Banana Cookies

CookieBanana

Cherished family recipe for Banana Cookies! Soft and cake-like, these cookies are a delicious way to use up your overripe bananas.

Photography Credit: 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 and has become one of my favorite cookie recipes ever!

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?)

 

Banana Cookies Recipe

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

Ingredients

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

Method

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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302 Comments / Reviews

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Did you make it? Rate it!

  1. Kristin Delenikos

    Just pulled the first batch out of the oven. These turned out so good! Didn’t have any chocolate chips so I only Folded in small pecan bits. So yummy!!!! We are very picky cookie eaters and this is a keeper recipe.

    xxxxxyyyyy

  2. Laura

    Excellent! Will make these instead of banana bread. Only added nuts and they were yummy!

    xxxxxyyyyy

  3. Jamie

    My daughter is making these for her stepfathers FH so he doesn’t have to stop for food in AM. We are working with what we have. How do we think chocolate sprinkles will fare folded in?

    Show Replies (2)
  4. Marie

    Just pulled the first batch out of the oven and couldn’t wait for them to cool to taste one. Soft and flavorful; a deliciously different way to use overripe bananas!

    xxxxxyyyyy

  5. John

    Growing up my mother and grandmother made banana bread often. These taste very close to that. The cloves in this recipe are one of the things that are different. In my opinion it just adds a bit of a floral note to the taste. Not off putting but different.
    I didn’t have any milk or dark chocolate chips but I did have plenty of white chocolate chips on hand so I used those in combination with walnuts. The rest of the recipe I followed except like another reviewer I spread them out in a sheet pan. These are incredibly delicious and easy to make. I didn’t find the mixture runny as some commented. More like a stiff cake batter. I’m sure if refrigerated it would stiffen up if someone desired a more firm mixture for cookies. These are a perfect comparison as some have made to “muffin tops” . Definitely a favourite in my house. These will be made again and again, I guarantee it.

    xxxxxyyyyy

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