Big Batch Banana Bread Cookies Makes 48 cookies
Ingredients:
- 3 cups mashed ripe bananas (about 6–7 bananas)
- 2 cups unsalted butter, softened
- 2 ½ cups brown sugar, packed
- 1 cup granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 5 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg (optional)
- 2 cups chopped walnuts or pecans (optional)
- 2 cups semi-sweet chocolate chips (optional)
Instructions:
- Prep:
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Mix Wet Ingredients:
- In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy.
- Beat in eggs, one at a time.
- Mix in vanilla and mashed bananas.
- Mix Dry Ingredients:
- In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine:
- Gradually add dry ingredients to the wet mixture until just combined.
- Fold in nuts and/or chocolate chips if using.
- Scoop & Bake:
- Drop heaping tablespoons (or use a cookie scoop) onto prepared baking sheets.
- Leave 2 inches between cookies.
- Bake for 11–13 minutes, or until edges are golden and centers are set.
- Cool:
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips:
- Cookies will be soft and cake-like due to the banana.
- Store in an airtight container for up to 4 days or freeze for up to 3 months.
- Add a glaze or frosting if you want to dress them up!