Soft & Fluffy Banana Cookies

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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!

soft and fluffy banana cookies layered in a white plate, ripe bananas and milk in a mason jar with handle on its background

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.

close up soft and fluffy banana cookies layered in a white plate, ripe bananas on its background

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!

close up soft and fluffy banana cookies layered in a white plate, ripe bananas and milk in a mason jar with handle on its background

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!

Happy baking!

Love,

Karlynn

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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!

 

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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!

5 from 19 votes
Prep Time
10 minutes
Cook Time
12 minutes
Course
Dessert
Cuisine
American
Servings
36
Calories
98
Author
Karlynn Johnston

Ingredients

Wet Ingredients

  • 3/4 cup butter softened to room temp
  • 2 large eggs
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups mashed bananas

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 cups raisins or chocolate chips

Instructions

  1. Preheat your oven to 350 °F. Line your cookie sheets with parchment paper and set aside.
  2. Whisk the flour, baking powder, salt, nutmeg and baking soda together in a medium bowl, then set aside.

  3. Cream the butter with the sugars until it is light and fluffy.
  4. Beat in the eggs, one at a time, making sure each is incorporated thoroughly
  5. Stir in the vanilla and the mashed bananas.
  6. Add the flour mixture to the banana mixture slowly and mix until just combined.
  7. Stir in the raisins or the chocolate chips.
  8. Drop by tablespoonfuls onto prepared cookie sheets.
  9. Bake in the preheated oven for 12 to 13 minutes. The bottoms brown faster than the tops, so watch the bottoms first!

Recipe Notes

Nutrition is without raisins or chocolate chips, final results will be with whatever you choose to add. 

Nutrition Information

Calories: 98kcal, Carbohydrates: 14g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 19mg, Sodium: 78mg, Potassium: 63mg, Fiber: 1g, Sugar: 7g, Vitamin A: 135IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg

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.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Ian J Kuhn says

    These are absolutely excellent, and thank you for adding the tip about checking the bottoms, because I definitely would’ve let these burn.

    I ended up using about 1 3/4 cups mashed bananas, and much like was said above, my wife and I were worried that the dough would be too wet, so we did a test batch, and they came out perfectly. This recipe is definitely a “Save it on the fridge” recipe.5 stars

  2. Melissa says

    These cookies were absolutely perfect! The dough seemed so wet that when I used my cookie scoop to drop them on the parchment paper lined cookie sheet, I was afraid I had made a mistake and that they would spread too much or be raw inside. I was completely wrong. These baked up perfect in 13 minutes. They are delightfully light and fluffy with wonderful banana flavor and excellent texture. I made half with raisins and half with chocolate chips. I will make these again and again. Thank you!5 stars

  3. Patricia Fischer says

    These are awesome cookies..I did use 1/4 cup of applesauce for a 1/4 cup of butter to cut some calories and cinnamon for nutmeg. They are so soft and fluffy!!5 stars

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