Description
These soft and moist Banana Cookies are a delightful treat featuring ripe bananas, warm spices, and a tender cake-like texture. Perfect for using up overripe bananas, these easy-to-make cookies combine classic flavors with a comforting homemade feel.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mashed ripe banana (about 2 medium bananas)
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, creating a smooth base for the cookies.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and mashed banana until the mixture is well combined and smooth, incorporating moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet banana mixture, stirring until fully incorporated but not over-mixed to keep the cookies tender.
- Fold in Optional Add-ins: Gently fold in chopped walnuts or chocolate chips if using, adding texture and extra flavor to the dough.
- Portion Dough on Baking Sheet: Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn lightly golden and the centers are set but still soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 2 minutes after baking, then transfer them to a wire rack to cool completely, ensuring they set properly without becoming soggy.
Notes
- These cookies have a soft, cake-like texture that makes them wonderfully moist.
- For extra flavor, drizzle with a simple vanilla glaze or spread cream cheese frosting once the cookies have cooled completely.
- You can substitute walnuts with chocolate chips or omit add-ins for a simpler cookie.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
