Soft oversized Banana Cookies filled with handfuls of chocolate chips and crunchy chopped walnuts are comforting and delicious. The brown butter takes them up a notch and completely out of this world!
Looking for more comforting and easy desserts? Try this super easy One Bowl Chocolate Cake, or this shareable Pizookie recipe, or these amazingly soft and fluffy Vanilla Cupcakes.
Banana Cookies Recipe
If you love banana bread, you will absolutely love these soft Banana Cookies. They are full of banana flavor and warm cinnamon, filled with chocolate chips and crunchy walnuts for an amazing textural contrast.
These cookies remind me of a muffin top, they are dense but super soft just like a banana muffin without the bottom half. These cookies can be made smaller but I prefer the oversized version because they are perfect for a small breakfast with my morning coffee.
How to make Banana Cookies:
For the banana cookie batter, I mixed all the ingredients by hand with a whisk and a spatula, no fancy mixer is needed. I also used the potato masher to mash the banana, but you can use a spoon, or a fork. The riper the banana, the easier it is to mash.
- First, you’ll need to brown the butter in a light color saucepan, so that you can easily tell when the butter is ready. Allow it to cool to room temperature.
- Mash the bananas in a mixing bowl and whisk in the egg, brown butter, sugar, and vanilla.
- Sift together flour, baking soda, baking powder, cinnamon, and stir in the salt. Mix the dry ingredients into the wet ingredients until the cookie dough comes together. Stir in the chocolate chips and chopped walnuts.
- Use a medium cookie scoop to divide the cookie dough, 2 scoops for each large cookie, top with additional chocolate chips and a whole walnut if desired. Bake for about 13 minutes at 350°F.
How many bananas do I need to use for this recipe?
The recipe calls for 1 cup of banana. This is equivalent to about 2 medium bananas. If your bananas are on the smaller side, it may take 2 ½ bananas. And if they are on the larger side, it may be less than 2 bananas.
To be exact, you can mash the banana in a separate bowl and measure exactly 1 cup of mashed banana for the recipe. Make sure to use ripe bananas for the best flavor. If you end up with leftover banana, toss it in a smoothie.
What other fillings can I use for banana cookies?
I used semisweet chocolate chips and walnuts in this recipe. You can use all chocolate chips or all walnuts. Just make sure to keep the total filling to 2 cups.
You can replace the walnuts with pecans, or replace the combinations with white chocolate chips and macadamia nuts for a banana version of these white chocolate macadamia nut cookies.
Storing leftover Banana Cookies:
These cookies can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. These cookies are softer when you store them. It is best to wrap them individually and store in a container for softer cookies.
More banana recipes:
- Homemade Banana Pancakes
- Banana Coffee Cake
- Easy Banana Pudding
- Banana Bread French Toast
- Cinnamon Swirl Cream Cheese Banana Bread
- 4 oz unsalted butter brown
- 1 cup brown sugar lightly packed
- 1 large egg room temperature
- 1 cup mashed bananas about 2 medium bananas
- 1 ½ teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup walnuts toasted, roughly chopped
- 1 cup semisweet chocolate chips
- Extra chocolate chips and/or whole walnuts for garnish
- To make brown butter, heat unsalted butter in a light color saucepan over medium heat. Once the butter melts, it will start getting foamy. Once the foam subsides, you’ll see clear bubbles. Continue cooking and stirring constantly to keep the butter from burning. Once the butter smells nutty and turns a caramel color, turn off the heat. This process will take about 7 - 9 minutes. Allow brown butter to cool to room temperature before using.
- Preheat the oven to 350°F.
- Add brown sugar, mashed bananas, egg, vanilla extract and brown butter to a large mixing bowl and beat with a whisk until thoroughly combined.
- Sift the flour, baking soda, baking powder and cinnamon together in another bowl. Stir in the salt, mix with a whisk to evenly distribute. Add the dry ingredients mixture to the wet ingredients mixture, mix with a spatula until the cookie dough comes together. Stir in the chocolate chips and chopped walnuts.
- Use a medium cookie scoop to portion the dough. For smaller cookies, use 1 scoop of dough, this will yield about 42 cookies. For larger cookies, add two scoops of dough on top of each other to form one large cookie, this will yield about 21 cookies. Garnish with extra chocolate chips and/or whole walnuts if desired.
- Bake small cookies for 10 minutes and large cookies for 13 minutes.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
great cookies, thank you, nice change for me, much appreciated!