Banana Bread Cookies

Ingredients

• 1 ripe banana
• ½ cup granulated sugar
• ¼ cup melted butter
• 1 cup all-purpose flour
• ¼ teaspoon baking soda
• ¼ teaspoon salt

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and to ensure even browning. Preparing the baking surface ahead of time will make removing the cookies easier and maintain their shape.
2. Prepare the Wet Ingredients: In a medium-sized mixing bowl, mash the ripe banana with a fork until smooth, ensuring there are no large lumps. The banana will provide natural sweetness and moisture, which helps keep the cookies tender. Add the ½ cup granulated sugar and ¼ cup melted butter to the mashed banana. Mix thoroughly until the mixture is uniform and slightly creamy, with a pale golden hue.
3. Combine the Dry Ingredients: In a separate bowl, whisk together 1 cup all-purpose flour, ¼ teaspoon baking soda, and ¼ teaspoon salt. Whisking helps evenly distribute the baking soda and salt, which ensures consistent rising and flavor throughout the cookies.
4. Mix Wet and Dry Ingredients: Gradually add the dry mixture to the banana mixture, stirring gently until just combined. Avoid overmixing, as this can develop the gluten in the flour and result in dense cookies. The dough should be soft, slightly sticky, and scoopable.
5. Shape the Cookies: Using a spoon or a cookie scoop, drop dollops of dough onto the prepared baking sheet, spacing them approximately 2 inches apart. This spacing allows the cookies to spread slightly while baking without touching each other. You can gently shape the tops with the back of a spoon if you prefer a more uniform appearance.
6. Bake: Place the baking sheet in the preheated oven and bake for 8–10 minutes, or until the edges turn golden brown and the tops are set. The centers may still appear slightly soft; they will firm up as the cookies cool. Avoid overbaking to maintain a moist, tender texture reminiscent of banana bread.
7. Cool and Serve: Allow the cookies to cool on the baking sheet for 2 minutes to firm up slightly, then transfer them to a wire rack to cool completely. Serve the cookies warm for a soft, melt-in-your-mouth experience or at room temperature for a more classic texture.
   

   Notes & Tips