Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease with cooking spray.
- In a medium mixing bowl, mash the ripe banana until completely smooth with no lumps remaining. The banana should be very ripe with brown spots for optimal sweetness.
- Add the natural peanut butter to the mashed banana and mix thoroughly until completely combined. The mixture should be uniform in color and texture.
- Crack the egg into the mixture and beat vigorously until fully incorporated. The dough should be smooth and slightly sticky but hold together well.
- Using a tablespoon or small cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Using a fork, create the classic crosshatch pattern on top of each cookie by gently pressing down in one direction, then perpendicular to create a grid pattern.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers appear just set. Cookies will look slightly underbaked but continue cooking on the hot pan.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use very ripe bananas with brown spots for best sweetness. Natural peanut butter should be well-stirred before measuring. Cookies are best when slightly underbaked in the center for perfect chewy texture.