Banana Cookies Recipe -
Banana Cookies Recipe
  • READY IN 15 mins

Banana Cookies

Recipe by  

"The nuts in these cookies can be ground or finely chopped. For a different twist try using 1/2 cup toasted sesame seeds in place of the nuts."

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Ingredients Edit and Save

Original recipe makes 3 to 4 dozen Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
  2. In a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt.
  3. Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly colored. Transfer to wire racks to cool.
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Reviews More Reviews

Most Helpful Positive Review
Feb 23, 2009

This is a great little recipe especially for the kids! It's like having banana-nut bread in a cookie. I changed a few measurements and ingredients and found that the recipe worked a bit better. First, I used only 1 teaspoon of baking powder--it was more than enough. Second, I added close to a cup of ground walnuts I processed in the food processor. Finally, instead of shortening, I used butter and just a tab bit more, about a tablespoon more. I pre-mixed the dry ingredients including the nuts. Since the batter was extra moist, I used a spoon and knife to form generous round teaspoonfuls on the cookie sheet. Next time, I'll try adding a bit more lemon extract; 1/2 teaspoon plus. These cookies are great iced, especially with a thin lemon icing, but also equally as good with just a sprinkle of powdered sugar or plain. This recipe is easily altered like most banana breads. ENJOY!

Most Helpful Critical Review
May 07, 2003

Made these for my boys this afternoon - ages 2 and 4. While they liked them, I found them to be mediocre, at best. The dough was more like a runny batter, so the cookies came out very flat. Refrigerating the batter helped the second batch rise a bit better. I added chocolate chips, which the kids loved. Nice banana flavor. Texture is more like a pancake than a cookie. They get mushy when you store them. I think I'll try another recipe next time...

Feb 12, 2004

Wow these cookies are fabulous. I make them without nuts and due to my son's egg allergy, I used an egg substitute. The cookies are cakey, as opposed to hard. They are so tasty and so addictive. My 9-month old daughter likes them, my 3-year old son likes them and my husband inhales them as well. I've been making them every other week and have served them at meetings, playgroups and more. They are always a big hit and everyone asks for the recipe.

Nov 30, 2002

I used chopped pecans instead of the walnuts but I loved the cakey texture and richness of these little gems. Try them for using of over-ripe bananas instead of banana bread and you'll be pleasantly surprised!

Dec 15, 2010

Pretty good cookies! Very moist. It was almost like eating banana bread. My kids loved these cookies.

Nov 11, 2010

This is an ok base recipe. My cooking time was about 9-10 min. And YES these are more of a mini cake not a cookie. It is not crunch or hard at all. I doctored mine up a bit. I used butter instead of shortening as others have suggested. This cake needed some flavor. I used Almond extract instead of lemon, added about 1tsp of cinnamon, 1/4 to 1/2 tsp nutmeg, and a sprinkle of ground ginger. They tasted amazing. I also added chopped pecans to half the batter and finished them with powdered sugar. mmmmmm. The next day we even warmed them up again and topped with a vanilla or pumpkin ice cream. Great fall treat. Chocolate chips might be good too.

Dec 27, 2004

These are awesome. They were a hit with everyone, and appear to be more of a 'mini' muffin cookie than crunchy, nevertheless, went over very well, and less chance of crumbling when packing them for storage.

Feb 13, 2006

Awful, carried this recipe around for 3 yrs. made them the other day, major dissapointment. Ugh, trashed both recipe and cookies? if you can call them that!


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  • Calories
  • 174 kcal
  • 9%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 127 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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