Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and brown sugar until smooth.
- Add the mashed bananas, egg, and vanilla extract to the butter-sugar mixture, whisking until well combined.
- In a separate bowl, combine the flour, rolled oats, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Drop tablespoon-sized mounds of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers appear slightly underbaked.
- Remove from the oven and let cool for 5 minutes on the sheet before transferring to a wire rack to cool completely.
- Once cooled, top each cookie with a spoonful of your preferred fruit jam and a light dusting of powdered sugar (optional).
- Serve and enjoy your chewy banana cookies with jam delightfully!
Nutrition
Notes
These chewy banana cookies can be easily adapted! If you have mashed sweet potatoes instead of bananas, they make a delightful swap too.
Feel free to experiment by adding nuts or chocolate chips into the batter for more texture.
Store in an airtight container for up to 5 days at room temperature.
If you want to enjoy them warm again, a quick 5-10 seconds in the microwave will do the trick!
Happy baking!
Feel free to experiment by adding nuts or chocolate chips into the batter for more texture.
Store in an airtight container for up to 5 days at room temperature.
If you want to enjoy them warm again, a quick 5-10 seconds in the microwave will do the trick!
Happy baking!