Banana Cookies
Banana Cookies: A Quick and Delicious Treat
I grew up with banana bread as a staple in our kitchen. It was the go-to solution for ripe bananas and always a comforting, familiar treat. But then I discovered banana cookies, and let me tell you—game changer!
These little gems are soft, light, and incredibly easy to make. They’re like banana bread’s fun, bite-sized cousin, perfect when you’re craving something sweet but don’t want the commitment of baking a whole loaf.
What I love most about these cookies is how quick they are to whip up. With just one banana and a few pantry staples, you can go from pulling up this recipe to enjoying warm, sweet cookies in about 25 minutes. Seriously, they’re that simple!
Whether you’re looking for an easy snack, a treat to share, or just a way to use up that lone ripe banana on the counter, these cookies are the answer. Light, sweet, and oh-so-delicious, they’re a delightful twist on a classic favorite.
Give them a try—you’ll love how easy they are to make and how quickly they disappear! ❤️🍌🍪
Banana Cookie Recipe
Special Note: This recipe needs ‘softened butter’ or butter at room temperature (not melted butter but softened so that the batter can whip up light and frothy).
Ingredients:
1 1/8c flour
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/3c butter
1/2c sugar
1 egg
1/2tsp vanilla
3oz. mini chipits
1/2c mashed ripe banana
Instructions:
Preheat oven to 400 degrees F
Stir together in a small bowl flour, baking powder, baking soda and salt. In a separate bowl, mash ripe banana and set aside.
Cream together butter, sugar, egg and vanilla until light and fluffy.
Add sifted dry ingredients to the creamed mixture above and blend well.
Add mashed banana and chipits, stir to combine.
Drop by spoonful onto cookie sheets lined with reusable silicone sheet (or parchment paper). (Note: I use a very small ice cream scoop to get a small consistent size and shape).
Bake 8 - 10 minutes…check after 8 minutes…bake until just starting to brown. (Depending on the size of the cookies, makes about 12 - 16.)
Storage - if there are leftovers, I especially enjoy these little gems from a cookie tin I keep ‘hidden’ in the fridge...LOL!
