Soft Banana Cookies
These banana cookies are soft and cakey. For the best flavor, use very ripe bananas. If you'd like, stir in chocolate chips or chopped nuts.
Ingredients
- 1 cup mashed bananas, about two large bananas (9 ounces/255 grams of banana puree)
- 2 ½ cups all-purpose flour (10⅛ ounces; 287 grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ¼ cup dark brown sugar (9 ounces; 255 grams)
- ½ cup butter, softened (4 ounces; 1133 grams)
- 1 large egg (2 ounces; 56 grams)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips, optional (6 ounces; 170 grams)
- 1 cup pecans or walnuts, chopped (4 ounces; 113 grams)
Instructions
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Preheat oven to 350℉. Line baking sheets with parchment paper.
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Mash banana in a small bowl. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
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In a large bowl, mix brown sugar and butter together until blended. Mixture will be thick. Add egg and vanilla extract. Beat until fluffy. Stop mixer and scrape down bottom and sides of the bowl with a rubber spatula.
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Add flour mixture and mashed bananas. Mix until blended. If using, add chocolate chips or nuts, if using.
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Drop about two tablespoons of dough onto prepared baking sheets. Cookies will spread. Space about two inches apart.
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Bake until edges are golden brown, about 15 minutes. Cool cookies on pan for 5 minutes, then transfer to a wire rack to cool completely.
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Store cookies in an airtight container for up to four days or freeze for up to two months. To freeze the cookies, place into a freezer container. If you need to stack the cookies, place a piece of parchment or wax paper between each layer.
Recipe Notes
Mixing bowls: You'll need three mixing bowls to make these cookies. A small one for mashing the bananas. A medium bowl for whisking the flour with the other dry ingredients. And a large bowl for making the batter.
Cookie Scoop: For evenly sized cookies, use a cookie scoop.