Banana Bread Cookies
Soft and chewy cookies combining ripe banana, cinnamon, and nutty browned butter with crisp edges. A portable, bakery-style treat perfect for breakfast or dessert, balanced with flaky sea salt.
Servings: 18 servings
Calories: 180kcal
Ingredients
- 3/4 cup unsalted butter (1.5 sticks)
- 1.5 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg yolk, room temperature
- 3/4 of a large very ripe banana, mashed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 3/4 cup chopped walnuts or pecans
- Flaky sea salt for sprinkling (optional)
Instructions
- Brown the Butter: Melt butter in a saucepan over medium-low heat, stirring until foAMED and golden-brown, 5-7 minutes. Remove from heat and cool 30 minutes.
- Mix Dry Ingredients: Whisk flour, cinnamon, salt, and baking soda in a bowl.
- Combine Sugars and Butter: Add sugars and vanilla to cooled butter, whisking until blended.
- Add Egg Yolk and Banana: Whisk in egg yolk until smooth, then mix in mashed banana.
- Incorporate Dry Ingredients and Nuts: Stir dry ingredients into wet mixture until combined. Fold in nuts.
- Chill the Dough: Portion dough mounds onto parchment-lined sheets. Chill for 1-2 hours.
- Bake: Bake at 350°F (175°C) for 10-12 minutes, until edges are golden.
Notes
Use overripe bananas for maximum sweetness
Chilling prevents spreading during baking
Substitute pistachios or almond slivers if desired
Store in airtight container for up to 5 days
Chilling prevents spreading during baking
Substitute pistachios or almond slivers if desired
Store in airtight container for up to 5 days