Can I make the dough ahead?

Yes, up to 48 hours in the fridge. Cold dough spreads less, so you'll actually get slightly thicker cookies, which isn't a bad thing.

Can I use a stand mixer?

Yes. Use the paddle attachment on medium for the butter and sugar, then drop to low once you add the dry ingredients.

Can I reduce the sugar?

A little, yes. Because very ripe bananas are already quite sweet, you can drop the brown sugar to around 100 g (1/2 cup) without the cookies tasting flat. Going much lower than that and you'll notice the texture starts to suffer. Sugar does more than sweeten, it helps with spread and keeps the cookies moist.

Can I double the batch?

Yes, it scales up without any issues. Mix everything in a larger bowl and bake in batches. The dough holds well in the fridge between batches, so you don't need to bake it all at once.

Do I need to use unsalted butter?

Unsalted gives you more control, but salted butter works fine here. Just leave out the 1/4 teaspoon of salt in the recipe if your butter is already salted.

Can I use frozen bananas directly from the freezer?

Thaw them first. Frozen bananas release a lot of liquid as they defrost -- squeeze that liquid into the bowl along with the flesh, as it carries a lot of flavor. Using them still frozen will throw off the mixing and bake unevenly.

Turn Those Black Bananas Into Perfect Banana Bread Cookies

Ingredients

Scale

2 large overripe bananas, mashed (1 cup / 225 g)
2 cups all-purpose flour (240 g)
3/4 cup brown sugar, packed (150 g)
1/2 cup unsalted butter, room temperature (113 g)
1 large egg
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Beat butter and brown sugar together until pale and fluffy, about 2 to 3 minutes with a hand mixer.
Add mashed banana, egg, and vanilla. Mix until combined.
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Add dry ingredients to wet and stir until just combined. Do not overmix.
Scoop tablespoon-sized portions onto prepared baking sheets, spacing 2 inches apart.
Bake 10 to 12 minutes until edges are set and lightly golden. Centers will still look soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

On bananas: The riper the better. Look for peels that are mostly brown or black. A yellow banana will give you a faint, underwhelming flavor. If you only have yellow bananas on hand, you can speed up ripening by placing unpeeled bananas on a baking sheet in a 300°F (150°C) oven for 15 to 20 minutes until the skins turn black. Cool completely before using.
On butter temperature: Room temperature means soft enough to leave a finger indent but not shiny or melting. If your butter is too warm, the cookies will spread too flat. If you forgot to take it out in advance, cut it into small cubes and leave it on the counter for 15 minutes.
On mixing: Once the flour goes in, stir only until the streaks disappear. Overmixing develops gluten and toughens the cookies.
On baking time: Pull them when the centers still look underdone. They carry-cook on the hot pan and will be perfectly set by the time they’ve cooled for 5 minutes.
Storage: Room temperature in an airtight container for up to 4 days, or freeze for up to 3 months. To refresh from frozen, microwave for 10 seconds or warm in a 200°F oven for 2 to 3 minutes.

Author: Natasha Krajnc
Prep Time: 15 mins
Cook Time: 10 to 12 minutes
Method: Baking

Nutrition

Serving Size: 1 cookie
Calories: 110 kcal
Sugar: 8 g
Sodium: 75 mg
Fat: 4 g
Carbohydrates: 17 g
Protein: 1.5 g