Crispy on the edge and soft and fluffy on the inside, these banana nut bread cookies are just like biting into a slice of your favorite banana bread. Simple to make and ready and 30 minutes!
Preheat oven to 375ºF. Line two baking sheets with parchment paper.
Combine the flour, cornstarch, baking powder, baking soda, and salt in a small bowl.
In a large bowl beat butter and brown sugar until light and fluffy. Beat in the mashed banana, vanilla extract, and egg until well blended.
Using a silicone spatula, stir the flour mixture into the banana mixture until well combined.
Gently fold in the crushed banana chips and walnuts.
Using a 1.5-tablespoon cookie scoop, drop cookies onto the prepared baking sheet about 2 inches apart.
Bake for 10 minutes or until cookies are lightly browned. Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Flour: It's important to measure the flour correctly. Using too much flour can result in thick, dense cookies. Use weight measurements for accuracy.
Cornstarch: You can omit this if you don't have it. I like to add it to cookies because it breaks down gluten development resulting in soft cookies with crisp edges.
Banana: Make sure the banana is extra ripe. Spotty peels contain bananas that are perfect for baking!
Banana chips & walnut: I highly recommend these two ingredients but you can omit them. They add texture to the cookie and the banana chips add extra flavor. Pecans make a great substitute for walnuts if you wish to try that.
Crushing banana chips: Place the banana chips in a small zip-top bag. Lightly crush the chips using a rolling pin or meat mallet.
Make ahead tips
Cookie dough can be kept covered in the refrigerator for up to 3 days. Bring to room temperature and continue bake per recipe instructions.
Baked cookies will keep for up to 1 week stored in an airtight container at room temperature. They can also be stored in the freezer for up to 3 months.