Banana Cookies

Cherished family recipe for Banana Cookies! A delicious way to use up your overripe bananas.

Photography Credit: Elise Bauer

This banana cookie recipe came from my grandmother, Sybil Capune. She was a spry woman who made me fresh orange juice in the mornings, loved her toast burnt, and was an amazing home cook.

When I inherited her recipe boxes, each filled with yellowed hand-typed note cards, I began exploring my family’s culinary history.

This particular recipe, now about 70 years old, is one of the best in the bunch and has become one of my favorite cookie recipes ever.

These banana cookies are what I consider to be a staple for any home. Who hasn’t had plenty of instances where some bananas have gotten a bit overripe?

Banana bread and banana nut muffins aren’t the only way to use up ripe bananas, and these cake-like cookies are a great new alternative. With a fresh banana taste and enhanced with spices and pecans they’re a perfect treat for any brown paper bag lunch.

So good, I guarantee they won’t last long.

Banana Cookies Recipe

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Makes about 30 cookies


  • 1/2 cup of unsalted butter (1 stick), room temperature
  • 1 cup of sugar
  • 1 egg, room temperature
  • 1 cup of mashed bananas (about 2 ½ large bananas)
  • 1 teaspoon of baking soda
  • 2 cups of flour
  • pinch of salt
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground mace or nutmeg
  • 1/2 teaspoon of ground cloves
  • 1 cup of pecans (walnuts and chocolate chips are fine alternatives)


1 Preheat the oven to 350°F. Beat the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.

2 In a separate bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.

Mix the banana mixture into the butter mixture.

3 Whisk together the flour, salt, and spices. Add to the butter and banana mixture and mix until just combined.

4 Fold pecans or chocolate chips (if using) into the batter.

5 Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.

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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

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Showing 4 of 186 Comments

  • Kara

    Hi. I made the recipe by half and it was beyond any cookie recipes i made. So great that i made 3 more times in a week but none of them look like those in the first try. They rise very well while in the oven but come out flat like cracker. Even a pancake would be thicker. What am i doing wrong? By the way i did it with whole wheat flour all four times. Two times success two times complete failure

  • Rosie

    I’ve made them 3 days ago and now i cant ait to do again. Can i do the batter and freeze it so that i can cook it later? I have ripe bananas but i am going on vacation so i need to use up those bananas

  • Naomi

    AMAZING!! Thank you!!! My kids and I LOVE them!!

  • Doina

    They are very good, thank you for the recipe!

  • Eobin

    OMG these are amazing….
    I even forgot to add the cho chips until they were out of the oven, so I just pushed some into the HOT cookies and they were still super yummy

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