Chop walnuts, pecans, or chocolate. Beat the softened butter with the sugar until frothy, add the egg and stir until a light, creamy mixture is formed.
Puree the bananas in another container, stir the baking soda into the banana mixture and let stand for 2 minutes. In the meantime, mix the flour, salt and spices together. Now pour the banana puree into the egg mixture, stir everything well, then add the flour-spice mixture and stir only (briefly) until there are no more pockets of flour.
Finally, fold in the nuts or chocolate chips and place piles on a baking sheet lined with baking paper. Caution: Leave enough space between the piles of dough, the dough still spreads out neatly in the oven. The cookies are baked at 180 ° C (top / bottom heat, hot air: 160 ° C) for 11 - 15 minutes - after the desired tan.
With sugar you can take less, depending on the taste or sweetness / ripeness of the bananas. You can also use regular sugar and a few tablespoons of honey.
The amount of dough is enough for about 20-30 cookies, it depends on how big you make the dough. These cookies are rather soft, still taste delicious the next day and, in my opinion, are particularly recommended with walnuts or with a mixture of walnuts and chopped dark chocolate.
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