These soft banana cookies have a wonderful banana flavor! Throw in some oats, chocolate chips, and nuts and you are in for a treat!
If you love bananas or need a recipe to use up overripe bananas, these cookies are for you! They taste a little bit like a cookie version of my banana oatmeal chocolate chip muffins.
Helpful Tips
It is super important that the bananas in this recipe be not just ripe, but overripe (practically black).
When baking with bananas, like in banana cupcakes or strawberry banana bread, riper is always better. It makes the bananas really sweet. If they aren’t quite ripe, microwave them in 30 second intervals until they are really soft. This will help to bring out the sweetness.
Another option is to make caramelized bananas to use in this recipe. Use the bananas themselves and reserve the banana-flavored caramel to put on top of ice cream.
I add oats, chocolate chips, and walnuts to the cookie dough. But, you can experiment with adding peanut butter chips or cinnamon chips and other types of nuts. Or, leave out the chips and nuts entirely if they aren’t your thing.
How to Make Banana Cookies
To make them, start by whisking together flour, salt, baking powder, and baking soda.
In another bowl, mix butter, sugar, brown sugar, vanilla extract, and bananas until light and creamy.
Add the eggs to the butter mixture, one at a time, mixing until fully combined.
Add the dry ingredients a little at a time until just combined. As with over-mixing cupcake batter, over-mixing cookie dough will mess up the cookies’ texture.
Gently mix in the oats, chocolate chips, and nuts.
Scoop tablespoon-sized balls of dough two inches apart from each other onto parchment- or Silpat-lined cookie sheets.
Press each cookie to flatten slightly.
Store the cookies at room temperature in an airtight container for 3 days, in the refrigerator for 1 week, or in the freezer for months.
Banana Cookies
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups mashed overripe bananas about 3 bananas
- 2 large eggs
- 1 cup rolled oats
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350 F.
- In a medium-sized mixing bowl, whisk together flour, salt, baking powder, and baking soda.
- In another medium-sized mixing bowl, mix butter, sugar, light brown sugar, vanilla extract, and bananas until light and creamy.
- Add the eggs to the butter mixture, one at a time, mixing until fully combined.
- Add the dry ingredients to the wet ingredients a little at a time until just combined.
- Gently mix in oats, chocolate chips, and walnuts.
- Scoop two-tablespoon sized balls of dough two inches apart from each other onto parchment- or Silpat-lined cookie sheets.
- Press each cookie to flatten slightly.
- Bake for 18-20 minutes until golden brown.
- Transfer to a cooling rack to cool completely.
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