Ingredients
Method
- Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
- In a medium bowl, mash bananas until mostly smooth; set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Stir in mashed bananas, egg, and vanilla until well combined.
- Whisk flour, baking soda, baking powder, and salt in another bowl; gradually add to wet ingredients.
- Fold in chocolate chips (and nuts, if using).
- Scoop 2 Tbsp dough onto sheets, spacing 2 inches apart.
- Bake 10–12 minutes until edges are golden and centers are set.
- Cool on sheets for 5 minutes before transferring to racks.
Notes
Use overripe bananas with brown spots for maximum sweetness and moisture.
Chill dough for 30 minutes for thicker, puffy cookies.
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Swap in freeze‑dried banana powder for extra banana flavor without extra moisture.