Description
These soft, cake-like cookies capture all the cozy flavors of banana bread in a convenient, portable form. Perfect for breakfast or a sweet snack.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup chopped walnuts (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add egg and vanilla extract; beat until combined. Mix in mashed bananas.
- Gradually add dry ingredients to wet ingredients, mixing just until incorporated. Fold in walnuts if using.
- Drop tablespoon-sized mounds of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden and centers are set. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can customize the seasonings to taste. For extra moisture, add 1/4 cup sour cream or yogurt to the batter. Store in an airtight container for up to 3 days.