Instructions:
Preheat the oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix the wet ingredients:
In a medium-sized mixing bowl, combine the mashed banana, sugar, and melted butter. Stir until smooth.
Combine the dry ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. If you’re adding cinnamon, include it in this step.
Combine wet and dry:
Gradually add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix. If you’re adding chocolate chips or nuts, fold them in now.
Scoop the dough:
Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake:
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The cookies should be soft and slightly chewy.
Cool:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving Suggestion:
Enjoy these banana bread cookies warm or at room temperature with a glass of milk or your favorite hot beverage.
Storage:
Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
