The perfect cookie ‘n milk cookie. A mouth-watering combination of banana and crunchy walnuts it’s banana bread comes to cookies.
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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.
Rating
A nice cookie and a great use of overripe bananas
Notes: 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.
Other Banana Nut Recipes
Cream Cheese Filled Banana Bread
Really Good Banana Nut Muffins
A couple of ripe bananas and 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 (1/2 cup) unsalted 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 a few for minutes.
Mash 2 large bananas to make about 1 cup of “banana mush” and mix one tsp of baking soda and let set for a few minutes.
Mix the banana into the butter. Mix well. Add 2 cups flour, one pinch of salt, and 1/2 tsp each of cinnamon, nutmeg, and cloves. As I said in the discussion, I would cut back the nutmeg and cloves to 1/4 tsp. 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 cooling rack.
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Banana Nut Cookies
Ingredients
- 1/2 cup butter - unsalted
- 1 large egg
- 2 cups flour
- 1 cup sugar
- 2 bananas - ripe
- 1 teaspoon baking soda
- 1 pinch salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 cup chopped nuts or chocolate chips
Instructions
- Allow one stick (1/2 cup) of unsalted butter and one egg to rest to room temperature.
- In a mixing bowl add one stick (1/2 cup) unsalted 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 a few for minutes.
- Mash 2 large bananas to make about 1 cup of “banana mush” and mix one tsp of baking soda and let set for a few minutes.
- Mix the banana into the butter. Mix well. Add 2 cups flour, one pinch of salt, and 1/2 tsp each of cinnamon, nutmeg, and cloves. As I said in the discussion, I would cut back the nutmeg and cloves to 1/4 tsp.
- 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 cooling rack.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
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