Description
A delightful fusion of gooey cookies and moist banana bread, perfect for using up ripe bananas.
Ingredients
Scale
- 1 large very ripe banana, mashed (½ cup / 120 g)
- ½ cup unsalted butter, melted & cooled
- ¾ cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- Optional: ⅛ teaspoon nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large bowl, whisk together the mashed banana, melted butter, and brown sugar until smooth, about 3 minutes. Then whisk in the egg and vanilla extract until fully combined, around 2 minutes.
- In a separate bowl, whisk together the flour, baking soda, salt, and spices for about 2 minutes.
- Gently fold the dry ingredients into the wet mixture until just combined. Chill the dough for 20–30 minutes.
- Scoop out 2 tablespoons of dough for each cookie onto the prepared baking sheets.
- Bake for 11–13 minutes or until the edges are golden and the centers appear soft.
- Let the cookies cool on the pan for about 10 minutes.
Notes
Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months with parchment paper between layers.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg