Banana Bread Cookies are a delightful twist on the classic banana bread that many of us grew up enjoying in our Midwestern kitchens. These cookies capture the comforting flavors of ripe bananas and warm spices, offering a bite-sized treat that's perfect for sharing. This recipe is a nod to the days when nothing went to waste, and overripe bananas were transformed into something delicious. It's a wonderful way to bring a taste of nostalgia to your table, whether you're baking for a family gathering or just a cozy afternoon at home.

These Banana Bread Cookies are best enjoyed with a tall glass of cold milk or a warm cup of tea. They also pair beautifully with a scoop of vanilla ice cream for a more indulgent dessert. For a simple afternoon snack, serve them alongside some fresh fruit or a handful of nuts to complement their sweet, banana flavor.

Servings: 24 cookies

1 cup mashed ripe bananas (about 2 large bananas)
1/2 cup unsalted butter, softened
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped walnuts (optional)
1/2 cup chocolate chips (optional)

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

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

Add the mashed bananas, egg, and vanilla extract to the butter mixture, and mix until well combined.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the banana mixture, stirring until just combined.

Fold in the chopped walnuts and chocolate chips, if using.

Drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

Bake for 10-12 minutes, or until the edges are golden brown and the cookies are set.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

For a nut-free version, simply omit the walnuts. You can also experiment with different mix-ins, such as dried cranberries or shredded coconut, to add a unique twist. If you prefer a spicier cookie, increase the cinnamon and nutmeg, or add a pinch of ground cloves. For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.

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