Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp corn starch
- 1 tsp salt
- 1/2 cup unsalted butter, softened
- 2 ripe bananas, mashed
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking soda, corn starch, and salt.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy.
- Add mashed bananas and vanilla extract to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
These cookies are soft and moist due to the ripe bananas and do not require eggs. They are a great way to use overripe bananas and are loved by kids and adults alike.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 14g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg