These Banana Bread Cookies are soft, moist, and full of banana flavor. You can add mini chocolate chips and nuts if you like. Just like any banana bread, these are almost better the second day!
We are spoiled. Modern technologies are soooo taken for granted. Our fridge just died. It’s only a year old and the motherboard is shot. The technician had to order a new one and as of tomorrow my fridge will have been without power for 4 days. It’s kind of a big deal. Granted, I’m a food blogger and probably have WAY more food than the average person in their fridge. I immediately started a mental list of what food I absolutely had to save and what I could bear to let go.
It’s like choosing your favorite kid. Easy. It’s always my baby. Hello! It’s a baby. C’mon. You all have a favorite too.
Before I started filling coolers with food, I started cooking up a storm with ingredients in my fridge. These Banana Bread Cookies are amazing. This picture was right after they came out of the oven and doesn’t do them justice. Just like banana bread, these are even better after they sit for a while. Sour cream helps make the cookies super moist. They have a soft bread like texture. I added mini chocolate chips and chopped walnuts to the batter but you could definitely leave them out if you wanted. Make these!
This one handed photography thing is not my greatest strength.
|Banana Bread Cookies|| |
- 2½ cups flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup mashed ripe bananas (about 2 large bananas)
- ½ cup sour cream
- ½ cup butter
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- ½ cup mini chocolate chips
- ½ cup walnuts, chopped
- In a small saucepan melt the butter until it turns brown and smells nutty. It will foam up and turn brown around 5 minutes so make sure to keep an eye on it. Remove from heat immediately and add the white and brown sugars. Let sit for about 5 minutes to cool. Pour into a large mixing bowl and add the egg and vanilla. Mix in banana and sour cream.
- In separate bowl, combine flour, baking soda, baking powder and salt. Fold into banana mixture.
- Fold in the chocolate chips and nuts. Dough will be wet.
- Refrigerate dough for at least 30 minutes. Drop a one inch ball of dough onto cookie sheets 2-inches apart and bake at 350 degrees for 10-12 minutes or until edges are brown. Do not overbake these! Cookies will get more moist as they sit.