Banana Cookies
These soft Banana Cookies are cake-like cookies made using overripe bananas and other basic cookie ingredients. Here is how to make them.
Italian Wedding Cookies, and Almond Cookies are some of my other favorite cookie recipes. Do try them as well.
My Pune house had a few banana trees. Once in 6 months, we used to get a huge bunch with 200 plus fruits. The downside was that the bananas ripen very quickly after harvesting and needed to be finished within 4-5 days.
I used to share them with neighbours, and my house helps. I also used to freeze a few to make smoothies later, but there were enough left even after that. That is when we made batches of my banana walnut bread and these banana cookies.
Now that we have moved to the US, I use store bought bananas to make these little treat and they take me home in just a bite.
About Banana Cookies
These Banana Cookies are soft, cake-like, chewy textured cookies made with overripe bananas. They are a great way to use those leftover overripe bananas you were about to trash.
The recipe for these is very straightforward, and they are hands down the best banana-flavored cookies I’ve ever had.
Ingredients
Banana – Use slightly overripe bananas to make this recipe.
All-Purpose Flour – This is the base of this cookie recipe. You can substitute it with whole wheat flour, but the texture and taste will differ.
Spices – Flavor the cookies with ground cinnamon, ground cloves, and ground nutmeg.
You can use Pumpkin Pie Spice instead of the ground spices I used in the recipe.
Pecans add a great crunch to these soft cookies. You can also use walnuts or almonds instead of pecans.
Sugar – I have used granulated white sugar, but you can use brown sugar too.
Other – You will also need unsalted butter, large eggs, and vanilla extract.
You can add chocolate chips to the batter to give it that chocolaty flavor and name it Chocolate Chip Banana Cookie.
How To Make Banana Cookies
Preheat the oven to 360°F (180°C). Line a baking tray with parchment paper.
Whisk ½ cup unsalted butter (at room temperature) and 1 cup granulated white sugar until light and fluffy. You can use a handheld wire whisk, an electric hand blender, or a stand mixer.
Add 1 cup of mashed bananas, 1 large egg, and 1 teaspoon vanilla extract, and whisk until combined.
Add the following ingredients to the bowl and mix until combined.
- 2 cups of all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
Fold in 1 cup of chopped pecans.
Using an ice cream scoop, drop the batter on the baking sheet, keeping a distance of 2 inches between each.
Tip – Gently shape the batter between your palms to make round cookies.
Bake for 12-13 minutes until the cookies are nicely browned.
Transfer the cookies to a wire rack and let them cool completely. Enjoy!
Frequently Asked Questions
Approximately 2 large bananas will make a cup of mashed banana.
Place the banana with the peel on a baking sheet and bake at 360°F for about 6-8 minutes or until the banana skin is dark. Now, you can peel the banana, mash it, and use it in the recipe.
You can prepare the cookies using almond meal or any gluten-free flour. Keep the rest of the ingredients and process the same.
Lower the amount of all-purpose flour and replace it with coarsely ground old-fashioned oats.
You can use ground flax seed paste, chia seed paste, apple sauce, or yogurt instead of eggs to make the cookie dough.
Storage Suggestions
You can store these banana cookies for about a week in an airtight container at room temperature.
These cookies freeze well. Once they are ready, freeze them on a tray for about 4 to 5 hours. Then, transfer them to freezer-safe ziplock bags and freeze them. Whenever you plan to serve them, thaw them overnight in the fridge. Reheat in an oven or an air fryer and serve.
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Banana Cookies Recipe
Ingredients
- ½ cup unsalted butter (at room temperature)
- 1 cup granulated white sugar
- 1 cup mashed bananas
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground clove
- 1 cup chopped pecan
Instructions
- Preheat the oven to 360°F (180°C). Line a baking tray with parchment paper.
- Whisk butter and sugar until light and fluffy. You can use a handheld wire whisk, an electric hand blender, or a stand mixer.
- Add mashed bananas, egg, and vanilla extract, and whisk until combined.
- Add all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and ground cloves in the bowl and mix until combined.
- Fold in the chopped pecans.
- Using an ice cream scoop, drop the batter on the baking sheet, keeping a distance of 2 inches between each.
- Tip – To make round cookies, gently shape the batter in between your palms.
- Bake for 12-13 minutes until the cookies are nicely browned.
- Transfer the cookies to a wire rack and let them cool completely. Enjoy!
So so good, family Loved them…trippeled recipe, had a lot of bananas, froze half of dough..
Good to know Linda
I had one very ripe banana and went on a hunt to find a recipe to use it for. Found this one, and I had everything for it. I didn’t really expect much because it was so basic and so easy but, wow, they turned out perfectly and were delicious!
Loved these. I did not have all the spices so I used pumpkin pie spice instead and they are delicious!
Needs a bit more flour as they spread too much. Otherwise excellent!
yummy will make them often
I had a couple of ripe bananas – but didn’t want to make ANOTHER banana bread. My husband ate the 1st dozen straight from the oven, they were that GOOD. Thanks for this tasty recipe!
Cakelike indeed! These cookies were easy to make. However, I used 1 cup of flour and 1 cup of almond flour. The texture remained the same using parchment and a baking time of 12 minutes!
I baked this cookie everything as measurement but after baking it was super soft like cake. No crunch…i followed all steps and measurement…dont know where it went wrong
As mentioned in the post, these are cake-like cookies. Not crunchy at all.