No ImageBanana Cookies

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  1. Kristin Delenikos

    Just pulled the first batch out of the oven. These turned out so good! Didn’t have any chocolate chips so I only Folded in small pecan bits. So yummy!!!! We are very picky cookie eaters and this is a keeper recipe.


  2. Laura

    Excellent! Will make these instead of banana bread. Only added nuts and they were yummy!


  3. Jamie

    My daughter is making these for her stepfathers FH so he doesn’t have to stop for food in AM. We are working with what we have. How do we think chocolate sprinkles will fare folded in?

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  4. Marie

    Just pulled the first batch out of the oven and couldn’t wait for them to cool to taste one. Soft and flavorful; a deliciously different way to use overripe bananas!


  5. John

    Growing up my mother and grandmother made banana bread often. These taste very close to that. The cloves in this recipe are one of the things that are different. In my opinion it just adds a bit of a floral note to the taste. Not off putting but different.
    I didn’t have any milk or dark chocolate chips but I did have plenty of white chocolate chips on hand so I used those in combination with walnuts. The rest of the recipe I followed except like another reviewer I spread them out in a sheet pan. These are incredibly delicious and easy to make. I didn’t find the mixture runny as some commented. More like a stiff cake batter. I’m sure if refrigerated it would stiffen up if someone desired a more firm mixture for cookies. These are a perfect comparison as some have made to “muffin tops” . Definitely a favourite in my house. These will be made again and again, I guarantee it.


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