Banana Cookies

4.91 from 20 votes

These soft Banana Cookies are cake-like cookies made using overripe bananas and other basic cookie ingredients. Here is how to make them.

Eggless Chocolate Chip Cookies, and Almond Cookies are some of my other favorite cookie recipes. Do try them as well.

Banana cookies served on a plate.
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My Pune house has a few banana trees. Once in 6 months, we get a huge bunch with 200 plus fruits. The downside is that the bananas ripen very quickly after harvesting and need to be finished within 4-5 days.

I share them with neighbors, and my house helps. I also freeze a few to make smoothies later, but there is enough left even after that. That is when we make batches of my banana walnut bread and these banana cookies.

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.

Butter and sugar added to a bowl.

Add 1 cup of mashed bananas, 1 large egg, and 1 teaspoon vanilla extract, and whisk until combined.

Mashed banana, egg and vanilla extract added to the bwol.

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
Flour, baking soda and spices added to the bowl.

Fold in 1 cup of chopped pecans.

Pecans added to the bowl.
Ready cookie dough.

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.

Cookie batter scooped using an ice cream scoop arranged on a baking tray.

Bake for 12-13 minutes until the cookies are nicely browned.

Transfer the cookies to a wire rack and let them cool completely. Enjoy!

Ready banana cookies.

Frequently Asked Questions

How many bananas make a cup of mashed banana?

Approximately 2 large bananas will make a cup of mashed banana.

How to quickly ripen a 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.

How do I make these cookies gluten-free?

You can prepare the cookies using almond meal or any gluten-free flour. Keep the rest of the ingredients and process the same.

How to make banana oatmeal cookies?

Lower the amount of all-purpose flour and replace it with coarsely ground old-fashioned oats.

Adding oats makes these cookies healthier and gives them a nice crunch.

How to make them eggless?

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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These soft Banana Cookies are cake-like cookies made using overripe bananas and other basic cookie ingredients. Here is how to make them.
4.91 from 20 votes

Banana Cookies Recipe

These soft Banana Cookies are cake-like cookies made using overripe bananas and other basic cookie ingredients. Here is how to make them.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 15 pieces

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
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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!

Notes

You can use pumpkin pie mix instead of the ground spices I used in the recipe.

Nutrition

Calories: 192kcal, Carbohydrates: 30g, Protein: 2g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 29mg, Sodium: 79mg, Potassium: 79mg, Fiber: 1g, Sugar: 15g, Vitamin A: 238IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 1mg
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4.91 from 20 votes (14 ratings without comment)

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Recipe Rating




8 Comments

  1. 5 stars
    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!

  2. 5 stars
    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!

  3. 5 stars
    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!

  4. 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