Banana Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Additional Time
1 hr
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Total Time
1 hr 27 mins
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Servings
33 cookies
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Calories
204 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Banana Cookies
Description
This recipe creates banana-flavored cookies by mixing very ripe mashed bananas with melted and cooled unsalted butter, sugars, egg yolk, and vanilla extract. The dry ingredients consist of all-purpose flour, cornstarch to tenderize, baking powder, baking soda, salt, and cinnamon for spice. Combining wet and dry components yields a dough that is then folded together with chocolate chips and optional walnuts for bites of sweetness and crunch.
The dough rests chilled in the refrigerator for up to 24 hours to develop flavor and firm up before being portioned onto baking sheets and baked at 350°F for 12 to 14 minutes. Cookies cool slightly on the sheet before transferring to a rack for complete cooling, yielding chewy, soft-textured cookies with a distinct banana aroma enhanced by cinnamon.
These cookies keep well stored at room temperature in an airtight container for several days. The banana flavor is most pronounced when freshly baked, making them enjoyable soon after baking.
Ingredients
- ⅔ cup well-mashed very-ripe bananas (this is typically 1 ½ bananas for me)
- 1 cup butter melted and cooled until no longer warm to the touch, unsalted
- 1 cup light brown sugar firmly packed
- ⅔ cup granulated sugar
- 1 egg large, yolk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 Tablespoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- ¾ teaspoon ground cinnamon
- 1 ½ cups chocolate chips use either milk chocolate or semisweet, or a blend of the two!
- 1 cup walnuts optional, chopped
Instructions
- Combine well-mashed banana, melted/cooled butter, brown sugar, granulated sugar, egg yolk, and vanilla extract and stir well until completely combined.
- In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and cinnamon.
- Gradually add flour mixture to butter/banana mixture until completely combined (I do this in 3-4 parts).
- Add chocolate chips and walnuts, if using, and stir until well-combined.
- Cover bowl with plastic wrap and chill in the refrigerator for 30-60 minutes (or up to 24 hours).
- Once dough has nearly finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- Scoop dough by 1 ½ Tablespoon-sized scoops and drop on prepared baking sheet, spacing at least 2” apart.
- Bake in 350F (175C) oven for 12-14 minutes. Allow to cool for 5 minutes on baking sheet then transfer to cooling rack to cool completely before enjoying.
Notes
- Store cookies in an airtight container at room temperature up to 4 days for best banana flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 33cookies
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 204kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 83mg | 3% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 202IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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