Ingredients
Cookies
- 1 medium banana (100 grams, 3.5 ounces)
- 1/4 cup cane sugar (50 grams, 1.75 ounces)
- 1/4 cup vegetable oil (50 grams, 1.75 ounces)
- 1 1/4 cups all-purpose flour (150 grams, 5.3 ounces)
- 3/4 teaspoon baking powder (3 grams, 0.1 ounces)
Equipment
- Mixing Bowl
You’ll need a large mixing bowl for combining your ingredients. Make sure it’s deep enough to avoid any spills.
- Silicone Mat
A silicone mat makes rolling out your dough a breeze and prevents it from sticking.
- Dough Cutter
A good quality cutter ensures your cookies are all uniform in size, which helps them bake evenly.
- Measuring Cups and Spoons
Accurate measurements are key to perfecting this simple recipe.
Instructions
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Step 11
Servings
Variations
Faq
- Why did my dough turn out too sticky?
If your dough is too sticky, it could be due to the moisture content in your bananas. Try adding a bit more flour until the dough becomes manageable.
- Can I use a hand mixer?
Yes, a hand mixer can be used to combine the ingredients, especially when mixing the banana and cane sugar together for an even consistency.
- How can I make my cookies fluffier?
Ensure your baking powder is fresh and accurately measured. Fresh baking powder helps the cookies rise better, making them fluffier.
- What type of flour is best for this recipe?
Regular all-purpose flour works perfectly, but you can experiment with whole wheat or gluten-free flour based on your dietary needs.
- How do I avoid overbaking my cookies?
Keep a close eye on your cookies in the final minutes of baking. They should be lightly golden around the edges but still soft in the center.
- Can I double the recipe?
Absolutely! Simply double each ingredient's quantity, but remember to bake in batches if your oven space is limited.