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recipe image of Mise en place shot on a white marble kitchen counter rustic wooden kitchen sets Overripe Bananas All Purpose Flour Brown Sugar Granulated Sugar Unsalted Butter Eggs Vanilla Extract Ground Cinnamon Baking Soda Salt Chocolate Chips in healthy clear glass bowls under soft diffuse daylight realistic top down shot
katya bou

The Softest, Chewiest Cinnamon Banana Bread Cookies

This recipe is my love letter to that perfect mash-up. It's the best of both worlds, truly. We're taking all the flavor notes, the deep, caramelly richness of brown sugar and lacing them with the necessary warmth of cinnamon. The result? Soft and Chewy Banana Bread Cookies with Cinnamon that are intensely moist thanks to all those fantastic fruit sugars, and taste exactly like that slice of banana bread you’re wishing you were eating.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 medium Overripe Bananas mashed until smooth
  • 1 stick Unsalted Butter or ½ cup, preferably browned
  • ½ cup Brown Sugar packed
  • ¼ cup Granulated Sugar
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • 1 ¾ cups All Purpose Flour
  • 2 teaspoons Ground Cinnamon divided
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 2 tablespoons Optional Dusting granulated sugar mixed with 1 teaspoon ground cinnamon

Equipment

  • Slow Cooker
  • large mixing bowl,
  • Medium bowl

Method
 

  1. If you’re using the brown butter method, melt the stick of butter in a small skillet over medium heat. Let it sizzle, then foam, and start to brown. Whisk constantly until the milk solids turn a deep amber color and it smells intensely nutty. Pour into a bowl and let it cool partially, but not solidify. If skipping, use softened unsalted butter.
  2. In a large mixing bowl (or the bowl of a stand mixer), combine the butter (browned and cooled, or softened) with the Brown Sugar and Granulated Sugar. Beat until light and fluffy, about 2 minutes. Add the egg and Vanilla Extract, mixing until just combined.
  3. Gently fold in the mashed Overripe Bananas. The mixture will look slightly loose, which is perfectly normal. Don't overmix this stage, or the cookies can become tough.
  4. In a separate medium bowl, whisk together the All Purpose Flour, 1 teaspoon of the Ground Cinnamon, Baking Soda, and Salt. Whisk thoroughly to ensure the baking soda is evenly distributed, which helps achieve that perfect, even spread.
  5. Gradually add the dry mixture to the wet mixture, mixing only until the last streak of flour disappears. The dough will be slightly sticky and very soft, almost like a thin drop cookie or a thick muffin batter. You are looking for a cohesive, lightly shaggy dough, avoiding overworking the gluten.
  6. If your dough feels too sticky to scoop easily, put it in the freezer for about 10–15 minutes. This step is a small investment that pays off big time in cookie texture!
  7. Use a standard cookie scoop (about 1.5 tablespoons) and place balls onto the prepared slow cooker lined with parchment paper. In a small, shallow bowl, combine the remaining 1 teaspoon of cinnamon with the dusting sugar. Gently roll each cookie dough ball in this mixture. This creates the wonderful Cinnamon Crumble Banana Bread Cookies effect and gives them that perfect textural crust.
  8. Place the lid on the slow cooker and cook on low for 2 hours or on high for 1 hour. The edges will be set and lightly golden, but the centers should still look very soft. *This is critical* for achieving Soft Chewy Banana Cookies texture.
  9. Let them cool in the slow cooker for 5 minutes before transferring to a wire rack. They will continue to set up as they cool.

Nutrition

Calories: 120kcalCarbohydrates: 22gProtein: 2gFat: 4g

Notes

One of the best qualities of these Soft Banana Cookies is how well they store. Because of the high fruit content, they resist drying out. Store completely cooled cookies in an airtight container at room temperature for up to 3 days. For variations like Vegan Banana Bread Cookies, substitute butter with vegan butter and egg with flax egg. Freezing dough works by scooping and freezing balls, then cooking from frozen adding 30 minutes.
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