These soft, banana-packed cookies deliver all the cozy, comforting flavors of a fresh loaf of banana bread in a fraction of the time. Requiring just six simple pantry staples, this effortless recipe transforms overripe bananas into sweet, pillowy treats with a golden, textured finish.
Ingredients
Produce: 1 ripe banana, thoroughly mashed
Sweetener: 1/2 cup granulated sugar
Fats: 1/4 cup butter, melted and slightly cooled
Dry Goods: 1 cup all-purpose flour
Leavening: 1/4 tsp baking soda
Seasoning: 1/4 tsp salt
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Step 2: Mix the Wet Ingredients
In a medium bowl, combine the thoroughly mashed ripe banana, granulated sugar, and melted butter. Whisk the ingredients together for 1 to 2 minutes until the sugar begins to dissolve and the mixture is uniform.
Step 3: Combine the Dry Ingredients
In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt to ensure the leavening agent is evenly distributed.
Step 4: Form the Cookie Dough
Gradually add the dry ingredient mixture into the wet banana base. Use a wooden spoon or a rubber spatula to fold the ingredients together just until a soft, sticky dough forms. Avoid overmixing to keep the texture light and tender.
Step 5: Portion and Shape
Drop spoonfuls of the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. To achieve the classic look shown in image_6.png, use the tines of a fork to gently press a crisscross pattern into the top of each dough ball, slightly flattening them before baking.
Step 6: Bake and Cool
Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers are set. Remove from the oven and allow the cookies to rest on the hot baking sheet for 5 minutes before transferring them to a wire rack to cool completely.