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+ servings
Several banana cookies on a wire rack with a piece of parchment paper underneath them. Pieces of chopped walnuts are scatter on top of and around the cookies.
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4.34 from 3 votes

Banana Cookies

These banana cookies taste like your favorite banana bread, but in cookie form! Feel free to omit the nuts or swap in chocolate chips, if desired. 
Course Dessert
Cuisine American
Keyword banana, cookies
Prep Time 25 minutes
Cook Time 12 minutes
Servings 32 cookies
Author Danielle

Ingredients

  • 2 ½ cups (315 grams) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup (170 grams) unsalted butter (softened)
  • ¾ cup (150 grams) granulated sugar
  • ½ cup (100 grams) packed light or dark brown sugar
  • ½ cup (125 grams) mashed banana
  • 1 large egg yolk (room temperature)
  • 1 teaspoon pure vanilla extract
  • ¾ cup (90 grams) chopped walnuts

Instructions

  • Preheat the oven to 350°F (180°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside.
  • In a large mixing bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter, granulated sugar, and brown sugar together for 1 to 2 minutes or until well combined.
  • Mix in the mashed banana, egg yolk, and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed.
  • Add the dry ingredients and mix until just combined, then mix in the chopped walnuts on low-speed until fully incorporated.
  • Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets, making sure to leave a little room between each ball of cookie dough.
  • Bake for 10 to 12 minutes or until the edges of the cookies are lightly browned and the tops are set. Remove from the oven and cool on the baking sheets for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.
  • Store cookies in an airtight container at room temperature for up to five days.

Notes

Freezing Instructions: Scoop cookie dough onto a baking sheet lined with parchment paper, slightly flatten each ball of cookie dough, and freeze for 1 to 2 hours or until firm, then store in a large freezer bag in the freezer for up to 3 months. Cookie dough make be baked from frozen for an additional 1 to 2 minutes.
Baked cookies will freeze well for up to 3 months.
Bananas: Make sure to use an overripe banana for this recipe. You will need about 1 large banana to get 1/2 cup of mashed banana.
Walnuts: These are completely optional! Feel free to omit them or swap them out with another mix-in like semi-sweet chocolate chips.