Description
Moist, cakey banana cookies that are easy to make and perfect for using up ripe bananas. Great for quick snacks, school lunches, or cozy brunch spreads.
Ingredients
2 ripe bananas
1/2 cup brown sugar
1/2 cup unsalted butter, softened
1 egg
1 1/2 cups all-purpose flour
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips (optional)
Instructions
Preheat oven to 350°F and line baking sheet.
Mash bananas in large bowl.
Cream in butter and brown sugar until fluffy.
Add egg and beat until smooth.
Whisk together flour, cinnamon, baking soda, salt in another bowl.
Add dry ingredients to wet ingredients and mix just until incorporated.
Fold in chocolate chips if using.
Drop dough onto baking sheet.
Bake for 12–14 minutes until golden on bottoms.
Cool on pan for 5 mins then transfer to wire rack.
Notes
Use very ripe bananas for best flavor.
Store with a slice of bread to retain softness.
Freeze individually wrapped cookies for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 160
- Fat: 7g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: banana cookies, soft banana cookies, easy banana cookie recipe, ripe banana dessert, no waste baking