Can I use frozen bananas?

Yes! Just thaw them completely and drain any excess liquid before mashing.

Can I make these cookies vegan?

Absolutely—use a flax egg (1 tbsp ground flax + 3 tbsp water) and dairy-free butter or coconut oil.

Bananas add a lot of moisture! For firmer cookies, try using slightly less banana or chilling the dough before baking.

Yes! Chill the dough in the fridge for up to 24 hours before baking. This can even help enhance the flavor.

Not required, but if your dough feels very soft, a quick 15–20 minute chill can help prevent spreading.

Definitely! Replace up to 1/2 cup of the flour with quick oats for a heartier texture.

Super ripe! Think lots of brown spots or nearly black skins—that’s when they’re sweetest and most flavorful.

Scale

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mash the bananas in a large mixing bowl until smooth.
Add the butter, brown sugar, and granulated sugar to the bowl. Mix until creamy and well combined.
Stir in the egg and vanilla extract until the mixture is smooth.
Sprinkle in the flour, baking soda, cinnamon, and salt. Mix until just combined—don’t overmix.
Fold in any optional add-ins like chocolate chips or walnuts.
Drop spoonfuls of dough (about 1.5 tablespoons each) onto the prepared baking sheet, leaving some space between cookies.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Use super ripe bananas with brown or black spots for the best flavor. Optional chilling of the dough can help prevent spreading.

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