Description
These Banana Brown Sugar Cookies are soft, chewy, and bursting with flavor, making them a delightful treat. Combining the natural sweetness of ripe bananas with the rich taste of brown sugar, they are irresistible and easy to make.
Ingredients
Scale
- 2–3 ripe bananas
- ½ cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- a pinch of salt
- ½ cup chocolate chips (optional)
- chopped nuts (optional)
- dried fruit (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, mash 2-3 ripe bananas until smooth to yield about 1 cup of mashed banana.
- In another bowl, cream together ½ cup of softened unsalted butter with 1 cup of packed brown sugar until light and fluffy.
- Beat in one large egg and the mashed bananas until well combined.
- In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in ½ cup of chocolate chips, chopped nuts, or dried fruit if desired.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
Keywords: To ensure your cookies turn out perfectly, avoid overbaking and consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon for extra flavor. If you prefer thicker cookies, chill the dough for 30 minutes before baking.