Ingredients (makes about 18 cookies)
2 ripe bananas, mashed
1/3 cup melted butter (or coconut oil)
1/2 cup brown sugar (or white sugar)
1 tsp vanilla extract
1 tsp baking soda
Pinch of salt
1 1/2 cups all-purpose flour
1/2 tsp cinnamon (optional)
1/2 cup chocolate chips or chopped nuts (optional)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mash bananas in a large bowl until smooth. Stir in melted butter, sugar, and vanilla extract.
Mix dry ingredients: In a separate bowl, combine flour, baking soda, salt, and cinnamon.
Combine wet and dry: Slowly fold the dry ingredients into the banana mixture until just combined. Don’t overmix!
Add mix-ins: Fold in chocolate chips or nuts if using.
Scoop cookies: Use a spoon or cookie scoop to drop dough onto the prepared baking sheet. Flatten slightly with the back of the spoon.
Bake for 12–15 minutes, or until edges are golden and the centers are set.
Cool for 5 minutes on the pan, then transfer to a wire rack. Enjoy warm or room temperature!
💡 Tips for Extra Soft Cookies:
Use very ripe bananas for maximum sweetness and moisture.
Don’t overbake; they continue to firm up as they cool.
