 1/2 cup chocolate chips
- Scoop the Cookie Dough: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. You can use a cookie scoop for uniform size.
- Bake the Cookies: Bake for 10-13 minutes, or until the edges are golden brown and the centers are set but still slightly soft. The baking time will vary slightly depending on your oven and the size of your cookies.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up properly.
Notes
Store your cooled Best Banana Bread Cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the baked cookies. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They will keep in the freezer for up to 2-3 months. To reheat, you can gently warm them in a toaster oven or a low-heat oven for a few minutes until just heated through.
