Ingredients (and Why They Matter)
- 1 ripe banana, mashed
- ½ cup granulated sugar
- ¼ cup melted butter
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- Optional: chocolate chips or chopped nuts
Ripe banana adds natural sweetness, moisture, and flavor, playing the same role it does in banana bread and banana muffins. Granulated sugar balances the banana and helps with browning, similar to many simple banana cookie and muffin recipes. Melted butter makes the batter easy to mix by hand and contributes richness and tenderness.
The egg provides structure, helping these bake like cake-style cookies instead of dense drops, just as eggs do in banana bread cookies and soft cookie recipes. Baking soda is the main leavener and works well with the moisture and slight acidity from banana to give lift. Salt and vanilla extract round out the flavor, and the optional chocolate chips or nuts echo common add-ins found in banana bread and banana cookies.
Step-by-Step Instructions
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper, just as most soft cookie and banana cookie recipes do. In a mixing bowl, I mash the ripe banana until mostly smooth, then mix in the sugar, melted butter, egg, and vanilla extract until everything looks cohesive and slightly creamy.
Next, I stir in the flour, baking soda, and salt just until combined, keeping the mixing light to avoid overdeveloping gluten, a common tip in soft cookies and cake-style batters. If I’m using chocolate chips or chopped nuts, I fold them in at the end so they’re evenly distributed without overworking the batter.
Using a spoon or small cookie scoop, I drop spoonfuls of batter onto the lined baking sheet, spacing them a bit apart since they puff more than spread, similar to how other cake-like banana cookies behave. I bake them for 10–12 minutes, until they’re set and lightly golden at the edges; many banana cookie recipes say to look for a matte top and very light browning rather than deep color. Once baked, I let the cookies cool on the sheet briefly, then move them to a rack to cool completely so they finish setting.