Why You’ll Love This Recipe
✅ Soft & cake-like – Just like banana bread, but portable!
✅ Easy to make – No mixer needed, ready in 30 minutes.
✅ Great for ripe bananas – No more wasting overripe fruit!
✅ Kid-approved – A lunchbox or after-school favorite.
Ingredients (Makes ~18 cookies)
For the Cookies:
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- 1 cup (120g) all-purpose flour
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- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
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- ½ cup (1 stick / 115g) unsalted butter, melted
- ⅓ cup (65g) brown sugar
- ¼ cup (50g) granulated sugar
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- ½ cup (120g) mashed ripe banana (~1 medium banana)
- 1 tsp vanilla extract
- ½ cup (90g) chocolate chips (or walnuts for crunch)
Optional Topping:
- Cinnamon sugar for rolling
Step-by-Step Instructions
1. Prep & Preheat
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Mix Dry Ingredients
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- Whisk flour, baking soda, cinnamon, and salt in a bowl.
3. Make the Dough
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- In another bowl, mix melted butter, sugars, banana, and vanilla.
- Stir in dry ingredients until just combined.
- Fold in chocolate chips.
4. Bake
- Scoop 1.5 tbsp dough per cookie, spacing 2 inches apart.
- Bake 10-12 mins until edges are set (centers will look soft).
5. Cool & Enjoy!
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- Let cool 5 mins on the pan (they’ll firm up).
Pro Tips
🍌 Extra banana flavor? Use very ripe bananas (lots of brown spots!).
🔥 Chewier cookies? Bake 1-2 mins less.
🍫 Mix-ins – Try white chocolate chips + pecans for a twist.
Storage & Freezing
🍽 Room temp – Keep in an airtight container for 3 days.
❄️ Freeze dough – Scoop and freeze unbaked; bake from frozen (+1-2 mins).
