Banana Split Cookies Recipe -
Banana Split Cookies Recipe

Banana Split Cookies

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 1/2 dozen Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    1 hr 35 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Jul 18, 2005

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 cherries. It was delicious and it made a beautiful cookie. Our customers raved. Thanks for a great recipe. I think it's going to be one of our most requested.

Most Helpful Critical Review
Nov 20, 2005

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.


32 Ratings

Apr 03, 2003

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 only makes 2 1/2 dozen. Mine were regular cookie size (about 1 rounded teaspoonful). A bigger cookie might be more appropriate considering the cake like texture of these. Overall they were good and I will proubaly make them again....especially when I have an abundance of bananas. Thanks for the recipe.

Sep 19, 2004

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 marischino cherries & drained them & added them instead of the walnuts. I just wished I had added some chocolate chips as well. Good cookie - will try it again for sure.

Apr 03, 2003

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

Oct 11, 2008

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 butterscotch chips before baking, so they have a butterscotch "crust" in the bottom when you invert the pan. I see this recipe as having great potential for my creative muse.

Dec 05, 2005

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. Nice to find an alternative to banana bread when you have over-ripe bananas!

Dec 09, 2002

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


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  • Calories
  • 110 kcal
  • 5%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 91 mg
  • 4%

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

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