Site Index Banana Cookies
This post may contain affiliate links. See my privacy policy for details.
These soft and fluffy banana cookies are the perfect way to use up your overripe bananas or the ones that you have stored in your freezer waiting for you to use in baking! Now remember, when you bake with banana the end result is going to be a very cake-like texture, these are not crispy cookies these are soft and super delicious!
If you are looking for a morning cookie recipe that uses bananas these banana breakfast cookies are chock-full of bananas, oatmeal and more healthy goodness!
Using Those Overripe Bananas
We are most likely moving within the next six weeks and without a doubt the one thing that I hate moving is food, mostly the stuff in the freezer. We have known for a while that we were going to be moving, so we have eaten a lot of our pantry staples – however nothing is worse than trying to move frozen food! We have now eaten roast turkey in February, done steaks on the BBQ, eaten a ton of chicken and shrimp and all sorts of odds and ends from my freezer.
By the time we made our way down to the bottom of my fridge freezer I discovered more than a dozen “freezer bananas”, as I call them. Somehow they always slip to the very bottom of my freezer, even if I try to put them in a bag they will always fall out. So today I was stuck staring at a good dozen bananas that were frozen and black, sitting at the bottom of my fridge freezer, wondering what the devil I was going to do with them.
Easy Banana Cookies
Believe it or not, I attempted banana cookies a few years ago and everyone in the house didn’t like them. Now that my children have developed better, and less picky taste buds, I decided that it was time to revisit making some soft and cakey banana cookies. I also don’t actually have any chocolate chips in my pantry so in order to “shop my pantry” which is my goal for the next few weeks, I decided that there were going to be raisins in these banana cookies. To match that flavor I added a sprinkle of nutmeg and away we went. The picky eater of the family, the Rose girl, had two of these as her snack when she came home from school so I consider that a resounding success.
Ripe Bananas are Key
Super ripe bananas are the key to these cookies. I only use half a cup of white sugar and half a cup of brown, so you definitely need the sweetness from the bananas as well. If you don’t have some, read these tips on how to ripen bananas to help!
More Banana Recipes That Use Overripe Bananas
If there is one thing that I have, it’s banana recipes that use up ripe bananas! I have an entire section just for banana bread recipes!
Banana Nut Bread – My favorite banana bread ever!
Banana Bread Muffins – taste exactly like banana bread, in a muffin form
Mom’s Best Banana Bread – my favorite recipe from my childhood
Healthy Banana Bread – Healthy and tasty!
Now there are going to be lots of exciting new things happening with this move to a new house, make sure to stay tuned! We are busy concocting and planning and expanding things here on the Kitchen Magpie, I am so excited to share it with you all soon!
Happy baking!
Love,
Karlynn
Soft & Fluffy Banana Cookies
These soft & fluffy banana cookies are the perfect way to use up very ripe bananas – or the ones that you have stored in your freezer for baking!
4.99 from 78 votes
- Prep Time
- 10 minutes
- Cook Time
- 12 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 36 cookies
- Calories
- 98
- Author
- Karlynn Johnston
Ingredients
Wet Ingredients
- 3/4 cup butter softened to room temp
- 2 large eggs
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups mashed bananas
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 2 cups raisins or chocolate chips
Instructions
Preheat your oven to 350 °F. Line your cookie sheets with parchment paper and set aside.
Whisk the flour, baking powder, salt, nutmeg and baking soda together in a medium bowl, then set aside.
Cream the butter with the sugars until it is light and fluffy.
Beat in the eggs, one at a time, making sure each is incorporated thoroughly
Stir in the vanilla and the mashed bananas.
Add the flour mixture to the banana mixture slowly and mix until just combined.
Stir in the raisins or the chocolate chips.
Drop by tablespoonfuls onto prepared cookie sheets.
Bake in the preheated oven for 12 to 13 minutes. The bottoms brown faster than the tops, so watch the bottoms first!
Recipe Notes
Nutrition is without raisins or chocolate chips, final results will be with whatever you choose to add.
Nutrition Information
Calories: 98kcal, Carbohydrates: 14g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 19mg, Sodium: 78mg, Potassium: 63mg, Fiber: 1g, Sugar: 7g, Vitamin A: 135IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Learn to cook like the Kitchen Magpie
A Very Prairie Christmas Bakebook
Vintage Baking to Celebrate the Festive Season!
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
PIN THIS RECIPE to your BAKING board and remember to FOLLOW ME ON PINTEREST!
Karlynn Johnston
I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a co*cktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!
Learn more about me
Site Index Banana Cookies
Reader Interactions
Comments & Recipe Tips Share a tip or comment!
Doris says
Reply4/6/2024 I made these cookies and they are delicious and soft. I used raisins instead of chocolate chips. I will be making them more often
Janet says
ReplyI used both chocolate and Reese’s chips, added some cinnamon and sprinkled white sugar on them for some added sweetness before baking and they are delicious
Lisa Caverson says
Replytaste amazing. easy directions. very soft. yum. but not thick rather flat. other than that 👍
Michelle says
ReplyI LOVE this recipe! It has been one of my go-tos for years. I just tripled the batch tonight and it worked out perfectly. For personal preference I substitute honey for the sugar and it works out amazing every time. The whole family loves these!
Florence B says
ReplyThese turned out amazing!!! I used 4 small bananas (I think it wasn’t quite 1.5 cups but it worked fine) and 1 cup of choc chips and 1 cup of Reese’s PB chips. I also baked them at 375 for 12 minutes, used a medium cookie scoop, and rotated chilling the dough balls on trays in the fridge as the other trays baked.
They turned out fluffy and fantastic! This recipe is very forgiving, and definitely a keeper. ❤️Sharla says
ReplyThese have been one of our favorites for long time! Today I was short about 1/4 cup of banana. I had some left over pumpkin puree from making pumpkin bread so I used that. They turned out great, you can’t even tell, or they won’t even be able to tell! Then I got the idea, I wonder if I can swap pumpkin for banana and make a batch with that. The pumpkin might not be as “wet”, it may need a touch of milk or water.
Emily Johnsen says
ReplyWow! These are soooo good! I made exactly as directed except I did 1 cup pecans/1 cup choc chips. Yummm. Thank you for sharing your delicious recipe Karlynn!
Dena bevard says
ReplyI work in the dietary department of a very small nursing home, and the residents just love these cookie. ZSoft enough for everyone to enjoy. I make them very often.
Patts says
ReplyEasy to follow recipe. DELICIOUS cookies. I put them in a Tupperware container in layers separated by parchment paper. Because they’re so moist I placed in fridge. Make sure they’re cool before storing.
My family loved them. May try with pumpkin instead of bananas and some pumpkin spice.
=]Ada says
ReplyJust took them out of the oven! Curious though, how do you store them?
soo says
Replycan we freeze the finished cookies?
Cassie says
ReplyJust made these and they are so good. I love cakey cookies and was looking for something other than banana bread for my browning bananas. I omitted the nuts and chocolate chips (for a plainer cookie). Also added a dash of cinnamon (same amount of nutmeg recipe calls for). Kids love these too. These will be a new staple!
Sue Lott says
ReplyI love these cookies, they remind me of banana nut bread, but only in a cookie form. How did you come up with your nutritional information? I want to substitute Swerve brown sugar and Monk fruit granulated sweetener for the regular white and brown sugar in your recipe. What would the carbs per individual cookie be with these changes?
bonnie fant says
ReplyNice and fluffy…
Wonderful tasting.
I will make more that’s for sureIan J Kuhn says
ReplyThese are absolutely excellent, and thank you for adding the tip about checking the bottoms, because I definitely would’ve let these burn.
I ended up using about 1 3/4 cups mashed bananas, and much like was said above, my wife and I were worried that the dough would be too wet, so we did a test batch, and they came out perfectly. This recipe is definitely a “Save it on the fridge” recipe.
Melissa says
ReplyThese cookies were absolutely perfect! The dough seemed so wet that when I used my cookie scoop to drop them on the parchment paper lined cookie sheet, I was afraid I had made a mistake and that they would spread too much or be raw inside. I was completely wrong. These baked up perfect in 13 minutes. They are delightfully light and fluffy with wonderful banana flavor and excellent texture. I made half with raisins and half with chocolate chips. I will make these again and again. Thank you!
Patricia Fischer says
ReplyThese are awesome cookies..I did use 1/4 cup of applesauce for a 1/4 cup of butter to cut some calories and cinnamon for nutmeg. They are so soft and fluffy!!
Dawn says
ReplyI found some like these in the grocery store and HAD to try and make them… these turned out even better!!! I used 1c mini chocolate chips and 1c chopped pecans. Sooooooo good! Thank you!
