Bake a batch of Banana Cookies from a cherished family recipe! Soft and cakey, these cookies are a delicious way to use up overripe bananas.
This recipe for banana cookies came from my grandmother Sybil Capune. She made me fresh orange juice in the mornings, loved her burnt toast and was great home cooking.
When I inherited their recipe boxes, each filled with faded handwritten note cards, I began researching my family’s culinary history.
Why You’ll Love Banana Cookies
These banana cookies are soft, not crunchy. They’re almost cake-like or like muffin tops. They are flavored with cinnamon, nutmeg and cloves and studded with pecans.
They are perfect for using up overripe bananas. (Who doesn’t know many cases where some bananas have become a bit overripe?)
The best bananas for baking
Try buying a bunch of slightly green bananas that will ripen slowly throughout the week and one that is already completely yellow and will ripen faster. So you always have ripe bananas to hand for baking cookies or eating!
You can easily freeze overripe bananas to use later in banana cookies or other recipes.
CONTINUE READING:
So many different ways to make Banana Cookies!
- Make Peanut Butter Banana Cookies. Just add 1/2 cup of your favorite peanut butter.
- Stir in 1/2 cup chocolate chips!
- Get rid of the condiments if you don’t like them (or don’t have them on hand).
- Add raisins for sweetness or dried cranberries for a tart twist.
- Use half whole wheat flour and half all-purpose flour.
- Add a cup or two of rolled oats for extra texture.
- Use half white and half brown sugar.
CONTINUE READING:
How to save banana cookies for later
You can freeze the baked cookies. Make sure they are completely cool. Then place them in a freezer-safe ziplock bag. Let them thaw overnight before enjoying.
Baked banana cookies will keep at room temperature for up to 3 days, as long as they are covered with plastic wrap or stored in an airtight container.
More banana recipes to use up your overripe bananas!
- banana bread
- Crispy Banana Nut Granola
- Banana Nut Muffins
- Chocolate Banana Bread
- Banana Sheet Cake
From the editors of Simply Recipes
Banana Cookies
These cookies are soft and cakey.
ingredients
-
1/2 Cup unsalted butter (1 stick), at room temperature
-
1 Cup sugar
-
1 big eggat room temperature
-
1 Cup mashed bananas (about 2 1/2 large bananas)
-
1 teaspoon baking soda
-
2 cups all purpose flour
-
prize Salt
-
1/2 teaspoon Cinammon
-
1/2 teaspoon ground nutmeg or club
-
1/2 teaspoon Ground carnations
-
1 Cup chopped pecans (Walnuts and chocolate chips are good alternatives)
method
-
Preheat the oven:
Preheat oven to 350°F.
-
Cream the butter and sugar:
Cream together the butter and sugar. Add the egg and continue beating until the mixture is light and fluffy.
-
Mix banana and baking soda:
In a separate bowl, mix together the mashed bananas and baking soda. Leave to rest for 2 minutes. The baking soda reacts with the acid in the bananas, which in turn gives the cookies buoyancy and rise.
-
Combine the banana and butter mixtures:
Pour the banana mixture into the butter mixture.
-
Whisk together the dry ingredients, then add the banana mixture:
Whisk together the flour, salt and spices. Add to the butter and banana mixture and mix until well combined.
-
Add the mix ins:
Fold in the pecans or chocolate chips (if using) into the batter.
-
Drop the dough and bake the cookies:
Place blobs on a baking sheet lined with parchment paper. Bake for 11 to 13 minutes or until nicely golden brown. Allow to cool on wire racks before serving.
| nutritional information (per serving) | |
|---|---|
| 118 | calories |
| 6g | Fat |
| 15g | carbohydrates |
| 2g | protein |
