Banana Cookies

Summary

Yield
cookies
Prep time
20 minutes
Cooking time
13 minutes
Total time
33 minutes

Ingredients

1⁄2 cup
unsalted butter (room temperature)
1 cup
sugar
1  
egg (room temperature)
1 cup
bananas (mashed, 2-3 bananas, the riper the better)
1 teaspoon
baking soda
2 cups
flour
1 pinch
salt
1 teaspoon
cinnamon
1⁄2 teaspoon
nutmeg (optional)
1⁄2 teaspoon
cloves (optional)
1 teaspoon
vanilla extract (optional)
1 cup
pecans (walnuts as alternative, optional)
1 cup
chocolate chips (peanut butter chips as alternative, optional)

Instructions

1 Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.

2 In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.

3 Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.

4 Fold into the batter the pecans and/or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.

Notes

I sometimes use a tablespoon of cinnamon and no other spices.
Dark chocolate chips are the best.

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