Soft and tender, these banana cookies taste just like a slice of banana bread in cookie form. Top with a simple glaze and chopped pecans for an irresistible dessert everyone loves!

glazed banana cookies topped with chopped nuts

Move over, banana bread, because we have a new delicious treat to make with overripe bananas – glazed banana cookies.

Most definitely inspired by banana bread, these cookies are quicker to make, more portable, and yet still a major hit. They’re welcome at potlucks, cookie exchanges, birthday parties and, of course, Saturday afternoons at home.

I love a crisp on the outside, soft on the inside, chewy cookie, but I have to say these fluffy, bread-like cookies are pretty amazing. I can’t wait for you to bake some up and let me know what you think! But, let me warn you, you can’t eat just one… they’re way too delicious!

banana cookies stacked on top of each other

Ingredients needed

These banana cookies are made with simple ingredients to give them an incredible soft, moist crumb, plus sweet flavor from the ripe bananas. Here are all of the ingredients you’ll need to make them:

  • Butter. We’re browning one stick of unsalted butter to add a rich, nutty flavor to the cookies.
  • Sugar. Granulated sugar is needed to add sweetness to the cookies.
  • Egg. You’ll need one egg to ensure these cookies bake properly with the right texture.
  • Mashed banana. This recipe is a great way to use up over-ripened bananas! For perfectly sweet cookies, use bananas with plenty of brown spots.
  • Vanilla extract. For warmth and flavor.
  • Baking soda. To give these cookies the perfect amount of rise.
  • Flour. Regular, all-purpose flour is best in this recipe to make the banana cookies nice and fluffy.
  • Salt. A small amount of salt is a must for any sweet treat to enhance the flavor.
  • Spices. We’re using a mix of ground cinnamon, nutmeg and cloves to give the cookies a warm, cozy flavor.
  • Glaze. The simple, delicious glaze is made with brown butter and powdered sugar. Top with chopped pecans for a yummy crunch.

Pro tip: If your bananas aren’t quite ripe enough, you can ripen them quickly by wrapping them in foil and popping them in a 350°F oven for 10-15 mins!

How to brown butter

This banana cookie recipe is super easy and you’ll be happy to know that you don’t even have to chill the dough! You will need to allow about 10-15 minutes to brown the butter. Let’s get to it!

To make the brown butter, melt 1/2 cup butter in a small skillet over medium heat. When the butter is completely melted, whisk or stir fairly consistently. It will start to crackle and then foam. When the butter begins to foam, give off a nutty aroma and turn light caramel brown color, immediately remove the browned butter from the heat, and pour into a large bowl.

brown butter in a small pan

How to make glazed banana cookies

Once you’ve browned the butter, these cookies are a breeze to make!

For full, printable instructions, reference the recipe card at the bottom of the post.

  1. Mix brown butter with sugar. Use an electric mixer to mix the sugar with the browned butter. Start with the mixer on low speed, then increase the speed and beat for one minute. Then, beat in the egg until combined.
  2. Add mashed banana + vanilla. In a small bowl, stir together the mashed bananas with baking soda and let sit for 2 minutes. Next, add mashed banana and vanilla to the sugar mixture and beat until combined.
  3. Whisk dry ingredients. In a separate bowl, combine flour, salt, cinnamon, nutmeg and cloves. Add the dry ingredients to the wet mixture gradually, in three or so batches, mixing just until combined before adding the next batch.
  4. Bake cookies. Drop spoonfuls of batter onto a baking sheet that is lined with parchment paper or a silicone mat and bake for about 10 minutes, or until cookies are golden brown around the edges. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  5. Make the icing. Follow the directions for browning the butter. Once butter is browned, remove from heat and whisk in powdered sugar, and drizzle glaze over cooled cookies. Add a sprinkle of chopped pecans or walnuts, as desired.
showing how to make banana cookies

Tips for recipe success

Here’s a list of our best tips & tricks for baking cookies, so you’ll have amazing banana cookies every time!

  • Measure flour correctly. Using a food scale is the most precise method for measuring ingredients, especially flour. If you don’t have one available, lightly spoon flour (don’t pack) into a measuring cup and without shaking the cup, use the straight side of a butter knife to level the flour across the measuring cup.
  • Fresh baking soda. Be sure that your baking soda is fresh before using, so these cookies rise properly! Baking soda loses potency over time. When I open a new can or box, I always write the date on the lid with a Sharpie. Discard the opened baking soda after 6 months.
  • Measure out the mashed banana. You’ll need 1 cup mashed ripe banana, which is around 3 small bananas.
  • Bake on parchment or silicone. Parchment or a Silpat mat makes for the most perfect cookies. Greasing the baking sheet creates an overly greasy foundation, which can cause cookies to spread too much. Silicone baking mats will grip onto the bottom of your cookies to prevent them from overly spreading. The mat also promotes even browning.
stacked banana cookies

Customize your banana cookies

This banana cookies recipe is pretty much perfect as-is, but feel free to get creative and experiment with your favorite ingredients!

  • Baking chips. To make chocolate chip banana cookies, try adding about 1 1/4 cups of semi-sweet chocolate chips to the batter before scooping. You could also use dark chocolate chips, peanut butter chips or any other favorite baking chip.
  • Nuts. To make banana nut cookies, add about 1 cup of chopped pecans or walnuts into the batter before scooping. Just be sure to use unsalted nuts, to avoid these cookies turning out too salty.
  • Dried fruit. Try adding about 1 cup dried cherries, cranberries, chopped apricots, chopped dates or raisins for an extra pizzaz of flavor.
  • Spices. Feel free to omit any of the spices if you don’t like them or you don’t have them available.
glazed banana cookies on parchment paper

Storing & Freezing Recommendations

  • Freezing baked cookies. You can freeze baked banana cookies. Once they are completely cool and before icing, place in a freezer-safe container or baggie and freeze for up to 3 months. Leave them out to thaw overnight before enjoying.
  • Storing baked cookies. Baked cookies will keep in an airtight container or zip-top baggie at room temperature for about 3 days and in the fridge for about 5 days.

If you try this banana cookie recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

glazed banana cookies topped with chopped nuts
Print Recipe Pin Recipe
5 from 1 vote
Leave a Review »

Glazed Banana Cookies

Soft and tender, these banana cookies taste just like a slice of banana bread in cookie form. Top with a simple glaze and chopped pecans for an irresistible dessert everyone loves!

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 cup (250g) mashed bananas, about 3 small bananas
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 cups (240g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cloves

For the optional icing:

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup (50g) powdered sugar
  • Optional chopped walnuts or pecans for topping cookies after adding the icing

Instructions 

  • Preheat oven to 350 degrees F. To make brown butter, melt butter in a small skillet over medium heat. When the butter is completely melted, whisk or stir fairly consistently. It will start to crackle and then foam. Immediately remove the skillet from the heat, and pour into a mixing bowl when the butter begins to foam, give off a nutty aroma and turn a light caramel brown color. Keep your eye on it – this can take anywhere from 4-8 minutes.
    browning butter in a small pan
  • Add the sugar to the brown butter and use an electric stand or hand-held mixer to mix on low speed to start, then increase the speed and beat for one minute. (Mixture will NOT be light and fluffy.) Add in egg, and beat until combined. In a separate small bowl, stir together mashed bananas with baking soda and let sit for 2 minutes. Add mashed banana and vanilla to the sugar mixture and beat until combined.
    combining wet ingredients in a large bowl
  • In a separate bowl, combine flour, salt, cinnamon, nutmeg and cloves. Add the dry ingredients to the wet ingredients gradually, in three or so batches, mixing just until combined before adding the next batch.
    combining flour mixture with wet ingredients for banana cookies
  • Drop small spoonfuls of batter onto a baking sheet that is lined with parchment paper or a silicone mat and bake for about 10 minutes, or until cookies are golden brown around the edges. Let cool on baking sheet for 5 minutes, then move to a cooling rack to cool completely.
    dropping spoonfuls of dough onto a cookie sheet
  • For the icing: Follow the directions for browning the butter in step 1. Once butter is browned, remove from heat and whisk in powdered sugar, and drizzle icing over cooled cookies. You can then add a sprinkle of finely chopped pecans or walnuts.
    banana cookies topped with chopped pecans

Notes

Storing & Freezing:
  • Freezing baked cookies. You can freeze baked banana cookies. Once they are completely cool and before icing, place in a freezer-safe container or baggie and freeze for up to 3 months. Leave them out to thaw overnight before enjoying.
  • Storing baked cookies. Baked cookies will keep in an airtight container or zip-top baggie at room temperature for about 3 days and in the fridge for about 5 days. 
Serving: 1cookie, Calories: 114kcal, Carbohydrates: 17g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 79mg, Potassium: 40mg, Fiber: 1g, Sugar: 10g, Vitamin A: 156IU, Vitamin C: 1mg, Calcium: 5mg, Iron: 1mg

Did you make this recipe?

Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!