Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup semi-sweet chocolate chips
- Optional: ½ cup chopped nuts
Instructions
- Gather all ingredients and preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and sugar until creamy. Add mashed bananas, vanilla, and egg; mix until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, stirring gently to combine.
- Gently fold in chocolate chips and nuts if using, ensuring even distribution.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart. Bake for 10-12 minutes until edges are golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- For a dairy-free version, substitute butter with coconut oil and dairy-free chocolate chips.
- Store airtight at room temperature for up to 3 days, or freeze for longer storage.
- Add chopped nuts or shredded coconut for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (about 30g)
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg