Description
Soft, moist cookies with banana bread flavour, often with chocolate chips or nuts for extra texture.
Ingredients
- 3 large very ripe bananas
- 1 cup granulated sugar
- 1 stick (113 g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all‑purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips (or chopped walnuts, optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs, vanilla extract, and mashed bananas. Mix until well combined.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet banana mixture, mixing on low speed just until incorporated.
- Fold in the chocolate chips or nuts, if using.
- Drop tablespoon‑sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10‑12 minutes, or until the edges are lightly golden and the centers set but still moist.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use overripe bananas (lots of brown on them) for best flavour and sweetness.
- Do not overmix after adding flour to avoid tough cookies.
- Cookies will look slightly underbaked in the centres — they continue to set as they cool.
- You can substitute half the sugar with brown sugar for a deeper flavour.
- Walnuts, pecans, or white chocolate chips also make good mix‑ins.
Nutrition
- Serving Size: 1 cookie
- Calories: ≈120‑150 kcal
- Sugar: ≈10‑12 g
- Sodium: ≈100‑150 mg
- Fat: ≈5‑7 g
- Saturated Fat: ≈2‑3 g
- Unsaturated Fat: ≈2‑4 g
- Trans Fat: ≈0 g
- Carbohydrates: ≈18‑20 g
- Fiber: ≈0.5‑1 g
- Protein: ≈2‑3 g
- Cholesterol: ≈20‑30 mg
