Banana Cookies
What to do with brown bananas — banana bread cookies, banana oatmeal cookies, peanut butter banana cookies and double chocolate banana cookies for after school.
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Banana Bread Cookies
These Banana Bread Cookies are soft, cozy, and packed with warm homemade flavor. They combine everything you love about classic banana bread with the chewy texture of a cookie, featuring cinnamon, oats, ripe bananas, and optional crunchy walnuts. Perfect for breakfast, snacks, or sweet treats.
Ingredients
- 2 ripe bananas
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts (optional)
- 1/2 cup rolled oats
Instructions
- 1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2In a large bowl, beat together the softened butter and brown sugar until light and fluffy.
- 3Mix in the mashed bananas, egg, and vanilla extract until fully combined.
- 4In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- 5Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- 6Stir in the rolled oats and chopped walnuts if using.
- 7Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- 8Bake for 12–15 minutes, or until the edges are golden and the centers are set.
- 9Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Open in Pepper →Brown Bananas Belong In Cookies
There are always two or three bananas going soft on the counter, and nobody wants another loaf of bread. Mashed into cookie dough, they turn soft and cakey and sweet enough that you can pull back on the sugar.
Cooks on Pepper reach for these when the fruit bowl needs cleaning out and the kids need something in a lunchbox by morning. Most of them come together in one bowl with a fork.
Every recipe here starts with ripe bananas: Banana Bread Cookies with brown sugar and butter, banana oatmeal cookies with chocolate, Peanut Butter Banana Cookies, Browned-Butter Banana Bread Cookies, and Double chocolate banana cookies for the chocolate lovers.
Quick Tips
- 1
Use the spottiest bananas
Wait until the peels are more brown than yellow. They mash smooth in seconds and taste twice as sweet as a firm banana.
- 2
Mash, don't puree
A fork gives you a few small lumps, which keeps the cookies tender. A blender makes the batter too wet and they spread flat.
- 3
Chill the dough 30 minutes
Banana dough is soft and runs on a hot sheet pan. Thirty minutes in the fridge holds the shape and keeps the edges thick.
- 4
Flatten before baking
These cookies barely spread, so press each mound to about a half inch thick with the back of a spoon before they go in the oven.
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