Hands down, my favorite cookie of all time!

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, cream together the mashed banana, butter, and brown sugar until smooth.

3. Beat in the egg and vanilla extract until well combined.

4. In another bowl, whisk together the flour, baking soda, salt, and cinnamon.

5. Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

6. Fold in the chocolate chips and, if using, the chopped nuts.

7. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. Bake for 10-12 minutes or until the edges are slightly browned.

9. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

– For a healthier twist, swap half of the all-purpose flour with whole wheat flour or use a blend of all-purpose and oat flour.
– If you’re a fan of dark chocolate, use dark chocolate chips instead for a richer, less sweet cookie.
– For those who love a little spice, add a pinch of nutmeg along with the cinnamon for an extra warm flavor profile.
– These cookies freeze well, so you can double the batch and save some for later. Just make sure they’re completely cool before popping them into freezer-safe bags.
– If your bananas aren’t ripe enough, you can quicken the process by baking unpeeled bananas on a baking sheet at 300°F (150°C) for about 20 minutes or until they’re blackened and soft.

There you have it—banana bread and chocolate chip cookies all in one delightful package! I hope these Banana Bread Chocolate Chip Cookies bring a little bit of joy and nostalgia to your kitchen. Enjoy baking, friends!