Banana Cookies

Like many people, I'm really picky about bananas. If they're not ripe enough, I can't stand them. If they're too ripe, they're disgusting. So I often have bananas left that I allow to ripen for baking. Normally I make banana bread. I found this recipe when I wanted something a little different, made a few changes, and here it is.

What Do You Need? 

• 2 ripe bananas, mashed
• 1 cup of sugar
• 1 tsp of vanilla extract
• 2/3 cup of softened butter (11 tbsp)
• 2 eggs
• 2.25 cups of flour
• 2 teaspoons baking soda
• pinch of salt

 

What Should You Do?

First, preheat the oven to 350F.


Start the cookies by mashing your bananas. I normally just use a fork, but a potato masher works really well too. Once the bananas are mashed, mix in the sugar, eggs, and vanilla extract.


Fun tip: if you don't have a microwave to soften your butter, put it in a bowl near your oven vent, which is likely near the stove top surface. The heat will help soften the butter.






Once the liquids are mixed together, add the flour and baking soda, mixing thoroughly. Once mixed, add the butter and blend everything together.








Note: This not be the consistency of a normal cookie batter. If you want more of a cookie consistency, you could add oatmeal to make them chewy. These will turn out like mini cookie-cakes. They're soft, fluffy, and delicious.







Once the batter is mixed, drop teaspoons onto a cookie sheet and bake for 8-10 minutes.  These are delicious right out of the oven, but can also be topped with icing, glaze, chocolate spread, or anything else that suits your taste. I topped mine with a delicious sweet cinnamon royal icing. The recipe for that can be found here.

Left: cookies without icing

Right: cookies with icing