Banana Cookies
Banana Cookies taste like banana bread and are the perfect way to use up your ripe bananas. Serve these soft, cake-like treats for breakfast, dessert or a quick snack.
I’m always looking for ways to use up brown bananas and I thought why not make some cookies! They are super simple to make and ensure no wasted bananas.
This recipe makes 3 dozen cookies so I had some extra to give away to friends and family. We dropped off a container at Matty’s parents. They always like trying the recipes I make for this blog.
We got a call from his dad saying that they tasted just like his mom’s banana bread recipe. The cookies did not last long in our home either. I didn’t think they would though since my spouse is a cookie monster!
Ingredients
For this recipe, you’ll need the following ingredients:
- Butter – I used salted butter since that’s what I had
- White sugar
- Brown sugar
- Eggs
- All-purpose flour
- Cream of tartar – acts as a leavening agent in baked goods; If you don’t have any, you can leave it out.
- Baking soda
- Milk
- Vanilla extract – I love real vanilla extract and you can make your own homemade vanilla extract if you like!
- Bananas – make sure they are RIPE. No green bananas.
- Lemon juice
- Cornflake crumbs – I added them on top of the cookies, but you could omit if you don’t have any.
How to Make from Scratch
Here are the steps to make this banana cookie recipe.
- Preheat oven to 375F. Grease cookie sheets and set aside.
- In a large bowl, cream together butter, white sugar and brown sugar, until smooth and fluffy. Beat in eggs, one at a time.
- In another bowl, sift together all-purpose flour, cream of tartar and baking soda. Add in the creamed sugar/butter mixture.
- Stir in milk, mashed bananas, lemon juice and vanilla.
- Drop by tablespoonful on cookie sheet. Sprinkle with Cornflake crumbs.
- Bake for 14 minutes. Let cool slightly before serving.
Helpful Kitchen Tools
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How to Store Banana Cookies
Store any uneaten cookies in an airtight container at room temperature for up to three days.
You can also freeze these banana cookies. If three dozen cookies is too much for your family, eat some and freeze the rest. Store in freezer safe containers for up to 3 months.
Variations
Want to change things up to add your own twist to this recipe? Some add-in ideas for you to think about:
- Chocolate chips
- Peanut butter chips
- Chopped pecans or walnuts
- Peanut butter
- Oatmeal
- Shredded coconut
- Frosted with cream cheese or chocolate frosting
Why Do the Bananas Need to Be Ripe
I hate the look of bananas with brown spots sitting on my countertop, but oh the flavor is so worth it. Ripe bananas have the sweetest taste.
Ripe bananas are also way easier to mash up. Ever try mashing a green banana? Not fun.
Not ready to make this recipe just yet? Freeze those ripe bananas and save them for later. I like to freeze them when they are just starting to get the brown spots on them.
What Can I Do with Ripe Bananas
Make these cookies, of course! But really, there are SO many ways to use them up so they don’t go to waste.
- Make muffins – try Caramel Banana Muffins, Banana Streusel Muffins, Banana Raspberry Muffins or Banana Chocolate Chip Muffins.
- Bake a cake – try Banana Cake or Banana Chocolate Cake.
- Whip up some pancakes – try Cinnamon Banana Pancakes.
- Make brownies – Love these Banana Split Brownies.
- Eat them in a sandwich – This Honey Banana Grilled Cheese Sandwich is soooo good.
- Make bread – Classic banana bread or try my White Chocolate Cherry Banana Bread.
- Bake cupcakes – Love my Banana Cupcakes or Banana Chocolate Chip Cupcakes with Peanut Butter Frosting.
- Enjoy with a special breakfast – try my recipes for Banana Bread Breakfast Casserole or Sticky Banana Croissants with Crushed Nuts.
- Enjoy with ice cream – This Caramel Banana Nut Sundae is divine.
- Bring them camping – Have you tried Banana Boats? You can make them in your oven, too.
More Cookie Recipes
- Fudge Cookies
- Rice Krispie Cookies
- No-Bake Butterscotch Cookies
- Pecan Cookies with Cream Cheese Filling
- Cream Cheese Cookies
You’ll also like this Crockpot Banana Bread and Sticky Banana Croissants.
Banana Cookies
Ingredients
- 1 cup salted butter softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 3 ½ cups all-purpose flour
- ½ tbsp cream of tartar
- 1 tsp baking soda
- ¾ cup milk
- 1 tsp vanilla extract
- 4 bananas mashed
- ¼ tsp lemon juice
- ½ cup Cornflake crumbs
Instructions
- Preheat oven to 375°F. Grease cookie sheets and set aside.
- In a large bowl, cream together butter, white sugar and brown sugar, until smooth and fluffy. Beat in eggs, one at a time.
- In another bowl, sift together all-purpose flour, cream of tartar and baking soda. Add in the creamed sugar/butter mixture.
- Stir in milk, mashed bananas, lemon juice and vanilla.
- Drop by tablespoonful on cookie sheet. Sprinkle with Cornflake crumbs.
- Bake for 14 minutes. Let cool slightly before serving.
Equipment
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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