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Banana Cookies
These soft, cake-like banana cookies are a cherished family recipe and a great way to use up overripe bananas.
Ingredients
- ½ cupunsalted butter (1 stick), room temperature
- 1 cupsugar
- 1egg, room temperature
- 1 cupmashed bananas (about 2 1/2 large bananas)
- 1 teaspoonbaking soda
- 2 cupsall-purpose flour
- salt
- ½ teaspoonground cinnamon
- ½ teaspoonground mace or nutmeg
- ½ teaspoonground cloves
- 1 cuppecans (walnuts and chocolate chips are fine alternatives)
Directions
- 1
Preheat the oven: Preheat oven to 350°F.
- 2
Cream the butter and sugar: Beat butter and sugar together until light and fluffy. Add the egg, and continue to beat until the mixture is light and fluffy.
- 3
Mix the banana and baking soda: In a separate bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas, which in turn will give the cookies their lift and rise.
- 4
Combine the banana and butter mixtures: Pour the banana mixture into the butter mixture.
- 5
Whisk the dry ingredients, then add the the banana mixture: Whisk together the flour, salt, and spices. Add to the butter and banana mixture, and mix until just combined.
- 6
Add the mix-ins: Fold pecans or chocolate chips (if using) into the batter.
- 7
Drop the dough and bake the cookies: Drop in dollops onto a parchment paper-lined baking sheet. Bake for 11 to 13 minutes or until nicely golden brown. Let cool on wire racks before serving.
- 8
Store: Baked banana cookies will keep at room temperature for up to 3 days, as long as they are covered with plastic wrap or stored in an airtight container. Did you enjoy this recipe? Let us know with a rating and review!