Fall Banana Bread Cookies

1⁄2 cup unsalted butter (room temperature)
1 cup sugar
1 egg (room temperature)
1 cup bananas (mashed, 2-3 bananas, the riper the better)
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups flour
1 pinch salt
1 teaspoon cinnamon (or up to a tablespoon if you like)
1⁄2 teaspoon nutmeg (optional)
1⁄4 teaspoon cloves (optional)
1 cup chocolate chips (or 1/2 peanut butter chips, 1/2 chocolate chips)
1 cup pecans (walnuts as alternative, optional)

1 Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.

2 In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.

3 Mix the banana mixture and vanilla into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.

4 Fold into the batter the chocolate chips and/or pecans if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.


I sometimes use a tablespoon of cinnamon and no other spices.
Dark chocolate chips, or peanut butter chips are my preferred.