Description
These Banana Cookies are soft, chewy, and subtly sweet treats made with ripe bananas and brown sugar. Perfect for a quick snack or dessert, they combine the natural moisture of bananas with a classic cookie texture, baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 1 â…” cups (217 g) all-purpose flour
- 1 teaspoon cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup (210 g) light brown sugar, packed
- 5 tablespoons unsalted butter, softened
- ¼ cup (56 g) mashed ripe banana
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
Instructions
- Preheat the Oven: Preheat your oven to 375ºF (190ºC) and line two baking sheets with parchment paper to ensure the cookies don’t stick and bake evenly.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with the packed light brown sugar until the mixture is light in color and fluffy in texture, which helps to create a tender cookie crumb.
- Add Banana, Vanilla, and Egg: Mix the mashed ripe banana, vanilla extract, and room temperature egg into the butter and sugar mixture until fully combined, which adds moisture and flavor to the cookie dough.
- Combine Wet and Dry Ingredients: Gradually stir the dry ingredient mixture into the wet ingredients using a silicone spatula until just combined, being careful not to overmix to maintain a tender texture.
- Portion the Cookies: Use a 1.5-tablespoon cookie scoop to drop dough onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 10 minutes or until the cookies turn lightly browned around the edges, indicating they are perfectly baked.
- Cool: Let the cookies cool on the baking sheets for 5 minutes after removing from the oven, then transfer them to a wire rack to cool completely, which helps them set and enhances the texture.
Notes
- Ensure the banana is ripe for maximum sweetness and moisture.
- Use room temperature egg and softened butter for better mixing results.
- Do not overmix the dough to keep cookies tender and soft.
- You can substitute all-purpose flour with gluten-free flour blend for a gluten-free version.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
