Soft Baked Banana Bread Cookies

Soft Baked Banana Bread Cookies are soft in the middle and crispy on the edges. Fresh baked banana bread in a delicious cookie form!

Banana bread has always been a family favorite in our house and a great way to use up ripe bananas. These irresistible Soft Baked Banana Bread Cookies taste just like banana bread but are a lot more portable.

Perfect for lunches, picnics and snacks, these are simple to make and easy to take!

What you’ll need to make Soft Baked Banana Bread Cookies

• Bananas – Ripe “brown” bananas. 3-4 ripe bananas. They can be mushy, they should not be fresh.

• Butter – Softened. We use regular salted butter, but unsalted butter may also be used.

• Egg – We use one large egg, white or brown.

• Vanilla Extract – Basic, everyday vanilla extract but you can substitute almond extract instead.

• Cooking Oil – We use vegetable or Canola oil.

• Brown Sugar – We use light brown sugar. You can also use dark brown sugar for a deeper, richer flavor.

• Oats – We use Old Fashioned Oats for this recipe but you can use rolled oats or instant oats instead.

• Pantry Spices – Cinnamon, nutmeg, salt, baking powder, and baking soda.

• Flour – We prefer to use all purpose flour for best results.

• Nuts – Chopped walnuts or pecans work great in this recipe and provide extra texture. If you want to skip them, feel free but feel free to add extra chocolate chips instead.

• Chocolate Chips – Mini chocolate chips or regular chocolate chips may be used.

How to make Soft Baked Banana Bread Cookies

Brown bananas have some delicious uses. Strawberry Banana Oat Bran Muffins are delicious for breakfast and Banana Chocolate Chip Mini Muffins are a wonderful anytime snack.

Soft Baked Banana Bread Cookies are simple and taste just like banana bread. They are a great addition to any picnic or lunch box and are great on the go.

Preheat oven to 350 degrees F. Lightly grease three large baking sheets or line with silicone baking pads or parchment paper. Set aside.

Peel the bananas and place into a large bowl. Mash the bananas until mostly smooth.

Add softened butter, egg, vanilla and oil. Stir until incorporated into the banana.

Stir in the brown sugar, oats, cinnamon, nutmeg, salt, baking powder and baking soda until well blended.

Finally, add the flour, walnuts and chocolate chips. Stir just until incorporated.

Drop the mixture by heaping tablespoonfuls onto the prepared baking sheets, making 12 cookies per sheet.

The batter will be slightly wet, leave spaces between the scoops to allow for spreading.

Bake for 15-18 minutes until cookies are slightly browned on the edges and set in the middle. Remove from the oven and allow to cool on the baking sheet for 5 minutes before moving to a cooling rack.

Store at room temperature for up to 7 days. Enjoy!

Other Sweet Bites You May Like

Butterscotch Ranger Cookies – a little bit of everything when you want something a little out of the ordinary.

Caramel Filled Chocolate Chip Pretzel Cookies – salty and sweet with a caramel filled center.

Traditional Canadian Nanaimo Bars – a tasty, chocolate topped treat with a coconut graham cracker crumb crust and a sweet creamy middle.

Soft & Chewy Chocolate Chip M&M Cookies – deliciously crispy edges and chocolate in every bite!

Fudgy Salted Cookie Bars – a great balance of gooey chocolate and the perfect hint of flaky sea salt!