Description
Scrumptious banana bread cookies blend classic comfort with portable charm. Crisp edges and chewy centers make this treat perfect for sharing with friends and family.
Ingredients
Scale
- 2 cups (250g / 8.8 oz) all-purpose flour
- 1 cup (200g / 7 oz) granulated sugar
- 1 cup (240g / 8.5 oz) mashed overripe bananas (about 2 large bananas)
- ½ cup (113g / 4 oz) unsalted butter, softened
- 1 cup (120g / 4.2 oz) chopped walnuts or pecans
- 1 cup (175g / 6.2 oz) semisweet chocolate chips
- 1 large egg
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
Instructions
- Oven Preparation: Calibrate the oven to 350F (175C) and strategically line baking sheets with parchment paper or apply a delicate grease layer to prevent adhesion.
- Creaming Foundation: Vigorously blend softened butter and sugar until the mixture achieves a voluminous, cloud-like consistency with a pale, silky appearance.
- Liquid Integration: Incorporate egg and vanilla, whisking until the components marry into a seamless, homogeneous blend.
- Banana Infusion: Gently fold mashed bananas into the creamy base, ensuring an even distribution that captures the fruit’s robust, sweet undertones.
- Dry Ingredient Fusion: Sift flour, baking soda, salt, cinnamon, nutmeg, and cloves in a separate vessel, creating an aromatic dry mixture that will provide depth and complexity to the cookies.
- Dough Formation: Delicately marry wet and dry ingredients, stirring with a gentle hand until just combined. Carefully fold in nuts and chocolate chips, distributing them evenly to maximize flavor complexity.
- Portioning and Baking: Deposit tablespoon-sized dough mounds onto prepared sheets, spacing them two inches apart. Bake for 10-12 minutes, monitoring until edges transform into a golden-brown signature of culinary perfection.
- Cooling Protocol: Allow cookies to rest on baking sheets for a brief 5-minute interlude before transferring to a wire rack, permitting them to cool to room temperature and develop their ultimate texture.
Notes
- Manage Moisture: Ensure bananas are ripe and well-mashed to provide natural sweetness and prevent dry cookies. Overly firm bananas can compromise the soft, tender texture.
- Avoid Overmixing: Stir dry and wet ingredients gently until just combined. Aggressive mixing develops gluten, resulting in tough, dense cookies instead of light, fluffy treats.
- Control Spreading: Chill dough for 30 minutes before baking to minimize excessive spreading and maintain compact, uniform cookie shapes.
- Customize Dietary Needs: Swap all-purpose flour with gluten-free alternatives like almond or oat flour. Replace butter with coconut oil for dairy-free version. Use monk fruit sweetener for low-sugar adaptation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 23
- Calories: 150
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg