Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent the cookies from sticking.
Mash the Banana:
In a medium bowl, mash the ripe banana with a fork until smooth. The riper the banana, the better! Overripe bananas are perfect for this recipe as they’re naturally sweeter.
Mix the Wet Ingredients:
To the mashed banana, add the melted butter and sugar. Stir well until everything is combined and the sugar has dissolved into the mixture. This will form the base of your cookie dough.
Add Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix, as this can lead to dense cookies.
Scoop the Dough:
Using a tablespoon or a cookie scoop, drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. You can slightly flatten them with the back of the spoon if you prefer a flatter cookie.
Bake the Cookies:
Bake for 10-12 minutes, or until the edges of the cookies are lightly golden and the centers are set. Keep an eye on them to prevent overbaking, as the cookies will continue to firm up once they’re out of the oven.
Cool and Serve:
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed while still warm, but they also store well for a few days!
Serving and Storage Tips:
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