Banana Cookies are a delightful treat that combines the sweetness of ripe bananas with the rich flavor of brown sugar and a soft, chewy texture. Perfect for using up overripe bananas, these cookies are easy to make and always a hit. Serve them with a glass of milk or a cup of tea for a delightful snack. They are great for sharing with friends and family or enjoying as a sweet treat any time of the day.
Banana Cookies are a delightful treat that combines the sweetness of ripe bananas with the rich flavor of brown sugar and a soft, chewy texture. Perfect for using up overripe bananas, these cookies are easy to make and always a hit. Let’s gather the ingredients you’ll need to whip up a batch of these delicious cookies.
INGREDIENTS
- 1 ⅔ cups (217 g) all-purpose flour: The base of the cookie dough, providing structure.
- 1 teaspoon cornstarch: Helps to keep the cookies soft and tender.
- 1 ½ teaspoons baking powder: Helps the cookies rise and become fluffy.
- ½ teaspoon baking soda: Works with the baking powder to provide lift and lightness.
- ½ teaspoon salt: Enhances the flavors of the other ingredients.
- 1 cup (210 g) light brown sugar, packed: Adds sweetness and a rich, molasses flavor.
- 5 tablespoons unsalted butter, softened: Provides moisture and a rich, buttery taste.
- ¼ cup (56 g) mashed ripe banana: Adds natural sweetness and banana flavor.
- 1 teaspoon vanilla extract: Adds a depth of flavor to the cookies.
- 1 large egg, room temperature: Helps to bind the ingredients together and adds richness.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 375ºF (190ºC). Line two baking sheets with parchment paper.
- Step 2:
- In a small bowl, combine the flour, cornstarch, baking powder, baking soda, and salt.
- Step 3:
- In a large bowl, beat the softened butter and brown sugar together until light and fluffy.
- Step 4:
- Beat in the mashed banana, vanilla extract, and egg until well blended.
- Step 5:
- Using a silicone spatula, stir the flour mixture into the banana mixture until well combined.
- Step 6:
- Using a 1.5-tablespoon cookie scoop, drop cookies onto the prepared baking sheet about 2 inches apart.
- Step 7:
- Bake for 10 minutes or until the cookies are lightly browned. Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips
- Serve the Banana Cookies with a glass of milk or a cup of tea for a delightful snack.
- If you prefer, you can add a handful of chocolate chips or chopped nuts to the dough for extra flavor and texture.
- Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies for up to 3 months.
Helpful Notes
- Make sure to use ripe bananas for the best flavor and natural sweetness in the cookies.
- If you don’t have a cookie scoop, you can use a spoon to drop the dough onto the baking sheet. Just try to make the cookies as uniform as possible for even baking.
- For an extra touch, sprinkle a bit of cinnamon sugar on top of the cookies before baking.
Tips from well-known chefs
- Chef Martha Stewart suggests chilling the dough for 30 minutes before baking to prevent the cookies from spreading too much.
- Chef Nigella Lawson recommends using high-quality vanilla extract for the best flavor.
- Chef Alton Brown advises measuring the flour accurately to ensure the perfect texture for your cookies.