These fluffy and delicious banana cookies should be called "Houdini cookies" since they disappear so quickly! My 1-year-old daughter loves to help make them — she pulls the paper from the butter, peels the bananas, then mashes and mixes. This recipe was my grandmother's banana bread recipe, but one day I was in a rush and didn't want to wait an hour for the bread to bake, so I tried cookies instead. We all agreed — it came out better this way.
Ingredients
- ½ cups all-purpose flour: 1 piece
- medium ripe bananas: 2 piece (mashed, to taste)
- white sugar: 0.5 cup
- butter: 0.25 cup (melted)
- walnuts: 0.25 cup (chopped, optional)
- egg: 1 piece
- baking soda: 1 tsp
- salt: 0.25 tsp
- white sugar: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
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Mix flour, bananas, 1/2 cup sugar, butter, walnuts, egg, baking soda, and salt together in a bowl until well combined. Drop 3-tablespoon portions dough onto the prepared baking sheet, about 2 to 3 inches apart. Sprinkle remaining 1 tablespoon sugar over cookies.
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Bake in the preheated oven until golden brown and edges are set, 15 to 20 minutes.
