Banana Cookies
These cookies are the perfect way to use up those ripe bananas on your counter. They’re soft, chewy, and taste just like a slice of banana bread—but in a cookie! Minimal mess, maximum flavor. This is a recipe for everyone, from a baking pro to a total beginner.
- Prep Time: 5 minutes
- Cook Time: 8-10 minutes
- Total Time: 13-15 minutes
- Yield: 12–16 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 very ripe banana, mashed
- 1/2 cup sugar
- 1/4 cup melted butter
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, mix the mashed banana, sugar, and melted butter together until the mixture is smooth.
- Add Dry Ingredients: Add the flour, baking soda, and salt to the wet mixture. Stir gently with a spoon until everything is just combined. Don’t overmix! The dough will be thick and sticky.
- Scoop and Bake: Drop spoonfuls of dough onto the prepared baking sheet, leaving about an inch of space between each cookie. Bake for 8-10 minutes. The cookies are done when the edges are lightly golden and the centers look soft.
Notes
Tips & Tricks:
- For the best flavor and texture, use a banana that has plenty of brown spots.
- Want to add a little something extra? Fold in chocolate chips, chopped nuts, or a pinch of cinnamon after you mix in the flour.
Storage:
- Store the cookies in an airtight container at room temperature for up to 3 days.
- You can also freeze the baked cookies for up to 3 months. To freeze the dough, scoop balls onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the cook time.
Find it online: https://recipesh.com/banana-cookies/