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Freshly baked banana cookies on a rustic wooden table.

Banana Cookies

Deliciously soft and chewy cookies made with ripe bananas, perfect for using up leftovers!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup mashed ripe bananas Use brown bananas for maximum sweetness.
  • 1/2 cup softened butter
  • 1 cup sugar Consider substituting with sugar alternatives for a healthier version.
  • 1 large egg For a vegan version, replace with 1 tablespoon flaxseed mixed with 3 tablespoons water.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour You can use a 1:1 gluten-free blend for a gluten-free option.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Optional Add-ins
  • 1/2 cup chopped nuts or chocolate chips Optional for added texture and flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the egg, mashed bananas, and vanilla extract until well combined.
  4. In another bowl, mix the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the nuts or chocolate chips if using.
  7. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Baking
  1. Bake for 10-12 minutes or until the edges are golden.
  2. Let cool on a wire rack before serving.

Notes

Store cookies in an airtight container for up to 5 days at room temperature. They can also be refrigerated for about a week or frozen for up to 3 months.