Craving the Best Banana Bread Cookies This moist easy recipe yields chewy crowdpleasing treatsperfect for cozy snacking and sharing Grab a batch

Ripe bananas, 2 large, mashed (notes: brown speckled bananas give richest flavor; substitution: 1 cup mashed ripe bananas + 1/4 cup applesauce)

All purpose flour, 1 3/4 cups (220 g) (substitution: gluten free 1:1 blend; or 1 1/2 cups whole wheat flour + 1/4 cup almond flour)

Rolled oats (old fashioned), 1/2 cup (40 g) (optional; substitution: omit or add 1/3 cup more flour)

Brown sugar, 1/2 cup (100 g) (substitution: coconut sugar; reduce to 1/3 cup if using maple syrup)

Unsalted butter, 1/4 cup (56 g), melted (substitution: melted coconut oil for dairy-free)

Egg, 1 large (room temperature)

Vanilla extract, 1 teaspoon

Baking soda, 1/2 teaspoon

Baking powder, 1/4 teaspoon

Ground cinnamon, 1/2 teaspoon (optional: 1/4 teaspoon nutmeg for depth)

Salt, 1/4 teaspoon

Chocolate chips, 1/2 cup (90 g) (optional; substitution: raisins or chopped walnuts)

Chopped nuts (optional), 1/4 cup (30 g)

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
In a large bowl, mash the bananas until smooth.
In a separate bowl, whisk together flour, oats, baking soda, baking powder, cinnamon, and salt.
In another bowl, whisk melted butter with brown sugar, then beat in egg and vanilla.
Stir the wet ingredients into the dry ingredients until just combined; fold in chocolate chips and nuts if using. Reserve a tablespoon of mashed banana for extra banana flavor.
Scoop dough onto the prepared sheet, spacing about 2 inches apart.
Bake for 9–11 minutes, until edges are set and centers are still soft.
Cool on the sheet for 5 minutes, then transfer to a rack to finish cooling.
Tip: chilling the dough for 30 minutes before baking helps yield thicker cookies with a pronounced interior chew.