These Banana Bread Cookies are the perfect cross between fluffy, moist banana bread, and an aromatic, flavorful and chewy cookie.
Reduce your contribution to food waste by using up your overripe bananas in recipes like these instead of tossing them. Check out all my ripened banana recipes at the link below!
Peel your bananas and add them to a large mixing bowl. Use a fork to mash the bananas until they are almost liquefied.
Add the softened unsalted butter, sugar, and vanilla extract to the bowl with the banana and use a hand mixer to cream together for 2-3 minutes until smooth.
Add the flour, baking soda, cornstarch, salt, cinnamon, and nutmeg and mix on high until well-combined.
Line 2 large baking sheets with parchment paper or a reusable baking mat. Use a large spoon or cookie scoop to form cookies, leaving at least an inch in between each cookie.
Preheat the oven to 400°F and bake the chilled cookies for 12-14 minutes until a toothpick comes out clean and top starts to turn golden brown. Enjoy!
Form your cookies easily and consistently with a cookie scoop. Link to the one I use below!