Banana Cookies

This banana cookie recipe is quick and easy to make with kitchen staples. 

Banana Cookie Ingredients

These are the simple ingredients you’ll need to make this banana cookie recipe (you likely already have them all in your kitchen): 

• Flour: All-purpose flour gives the cookie dough structure. 
• Bananas: Opt for bananas that are medium ripe (medium yellow with minimal brown spots). 
• Sugar: Use ½ cup of white sugar for the dough, then sprinkle the dough with sugar just before baking. 
• Butter: Melted butter lends moisture and richness to the banana cookie dough. 
• Walnuts: Chopped walnuts are optional, but they lend welcome flavor and crunch. 
• Egg: An egg adds moisture and helps bind the cookie dough together. 
• Baking soda: Baking soda acts as a leavener, which means it helps the banana cookies rise. 
• Salt: A pinch of salt enhances the overall flavor of the cookies, but it won’t make them taste salty. 

How to Make Banana Cookies

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade banana cookies: 

1. Make the dough. 
2. Drop the dough by the spoonful onto a prepared baking sheet, then sprinkle with sugar. 
3. Bake in the preheated oven until golden brown and edges are set.

How to Store Banana Cookies

Store your banana cookies in an airtight container for up to three days at room temperature or up to five days in the refrigerator. You can freeze banana cookies (baked or unbaked) for up to three months. 

Allrecipes Community Tips and Praise

“So delicious,” raves Lbuysse. “We added chocolate chips, which were a huge hit. These are not going to last long in our house!”

“Really good,” according to Linda Noss. “Gave some to neighbors and now they want more! I added some peanut butter for additional taste and a little more protein.”

“These have become a staple cookie in our home now,” says laureneydoon. “I substitute pecans for walnuts (I am allergic), and I omit sprinkling sugar on top and instead frost the cookies with cream cheese frosting once cooled.”

Editorial contributions by Corey Williams