Description
These soft, chewy cookies combine the comforting flavors of banana bread with the indulgence of chocolate chips. Perfect for using up ripe bananas, these cookies are moist, naturally sweetened, and make an ideal snack, dessert, or even breakfast treat!
Ingredients
Units
Scale
- 1 ripe banana (mashed)
- 115 g (1/2 cup) unsalted butter, softened
- 100 g (1/2 cup) brown sugar
- 50 g (1/4 cup) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 190 g (1 1/2 cups) all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 150 g (1 cup) chocolate chips (dark, milk, or semi-sweet)
- 50 g (1/2 cup) chopped walnuts or pecans (optional)
Instructions
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Preheat the oven:
- Set your oven to 180°C (350°F) and line a baking sheet with parchment paper.
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Cream the butter and sugars:
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
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Add wet ingredients:
- Mix in the mashed banana, egg, and vanilla extract until smooth.
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Incorporate dry ingredients:
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
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Fold in the chocolate chips:
- Gently mix in the chocolate chips and nuts (if using).
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Form the cookies:
- Scoop tablespoon-sized amounts of dough and place them on the prepared baking sheet, spacing them about 5 cm (2 inches) apart.
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Bake:
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra banana flavor, add ½ teaspoon of banana extract.
- Use dark chocolate chips for a richer taste or white chocolate chips for a sweeter option.
- Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.