Banana Bread Cookies
These banana bread cookies offer the ultimate cozy experience, blending the nostalgic, spice-filled flavor of classic banana loaf with the convenient, bite-sized portability of a cookie. Perfect for National Cookie Day or any holiday platter, these treats use avocado oil for a remarkably moist, cakey texture that remains soft for days. With the nutty depth of whole wheat flour and the warmth of cinnamon, they are the ideal quick-bake solution for using up overripe bananas.
Ingredients
- 4 large ripe bananas, heavily spotted
- ½ cup avocado oil
- 2 large eggs, room temperature
- 1 tbsp pure vanilla extract
- ¾ cup coconut sugar
- 3 cups whole wheat flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp kosher salt
Instructions
- Preheat your oven to 325°F (163°C) and line two large baking sheets with parchment paper.
- Mash the four ripe bananas in a large mixing bowl until mostly smooth with small chunks remaining.
- Whisk in the avocado oil, room temperature eggs, and vanilla extract until the mixture is uniform.
- Stir in the coconut sugar until fully incorporated into the wet ingredients.
- In a separate bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Scoop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 16 minutes or until the cookies are set and fragrant.
- Allow to cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days. Use melted coconut oil as a direct substitute for avocado oil if preferred. Ensure bananas are very ripe for the best flavor.