Banana Cookies

Cherished family recipe for Banana Cookies! Soft and cake-like, these cookies are a delicious way to use up your overripe bananas.

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Makes about 30 cookies


  • 1/2 cup of unsalted butter (1 stick), room temperature
  • 1 cup of sugar
  • 1 egg, room temperature
  • 1 cup of mashed bananas (about 2 ½ large bananas)
  • 1 teaspoon of baking soda
  • 2 cups of flour
  • pinch of salt
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground mace or nutmeg
  • 1/2 teaspoon of ground cloves
  • 1 cup of pecans (walnuts and chocolate chips are fine alternatives)


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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  • Emma

    As some cookies!!! Delicious soft and tender…


  • Patricia

    Yes I followed the recipe and they came out delicious


  • Kathryn

    Totally Amazing! So yummy!


  • Lori

    Good cookies, easy recipe, but I was sorry I didn’t read reviews first. I should have gone with my gut feeling and omitted the cloves. They are too overpowering for my taste. Cinnamon would have been sufficient along with some vanilla extract next time, and maybe 1/2 cup white sugar, 1/2 cup brown sugar. Otherwise, I thought the cookies were good.


  • Emma

    easy to make, and as described above, they’re very similar to the muffin tops of a banana muffin (that’s my excuse to eat a couple as breakfast!)


  • Elizabeth Musgrove

    I like them without the clove. I used half brown sugar. I cooked them until the were light brown another 2 or 3 minutes.

  • Glenda

    Followed the recipe exactly, I’m sorry these just don’t really taste good at all. Sad face. Sorry.


  • Still Craving Cookies

    They taste really good (because let’s be honest, why wouldn’t they?), but they’re more like banana bread disguised as a cookie. I wouldn’t make again.


  • Annette

    Delish!!!! And I screwed up a bit!! I added sugar (thankfully I was cutting in sugar in 1/2) so I added a little less then a 11/2 cup to cream with butter. I also forgot the egg until the end when I noticed I forgot it so I just mixed it in last minute! They were delish! Everyone loved them! They tasted like muffin tops!! Thank you for sharing!! I will make these again!


  • Shelley Knudsen



  • Joannie

    I was looking to make something with my “ripe” bananas instead of banana bread and this was the first recipe that popped up under banana cookies. I made it exactly as the recipe called for using chocolate chips. They are soft and delicious. I will make them again. Thanks for sharing.


  • Merida

    What a great story and a great recipe. Just the recipe I was looking for, for my less than fresh bananas. Thanks

  • Angela

    So easy to make and REALLY good! They are a wonderful fluffy texture. My whole family loved them. I swapped out the pecans for chocolate chips and worked well.


  • Chantal

    Absolutely delicious recipe, thanks for sharing! I modified it a tiny bit by using coconut sugar & coconut oil as substitutes for the sugar & butter, and white whole wheat flour. I also added in 2-3tbsp of cocoa powder and a small handful of dark chocolate chips. The dough was very runny, most likely due to my modifications, but the cookies rose beautifully and came out perfect! Yummmmy :)


  • Veronique

    These cookies are excellent! I used only cinnamon and walnuts. We love them!!


  • Erika

    I just baked these! They are amazing! I had read in one of the top comments how someone made these and the batter was too runny. So I was expecting that, but for me it turned out perfect consistency! Also, you said to mix the bananas and the baking soda together then allow them to sit for about two minutes, I left mine to mingle for about 15-20 mins before adding it to the butter mixture and the result was fantastic! My cookies are super fluffy and they rose high. My whole family loved them! Definitely will try this again very soon! Thank you!


    • Denise

      these banana bread cookies are amazing i have made these multiple times. And everyone always raves about them. I agree with the previous post about letting the banana baking soda mixture sit a little bit longer for really fluffy cookies.

  • Janice



  • Melissa

    They turned out perfectly!!! I love them and so do the kids. Added chocolate chips mmm mmm mmm will definitely make these again!!


  • Annamarie

    Cookies nice and moist but, I think it needed more sugar. Unless my bananas were way too ripe.


  • John

    I was disappointed, in spite of your warning about being soft and cake-like. These are not cookies, they are more like individual servings of sweet banana cake. Excellent flavor, but much too soft to be called a cookie, IMO.
    Because of an allergy issue, I used chocolate chips instead of nuts. But I don’t think that’s the cause of the texture issue.
    Still tasty, though.


  • Deanne

    This is Deanne, I made the banana cookies again today. They are beyond delicious. I have to share what we did yesterday, we were making almond Crescent cookies at the same time as I was making the banana cookies and I put In two cups of confectionary sugar instead of flour. I guess grandma needs new glasses. Lol
    We have added this recipe to our favorite cookie recipe book.

  • Deanne

    Just made the banana cookies, they spread out over the whole cookie
    Sheet. Iooks like carmalized sugar. The batter was extremely thin.
    We added more flour and they came out paper thin. Taste good, but are not a cookie consistency. Just added more flour.
    Both my husband and I are avid bakers. Would love to have them come out as pictured.

  • Bri

    I made these last night and they are delicious. They are more of a muffin top cookie than a soft cookie. The spices are definitely overpowering but they work great with the banana flavor. If you’re looking for a more subtle flavor of spice I recommend cutting to measurements of the cinnamon, clove, and nutmeg in half. I used dark chocolate instead of the pecans but the cookie would definitely be good with both nuts and chocolate.


  • ken ball

    these are great thank you for the recipe


  • Vishaal

    What will be the shelf life of this cookie since fresh banana is used?

  • Beaubear

    This is the best banana cookie recipe ever!! I just made the cookies and tasted them fresh out of the oven. Try it you will like this recipe.


  • Rosamar

    These cookies are great for simple dessert or to take to a gathering. The flavors blend together and sing in your mouth. Everyone that eat one enjoyed and grabbed another. Easy and everyone loves them.


  • Elena

    I don’t even like cookies. But this recipe is so good, U am more than happy to make a bunch whenever there are bananas need saving.


  • E Hawkins

    I had never had or heard of banana cookies before but this recipe is delicious!! I used gf flour and added chocolate chips. Fluffy yumminess :)


  • Mary B

    The flavor was good but the spices kinda overpowered the banana taste I was hoping to get. The spices seemed more suitable for a pumpkin pie or a spice cake, both of which I love but not what I was going for. I will definitely make this again but just keep the cinnamon. I will also try some of the suggestions for #1 not ending up with a few giant cookies and #2 getting it to come out more like a soft chewy cookie and less of a muffin top.


  • Becca

    These are the best banana cookies! They taste like muffin tops to me, which is the BEST part of the muffin! Thanks for the great recipe!!! I kick up the spices a bit and sometimes sub the butter for coconut oil. They turn out great every time.


  • Julie

    Absolutely delicious! Made these for my kids and grand kids and they loved them! Me, too. Since they were for the kids, I omitted the nuts, but milk chocolate chips were amazing! Perfect compliment to the spiced banana cookie dough. Thanks for a new favorite for bananas!


  • Karen garske

    This was the most delicious banana cookie ever!!

  • Grace

    One of my best recipe.

  • Kyla

    Love this recipe! My daughter’s love these and request them weekly, easy recipe with ingredients in hand, A+++


  • K Smith

    These are awesome! I did make a few adjustments for personal preference but it’s a great recipe that allows for that. So glad to have another way to use up overripe bananas besides bread! Than you!!


  • Annie

    Just made these using the alterations posted by Leah and added dried cranberries! Mine baked for 15 mins on nonstick foil in a gas oven at 350 and came out golden and delicious!! So happy to have something new to do with overripe bananas :)


  • Becky

    They’re ace! Does anybody know how many calories are in them?

  • Robin

    I also substituted the nuts/ chocolate hips and used coconut flakes. Turned great, I had to bake about 5 minutes longer.


  • Terrie

    I made these cookies sugar free with monk fruit sweetener and sugar free chocolate chips. It was excellent. We have decided to go sugar free and I worried that I wouldn’t be able to find good recipes that would still taste good. This recipe worked well for our current diet.


  • Mal

    Very good recipe. I’m wondering what ingredient makes it so cakey, out of curiosity.

    • Emma Christensen

      Hi, Mal! Emma here, managing editor. The bananas add a lot of moisture, which tends to make baked goods more cakey. Enjoy!

      • Leah

        If you’re looking for more cookie and less cakey:
        -add 1/4 cup of brown sugar when creaming butter
        -omit a spoonful of the egg whites
        -add the baking soda to the dry ingredients
        -be sure to spoon out the flour so you don’t use too much
        -add tbsp of natural peanut butter
        -add a tsp of vanilla
        These are nice and crispy at the edges and soft in the middle-perfect!!!
        They do spread when baking so spoon out tablespoons of the dough in a heap. 13 min was the magic number for me.

  • Natasha

    Totally awesome.Almost cake like texture.Left out nuts and such.Plain is perfect.We love these.


  • Mel

    Would I be able to use brown sugar instead of white sugar?

  • Lynz

    These turned out great! New Family favourite! I omitted cloves purely bc I am not a big fan of cloves but otherwise perfect


  • Ed david

    They are ok maybe I did something wrong but I don’t think so too much clove if I make them again I’ll change clove to a pinch of clove half a teaspoon too much


  • Terry

    I have made these twice this week, they are delicious and I know I will be making these many more times in the future. I used a half cup of chocolate chips and a half cup of chunky pieces of pecans, a keeper for sure..


  • Michelle Ferrell

    These Were Delicious. This recipe is a keeper!! Thank you!


  • Kailey panzarino

    Do you think I could use applesauce in place of eggs?

    • Elise Bauer

      Hi Kailey, you could, though since some of the cookie’s leavening comes from the egg in the dough, the cookies will likely be more dense.

  • Jake

    Made these with white chocolate chips, and the whole family loves them! Even my “non-banana eater” child keeps sneaking them!

  • Dana

    I make them all the time!! Everyone loves them!! For those who say they are too soft, well they are to be, such as banana nut bread.. That’s what I love about them. This is a great recipe.. Thanks #simplyrecipes

  • Tamika Tanner

    This recipe is great! I didnt use it for cookies tho, instead i put the mixture into a shallow baking tray and made it like a slice, its comes out really moist and yummy. Partner loves it for smoko! :)

  • Anna M Abney

    The best! They came out just as you said soft and ohhhhh so good. I made 2 batches. I added walnuts. Thank you!

  • Susan

    Thank you for the great recipe! I was thinking this recipe would also work for mini muffins?


    Perfect! I don’t normally bake so I was concerned these wouldn’t turnout. However, I followed your directions exactly (using M&M’s) and these are awesome!! Kid approved.

  • Sharon

    Brittany. I made 2 separate batches and wanted them for children at a after school day care. They taste okay but certainly aren’t something to put in a cookie jar or plastic bag as they are very stickey. I ended up freezing a cookie sheet with a layer until frozen. Then continued to do that with another layer ( wax paper) in between. Once they are all frozen I will quickly place them in plastic bags and quickly take them to day care and put in the freezer before they thaw and stick to each other. I will not be making these again.

    • Chloe

      Cookies aren’t to be put in a jar, they’re for eating while they’re on the cooling rack!

  • Brittney

    I just made these ‘cookies’ following the exact recipe and they are pretty good. My disappointment is that they came out like little round cakes or muffin tops -fluffy and completely soft.

    • Elise Bauer

      Hi Brittany, yes these cookies are supposed to be soft and cake-like. I’ll make that more clear in the notes introducing the recipe. Thank you!

  • Ami

    So, so good. I didn’t have cloves on hand, so I did pumpkin pie spice. The cookies are almost whoopie pie-like in consistency. My skeptical husband loved them too! It’s a keeper! Thank you!

  • Kara

    Hi. I made the recipe by half and it was beyond any cookie recipes i made. So great that i made 3 more times in a week but none of them look like those in the first try. They rise very well while in the oven but come out flat like cracker. Even a pancake would be thicker. What am i doing wrong? By the way i did it with whole wheat flour all four times. Two times success two times complete failure

    • Elise Bauer

      Hi Kara, hmmm, so many things can affect baking. Perhaps the eggs aren’t fresh enough? Perhaps you let the batter sit around too long? Perhaps your baking soda is too old?

      • Kara

        Hi. I guess it was the eggs. I will try with fresh eggs and fresh baking soda to be safe. Thanks

    • Emma Christensen

      Try chilling the dough for a half an hour or so before baking — I often get a lot of spread like you describe when my kitchen is warm and dough is too soft! Chilling the dough helps a lot. Also, using whole wheat flour tends to result in a flatter, denser cookie. Maybe try a mix of half whole wheat and half white instead? Good luck!

      • Kara

        It was a runny batter when tgey came out like crackers. I will try both of your suggestions. Thanks

        • Sherry

          my batter was a little runny too, I added 2 cups of oats and they came out great! Nice and fluffy and the kids devoured them! I also put the bowl of batter in the fridge between batches!

  • Rosie

    I’ve made them 3 days ago and now i cant ait to do again. Can i do the batter and freeze it so that i can cook it later? I have ripe bananas but i am going on vacation so i need to use up those bananas

    • Elise Bauer

      Hi Rosie, I would freeze the bananas.

      • Annalisa

        Peel bananas before you freeze. Easier to work with.

  • Naomi

    AMAZING!! Thank you!!! My kids and I LOVE them!!

  • Doina

    They are very good, thank you for the recipe!

  • Eobin

    OMG these are amazing….
    I even forgot to add the cho chips until they were out of the oven, so I just pushed some into the HOT cookies and they were still super yummy

  • Kris

    I found your recipe word for word on a different sites (minus the grandma part). I thought it was copyrighted? :( Well it must be that good of a recipe if others are putting it out there (copy paste though…)
    Moving along. I plan on making these tonight with walnuts. They sound amazing!!

    • Elise Bauer

      Hi Kris, we do ask people to credit the source and rewrite the instructions when they want to copy the recipe, but some people ignore that request. Oh well! Hope you like the cookies. I love the idea of adding walnuts.

      • Kristen

        Oh ok! :) Well the cookies came out so good! A good amount of them were missing this morning lol the husband got to them!

  • Debbie b

    Ohow my God so good

    I did this just now followed the recipe and I have a convection oven they are delish I had no problems I even chopped pecans finely and they came out perfect

  • Caroline

    Great cookies! I just made a batch following the recipe exactly and they are delicious
    This recipe makes quite a lot of cookies… Fortunately that won’t be a problem in our house ;)

  • jennelle

    The BEST! thank you for sharing

  • Rochelle Bothe

    I am making these again today for the second time. They came out perfectly even with slightly less sugar since I didn’t have enough. I add chocolate chips and pecans. Remind me of mini banana cakes. Very good.

  • Dee

    I had three over ripened bananas on hand so I thought I would give this recipe a try. Followed directions exactly, but only had a bag of Nestle peanut butter and milk chocolate morsels on hand, so I used that. They came out exceptional!! These are my new “go to” cookies when in the mood for baking. Thanks for the recipe!


  • Kanchan

    Hi, I tried Banana cookies , during my stay at USA. It’s test is good and texture is soft, I tried with cashew nuts and walnuts and resins. Resins on the top got burnt but inside ones tasted very well. These cookies go well with lemon pickle. Thanks

  • Pelina

    Just made a batch and these were great! Added walnuts (1 cup as listed in the recipe) and chocolate chips. I think I’ll up the walnuts next time for more crunch. They remind me of muffin tops. Yum!


  • Antoine

    Thanks for the great recipe! I made these with gluten free flour and they came out very well. I didn’t have any nuts or chocolate chips but they were still delicious.

  • Joan

    These are great. They are more cake-like rather than a crunchy cookie. My family loved them. I didn’t have cloves so I omitted. The cinnamon and nutmeg really come through nicely. Yes, I will be making these again and will probably try other types of morsels. Butterscotch sounds wonderful.


  • Amy

    Hiya, these are indeed, awesome.. I have made 3 double batches of these cookies and the only change i made was to double the spice measurement. My 6 yr old, very fussy, enthusiastically packed 8 of them in his lunch box in preparation for school the next day. Only thwarted by a final check by me in the morning. Safe to say, we love them and thankyou for your lovely recipe :)

  • Shannon

    My family loves these! I use butterscotch chips instead of nuts.

  • Sheryl in Colorado

    Made these today.. First 2. Batches according to recipe, a little too cake-like for me. Last batch I tossed them in sugar and flattened them out. Now they are more like cookie and still soft

  • Ewest

    Love these cookies. And I love soft cookies, so this is a great recipe. First time I made exactly as stated, second time I did a little less sugar, subbed oil, and added some flaxseed (maybe 4 Tbs). Still awesome :-)


  • Brenda Lall

    Outstanding. Tastes like banana bread. Made them with chocolate chips and pecans. Thanks for a great recipe.

  • Rhonda

    I just made these. I adjusted the flour to 1and a half cups and added 1 tbsp. wheat germ, 1 tbsp.ground fax and 1/3 cup of ground ancient grains oatmeal, then I added1tbsp of coconut oil. wow

  • Patricia Mapley

    I have made these cookies several times. I always put chocolate chips and chopped walnuts in the batter. A never fail recipe and everyone loves them

  • KC

    Perfect! No need to change a thing!

  • Patricia Mapley

    I have made these cookies several times and never fail to please. I have a batch baking now, with chocolate chips and walnuts. My husband is chomping at the bit to have one. I will be making another batch later without nuts. Those will go to a group of adults with special needs. They love these cookies too! Thanks for a marvelous recipe.

  • Nicolle Dalmau

    I’ve made these soo many times. Thanks for sharing. They are one of our favorites now too.

  • Kim Stovall

    I found this recipe last fall and made them so many times that I could make them by heart. And then we moved, and I LOST my recipe!!! So glad I was able to find your grandmother’s recipe online again, and am making a batch of these today. Absolutely my favorite cookie, and I always add chocolate chips as well as walnuts. Thank you for sharing!

  • Natalie

    Baking up a batch now!! Used chocolate chips and SKOR chips. The crunchiness from the SKOR chips mixed with the banana flavor and ooey-gooey chocolate make the heavenly!!! Love them!


  • Damaramu

    I just made a batch of these cookies. I replaced the white flour with wheat, added walnuts instead of pecans, and substituted vegetable oil for the stick of butter.

    The cookies came out awesome, like a banana nut muffin disc! My wife and I loved them!

    My next batch, I plan on cutting the sugar content down by using stevia instead of sugar!

  • Carrie

    the first time I made these they turned out great, I was kinda kind of worried because i wasnt sure if i had enough bananas to use, but they turned out nice and soft just like a banana cookie should be :) my boyfriend who doesn’t normally like bananas really liked them too. I added chocolate chips and a bit of oatmeal to mine

  • Jakob Martinez

    I am an eleven year old kid and very picky about my cookies. I think this recipe is great and tasty. I am making more with the rest of my bananas. Thanks for the delicious recipe!!!!

  • Morgi

    These cookies are fantastic! I made them with pecans, but the chocolate chips sound worth trying too. Thanks!


  • Jessica

    WOW, I love these cookies! I added dark chocolate chips and they were perfect. Can’t go wrong with chocolate and bananas. Thanks for sharing!

  • Johanna

    Great way to use up soft bananas. I used 2 tsp. pumpkin pie spice instead of the spices listed, added flax seed meal and raisins along with walnuts. Great flavor, turned out wonderful. 5 stars!!


  • Michelle S

    I made these today and they were quite yummy! Added 1/3 cup of mini chocolate chips, coconut, and walnuts. Quite good. I also make mine dairy free with a butter substitute.

  • susan

    I just tried to make these cookies and I don’t know what happened but they melted into a large cookie sheet sized, deflated and burned around the edges mess.
    I followed the recipe to the letter. When I watched the first batch all run together, I thought perhaps I had made them too small and put too many on the baking sheet, so for the second batch I only put five “dollops” on the parchment paper and made them bigger. To my dismay, I looked at them while they were baking only to see them run together again and deflate- almost like a souffle. I wish I could attach a picture!

    I am so disappointed. Can someone tell me what I did wrong?

    If that is happening then there is no way the recipe was made correctly. I’m sorry but that sounds like WAY too much liquid in the cookies. ~Garrett

  • suzanne

    I made these cookies and they were great. I try to do things without butter or oil and used applesauce instead. They are moist and cake like I think I may add rasins the next time for more sweet taste since I did not add the nuts. Great cookie and it can be made healthy! EXAMPLE:If it calls for 1/2 cup of butter or oil I use the same amount in applesauce.

  • Erin

    Found these on Pinterest. Very good! Light and fluffy- not your average cookie. Next time I’ll use 1/4 tsp cloves instead of 1/2 tsp.

  • Lu

    The flavor is great, but the texture is decidedly bready, and the cookies did not become golden brown until putting them briefly under the broiler.

  • Alison

    I have a question. I made these yesterday and tasted one when it was fresh out of the oven. Tasted great! So far so good. I allowed them to cool on a rack completely. They had the look and feel of chewy cookies. I put them in a tupperware container. I just opened the container and they’ve all completely softened. I was going to give them away to people but now I don’t think I can. Why have they turned soft like this? Are they meant to be eaten right away? How should I store them?

    I’ve addressed this a few times before in the comments. Store them uncovered the first night to let them loose a bit of moisture, then store as normal. ~Garrett

  • Kathryn

    As I also think cookies should be crisper rather than cake like when I make cookies I always press them down with a fork as soon as they come out of the oven. This way they harden as they cool and you lose the cake like texture .

    Clever! ~Garrett

  • Lori

    Wonderful recipe! I agree with comment that they are sorta like little banana breads :-) I didn’t have any nuts on-hand, so I used chocolate chips. My kids ate them like crazy and 2 of my 3 kids HATE bananas! I didn’t find them to be dry – perfect recipe and I’ll be making these again for sure!

  • Constance Holt

    I made them exactly as the recipe indicated and they turned out exactly as pictured and were terrific. I had a bunch of huge papershell pecans and after adding some chopped, I topped each cookie with a big half pecan! The cookies stayed thick and fluffy and supported the nuts just fine! Quite picturesque and they disappeared before the football game was over. Now I wish I had some more overripe bananas to make another batch but I’ll have to wait about a week.

  • Tanya

    I made these with a few alternations for my benefit.
    I switched off the cup of sugar with a cup of Splenda, I also traded off 1 cup of regular flour and did 1 cup of whole wheat flour and 1 cup of regular flour.
    I used I Cant Believe Its Not Butter as this is what I had on hand. I omitted the cloves as well.
    I had no pecans or chocolate chips but I did chop up the almonds I had and sprinkled them on top.
    I agree these were quite tasty. I used 3 medium ripe bananas in this.
    Thank you so much for sharing !!!

  • M. Grillo

    Made exactly as stated in the recipe with the exception of using regular salted butter because it was all that I had on hand. Baked up nice. I made half with Walnuts and the other half with chocolate chips. They were like eating a piece of banana bread in cookie form. Odd but tasty. I expected them to get a little cruncy like a cookie but they were more like bread. Not bad for a nice snack.

  • Angela

    Just wanted to say thank you for the recipe. Made these last week with some very ripe bananas I had laying around. They weren’t as ‘cookie’ like as I would have hoped, but still very delicious. I added dark chocolate chips which added a nice flavor to the bananas. Friends and family really enjoyed! Thanks again. : )

  • Eda

    These cookies came out great. I used coconut oil instead of butter and they still baked wonderfully.


  • Laurel

    Loved this recipe! My husband does not like bananas or even my banana bread, but he sure loved these cookies. As soon as we finished the batch, he was asking for me to make more!

  • han

    It was too soft and bread like for my liking. Would love it if it was more crispy and crunchy.

    I would suggest you bake them longer next time. The comments and recipe make it quite clear that these are soft cookies. ~Garrett

  • Dawnyelle Wolfe

    I love these cookies. I have shared the recipe with several people and they all love them too! Thank you, Garrett, for sharing your grandmother’s baking skills with all of us!

  • Steph VW

    What a great recipe. This is EXACTLY what I was looking for when I searched Banana Cookie! I love how chewy and moist they are. Not all cookies need be crispy. These are the banana flavored answer to my mom’s pumpkin chocolate chip cookies.

    I’ve just written this in my recipe book (with Garndma C’s name at the top) and the following note: make it it a double batch!

  • Carrie

    My 2 year old son and I made these together and had a blast! We are always looking for something to do with old bananas and this is a great alternative to banana bread. We made them with chocolate chips and they were great! My son keeps asking to make them again!

  • Tod

    I tried this recipe, the house indeed smells like heaven. However, mine came out quite soft – very much like bread. I really measured the ingredients accurately and the batch really made about 30 cookies. They came out very much like in the picture and overall quite tasty (though you don’t really feel the banana aroma).

    I was wondering, are these supposed to come out hard (like biscuits)?

    These are very soft cookies. The recipe, it sounds, like, came out exactly as it should. For harder cookies you can let them cool and double bake them. ~Garrett

  • Chris Johnson

    So I also tried this recipe. It sounded great, and even the cookie dough tasted great. Yet I was expecting a chewy cookie, not a bread like one. None the less, it is something nice to share! I did however tweak this recipe. I didn’t have nuts to put in it, and as for the cloves, I had to grind some up… fairly well, not pulverized though. Also, I added Mexican Vanilla. Mexican Vanilla extract really brought out the Banana taste!

  • Lulu

    These were amazing. I don’t even like bananas, but they smelled so divine, I had to try one. Outrageously good.

    I love to bake for my sweet-toothed BF and the other day he requested banana cookies. Having never heard of such a thing, I came straight here, figuring Elise might have something. I made them with peanut butter chips (his request), but I’m going to bake another batch this week with pecans. We loved the fact that the cookies are soft, kind of like mini banana breads. It makes them perfect with coffee in the morning. Or anytime, really. The spice mix, in my opinion, should not be messed with. It is perfect and really makes these cookies.

    This is a recipe to be saved and cherished and whipped up whenever you want to make somebody smile. Thank you, Garrett, for sharing your grandmother’s recipe.


  • Christine

    OMG…these cookies are awesome. I made them exactly as the recipe states, other than added chocolate chips, rather than nuts. Excellent recipe that the whole family enjoys! Thanks for posting.

  • Christina

    These are yummy, yummy cookies! Everyone that described the end result as muffin tops are right. Having several for breakfast right now!

  • Susan

    I just made them and they’re fantastic! I substituted 1/2 cup of flaxmeal and 1/2 cup of pecan flour for one of the cups of flour — divine! Not wanting them too sweet, but wanting to appeal to my kids, I topped each with a chocolate chip. Will be making these regularly. Thanks for sharing the family recipe.

  • inka

    Hi Garrett, these sound great and I love your blog! Just to check (I am from Europe) by cloves you mean the little flowery spice-thingy you usually stick in an onion or a bay leaf to flavour a stock? Just in case you guys have different cloves.

    Yep, those are the ones. =) ~Garrett

  • Gabby

    Amazing! Perfect thing to use ripe bananas on. Taste like banana muffins and have a wonderfully light texture. I added a little less than 1/2 cup white chocolate chips and the cookies came out delicious!

  • Laura

    Hi, I’m new to baking (at the grand old age of 47!) so please forgive my ignorance! These sound lovely but I only have self-raising flour. Can I use that instead of baking powder and all-purpose flour (which I think we know as plain flour here in the UK)?

    Also, I’ve just found out – after a few messy baking failures – that an American “cup” is much bigger than a teacup which is what I had been using! I saw earlier that you said there was a conversion chart on the left-hand side of the home page but I can’t find it, has it been moved or am I just being dim?

    The conversion search is on the left hand side of the page. It’s not a chart but a box you type your conversion info into. As for the flour, you cannot substitute self-raising for all-purpose as the former has far to much leavener in it and you will get a very puffy cookie which will probably collapse in on itself and burn. However, a reduction in baking temperature and an increase in cooking time may remedy that. ~Garrett

  • Jen

    I just made these cookies and they are out of this world. I did add a teaspoon of vanilla but other than that I followed the recipe. The spices are just right. They do turn out very soft and not very “cookie-like”, but I just think of them as mini banana breads or muffins. Delicious. :)

  • Milena

    It says one cup (about 2 1/2 bananas). It seems like that would be way more than one cup? Am I crazy? Or are you all buying teeny little bananas?

    The recipe is correct. ~Garrett

  • Nikki

    Garrett, Garrett, Garrett. These were amazing. Thank you so much for these. My brother just got home from work when I finished a batch and he ate one right out of the oven before he had his dinner! :D Thank you so much for sharing your Grandma’s recipe with us. xo

  • Laine

    Thanks, Garrett! They were a big hit.

  • Laine

    Hi Garrett,
    What size “dollop” (approximately)?

    Thanks for the tip about letting them air a bit more than usual to be sure they don’t get soggy.

    Regarding the question about adding peanut butter chips, they should be great. My family convinced me to put both peanut butter chips and chocolate chips into banana muffins, and they love them.

    About 1 1/2 – 2 tablespoon sized dollops. Grandma never specified so some judgement on the baker’s part is required (as with all recipes). ~Garrett

  • Eileen Laird

    I found this recipe by searching the internet for Banana Chocolate Chip Cookies. I made this recipe tonight — 1/2 with pecans & 1/2 with chocolate chips. Ironically, I prefer it with just the pecans (like your grandmother!) I found the chocolate chips overpowered the banana, while the pecans were the perfect companion to the banana. This is definitely going into my “keepers” recipe box. For those of you thinking about leaving out the spices, I highly recommend leaving them in. They’re not too strong at all, but they are part of what makes this cookie so good.

  • Brian

    Garrett, these are great! This was the first cookie I’ve ever made from scratch, and it’s a really forgiving recipe. I had no sifter, so I pulsed the dry ingredients in the food processor. Then, when everything was mixed, I realized I had forgotten the egg, so I beat it in a bowl and mixed it in. I was worried that I might have developed gluten, and worriedly awaited a batch of tough cookies. But they turned out perfect. Thanks a million!

    Brian, you can always sift through a fine mesh sieve or just put the dry ingredients in a bowl and whisk. Save yourself some clean-up. ;) ~Garrett

  • Amanda

    These were surprisingly very spicy. :(

  • Lindsey

    These turned into more of a pudding souffle… what did I do wrong? I don’t think I put enough flour in, but I used baking soda and that did NOT rise at all.

    If you change the recipe then the result will be different. ~Garrett

  • Samantha

    AMAZING!!!! :) I omitted the clove+nutmeg added Cinnamon. These airy banana cookies are heaven!! I will def be making these again and again!!!! YUMMMM-O!!! :)!

  • Rachel

    I made these with chocolate chips and they are AMAZING. Garrett, your grandmother was a damn fine cook! I hope you publish more of her recipes.

  • Shari

    I added a 1/2 tsp of vanilla, 1/2 cup of Nutella, left out the spices and used a cup of walnuts and chocolate chips. Were very delicous!


  • Nina

    I made these cookies and they were a huge hit. The flavor is amazing, but I’m not a huge fan of the ‘caky-ness’. Do you have any suggestions about how to change the recipe to make them more chewy? Maybe take out the baking powder?

    You can always bake them a little longer and a lower temperature. ~Garrett

  • Melissa

    EXCELLENT RECIPE! I omitted the pecans, so we just had plain cookies. My sons LOVED them! They will not last long in my house!

  • monica akens

    These cookies have indeed become a staple in our home. I use whole wheat flour for 1/2 of what it calls for. I like to experiment a little; love to add chocolate chips or white chocolate chips, cranberries, peanut butter chips, cardamom for extra flavor, etc. Depends on what’s in the pantry. A very versatile recipe. Thanks!

  • Michele

    I made a double batch of these cookies and literally they are to die for. I would give anything for my grandmothers recipes. You are very lucky and we are for you sharing. Thanks so much.

  • lc

    Great cookies. After cooking & cooling – i put them back in the oven directly on the rack at 200 degrees for 15 minutes to make them extra crispy. They taste and crunch just like biscotti cookies. Now all I need is to chocolate glaze them. Yummm.

  • Stacy

    Loved these cookies. I had 5 over ripe banana’s so I doubled the batch & made about 35 large cookies. I would describe them as a “muffin top” Meaning they taste/look like the top of a banana nut muffin. Will be making these again for sure.

  • Krystle

    Thanks for your help, Elise! Just wanted to come back and say that I tried the recipe again (with a room temp and not a cold egg this time),there was no appearance of curdling or separation in the batter, and the cookies were DELICIOUS! Gone in 48 hours…and that was just my daughter and I. Loved them, will definitely make them again. Thanks for sharing!

  • Krystle

    Whoops! So it appears everyone already knew this but me, but for you novice cooks out there, you really do need to use a room-temperature egg and not a cold one. I was in a big hurry and tried using a cold egg, and I was left with curdled batter. BTW, Elise or other commenters, can curdled batter be saved? I threw it out, but this recipe sounds so good that I’m attempting it again tomorrow…with a room-temp egg this time. :)

    Curdling occurs when an acid meets milk whey, which is not what is happening here. What I think you’re seeing is what happens when your butter is cool and it solidifies (perhaps by interacting with the cold egg), making it harder to incorporate into the other ingredients. The batter is fine. No need to throw out. Just ignore the “curdling”. ~Elise

  • Stephany Brisco

    I made these cookies today and they were really nice! I don’t know if I used 1 cup banana because I forgot to measure after mashing two large. It still worked out great. I used the walnuts and chocolate chips for the kids. They have a bit of a cake spongy-ness but a slight crispiness on the outside. They are really nice and I love the balance of flavor between the banana flavor and the spices. I used fresh over ripe bananas. Thank you, this will be the banana cookie recipe I’ll continue to use from now on.

  • amanda whitford

    Oh my God, my kid and I love these. Thanks so much!

  • sima

    Thank you for this great recipe!
    Although iI usually prefer crunchy cookies-these came out so good. I am definitely going to make them again.

  • Pamela DeSimone

    Had more of a cake texture than a cookie texture for my liking. Ended up making a dozen cookies and spreading the rest of the batter in a pan for cookie bars. Better, but won’t make again.

  • RLT

    Made these cookies yesterday so that we could end our small family Easter dinner on a sweet note. Glad to have kept the pecans and not substituted chocolate chips – the crunch of the nuts contrasts nicely with the cakey texture of the cookies. I cut back on the sugar to 3/4 cup and the cookies were still pleasantly sweet, with the main focus being the banana and spice flavours. These will definitely remain in my repertoire – thank you, Garrett, for sharing your Grandma’s simple but satisfying recipe.

  • Amy M

    Great recipe and I agree that they are more like muffin tops or mini banana breads. I wish my family liked nuts in their cookie because I think the contrast in texture of the crunch of the nut to the cake of the cookie would be great. I used chocolate chips which is a distant second to nuts. I used less cloves than called for because I think this spice can overpower a recipe easily however I will use the full amount next time. Thank you for sharing!

  • Sarah L.

    This is the second time I made these cookies. They were tasty the first time around but I made them yesterday and they turned out even better. The thing is I forgot to add the egg. They were less cake and more cookie like. A happy accident, for sure.

  • rita

    My son wanted to make banana cookies. I’m so glad it was this recipe I found and used. These cookies are delicious!!! I’m not even a big fan of bananas, but I can’t stop eating them. Both kids like them, of course. I used butterscotch chips in this batch.

  • pedro

    Thank you Garrett! Last night I made these to the letter and they were soft and delicious. Has anyone thought of using Splenda to make it diabetic friendly (in general for all desserts and cookies) or is that a lost cause?

  • michelle

    I just made these cookies today. I couldn’t believe how good their were. They turned out perfectly. Thanks for this recipe.

  • Pamela

    These cookies are the best. I can’t wait to share them with the girls at the bank. I like making up little care packages and these would be wonderful to add to them. To make them a little more moist I added a teaspoon of mayonnise. They rock! I also can’t wait to share them with my girl friend and my son; unless I eat them all before they get any. :)

  • Sasha

    These cookies are delicious fresh out of the oven. I’m glad my children are here to help me munch, otherwise I know I would have snarfed the lot myself! Thanks for a treat!

  • louise

    Hi Elise,
    I just had to tell you I baked up these cookies the other night as a quick way to use those leftover bananas. They were absolutely delicious. Don’t tell anyone, they are gone! I used 4 small bananas and more chocolate chips than nuts and like was said above, they were like cute little moist muffins tops! I’m sure I will relish their taste. Thank you so much for sharing.

  • Briony

    I made these the other day and they are awesome! I am planning to make them again tomorrow, but realized that I don’t have any butter! I haven’t done a whole lot of baking, so could you tell me if it is okay to sub in marg instead? Thanks!

    You could, but I wouldn’t suggest it. ~Garrett

  • Erin

    They are delicious!! I made them with dried cranberries instead of the nuts!! mmmmmmm

  • Britt

    I just made these cookies for the first time after going gluten-free (sigh). The normal, delightfully gluten-filled version has been a huge hit around my house and I was nervous about adapting the recipe. However, it went swimmingly!
    Here are my adjusted ingredients using the same process.

    * 1/2 cup of butter, room temperature
    * 1 cup of sugar
    * 2 eggs, room temperature
    * 1 cup of mashed bananas
    * 1 teaspoon of baking soda
    * 1 cup of white rice flour
    * 1 cup of sweet rice flour
    * 1/4 teaspoon of salt
    * 1/2 teaspoon of ground cinnamon
    * 1/2 teaspoon of ground nutmeg
    * 1/2 teaspoon of ground cloves
    * 1 cup of walnuts
    * 1 cup of chocolate chips

    The extra egg helps act as a binder and make the cookies a little fluffier. The taste is the same, the cake like quality is a little lacking, but if you are craving these cookies and have to eat gluten-free, this is a good alternative!

  • julie

    I just made these cookies today. I love them. They seem like a really good breakfast cookie (I’m always looking for an excuse to eat cookies for breakfast, haha)

  • jessica

    Mmm, they were delicious. I made them and my kids just started running to eat them and they werent even cooled down yet. I made at least 60 of them and they were gone before the day was over.

  • Autumn

    Well, last pregnancy I was into cleaning… this one I am into cooking! I love buying my daughter Bananas but sometimes the ones from WalMart go south quicker than expected. So I was digging around for some good banana recipes and found this little delight! I didn’t have the spices or the nuts but I went ahead made it anyway and even added some vanilla because I just love the flavor. My father in law had 1 before dinner and like 6 after LOL They where gobbled down before everyone went to bed between 5 people. What I like about them is that they’re not too sweet, the banana isn’t overpowering and they are very light. I sorta expected them to be more on the crunchy cookie side rather than the light bread-like quality but I’m starting to think they are a whole lot better this way. I will have to try it with the spices and split the batter 3 ways so I can have plain, pecans and chocolate chip (different home preferences).
    Thanks for this wonderful recipe, I’m glad I tried it! I think I will be bringing this to the church’s Thanksgiving meal.

  • Hope

    I was surprisingly very disappointed with this recipe. They came out more like little banana muffins rather than cookies. Very cake-like, spongey mounds even when I tried to flatten some of them in the 2nd batch. This is the first recipe I really did not like and tossed. I don’t think these should be called cookies, it’s misleading, IMHO.

    Hope, sorry you found the cookies not to your taste, however, the introduction and the comments make it very clear what the texture of these cookies are like. ~Garrett

  • Alicia

    I made these today, omitting the cloves and using the walnut and ch. chip option. I subbed 1/2 whole wheat flour for some of the white, and added a dusting of icing sugar straight out of the oven.They were wonderful, very soft and cakelike. My family has devoured them, even my husband who hates banana anything. Thank you for sharing this.

  • Donna

    Got a hug and thanks from my kids for these (with the add-in of choc/carmel chips). I’ll leave out the ground cloves next time; not my fave spice for a delicate cookie. I will make again.

  • Mimi

    This was a good recipe, I am a big banana fan. It was cakey, I reput one of the pans in the oven after it had cooled, so it got a little harder. But it was still good because the texture was cakey from the begininng so it didnt get to hard, it was great.

  • Anna K

    These cookies were very good although I wouldn’t consider them cookies they were more like cakey banana cakes shaped as cookies. Nonetheless I enjoyed them thoroughly!

  • Ana

    So I was going crazy trying to look for a unique and creative cookie recipe for my boyfriend’s grandma whom I adore when I came across this recipe. I knew it was the one. I made a batch of 15 and kept 5. WOW, we’re they delicious! I put walnuts and instead of mixing in the chocolate chips. I put them on top of them right when they came out the oven. EVEN BETTER! I hope she enjoys her batch and tastes the sprinkle of love I mixed in there. :)

  • Angie R

    These cookies are great!!!
    Instead of butter I used Smooth Peanut butter (same amount)
    As well instead of the ground clove I used 1 tablespoon of vanilla extract. (as someone else mentioned above)

    They turned out awesome!! My 2 year old keeps begging me for more cookies!!!

  • Mike

    These were great. Yes, they were more breadlike, but it’s very hard to make a banana cookie with fresh bananas because they make everything so moist. You could just add banana extract to another hard cookie recipe, but that doesn’t sound as good.

    I had been wanting to make some banana cookies and was thinking this mace I had just bought from Penzey’s Spices would be great in them and lo and behold I found this recipe. I didn’t have any cloves, so I just used the mace, some freshly grated nutmeg and cinnamon. I also added a bit of vanilla. I used both almonds and pecans. Perfect. I think orange zest would be great. So would crushed banana chips and chocolate chunks. If you like banana bread or muffins, you will like these.

    Be sure to leave a lot of room because they spread out. I believe each mound was about 1 1/2 to 2 tablespoons.

  • Yvie

    I made these cookies over the weekend… Let me just say this recipe will NOT disappoint! The cookies are perfect!!!

    The cookies are soft and fill you with a warm feeling; they smell & taste like autumn! I love them! I topped mine with cream cheese icing – I think next time I may top them with a regular icing. Click on “Yvie” to see a picture of my cookies. =)

    Everyone LOVED these cookies! When I bake, I make everyone at work try my food. This recipe is PERFECT! Thank you SO MUCH for sharing this!

  • Jacquie

    YUMMY!!!!!!!!!!! The Banana and baking soda technique is new to me, but WOW! My family has a 3 (4?) generation banana bread recipe. I would loathe to change a step. Just wait till I bring this to the next family get together. Whoo Hooo.

  • Elisabeth Taulbee

    We love these cookies! I have made then multiple times and are always a hit in my home!

  • Kris

    Thank you so much for posting this recipe. It’s a great way to salvage ignored bananas in your pantry.

  • cuppy

    I avoid banana bread because I either make it fluffy or I make it flat… Searched for something else to make and came across this recipe. Mr. McCord, pure genius. The only thing I didn’t follow exactly was “one cup” of mashed bananas; I just mashed up all three of my bananas and put them into the dough. Is this why my cookies stuck so tight to the cookie sheet? I don’t know what parchment paper is or where to find it in my town, so I just put them on my airbake sheet directly. I’ve also been staring at them for over an hour wondering how I’m going to put them in the cookie jar without turning my 3 dozen golden brown cookies into one giant mass of banana yumminess, as they’re so soft and moist, they’re sticking to each other on the cooling rack. Guess we’ll just have to eat them faster… This recipe is awesome, and I cannot wait to try your others!!

  • Lisa

    These cookies are very good — they have a cakey texture. The spices are subtle but really compliment the banana flavor. I used mini chocolate chips instead of nuts.

  • Clara

    I made these last night with 2 mashed bananas (that’s all I had), 1 tsp. vanilla, chocolate chips,and left out the spices. They taste yummy!

    They sorta taste like a banana-bread-muffin cookie. They’re incredibly soft and moist. Thanks for the recipe.

  • rink

    Hi, just wanted to say an awesome add in for these if you can find them (usually I find them around the holidays) are cinnamon chips! My husband loves oatmeal cookies and I try to get a few bags around the holidays to use up into the following year for his oatmeal cookies, sprinkling them into these was just as amazing. Really, try to find some cinnamon chips! I know around the holidays some cherry chips can be found too, I wonder how those would be?


    I didn’t read all the posts, but I added chocolate chips to these because my family doesn’t like nuts. They are delicious!!!

    Aren’t they though? Can’t go wrong with banana and chocolate. ~Garrett

  • Janice

    Loved them! My cookies came out much thinner, and looked exactly like regular cookies. I had let the baking powder sit for 20 minutes in the bananas, as I was preparing the rest of the ingredients, if that made any difference. I did add a full tsp of cinnamon and nutmeg, and used the regular half for the cloves. I also added a tsp of vanilla extract for more flavor. I will make them again, they are great for anyone who loves bananas and is tired of banana bread!
    Next time I make them I will add 1/2 tsp of maple extract,instead of the vanilla.


  • Janice

    Loved them! My cookies cam out much thinner, and looked exactly like regular cookies. I had let the baking powder sit for 20 minutes in the bananas, as I was preparing the rest of the ingrediants, if that made any difference. I did add a full tsp of cinnamon and nutmeg, and used the regular half for the cloves. I also added a tsp of vanilla extract for more flavor. I will make them again, they are great for anyone who loves bananas and is tired of banana bread!
    Next time I make them I will add 1/2 tsp of maple extract,instead of the vanilla.


  • Chris

    Love these. I lost my recipe and thank goodness I found it straightaway online, very moist and wonderful flavor, thanks for sharing this fabulous recipe.

  • Erin

    These were awesome! I used all whole wheat flour, added a teapsoon of vanilla, and substituted unsweetened applesauce for a half of the butter (1/4 cup), since I am trying to cut down on saturated fat intake (I do this in almost all baked recipes that use butter and its always great!)…

    These are definitely cakey cookies, but my boyfriend and I loved them! Light and fluffy and not at all greasy!

    Not sure how anyone had these cookies come out dry, the batter is super-moist, I almost added more flour but went ahead with it and I’m glad I didn’t. I will definitely make these again. Thanks a lot!

  • BPanz

    Just made these and substituted “glazed pecans” for the walnuts – they are amazing. I have some with just pecans and some with pecans and chocolate chips…they are all so good. I am into soft cookies so this recipe really fits that style.

  • Tanja

    Great recipe. I added in some choclate chunks, raisins and pecans and it is very yummy. You have the crunchiness from the pecans, the chewy raisins and the melt in your mouth choclate all in a fluffy, cake like cookie. Yum-o!

  • Kristine

    Oh my goodness, these are awesome! I love banana bread and cookies and this is the perfect marriage of the two. The cookies are so light and fluffy. Even my 3 year old loves them. We are trying them with pecans & chocolate chips and another batch with pecans & raisins (my daughters suggestion). Maybe a powdered sugar glaze drizzled over the top too! As far as people having issues with their cookies, I have found if you don’t whip the butter & sugar enough, cookies never come out right. Mine came out the picture of perfection.
    Thank you for this recipe Garrett, I will probably never make Banana Bread again! YUMMY!

  • Willa

    I was so excited to try this recipe but was disappointed with them as they came out too dry. I did add toasted coconut to the recipe which gives it a nice flavour. I have to say my house smells incredible. I will try these again but I will add more liquid too them next time.

  • Dee

    Made these as soon as I read the recipe. Unfortunately was disappointed because I like my cookies not to be soft and cakey. Another recipe that is similar calls for more
    flour. I bake a lot and I think that may make a difference. Not every recipe can please us all. Dee.

    Hey Dee, the recipe and comments make it pretty clear that these are soft and cakey cookies. Maybe you can double bake them like biscotti to get a texture you prefer? ~Garrett

  • tawn

    Perfect cookies!! I didn’t have regular pecans, so I opted for candied pecans instead. DELICIOUS!!

  • Charley

    Hi Elise, I’m new to the blogosphere, so I’m not sure of protocol. Just wanted to let you know I linked to this most wonderful recipe. It’s a favorite cookie of mine and I had to share. Thanks!

  • Miriam

    I made these tonight – half with walnuts and half with chocolate chips – and thought they were delicious.

  • Diane

    I made these cookies almost as soon as I saw the recipe. I followed the recipe except I substituted chocolate chips for the nuts. They’re dreamy! Yes, they’re a little “breadier” than most cookies, but my boyfriend and I are enjoying the unusual texture. Thanks for posting your grandmother’s recipe!

  • Tina

    Okay, so I made these yesterday and commented. Today, the cookies were a little too moist and sticking to each other. They are so delicious, but the texture truly isn’t that of a cookie. SO…what I did was cut the cookies into slices, laid them on their sides on a greased cookie sheet and baked them in a 375 oven and now I have crispy, delicious petite banana walnut biscotti. I highly recommend this if anyone makes them and found them to be too cakey and prefers a crispy cookie. YUMMMMM.

    Tina, I think that idea is genius! ~Garrett

  • Zoe

    Not my favorite. The flavor was good and they keep really well, but they were a little on the sticky soft side… a condition definitely not improved over time. The bright side is they don’t seem to be going stale.

  • Nanci

    This recipe is fantabulous! The cookies were so moist, and loved the fact that they were not overly sweet like most recipes are.
    Thank you for sharing this awesome recipe!

  • Lisa

    I agree with the posters who said they came out a bit too bread-like. I might use less flour if I ever make them again.

  • babs

    My husband and I just ate a few of the cool cookies I made today. I added grated orange-peeling to the last 1/2 mixture, we enjoyed it better.

    I like the idea of peanut butter added to the bananas…a must try for me!

  • veggiegirl

    I wish I read the comments beforehand, because I definitely was expecting a cookie out of this recipe. Instead, I got more of a bread consistency. I knew they wouldn’t bake like cookies when I saw the batter – but I did a test anyway… and I was right.

    So I just pulled out my mini-muffin tin and went to town. Like the above poster MC – I called them muffin tops. :-)

    Good recipe -but they’re just not cookies.

  • Rina

    Thanks a lot for the recipe, my baby loves it.

  • A

    I just made these banana cookies and followed this recipe exactly, with chocolate chips. The cookies came out very soft and moist but a bit bland for my family’s taste. I bake a lot. Next time I would add another 1/4-1/2 cup of sugar, and 1-2 tsp vanilla. Maybe even a tsp of cinnamon instead of 1/2 a tsp.

  • Bri

    I made these Banana Cookies for my daughters girls scout troop yesterday and they absolutely loved them!!!


  • MC

    I made the recipe and shared the cookies with friends. They thought these tasted like muffin tops—yum!

  • mindy

    Thanks for this lovely recipe. I enjoyed the chewiness of the cookies.

  • Beth

    I used the recipe except replaced 1/2 cup flour with 1 cup oatmeal and used 3 whole bananas and added an egg.
    I agree with everyone else, these did not come out as cookies.
    But delicious little mini banana breads!!
    I always save uneaten bananas in my freezer.. so I had to use them up, I had about 10.

  • Jessica

    My gosh! These were so good! So light and fluffy, they’re almost like little cakes! I used vegan ingredients, no cloves (don’t have any) and some chocolate chips. This is definitely getting printed off and saved. Thanks for sharing!

  • Rachelle ~ "Mommy? I'm Hungry!"

    Just wanted to stop by and say these are wonderful! Everyone loved them! I too blogged about them, linking back. :)

  • Ashley Holmen

    To make these more cookie-like and less like muffin tops, I cooled them and threw them back in the oven (325ish, 10 minutes or so) and baked them again. The edges came out crispy but the centers were still chewy. Same great flavor, but easier to dunk in coffee!

  • Ava

    I substituted brown sugar instead of white and whole wheat flour instead of all-purpose, and used eggbeaters. They’re delicious and I’ll definitely be making them again!

  • Ana

    Thank you so much! I made them and they are delicious! I even mentioned them and this site on my blog, go check it out! :)

  • Mark C

    Very good.

    It was humid when I made them so they became soft and I called them muffin top cookies.

    Flipping them over, and then toppped with fresh strawberries and whipped cream, was delicious too!

  • Rita Lenser

    I love this recipe! The one who said they’re dry may have skipped a step or mismeasured? They were perfect, even at high altitude. I took them out at 11 min because the brown-ness looked right. Yummmmy!

    FYI: stick whole, unpeeled, overripe bananas in the freezer in the skin, unbagged. They’re so easy to peel when you thaw them for later use in yogurt, etc.

  • Grace Bramfitt

    My mom made these cookies about a week ago, and they were so good. They didn’t last to see the next morning. My sister who hates bananas even ate a few and enjoyed them. Thanks :)

  • Catherine

    Thank you, thank you, thank you, These cookies are exactly what I was looking for. I didn’t need another banana bread recipe, and I don’t have the patience to coddle a pudding recipe, but needed a recipe to use up my over ripe bananas. Perfect.

  • Jennifer

    Thank you for this delicious recipe. My daughter is an extremely picky eater so anything I can find that includes healthy ingredients is wonderful. To make it even healthier, I added 1/2 cup of diced apples as well….they turned out DELICIOUS. They were moist, soft, and healthy too. Thank you.

  • Khun Ying

    I just made this recipe with chocolate chips. My son had it and he said my mum is the best cook ever. Thanks Elise for a really great recipe!

    All credit goes to Garrett for this one. ;-) ~Elise

  • Kate

    I really did not like these cookies. The cookies were too soft and tasted more like bread. Not the cookie texture and taste I was looking for.

  • Gez

    Have just made these as a late night treat but found they turned out quite soft. I would have liked them to be a little more crispier round the edges whilst still soft in their centres. I noticed that I used baking powder instead of soda, but how do you think I could get the consistency I’m after…is it more flour/sugar? more baking soda? higher heat? lower heat but longer cooking time? less banana? smaller cookie dollop size? or a combination of all of these? Any suggestions would be appreciated. Or is it because I’m too eager to taste them straight out the oven that should I just wait for them to cool? :)

  • April

    Made these last night with walnuts – yum! There’s only 1 left as the family descended upon them as soon as they were cool enough to grab. Guess I’ll be making them again soon! Thanks for the recipe!


  • Peri Knabel

    Thank you so much for this recipe. It sounds like your grandmother was a wonderful cook. Our family loves my banana bread, but I think I’ll be making these cookies a staple around our house from now on. Absolutely delicious!

  • Kristiina

    Thank you for sharing this wonderful recipe. I found it through StumbleUpon, and I just knew I’d have to make them. I added a little vanilla, and used chocolate chips instead of pecans (I’m allergic to nuts). I had to add a little milk to the original recipe because the batter got very sticky when I was adding the last of the flour (I think the reason is that I live in Finland and we probably have slightly different kind of flour here). The cookies turned out great: soft and delicious. Next time I’ll replace the chocolate chips with butterscotch chips. I think they’ll go nicely with bananas.

  • eej

    Great recipe! Made it over the Easter weekend and was devoured right away by kids and adults alike. The crowd was actually clamoring for more… more!

    I’ll definitely double the batch next time.

  • dagny

    Delicious! This recipe became one of my favourites for what to do with ripe bananas! :)

  • Keeley

    I vote these be renamed Banana Muffin Top “Cookies”! Mine came out thick, cakey, and absolutely fantastic – but not too cookie-ish! I used very, very rounded tablespoons and baked till they browned on top, maybe twenty minutes at 350°. Fantastic!

    Next time I may cut the sugar, replace the c.chips with rehydrated apricots, and sprinkle turbinado sugar on top for crunch – really maximize their muffin-ness!

  • Anna

    Do you think these cookies can be frozen for later use?

    Not sure, I’ve never had them around long enough. ~Garrett

  • Asya

    This cookie recipe is delicious! The cookies were so good I had to share them with my neighbor and she has sent me a note telling me how much she and her little boy enjoyed the cookies. At my house we always end up with brown bananas and I feel guilty throwing them away. Now I will just whip up this fabulous recipe. THANK YOU!

  • Nancy

    We liked them, but I seem to have had a problem that nobody else has had. I made a double batch. The problem is that after I made them and they had cooled, I put them in containers and covered them, and they lost all crispness and became… soggy! Everybody ate them anyway. Is the sogginess something I have to put up with, because of the bananas? Did I do something wrong?

    The bananas make these cookies very, very moist. If you package them up and they aren’t completely cooled, the container will act like a greenhouse, and the moisture will circulate and make the cookies soggy. Even when cooled, I would leave the container lid slightly ajar the first day or two. ~Garrett

  • sasha r

    Made these tonight, and they were delicious. I omitted the nutmeg and cloves, using only cinnamon (not a big lover of those spices). They are like little banana bread cookies of joy.

    Thanks Garrett for such an awesome recipe. I’m gonna see if I can use the base of this recipe to make up a sweet potato cookie! I’m not sure if the sweet potatoes will be acidic enough to get a rise out of the baking powder, but it can’t hurt to try. I already have 2 failures under my belt. :)

  • foodaq

    That’s so wonderful.Thanks for sharing, and I want to share my recipe for peanut butter & banana cookies.
    Banana Cookies with Peanut Butter Filling

    1 cup firmly packed brown sugar
    1/2 cup sugar
    1 cup butter or margarine, softened
    1 cup mashed bananas (about 2 medium)
    1 egg
    1 teaspoon vanilla
    2-3/4 cups all-purpose flour
    1/2 teaspoon baking soda
    1/4 teaspoon salt

    1 cup Smucker’s Natural Creamy Peanut Butter
    1/2 cup butter
    1 cup powdered sugar

    Heat oven to 350° F. Beat brown sugar, sugar, and butter in large mixer bowl until creamy; add banana, egg, and vanilla. Beat until well mixed. Combine flour, baking soda, and salt in medium bowl; mix well. Add flour mixture to banana mixture; mix until soft dough forms.

    Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake 11 to 13 minutes or until lightly browned. Cool on wire racks.

    Beat peanut butter, butter and powdered sugar until well mixed. Spread about one tablespoon filling on bottoms of half of cookies. Gently press bottoms of remaining cookies against filling to form sandwiches.

    Tip: Cookies can be frosted. Add one to two tablespoons milk to peanut butter filling, stirring until smooth. Frost tops of cookies.

    Makes two to 2-1/2 dozen sandwich cookies.

    I hope everyone enjoys it!

  • kelly

    Has anyone tried them with peanut-butter chips yet? I loved bananas and peanut butter when I was a kid, and it’s the first thing I thought of when I saw this recipe.

  • Ingrid

    Since I am allergic to eggs, I used to think that most cookies and pies would forever be out of my reach. (This is good news for my waistline, but not for my tastebuds) Recently I finally found a cookbook for allergic people with tips on how to alter recipes so that you can still enjoy them! I applied this to Garrett’s lovely recipe and the cookies turned out great. So, thank you Garrett!

    For those interested in knowing what I did:

    I omitted the egg and replaced it with a bit more baking powder (baking soda is hard to find where I live, but an ingredient of the powder), a tiny amount of vanilla sugar (vanilla can be substituted for the eggflavor to some extent) and to be on the safe side, a tiny bit of potato flour (dissolved in about a tablespoon of water). The cookies still turned out great, so don’t be afraid you have to suffer once again for being allergic.

  • Charley

    Hi! I loved this recipe! We tried it with chocolate chips. We also took out the ground cloves because we didn’t have any and they were too expensive to buy, and then added 3/4 to 1 teaspoon of vanilla extract. They were AMAZING! Thanks!

  • PaniniKathy

    These came out pretty well! I just tried out the recipe this afternoon and my house smells just divine right about now! I added a teaspoon of vanilla because I love the flavor of vanilla. Very light and a little cake-like – a keeper!

  • Beth

    Great recipe! Just took these out of the oven and they are delicious – I followed the recipe exactly. Each week we have leftover bananas and I usually make Elise’s banana bread recipe. This recipe will also be added to the rotation. Thank you!

  • mavis rudge

    Hello, I would love to make the banana cookies but you don’t write it in ounces or if it’s plain or self-rising flour.

    I used all-purpose flour. As for the ounces, there is a measurement converter on the left side bar of the Simply Recipes homepage. ~Garrett

  • Nicole

    How about peanut butter chips as an add-in?

  • Erin

    Hi Garrett, I just wondered if I could sub white whole wheat flour and maybe add a little applesauce to the recipe. This looks so good, but I’ve tried to cut out white flour from my cooking/baking when possible. Thanks!

    I think the flour might work fine, but not sure about the applesauce. Give it a go and let us know how it works out! ~Garrett

  • Chad

    I make my own variation of banana cookies, but these sound great. However, I make a banana icing to put on top of the cookies that makes them that much better. It’s basically a mixture of mashed bananas, powdered sugar, milk and butter.

  • Amanda

    We made these with chocolate chips and some almonds that I had. Very good!!!

  • Chin

    Meh… I found them too dry. If I were to try them again I’d add a couple of tablespoons of oil.

  • Eric

    Made these as soon as I saw the recipe. They are fantastic. Guaranteed to make the office happy tomorrow!