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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334 Comments / Reviews

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Did you make it? Rate it!

  1. Sims

    Everyone at home loved them. Very yummy and soft. I think they Can even be made into muffins or a cake. Very tasty

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  2. ApriL

    Hello from Thailand! Thank you for this yummy recipe. My kids love it very much. I use palm sugar instead of cane sugar. The cookie’s texture is lovely chewy.

    xxxxxyyyyy

  3. Clark

    I have made these cookies about 10 times and each one has turned out consistently delicious. These should be called banana bread muffin cookies as they are more like muffins than cookies or cakes. If you love banana bread flavor but want something small, these are great

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  4. Remi

    I loved it! Best banana recipe and so simple to make! Question, is there a way to substitute sugar with maple syrup?

    xxxxxyyyyy

    Show Replies (1)
  5. Helen

    My son liked it so much that he told me to bake these from now on instead of the banana bread I have in the past. The banana bread recipe I use is very much liked by my family but these cookies won them over. I too substituted half of the flour with almond flour. Used only half the sugar and added some plain unsweetened cocoa powder. Thank you. This is a keeper!

    xxxxxyyyyy

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