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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375 Comments / Reviews

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Did you make it? Rate it!

  1. Karl

    This recipe is a keeper! Soft and fluffy cookies. I didn’t have any butter, used 1/4 cup vegetable oil and turned out great.

    xxxxxyyyyy

  2. Julie P

    Just made them with one overripe banana but next time, I’ll leave out the cloves because that’s all I tasted. I’ll also mix it more but the cloves is making it taste weird. I didn’t like that but overall, I think it’ll taste better when I put in more bananas and no cloves as well as no nutmeg. I’ll leave in the cinnamon but that’s it. I’ll also not use chocolate chips but I hope it turns out better next time.

    xxxxxyyyyy

  3. IM

    Great! Used overly ripe bananas and had to add 1/2 cup flour to thicken and they still came out great!

    xxxxxyyyyy

  4. Barb H

    I love these. I make them with pecans and dried cranberries

  5. Robin

    So moist! Just like small pieces of banana bread!

    xxxxxyyyyy

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