Description
Delightfully soft and chewy banana cookies that combine the natural sweetness of ripe bananas with a tender texture, perfect for a wholesome snack or dessert.
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 Oven: Preheat your oven to 375ºF (190ºC). Line two baking sheets with parchment paper to prevent sticking and ensure easy clean-up.
- 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.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter together with the packed light brown sugar until the mixture is light and fluffy. This step helps to aerate the dough, contributing to tender cookies.
- Add Banana, Vanilla, and Egg: Incorporate the mashed ripe banana, vanilla extract, and the room temperature egg into the creamed butter and sugar mixture, mixing until well blended to create a smooth batter.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the banana mixture using a silicone spatula, stirring carefully until fully combined without overmixing to maintain a tender texture.
- Form Cookies: Using a 1.5-tablespoon cookie scoop or spoon, drop the dough onto the prepared baking sheets, spacing the cookies approximately 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for about 10 minutes or until the cookies are lightly browned on the edges, indicating they are cooked through.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring the cookies firm up and retain their shape.
Notes
- For best results, use ripe bananas with brown spots for maximum sweetness and flavor.
- Ensure the unsalted butter is softened to room temperature for easy creaming with the sugar.
- You can substitute all-purpose flour with a gluten-free flour blend to make these cookies gluten free, though texture may vary slightly.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Freezing the cookie dough balls before baking can help maintain shape and reduce spreading if desired.
