Banana Nut Cookies

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.

RatingA 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

Banana Nut Bread

Oven Baked Banana Pancake

Cream Cheese Filled Banana Bread

Banana Nut Cake

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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4 from 4 votes

Banana Nut Cookies

The perfect cookie ‘n milk cookie. A mouth-watering combination of banana and crunchy walnuts. It’s banana bread comes to cookies.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Author: Dan Mikesell AKA DrDan

Course : Sweets

Cuisine : American

Servings/Adjust Amount: 24 cookies

24

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.

 

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Calories: 112kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 71mg | Potassium: 52mg | Fiber: 1g | Sugar: 10g | Vitamin A: 150IU | Vitamin C: 0.8mg | Calcium: 2mg | Iron: 0.4mg

 

Nutrition is generally 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.