Ah, banana cookies — those delightfully sweet treats that blend the best of banana bread with the fun of cookies, all in a compact, crave-worthy package. These Easy Banana Cookies are that magical recipe you didn’t know you needed in your life. Seriously, it’s like you’ve taken a banana, whipped it up with love, put it on a cozy cookie pillow, and baked it to perfection. Completely worth abandoning some of that guilt for hoarding uneaten bananas! So quick to whip up with minimal cleanup, this recipe is exactly what you need to liven up your afternoon coffee or throw together in a pinch when guests pop over unannounced.

Oh, the number of times these cookies have saved me! My husband and the kids can’t get enough of them. I swear, it’s like they have a built-in banana radar. Sometimes, I wonder if they feign those sad looks on purpose just to get me baking again. Last week, I walked into the kitchen and found my youngest sitting on the counter, nibbling away happily at one with a milk mustache. These cookies have become a staple in our home, partly because they’re just so darn easy to make, but mostly because they keep everyone happy and full, even on “those” chaotic days.

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Why You’ll Love This Easy Banana Cookies

– **Banana magic**: They turn sad bananas into golden goodies. No banana gets left behind!
– **Quick fix**: When you need a dessert now. Like, right now.
– **Family-approved**: Even my picky-eater (who refuses anything not flat) devours these.
– **No fuss**: Just a bowl, a spoon, and some bananas. Heaven, I tell ya.

How to Make It

Alright, my friend, listen up. First things first: grab those bananas over there looking miserable on your counter. Mash ‘em up in a big ol’ bowl until they’re all nice and smooshed. Add in some sugar, like you’re making it rain sweetness, because why not? Throw in a trusty splash of vanilla, because it smells amazing, and it’ll make them all think you’re a baking genius.

Now toss in an egg, and give it your best whisk. Add flour and some baking magic (you know, powder and soda), and stir like you mean it. Plop that delicious mess onto an ungreased cookie sheet, evenly spaced out… or not, do what feels right. Bake until golden brown and they fill your kitchen with pure love.

Ingredient Notes

– **Bananas**: The sadder, the better. Like, you-wouldn’t-eat-those-in-public sad.
– **Vanilla extract**: Imitation or real, either way, it’ll add a lovely sweet touch.
– **Flour**: All-purpose is my go-to. I once tried cake flour — oops, they became pancake cookies.

Recipe Steps

1. Mash bananas in a large bowl until smooth.
2. Stir in sugar and vanilla.
3. Add an egg and beat until well combined.
4. Mix in flour, baking powder, and baking soda.
5. Drop spoonfuls of dough onto an ungreased cookie sheet.
6. Bake until golden brown and enjoy!

What to Serve It With

Tips & Mistakes

– *Don’t skip lining the baking tray* if you hate cleaning — that stuff tends to stick!
– *Be careful with baking time*: Blink, and poof, they’re gone from browned to burned.

Storage Tips

If you somehow manage to have leftovers (seriously, how?), store them in an airtight container on the counter. They’re okay cold, actually pretty delicious for breakfast, no judgment here! If you devour them in bed — hey, I get it.

Variations and Substitutions

Oh gosh, so many options here. Swap brown sugar for white if you want them slightly different, go crazy and throw in some chocolate chips or nuts. Once, I ran out of baking soda — it wasn’t a disaster, but they were flat as pancakes. Live and learn, right?

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

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