Banana Cake Cookies

Rich, ripe bananas add natural sweetness to these soft and chewy cookies, while chopped walnuts and semisweet chocolate chips provide a delightful contrast in texture and flavor.

Perfect for a sweet treat or snack, these banana cake cookies are a delicious twist on a classic favorite.

Ingredients

• 2 ripe bananas, mashed
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup white granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup chopped walnuts (optional)
• 1/4 cup semisweet chocolate chips

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, cream together that softened butter and sugars until light and fluffy.

Beat in those mashed bananas and eggs, one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in those chopped walnuts and chocolate chips, if using.

Scoop tablespoon-sized balls of dough onto your prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 12-14 minutes, or until the edges are lightly golden.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These banana cake cookies are a perfect treat when you’re craving something sweet and indulgent. Make sure to use ripe bananas for the best flavor.

You can also customize the recipe by omitting or substituting the walnuts and chocolate chips with your favorite mix-ins.

If you want a more prominent banana flavor, use 3-4 bananas and reduce the sugar content. You can also toast the walnuts in a 350°F oven for 5-7 minutes or until fragrant to enhance their flavor.

Because of the mashed bananas, the dough will be slightly sticky, so make sure to scoop the balls quickly and get them on the baking sheet before they start to spread.

Leave some space between each cookie as they will spread a bit during baking. Keep an eye on the cookies during the last 2 minutes of baking, as they can go from perfectly golden to burnt quickly.

Store the cooled cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

Nutrional Value

• Calories: 140
• Total Fat: 6g
• Saturated Fat: 3.5g
• Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 50mg
• Total Carbohydrates: 22g
• Dietary Fiber: 1g
• Sugars: 12g
• Protein: 2g