These soft and fluffy banana cookies are the perfect way to use up your overripe bananas or the ones that you have stored in your freezer waiting for you to use in baking! Now remember, when you bake with banana the end result is going to be a very cake-like texture, these are not crispy cookies these are soft and super delicious!
If you are looking for a morning cookie recipe that uses bananas these banana breakfast cookies are chock-full of bananas, oatmeal and more healthy goodness!
Using Those Overripe Bananas
We are most likely moving within the next six weeks and without a doubt the one thing that I hate moving is food, mostly the stuff in the freezer. We have known for a while that we were going to be moving, so we have eaten a lot of our pantry staples – however nothing is worse than trying to move frozen food! We have now eaten roast turkey in February, done steaks on the BBQ, eaten a ton of chicken and shrimp and all sorts of odds and ends from my freezer.
By the time we made our way down to the bottom of my fridge freezer I discovered more than a dozen “freezer bananas”, as I call them. Somehow they always slip to the very bottom of my freezer, even if I try to put them in a bag they will always fall out. So today I was stuck staring at a good dozen bananas that were frozen and black, sitting at the bottom of my fridge freezer, wondering what the devil I was going to do with them.
Easy Banana Cookies
Believe it or not, I attempted banana cookies a few years ago and everyone in the house didn’t like them. Now that my children have developed better, and less picky taste buds, I decided that it was time to revisit making some soft and cakey banana cookies. I also don’t actually have any chocolate chips in my pantry so in order to “shop my pantry” which is my goal for the next few weeks, I decided that there were going to be raisins in these banana cookies. To match that flavor I added a sprinkle of nutmeg and away we went. The picky eater of the family, the Rose girl, had two of these as her snack when she came home from school so I consider that a resounding success.
Ripe Bananas are Key
Super ripe bananas are the key to these cookies. I only use half a cup of white sugar and half a cup of brown, so you definitely need the sweetness from the bananas as well. If you don’t have some, read these tips on how to ripen bananas to help!
More Banana Recipes That Use Overripe Bananas
If there is one thing that I have, it’s banana recipes that use up ripe bananas! I have an entire section just for banana bread recipes!
Banana Nut Bread – My favorite banana bread ever!
Banana Bread Muffins – taste exactly like banana bread, in a muffin form
Mom’s Best Banana Bread – my favorite recipe from my childhood
Healthy Banana Bread – Healthy and tasty!
Now there are going to be lots of exciting new things happening with this move to a new house, make sure to stay tuned! We are busy concocting and planning and expanding things here on the Kitchen Magpie, I am so excited to share it with you all soon!
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Soft & Fluffy Banana Cookies
These soft & fluffy banana cookies are the perfect way to use up very ripe bananas - or the ones that you have stored in your freezer for baking!
- Prep Time
- 10 minutes
- Cook Time
- 12 minutes
- Karlynn Johnston
- 3/4 cup butter softened to room temp
- 2 large eggs
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1 1/2 cups mashed bananas
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 2 cups raisins or chocolate chips
- Preheat your oven to 350 °F. Line your cookie sheets with parchment paper and set aside.
Whisk the flour, baking powder, salt, nutmeg and baking soda together in a medium bowl, then set aside.
- Cream the butter with the sugars until it is light and fluffy.
- Beat in the eggs, one at a time, making sure each is incorporated thoroughly
- Stir in the vanilla and the mashed bananas.
- Add the flour mixture to the banana mixture slowly and mix until just combined.
- Stir in the raisins or the chocolate chips.
- Drop by tablespoonfuls onto prepared cookie sheets.
- Bake in the preheated oven for 12 to 13 minutes. The bottoms brown faster than the tops, so watch the bottoms first!
Nutrition is without raisins or chocolate chips, final results will be with whatever you choose to add.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.