This great soft cookie has the wonderful taste of banana nut bread. A mouth-watering combination of banana and crunchy walnuts it's banana bread that comes in a cookie.
Introduction
The perfect cookie 'n milk cookie. And is done in 30 minutes with these easy step by step photo instructions.
Adapted from a Food.com recipe with only minor changes. This makes a softer, more cake-like cookie that truly tastes like banana nut bread. Give it a try.
My Rating
A very nice 4.
🍌The Bananas
This recipe needs about one cup of mashed ripe bananas. That is about 2 medium to larger bananas.
We want ripe or “overripe” bananas. Why? They are sweeter and make the recipe much better than greener bananas.
👨🍳Seasoning
The original recipe had cinnamon, nutmeg, and cloves. It was a little heavy in the last two and I suggested a range in the recipe for both. I will stay with the low end of the ranges.
❄️Storage
Good at room temperature for about 2 days. Refrigerated for 3-4 days and frozen for 2-3 months.
📖Banana Nut Recipes
Really Good Banana Nut Muffins
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
A couple of ripe bananas and other things you have. Let the butter and egg rest and come to room temperature before starting. Preheat oven to 350° conventional, not convection.
In a mixing bowl, add one stick (½ cup) butter at room temperature and 1 cup sugar. Cream together at high speed for a few minutes with a hand or stand mixer until becoming fluffy. Add one room temperature egg and whip for a few minutes.
Mash 2 large bananas to make about 1 cup of "banana mush" and mix one tsp of baking soda and let sit for a few minutes.
Mix the banana into the butter. Mix well. Add 2 cups flour, one pinch of salt, and ½ tsp each of cinnamon, nutmeg, and cloves. I suggest cutting back the nutmeg and cloves to ¼ tsp each. Mix in 1 cup of chopped nuts or chocolate chips.
Prep two baking trays with parchment paper. I like a larger cookie, so I used an ice cream scoop that makes a larger cookie.
Cook until edges are turning a bit darker brown. These large cookies took 15 minutes. A smaller cookie might take as little as 12 minutes.
Allow to rest on the tray for 5 minutes after coming out of the oven before moving to a cooling rack.
Recipe
Banana Nut Cookies
Ingredients
- ½ cup butter
- 1 large egg
- 2 cups flour
- 1 cup sugar
- 2 bananas - ripe
- 1 teaspoon baking soda
- 1 pinch salt
- ¼-½ teaspoon cinnamon
- ¼-½ teaspoon nutmeg
- ¼-½ teaspoon cloves
- 1 cup chopped nuts - or chocolate chips
Instructions
- Allow one stick (½ cup) of butter and one egg to rest to room temperature. Preheat oven to 350°.
- In a mixing bowl add one stick (½ cup) butter at room temperature and 1 cup sugar. Cream together at high speed for a few minutes with a hand or stand mixer until becoming fluffy. Add one room temperature egg and whip for a few minutes.
- Mash 2 large bananas to make about 1 cup of “banana mush” and mix one teaspoon of baking soda and let sit for a few minutes.
- Mix the banana into the butter. Mix well. Add 2 cups flour, one pinch of salt, and ½ teaspoon cinnamon. And ¼-1/2 teaspoon of nutmeg, and cloves. Add 1 cup chopped nuts (or chocolate chips) and mix.
- Prep two baking trays with parchment paper. I like a larger cookie, so I used an ice cream scoop that makes a bigger cookie.
- Cook until edges are turning a bit darker brown. These large cookies took 15 minutes. A smaller cookie might take as little as 12 minutes. Allow to rest on the tray for 5 minutes after coming out of the oven before moving to a cooling rack.
Your Own Private Notes
Recipe Notes
Pro Tips
- Ripe bananas are best in this recipe.
- The original recipe had cinnamon, nutmeg, and cloves. It was a little heavy in the last two and I suggested a range in the recipe for both. I will stay with the low end of the ranges.
- Good at room temperature for about 2 days. Refrigerated for 3-4 days and frozen for 2-3 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Originally Published December 12, 2013. Updated with expanded discussion and refreshed photos.
Donna Carlsen
on the Ingredients list, EGG is not listed. I intend to make this recipe, because it's unusual and sounds DELISH!
Dan Mikesell AKA DrDan
Hi Donna,
Welcome to the blog. So sorry about the delayed response.
I fixed the lack of egg in the list as soon as you brought it up but the house was full of company and my note got delayed.
I suspect it has been like that for years but nobody brought it up.
Thanks so much for the note and the proofread. Hope the cookies work well for you.
Dan