Ingredients
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional: 1/2 cup chocolate chips, chopped walnuts, or pecans
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the mashed bananas, egg, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the banana mixture, stirring just until combined.
- Fold in chocolate chips or nuts if using.
- Scoop dough onto the baking sheet in rounded tablespoons, spacing 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add oats for a banana oatmeal cookie variation.
- Top with powdered sugar glaze for extra sweetness.
- Use whole wheat flour or reduce sugar for a healthier version.
- Store in an airtight container at room temperature for 4 days or refrigerate up to 1 week.
- Cookies freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
