Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- In a bowl, mash bananas until smooth. Whisk together flour, baking soda, and salt in a separate bowl.
- Beat softened butter and brown sugar until creamy, then add vanilla and egg, mixing well. Incorporate mashed bananas gradually.
- Add dry ingredients to wet mixture on low speed, then fold in chocolate chips.
- Use a spoon or cookie scoop to portion dough onto baking sheets, spacing evenly.
- Bake for 10-12 minutes until edges are golden. Cool on baking sheet briefly, then transfer to wire rack.
Notes
- For added flavor, consider mixing in chopped nuts or oats.
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze in a freezer-safe bag for up to 3 months.
- Adding a slice of bread when storing helps retain moisture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (about 30g)
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg