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.

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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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399 Comments / Reviews

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Did you make it? Rate it!

  1. Katherine

    Absolutely love these. This is my second time making them. They aren’t exactly a cookie, more like the end of banana bread or muffin top! Tastes like banana bread, more portable.

    xxxxxyyyyy

  2. Denise

    This is one of the easiest recipes I’ve even used. The cookies were such a ‘hit’ this is my second go round.

    Thank you,

    xxxxxyyyyy

  3. Maddy

    Very good, however when I added my banana mix to the creamed butter and sugar it curdled, any idea why , didn’t seem to matter but curious

    xxxxxyyyyy

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  4. Maria

    Loved them!!!

    xxxxxyyyyy

  5. Kelly

    Flavor is wonderful. However mine curdled. I did the recipe exactly. Probably something on my side not sure. So, in stead of cookies I just baked the whole batter in a baking dish like a cake. Turned out great! So, if yours curdles as well just let the whole recipe cool in the fridge then put it in the oven to bake like a cake!!

    xxxxxyyyyy

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