Banana Nut Cookies

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.

Table of Contents

• Introduction
• 🍌The Bananas
• 👨‍🍳Seasoning
• ❄️Storage
• 📖Banana Nut Recipes
• 🖼️Step-by-Step Instructions
• 📖 Recipe

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

Banana Nut Bread

Oven Baked Banana Pancake

Banana Nut Cake

Really Good Banana Nut Muffins

🖼️Step-by-Step 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.

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📖 Recipe

Banana Nut Cookies

From Dan Mikesell AKA DrDan

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.

Tap to leave a Rating

4 from 4 votes

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings #/Adjust if desired 24 cookies

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Ingredients

US Customary - Convert to Metric

• ▢ 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

Photos ONOFF

• 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.
  

Recipe Notes

Pro Tips

1. Ripe bananas are best in this recipe.
2. 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.
3. 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

Calories : 145 kcalCarbohydrates : 19 gProtein : 2 gFat : 7 gSaturated Fat : 3 gCholesterol : 10 mgSodium : 82 mgPotassium : 68 mgFiber : 1 gSugar : 10 gVitamin A : 124 IUVitamin C : 1 mgCalcium : 8 mgIron : 1 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Sweets

Cuisine :American

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Originally Published December 12, 2013. Updated with expanded discussion and refreshed photos.