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Banana Split Cookies

Banana Split Cookies


"I received this recipe from my retired school-teaching Aunt who selected this as her all-time favorite cookie recipe from the many years of teaching and having students bring in their favorite cookies."
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1 h 35 m servings 110 cals
Serving size has been adjusted!
Original recipe yields 30 servings


  • Calories:
  • 110 kcal
  • 5%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 91 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a medium bowl, cream together the butter and brown sugar. Beat in the eggs and mashed banana. Sift together the flour, baking powder, baking soda, salt, cinnamon, and cloves; blend into the banana mixture. Stir in the nuts. Cover, and chill for at least 1 hour.
  2. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. Drop dough by rounded teaspoons onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, or until no imprint remains when touched. Cool on wire racks.

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Read all reviews 26
  1. 32 Ratings

Most helpful positive review

We made this cookie today in our shop and it turned out great. We quadrupled the recipe and added a hand full of mini chocolate chips, mini butterscotch chips and a half cup of chopped candied ...

Most helpful critical review

These turned out all right, but a little soggy. I'm not sure if it was the recipe or something i did when i made them, but they weren't my favorite ever.

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Least positive

We made this cookie today in our shop and it turned out great. We quadrupled the recipe and added a hand full of mini chocolate chips, mini butterscotch chips and a half cup of chopped candied ...

This cookie has a very nice taste and texture. It is more of a little banana nut muffin than a traditional cookie. It is a nice change. I got 4 1/2 dozen from the recipe. The recipe said it ...

I just got done making these. Pretty good but I'd call them mini-cakes rather than cookies...extremely soft. But tasty. Being a nut lover but not mixed with my desserts I processed a jar of mar...

Very nice, soft cookie. Kind of like banana bread actually! Thanks for the great recipe.

After reading reviews, I decided to bake this batter in my mini-bundt pan. I left out the nuts and cloves, because I didn't have either one. These came out lovely. I sprinkled the tops with butt...

Very good cookie... I followed other reviewers suggestions and added 1/2 c. mini chocolate chips, 1/2 c. dried cherries and 1/2 c. chopped nuts. Next time I might add more mashed banana too. Nic...

This recipe is so easy! To make it a true "Banana Split" cookie, I added chopped dried cherries and chocolate chips. Delicious!

I am new to baking and will make these for my dance friends and family. Every one loved them. I frosted the cookies with cool whip and cut the cherry into a zig-zag line and they looked like eas...

Definitely more cakey than cookie consistency....but people did love them!

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