Banana Cookies

Full of sweet banana flavor and a perfectly soft & fluffy center with crisp edges, these banana cookies make for a special treat. 

I had a very ripe banana waiting to be used up, so when I stumbled on this easy banana cookies recipe from Baked by an Introvert, I made them right away. I liked the idea of using some cornstarch in the recipe, which helped give the cookies a soft & fluffy center and crisp edges. My daughter and her friend tried this simple banana cookie recipe straight from the oven and loved the banana flavor and cookie texture. Simple to make and ready in 30 minutes or less.

Banana Cookies

Ingredients:

• 1⅔ flour
• 1½ tsp baking powder
• 1 tsp cornstarch
• ½ tsp baking soda
• ½ tsp salt
• 1 cup light brown sugar, packed
• 5 tbsp unsalted butter, softened to room temperature
• ¼ cup very ripe banana, very mashed (the riper the banana, the stronger the banana flavor will be)
• 1 large egg, room temperature
• 1 tsp vanilla extract

How to Make Banana Cookies:

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Combine the flour, baking powder, cornstarch, baking soda, and salt in a small bowl until well-mixed.

Using a hand mixer in a large bowl or in a stand mixer bowl, beat the sugar and butter until light and fluffy.

Beat in the mashed banana, egg, and vanilla extract until well combined.

Using a silicone spatula, gradually stir in the flour mixture until just combined.

Use a cookie scoop and drop cookies onto the prepared baking sheet about 2 inches apart.

Bake in the oven for 8-10 minutes, or until the cookies are lightly browned.

Cool in the baking sheet for 5 minutes before moving them to a wire cooling rack.

Store in an airtight container. Enjoy.