Prepare the Wet Ingredients:
In a medium-sized mixing bowl, mash the ripe banana until smooth.
Add the granulated sugar and melted butter to the mashed banana. Mix until well combined.
Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry mixture to the banana mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
Shape the Cookies:
Using a spoon or cookie scoop, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake:
Place the baking sheet in the preheated oven and bake for 8–10 minutes, or until the edges are golden brown and the tops are set.
Cool and Serve:
Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Enjoy these cookies warm or at room temperature.
Notes:
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Use Overripe Bananas: The riper the banana, the sweeter and more flavorful your cookies will be.
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Add Mix-Ins: For added texture and flavor, consider folding in chocolate chips, chopped nuts, or shredded coconut into the dough before baking.
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Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days.
