Banana Cookies

These banana cookies are a family-cherished recipe! Soft and cake-like, these cookies are a delicious way to use up overripe bananas.

Banana Cookies
Elise Bauer

This banana cookie recipe came from my grandmother, Sybil Capune. She 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. It has become one of my favorite cookie recipes ever!

Why Banana Cookies are a Must-Try Recipe

These banana cookies are soft, not crispy. They're almost cake-like or like muffin tops. They're seasoned with cinnamon, nutmeg, and cloves, and peppered with pecans.

They're perfect for using up overripe bananas. (Who hasn't had plenty of instances where some bananas have gotten a bit overripe?)

The Best Bananas for Baking

Try buying one slightly green bunch of bananas to ripen slowly throughout the week and one that’s already fully yellow which will ripen faster. This way you’ll always have ripe bananas on hand ready for baking cookies or eating!

You can easily freeze bananas that become overripe to use later for banana cookies or other recipes. To freeze your ripe bananas, just peel and toss them into a freezer-safe ziptop bag. We like to wrap them in plastic wrap first, but that's not necessary. Once frozen, you can just use then in recipes or just toss in your smoothies.

So Many Different Ways to Make Banana Cookies!

  • Make peanut butter banana cookies. Just add 1/2 cup of your favorite peanut butter. Smooth or crunch? It's up to you! 
  • Add 1/2 cup of chocolate chips!
  • Substitute walnuts, peanuts or your favorite chopped nuts for the pecans.
  • Eliminate the spices if you don’t care for them (or don’t have them on hand).
  • Add raisins for more sweetness, or dried cranberries for tartness.
  • Use half whole wheat flour and half all-purpose flour to make the cookies healthier.
  • Add a cup or two of rolled oats for added texture, crunch and health.
  • Use half white sugar and half brown sugar.
  • Half the sugar and add an extra banana (since bananas are naturally sweet
  • Substitute the sugar with a sugar alternative.
  • Add a teaspoon of vanilla extract to add more flavor.
  • For more banana flavor, add some banana extract (1 teaspoon), especially if your bananas aren’t ripe yet.

How to Store Banana Cookies for Later

The best thing to do is to freeze the dough. You can scoop the dough into balls and place on a cookie sheet in the freezer for about an hour. Transfer to a freezer-safe zip top bag for baking later. The dough will keep for about 3 months.

Alternately, you can freeze the baked cookies. Be sure they are completely cooled. Then, place them in a freezer-safe zip top bag. Leave them out to thaw overnight before enjoying.

Baked banana cookies will keep at room temperature for up to 3 days, as long as they are covered with plastic wrap or stored in an airtight container.

More Banana Recipes to Use up Your Overripe Bananas!

From the Editors Of Simply Recipes

Banana Cookies

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 30 servings
Yield 30 Cookies

Ingredients

  • 1/2 cup unsalted butter (1 stick), at room temperature

  • 1 cup sugar

  • 1 large egg, at room temperature

  • 1 cup mashed bananas (about 2 1/2 large bananas)

  • 1 teaspoon baking soda

  • 2 cups all-purpose flour

  • Pinch salt

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg or mace

  • 1/2 teaspoon ground cloves

  • 1 cup chopped pecans (walnuts and chocolate chips are fine alternatives)

Method

  1. Preheat oven:

    Preheat oven to 350°F.

  2. Cream together the butter and sugar:

    Beat butter and sugar together until light and fluffy. Add the egg, and continue to beat until the mixture is light and fluffy.

  3. Mix together the banana and baking soda:

    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.

  4. Combine banana and butter:

    Pour the banana mixture into the butter mixture.

  5. Whisk dry ingredients, then combine wet and dry:

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

  6. Add mix-ins:

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

  7. Bake:

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

Elise Bauer
Nutrition Facts (per serving)
118 Calories
6g Fat
15g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 30
Amount per serving
Calories 118
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 11%
Cholesterol 14mg 5%
Sodium 50mg 2%
Total Carbohydrate 15g 6%
Dietary Fiber 1g 3%
Total Sugars 8g
Protein 2g
Vitamin C 1mg 3%
Calcium 7mg 1%
Iron 1mg 3%
Potassium 55mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.