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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358 Comments / Reviews

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Did you make it? Rate it!

  1. Victoria

    A different alternative to just banana bread. I used pecans and only cinnamon along with an 1/8 teaspoon of pumpkin pie spice. Unbelievably good!

    xxxxxyyyyy

  2. Bella

    They were really good texture and tasted good, a little too much spices for my taste though

    xxxxxyyyyy

  3. Angela

    Delicious!

    xxxxxyyyyy

  4. Dale

    Banana Cookies was perfect for my 88 year old daddy. They are very soft and easy to eat. For my daddy and added chocolate chips. For the rest I added both chocolate chips and pecans. The are delicious.

    xxxxxyyyyy

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  5. Sue

    Made these with Gluten free flour, doubled the ingredients, but halved the sugar, added raisins and cooked in silicon insect moulds! Yummy recipe and will be used again and again! Have tried with coconut sugar and gf almond/coconut/rice flour – still yummy!!! Wish I could add photos!

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