Description
Deliciously soft and cake-like banana cookies made with ripe bananas, oats, and a hint of cinnamon. Perfect for breakfast or a healthy snack, these cookies combine wholesome ingredients like mashed bananas, oats, and optional nuts or chocolate chips for added texture and flavor. Easy to prepare and bake, they offer a comforting American treat that freezes well for convenient enjoyment later.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed ripe bananas (about 2 large bananas)
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Additional Mix-ins
- 1 cup old-fashioned oats
- ½ cup chopped walnuts or pecans (optional)
- ½ cup chocolate chips or raisins (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Banana, Egg, and Vanilla: Mix in the mashed ripe bananas, egg, and vanilla extract until the mixture is smooth and well combined, adding moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the banana mixture, stirring gently to form a uniform dough without overmixing.
- Add Oats and Optional Mix-ins: Stir in the old-fashioned oats, and if desired, fold in the chopped nuts and chocolate chips or raisins for extra texture and taste.
- Form Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn lightly golden, indicating they are done.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely, ensuring optimal texture and taste.
Notes
- These cookies have a soft, cake-like texture ideal for breakfast or snacking.
- For a healthier variation, replace half the butter with applesauce or substitute whole wheat flour for all-purpose flour.
- The cookies freeze well for up to 2 months; store them in an airtight container or freezer bag for best results.
