Banana Bread Cookies
A quick, six-ingredient treat made from very ripe bananas. This easy recipe yields about 12 cookies and is perfect for using up overripe fruit.
Course 6-ingredient treat, banana bread-inspired cookies, homemade cookies
Cuisine American
Author Catherine’s Plates
Equipment
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Large mixing bowl
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Fork
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Whisk
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Sifter
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Measuring spoons
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Sheet pan
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Parchment paper
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1 1/2-inch cookie scoop or large tablespoon
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Spatula
Ingredients
- 1 medium very ripe banana
- 1/4 cup melted butter
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions
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Preheat the oven to 350°F (175°C). Line a sheet pan with parchment paper and set aside.
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In a large mixing bowl, mash the ripe banana with a fork until smooth and free of lumps.
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Whisk the melted butter into the mashed banana. Add the sugar and mix until the mixture is creamy.
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Sift the flour, baking soda, and salt into the banana mixture. Fold gently with a spatula until combined.
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If using, fold in the chopped nuts or chocolate chips now.
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Use a 1 1/2-inch cookie scoop or a large tablespoon to drop mounds of batter onto the lined sheet pan, leaving space between each cookie.
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Bake 8–10 minutes, until edges are crisp and tops are golden. Cookies should be firm on top and soft inside.
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Allow the cookies to rest on the sheet pan for a few minutes, then transfer to a wire rack to cool and firm up. Serve and enjoy.