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 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)

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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265 Comments / Reviews

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Did you make it? Rate it!

  1. Nita

    I made today with NO sugar and coconut flour. Added chopped walnuts, dates, raisins, and coconut. Forgot dried pineapple. All organic and very good! Texture like Russian Teacakes.

  2. Tina

    Thank you for sharing the recipe. 1 cup sugar seemed too much for me (bananas are also sweet), so I made it with 1/2 cup sugar but it was too sweet for me. Next time I’ll make it with 1/4 cup sugar

  3. Ken Ball

    Made them liked them. Sprinkled a bit of sugar on them kind of like a sugar cookie.

    xxxxxyyyyy

  4. jjjeanie

    Not bad–but I’d call them banana “cakelets,” since their texture is much more like cake. (I like my cookies crisp!) I subbed all coconut oil (~113grams, just like a stick of butter) but I don’t think (based on all the other comments!) that that made much of a difference. I’d probably prefer one of my tried-and-true banana bread recipes instead.

    xxxxxyyyyy

  5. Heidi

    These little things are delicious! They remind me of a banana nut muffin top: soft, bread/cake/muffin-like, warm (when freshly baked). My husband absolutely loved them. Will be adding this to my all time favorites!

    xxxxxyyyyy

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