Ingredients
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
2 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon banana extract (optional)
1 cup mashed ripe bananas (2–3 overripe bananas)
3 cups all-purpose flour, sifted
1 teaspoon baking soda
1/2 cup crushed Nilla wafers (optional for texture)
Pinch of salt (optional, omitted for sodium control)
Instructions
Preheat oven to 350°F (180°C)
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy
Beat in eggs one at a time, then stir in vanilla and banana extract
Stir in mashed bananas until fully incorporated
In a separate bowl, whisk together flour, baking soda, and salt
Gradually add dry ingredients to wet ingredients, mixing until just combined
Fold in crushed Nilla wafers (if using)
Chill dough for 30 minutes
Roll into 1.5-inch balls
Place on baking sheet, slightly flatten
Bake for 10-12 minutes until edges are lightly golden but centers remain soft
Let cool on sheets for 5 minutes before transferring to wire racks
Notes
Use overripe bananas for maximum sweetness and moisture
Optional Nilla wafers add a textured contrast—freeze crushed wafers in an airtight container if not using immediately
Store cookies in an airtight container at room temperature for 3 days
For higher sodium needs: add 1/4 tsp salt to dough
- Prep Time: 30
- Cook Time: 10
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 0mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg