Banana Cookies

Introduction

If you’ve got a couple of overripe bananas sitting on your counter, don’t let them go to waste! These banana cookies are a delightful way to transform bananas into a soft, chewy dessert that feels both comforting and satisfying. With just a handful of simple ingredients, you can whip up a batch in less than 30 minutes. They’re perfect for after-school snacks, casual gatherings, or a quick sweet bite with your morning coffee. Let’s dive into how to make these banana cookies from scratch.

My recipe story

This recipe has a special place in my heart because it was inspired by my grandmother’s love for simple baking. She always believed that the best desserts came from using what you already had in your kitchen. Whenever bananas became too ripe for snacking, she’d turn them into cakes, muffins, or these wonderfully soft cookies. Over time, I adjusted her recipe to create something quick and easy without sacrificing flavor. Now, every time I bake these cookies, I’m reminded of warm kitchens, family conversations, and the joy of sharing homemade treats with loved ones.

Ingredient breakdown

The beauty of these banana cookies is their simplicity. Most of the ingredients are pantry staples, which means you won’t need a special trip to the store. Let’s break down what makes each component important:

All-purpose flour: This gives the cookies their structure. It balances the softness of the bananas, ensuring the cookies hold their shape and don’t turn too cake-like.

Bananas: Ripe bananas act as both a natural sweetener and a binder. The riper they are, the sweeter and more flavorful your cookies will be. Mashed bananas also contribute moisture, giving the cookies their tender texture.

Sugar: A touch of sugar balances the natural sweetness of bananas and helps with browning. You can use white sugar for a lighter flavor or brown sugar for a caramel-like richness.

Other basics: Eggs, butter (or oil), and a bit of baking soda or powder bring everything together. These common baking staples enhance flavor, lift, and texture in the final cookie.

Equipment you’ll need

• Mixing bowls (one large, one medium)
• Fork or potato masher (for mashing bananas)
• Hand or stand mixer (optional but helpful)
• Baking sheet
• Parchment paper or silicone baking mat
• Cookie scoop or tablespoon
• Cooling rack

Step-by-step directions

1. Preheat and prepare: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This step ensures your cookies won’t stick and cleanup will be a breeze.
2. Mash the bananas: Peel and place the ripe bananas in a medium bowl. Using a fork or potato masher, mash until smooth with a few small lumps. This will give your cookies a consistent banana flavor and texture.
3. Mix wet ingredients: In a large bowl, cream together softened butter and sugar until light and fluffy. Add the mashed bananas and one egg, mixing until well combined. This forms the base of your dough, keeping it moist and flavorful.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Slowly fold the dry mixture into the wet mixture. Stir gently until everything is just combined, avoiding overmixing to keep cookies soft.
5. Portion the dough: Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet. Leave about 2 inches between each cookie to allow for spreading as they bake.
6. Bake: Place the tray in the preheated oven and bake for 10–12 minutes, or until the edges are lightly golden. The centers will remain slightly soft, which is exactly what you want for chewy cookies.
7. Cool and serve: Remove the baking sheet from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature for the best flavor.

Variations & substitutions

These banana cookies are highly versatile. Here are a few ways you can change them up:

• Add chocolate chips for a classic, kid-friendly twist.
• Mix in chopped walnuts or pecans for crunch and nuttiness.
• Sprinkle in cinnamon, nutmeg, or allspice to enhance the banana flavor.
• Use half whole wheat flour for a heartier texture.
• Swap butter with coconut oil for a dairy-free version.

Storage, freezing & make-ahead

Banana cookies keep well when stored correctly. Once cooled, place them in an airtight container at room temperature for up to 3 days. If you prefer longer storage, refrigerate them for up to a week. For freezing, place the cooled cookies in a freezer-safe bag or container with parchment between layers. They’ll last up to 3 months frozen. To enjoy, simply thaw at room temperature or warm briefly in the microwave. You can also freeze unbaked dough balls and bake them fresh whenever you crave a warm cookie.

Serving ideas & pairings

These banana cookies are versatile when it comes to serving. Here are some pairing ideas:

• Serve with a cold glass of milk for a classic treat.
• Pair with hot coffee or tea for a cozy afternoon snack.
• Top with a smear of peanut butter or Nutella for extra indulgence.
• Stack with vanilla ice cream to make banana cookie sandwiches.
• Pack them in lunchboxes for an easy, portable dessert.

FAQ

Can I make these cookies without eggs?
Yes! Replace the egg with a flaxseed egg (1 tbsp ground flax + 3 tbsp water) or simply add an extra ½ mashed banana.

Can I use frozen bananas?
Absolutely. Just thaw and drain any excess liquid before mashing them into the batter.

Do these cookies taste like banana bread?
They’re similar in flavor but lighter in texture. These cookies are chewier and less dense than banana bread.

Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking. This also helps the flavors deepen.

Why did my cookies turn out cakey?
This usually happens if you add too much flour or overmix the batter. Make sure to measure flour correctly and mix just until combined.

Final thoughts

Banana cookies are the perfect mix of comfort and convenience. They’re quick to prepare, use ingredients you already have, and deliver a naturally sweet flavor that appeals to kids and adults alike. Whether you enjoy them plain, with chocolate chips, or paired with a warm drink, these cookies are bound to become a household favorite. Next time your bananas start to brown, remember this recipe—you’ll be glad you did!

Banana Cookies

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• Author: Sarah White
• Total Time: 22 minutes
• Yield: 20 cookies
• Diet: Vegetarian

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Description

Soft and chewy banana cookies made with ripe bananas, simple ingredients, and a hint of sweetness. A quick, delicious treat for any occasion.

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Ingredients

• 1 1/2 cups all-purpose flour

• 2 ripe bananas, mashed
• 1/2 cup sugar

• 1/4 cup unsalted butter, softened

• 1 egg
• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon vanilla extract
• Pinch of salt
  

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Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the bananas until mostly smooth with small lumps remaining.

3. In a large bowl, cream together butter and sugar until light and fluffy, then beat in the egg and vanilla.

4. Stir in the mashed bananas until well combined.
5. In another bowl, whisk together flour, baking powder, baking soda, and salt.

6. Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined.

7. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10–12 minutes, or until the edges are lightly golden. Cool on a wire rack before serving.
   

Notes

Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Add chocolate chips or nuts for extra flavor.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American