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. It has become one of my favorite cookie recipes ever!
Why You'll Love Banana Cookies
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?)
The Best Bananas for Baking
Try buying one slightly green bunch of bananas to ripen slowly throughout the week and one that’s already fully yellow which will ripen faster. This way you’ll always have ripe bananas on hand ready for baking cookies or eating!
You can easily freeze bananas that become overripe to use later for banana cookies or other recipes.
So Many Different Ways to Make Banana Cookies!
- Make peanut butter banana cookies. Just add 1/2 cup of your favorite peanut butter.
- Stir in 1/2 cup of chocolate chips!
- Eliminate the spices if you don’t care for them (or don’t have them on hand).
- Add raisins for more sweetness, or dried cranberries for tartness.
- Use half whole wheat flour and half all-purpose flour.
- Add a cup or two of rolled oats for added texture.
- Use half white sugar and half brown sugar.
How to Store Banana Cookies for Later
You can freeze the baked cookies. Be sure they are completely cooled. Then, place them in a freezer-safe zip top bag. Leave them out to thaw overnight before enjoying.
Baked banana cookies will keep at room temperature for up to 3 days, as long as they are covered with plastic wrap or stored in an airtight container.
More Banana Recipes to Use up Your Overripe Bananas!
These cookies are soft and cake-like.
1/2 cup unsalted butter (1 stick), at room temperature
1 cup sugar
1 large egg, at room temperature
1 cup mashed bananas (about 2 1/2 large bananas)
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg or mace
1/2 teaspoon ground cloves
1 cup chopped pecans (walnuts and chocolate chips are fine alternatives)
Preheat the oven:
Preheat oven to 350°F.
Cream the butter and sugar:
Beat butter and sugar together until light and fluffy. Add the egg, and continue to beat until the mixture is light and fluffy.
Mix the banana and baking soda:
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.
Combine the banana and butter mixtures:
Pour the banana mixture into the butter mixture.
Whisk the dry ingredients, then add the the banana mixture:
Whisk together the flour, salt, and spices. Add to the butter and banana mixture, and mix until just combined.
Add the mix-ins:
Fold pecans or chocolate chips (if using) into the batter.
Drop the dough and bake the cookies:
Drop in dollops onto a parchment paper-lined baking sheet. Bake for 11 to 13 minutes or until nicely golden brown. Let cool on wire racks before serving.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 1g||3%|
|Total Sugars 8g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|