Description

These Banana Bread Cookie Bites are a delightful twist on classic banana bread, transformed into bite-sized cookies that bake quickly and offer a perfect balance of soft, moist texture with a hint of cinnamon. Ideal for a snack or dessert, they can be customized with chocolate chips or chopped nuts for added flavor and crunch.

Ingredients

Dry Ingredients

1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon

Wet Ingredients

2 ripe bananas, mashed
½ cup unsalted butter, melted
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Optional Add-ins

½ cup chocolate chips or chopped walnuts or pecans

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Instructions

Preheat Oven: Preheat your oven to 350 °F (175 °C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined.
Prepare Wet Ingredients: In a separate bowl, mash the ripe bananas thoroughly. Add the melted unsalted butter, brown sugar, granulated sugar, egg, and vanilla extract to the mashed bananas, stirring until the mixture is smooth and homogeneous.
Combine Mixtures: Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined to avoid overmixing and ensure tender cookies.
Add Optional Mix-ins: Fold in chocolate chips, chopped walnuts, or pecans if desired to enhance texture and flavor.
Portion Dough: Using a spoon or cookie scoop, drop rounded spoonfuls of the cookie dough onto the prepared baking sheet, spacing them to allow for slight spreading.
Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn lightly golden and the centers are set but still soft.
Cool: Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them firm up to a perfect bite-sized texture.

Notes

Ensure bananas are very ripe for maximum sweetness and flavor.
Do not overmix the batter to keep cookies soft and tender.
For a nut-free version, omit the nuts and substitute with extra chocolate chips or dried fruit.
Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
If you prefer a sweeter cookie, increase the brown sugar by 2 tablespoons.