These banana cookies, as the name suggest, are a bit of a mash up of inspiration. Who doesn’t love bananas? And even better, banana bread? But what if it was a soft, chewy cookie?
And then what if I added a crumble top, like all the good muffins have? And it was this line of thinking that prompted this banana cookie recipe.
Plus it’s been cold (it snowed over the weekend here, again) and baking cookies when it’s cold is just about the best thing ever.
And as you’ll see from the ingredients, these are indeed banana cookies. Meaning they aren’t necessarily health food, but I must admit that I did eat two for breakfast one morning and I’m not that sorry about it. They are just really good with coffee. 🙂
Banana Cookies, makes one dozen
1 ripe banana (around 90 grams once peeled)
1/4 cup softened butter
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 cup all-purpose flour
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
for the crumble top:
3 tablespoons cold butter
3 tablespoons sugar
3 tablespoons flour
I’ve added the weight of my banana just to show you that it was on the smaller side. If your ripe banana is a little bigger or smaller than 90 grams, it probably won’t make a big difference. But if it’s significantly larger, it might, so just keep that in mind.
First, mash the banana (a fork works well). Then cream together the mashed banana, butter, sugars, and vanilla extract until well combined. Then add the cinnamon, flour, baking powder, and salt, and stir until a soft dough ball forms. Then stir in the walnuts.
In a separate, smaller bowl, use a pastry blender or your clean hands to combine the crumble topping ingredients until they form, well, a crumbly topping. 🙂
Divide the dough into 12 balls (a cookie scoop works really well here). You can also use the back of the scoop to press a little indention in each dough ball before adding the crumble top.
This little bowl indention helps to keep more of the crumble top on the cookie, rather than rolling off the sides.
Bake at 325°F for 15-16 minutes. Placing the baking sheet in the middle to upper 2/3 of the oven (so the bottoms don’t brown too much). After baking, remove to a cooling rack.
Once they are cool enough to handle, you are ready to serve! Note: You can substitute up to 1/4 cup of the flour for whole wheat flour if you like. It barely changes the texture and it adds a little more nutrition, although these are still cookies. Lol.
Any cookies you don’t consume in the same day just store in an airtight container for at least a week (probably would last longer, or you could freeze them). Enjoy! xo. Emma
P.S. Be sure to check out our most popular cookies recipes for more cookie content!
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- 1 banana (ripe)
- ¼ cup butter (softened)
- ¼ cup sugar (brown)
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 1 cup all-purpose flour
- ½ teaspoon baking powder (aluminum-free )
- ¼ teaspoon salt
- ½ cup walnuts (chopped)
for the crumble top:
- 3 tablespoons butter (cold)
- 3 tablespoons sugar
- 3 tablespoons flour
- First, mash the banana (a fork works well). Then cream together the mashed banana, butter, sugars, and vanilla extract until well combined. Then add the cinnamon, flour, baking powder, and salt, and stir until a soft dough ball forms. Then stir in the walnuts.
- In a separate, smaller bowl, use a pastry blender or your clean hands to combine the crumble topping ingredients until they form, well, a crumbly topping.
- Divide the dough into 12 balls (a cookie scoop works really well here). You can also use the back of the scoop to press a little indention in each dough ball before adding the crumble top. This little bowl indention helps to keep more of the crumble top on the cookie, rather than rolling off the sides.
- Bake at 325°F for 15-16 minutes. Then, remove to a cooling rack.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
These cookies are delicious. I followed the recipe exactly, and for once, did not over-bake. Highly recommend!
These are so yummy!! My six year old helped me with the crumb part and overmixed and it still came out so good. Great alternative to banana bread ? I was just thinking the other day about making some sort of banana cookie and then I found this! I will note that for whatever reason my batch came out to only 7 cookies. Not sure why.
I will try this recipe this afternoon ! Perfect for the tea !
They look so delicious, and I love that they’re healthy!
Maybe I missed something but these turned out flat like pancakes for me. They didn’t rise at all. They still taste amazing but they’re not fluffy. 🙁
I made banana ice-cream today (frozen bananas and milk) and it was SO GOOD. Can’t wait to add these cookies to my “banana food” list. Do you think if I used a frozen a banana…and thawed it…it would work? (or is that nasty?? I just have a lot of frozen ones!)
Yum! These look so delicious! I just made banana bread before the super bowl, and it’s such a yummy snack in the afternoon. I’m sure your muffin cookies are a bit more healthy though!
Eva | www.shessobright.com
These muffins look amazing! We’re totally going to have to try these soon!
WOW! I’m a sucker for banana bread… in cookie form sounds delicious. I can’t wait to try these!
I’m a sucker for bb too… also, love your name. 🙂
These cookies look AMAZING! I will have to make these this week! Thanks for sharing!
Sarah Lillian | https://livinglifewithsarahlillian.blogspot.ca
I’m a huge sucker for banana bread and often end up eating the entire whole loaf when I bake it! Muffin-sized bites are perfect. Thank you for sharing the recipe. 🙂
Charmaine Ng | Architecture & Lifestyle Blog
Ha! Yeah, you’ll love these little, 2-3 bite sized cookies then. 🙂