I had some bananas laying around that were seriously past their prime for just eating outright, but didn’t want to waste them. I’ve shared banana bread with you before, and wanted to go in a slightly different direction.
What’s better than banana bread? Banana bread cookies.
The recipe for these cookies came from Your Cup of Cake.
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 cup oats
- 1.5 sticks (3/4 cup) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 2 tsp vanilla extract
- 1 large ripe banana, mashed
- 2 cups chocolate chips
- 3/4 cups walnuts, chopped
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In a medium-sized bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and oats. Set this aside for a moment.
In the bowl of a stand mixer, cream the butter and sugars together. Beat for 2-3 minutes, or until it is light and fluffy.
Add the egg, vanilla extract, and mashed banana. Scrape down the sides of the bowl as necessary.
Once everything is combined, add the dry ingredients little by little.
Being careful not to over mix the dough, add the chocolate chips and walnuts.
Scoop out golf ball-sized balls of dough (I used a cookie scoop) onto the prepared baking sheets. Top with some more chocolate chips, if you’d like. Bake for 9-12 minutes, or until the edges just begin to turn golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before removing them to a wire rack to finish cooling completely.