Ingredients
Scale
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- Optional: chopped nuts or oats for added texture
Instructions
- In a large mixing bowl, combine the mashed bananas, melted butter, brown sugar, and vanilla extract. Mix well until smooth and creamy.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add to the wet ingredients, stirring gently to combine.
- Fold in the chocolate chips and optional chopped nuts or oats to add texture and flavor.
- Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing about 2 inches apart.
- Preheat oven to 350°F (175°C). Bake for 10-12 minutes until the edges are golden brown. Remove and cool on a wire rack.
Notes
- You can substitute bananas with applesauce for a different flavor and texture.
- For gluten-free, replace all-purpose flour with a gluten-free baking blend.
- Cookies can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Reheat in microwave or air fryer for a warm, fresh-baked feel.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal Kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg