Like banana bread in a cookie form, these fan-favorite treats are soft, fluffy, and an excellent use for overripe bananas. For extra sweetness or calories, add ½ a cup of chocolate chips to the batter.
STEP ONE – Preparations
- Preheat the oven to 350°F with 2 oven racks in the middle.
- Lightly spray 2 large baking sheets with canola spray.
- Take out a stick of unsalted butter to soften.
- Get out a stand mixer and a medium bowl.
- Set up 2 cooling racks.
STEP TWO – Make the Batter
6 tablespoons unsalted butter
1 cup white sugar
1 large egg
3 large ripe bananas
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon fine sea salt
½ cup ground walnuts
- In the stand mixer, cream the butter and sugar on medium speed for 3 minutes.
- Mash the bananas, add to the mixer with the egg, and mix until smooth.
- In the medium bowl, combine the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Add the dry to the wet ingredients with the nuts and stir to incorporate without overmixing.
STEP THREE – Bake the Cookies
- Drop 18 tablespoons of batter onto the prepared baking sheets.
- Sprinkle with raw sugar.
- Bake for 6 minutes.
- Switch the sheets and bake for another 6 minutes until lightly browned around the edges.
- Transfer the cookies to the cooling racks and cool for 5-10 minutes.
Recommended Serving Size: 3 cookies
Exchanges: 2 starch, 2 fat