🍌 Banana Bread Cookies 🍪
Ingredients
½ cup (1 stick / 113g) unsalted butter, softened
½ cup (100g) packed light brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup (about 2 medium) mashed overripe bananas (skins heavily speckled or black)
1½ cups (190g) all-purpose flour, spooned and leveled
½ teaspoon baking soda
½ teaspoon fine sea salt
¼ teaspoon ground cinnamon (optional, but recommended)
Optional add-ins: ¾ cup semi-sweet chocolate chips, chopped walnuts, or shredded coconut
Instructions
Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Mash Bananas: In a small bowl, mash the bananas until mostly smooth (a few small lumps are fine). Set aside.
Cream Wet Ingredients: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy (about 2 minutes). Add the egg, vanilla, and mashed bananas; mix until fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
Mix Dough: Gradually add the dry ingredients to the wet mixture, stirring just until no flour remains. Avoid overmixing. If using, gently fold in your chosen add-ins.
Scoop & Bake: Use a 2-tablespoon cookie scoop or spoon to portion the dough onto the prepared baking sheet, spacing cookies about 2 inches apart. Do not flatten—they’ll spread naturally.
Bake: Place in the center of the oven and bake for 10–12 minutes, or until the edges are golden and the centers look set but still soft. For thicker cookies, chill the dough for 20–30 minutes before baking.
Cool: Let cookies rest on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
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