Soft banana bread-style cookies with a ribbon of cinnamon sugar swirl in every bite. Perfectly chewy, warmly spiced, and ready in under 25 minutes!

Scale

1 ripe banana, mashed

1/2 cup unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1 egg

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

For the swirl:

1/4 cup brown sugar

1 tsp ground cinnamon

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

2. In a bowl, cream together the butter, brown sugar, and granulated sugar until fluffy.

3. Stir in mashed banana, egg, and vanilla extract.

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

5. Gradually stir the dry ingredients into the wet mixture until just combined.

6. In a small bowl, mix the swirl ingredients: 1/4 cup brown sugar and 1 tsp cinnamon.

7. Scoop tablespoons of dough onto the baking sheet, pressing lightly to flatten.

8. Top each cookie with a bit of the swirl mixture and gently swirl using a toothpick or spoon.

9. Bake for 10–12 minutes or until edges are golden and centers are soft.

10. Cool on the sheet for 5 minutes before transferring to a wire rack.

Use overripe bananas for the sweetest flavor and softest texture.

Chill dough for 10 minutes before baking if it’s too soft or your kitchen is warm.

Add chopped walnuts or chocolate chips for extra texture and flavor.

Store in an airtight container for up to 4 days or freeze for longer storage.