I was so surprised how well this banana cookie recipe turned out. After all, I used the first “banana cookie” recipe that came up on Google…plus, I used only ingredients I had sitting in my pantry! So easy and so delicious! The cookies have a wonderful cake-y texture. My cookies disappeared in a few hours at work, so it’s certainly a recipe I will repeat.
I found the recipe here on Simplyrecipes.com. The original recipe included pecans and a few spices that I didn’t have at the time. Below is my version of the recipe. Hope you enjoy!
- 1/2 cup of unsalted butter, room temperature
- 1 cup of sugar
- 1 egg, room temperature
- 1 cup of mashed bananas (about 2 ½ large bananas)
- 1 teaspoon of baking soda
- 2 cups of flour
- pinch of salt
- 1/2 teaspoon of ground cinnamon
- 1/2 cup almonds
- 1/2 cup dark chocolate chips
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 cinnamon and sift into the butter and banana mixture and mix until just combined.
4 Fold into the batter the almonds and chocolate chips. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown.