Ingredients
Equipment
Method
Dough Preparation
- Cream softened butter with white and brown sugars for 3 minutes until fluffy and pale.
- Beat in the egg, vanilla, and mashed ripe banana until cohesive and textured with fibers.
- Whisk flour, cornstarch, baking soda, cinnamon, and salt. Fold into wet ingredients until no flour streaks remain.
- Chill dough in the refrigerator for at least 30 minutes to ensure a chewy texture and prevent over-spreading.
Baking Process
- Scoop 1.5 tablespoon portions onto lined sheets. Bake at 350°F (175°C) for 10-12 minutes.
- Cool on the pan for 5 minutes to allow the 'crinkled' surface to form, then move to a wire rack.
Nutrition
Notes
Use overripe bananas with plenty of brown spots for the best moisture and flavor.
Chilling the dough is essential for the chewy, non-cakey texture.
Chilling the dough is essential for the chewy, non-cakey texture.
