Ingredients:

  • 1 cup mashed very ripe bananas (about 2 large)
  • 1/2 cup (113g) softened unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup rolled oats (optional)
  • 3/4 cup semi-sweet chocolate chips (or chopped walnuts)
  • 1 cup powdered sugar (for optional glaze)
  • 1-2 tablespoons milk or cream (for optional glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Mash the required amount of ripe bananas in a small bowl until mostly smooth; set aside.
  3. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
  4. Beat in the egg until just combined, then stir in the mashed banana and vanilla extract.
  5. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand until just incorporated. Do not overmix!
  7. Gently fold in the rolled oats (if using) and the chocolate chips/nuts using a spatula.
  8. Drop rounded tablespoons of dough (or use a medium cookie scoop) onto the prepared sheets, spacing them about 2 inches apart.
  9. Bake for 10–12 minutes. Cookies should look set around the edges but may appear slightly soft in the centres.
  10. Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
  11. For the optional glaze: Whisk the sifted powdered sugar with 1-2 tablespoons of milk until smooth, then drizzle over completely cooled cookies.