Classic Banana Cookies
Soft, chewy, and bursting with the naturally sweet flavor of ripe bananas, these Classic Banana Cookies are the perfect treat to satisfy your sweet tooth! Combining pantry staples like all-purpose flour, butter, and two types of sugar with a touch of cinnamon and optional mix-ins like chopped walnuts or chocolate chips, this recipe is a delightful twist on traditional homemade cookies. Ready in under 30 minutes, these cookies are effortless to make and ideal for using up overripe bananas. Perfect as an afternoon snack, dessert, or even a quick breakfast on-the-go, these banana cookies are guaranteed to become a household favorite. Bake up a batch today and enjoy a comforting bite of homemade goodness!
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Recipe Information
Ingredients
- 2 large Ripe banana
- 113 grams unsalted butter
- 100 grams granulated sugar
- 80 grams brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 210 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 100 grams chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, mash the ripe bananas with a fork until smooth and creamy.
In a separate large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy using a hand or stand mixer.
Add the mashed bananas, vanilla extract, and egg to the butter-sugar mixture. Mix until fully combined.
In another bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
If using, gently fold in the chopped walnuts or chocolate chips.
Using a tablespoon or cookie scoop, drop equal portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers are set.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to a month.
Nutrition Facts
Calories |
138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 97 mg | 4% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 9.0 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 80 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
