Glazed Banana Cookies
Soft and tender, these Glazed Banana Cookies taste just like a slice of banana bread in cookie form. Top with a simple, sweet icing recipe and chopped pecans for an irresistible dessert everyone loves!
These banana cookies are so good! Taste just like banana bread! Loved the icing too! Easy recipe and the family loved them!— Tessa
Move over, banana bread, Glazed Banana Cookies are a new favorite delicious treat to make with overripe bananas.
Most definitely inspired by banana bread, these 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. They have the best flavor and kids love them too!
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!
This banana cookies recipe is 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:
- Butter. We’re browning one stick of unsalted butter to add a rich, nutty flavor.
- Sugar. Granulated sugar is needed to add sweetness.
- Egg. You’ll need one egg to ensure these 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 the perfect amount of rise.
- Flour. Regular, all-purpose flour is best in this recipe to make these nice and fluffy. To make gluten free, use a 1-to-1 all purpose gluten-free flour.
- 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 banana 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. But it’s so worth it – brown butter adds a wonderful toasty, nutty flavor. 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.
How to make this recipe
Once you’ve browned the butter, these are a breeze to make!
For full, printable instructions, reference the recipe card at the bottom of the post.
- 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.
- 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.
- 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.
- Bake. Use a spoon or cookie scoop to 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 golden brown around the edges. Let cool on the cookie sheets for 5 minutes, then transfer to a wire rack to cool completely.
- 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.
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 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 with cooking spray creates an overly greasy foundation, which can cause them to spread too much. Silicone baking mats will grip onto the bottom to prevent them from overly spreading. The mat also promotes even browning.
Frequently asked questions
Here are some delicious banana recipes that are great for using up over-ripe bananas: chocolate chip banana bread, chocolate chip banana muffins, banana pancakes, banana baked oatmeal and banana waffles.
Yes! Just be sure to peel the banana before freezing. If you’re using frozen bananas to make this recipe, be sure to thaw before trying to mash them and add them to the batter.
This particular recipe for banana cookies is more of a treat and should be consumed in moderation. For a more healthy banana cookie, try these simple 3-ingredient banana oatmeal cookies made with oats.
This banana cookies recipe is pretty much perfect as-is, but feel free to get creative and experiment with your favorite ingredients! Here’s some ideas:
- 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.
Storing & Freezing Recommendations
- Freezing. 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. These will keep fresh 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 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. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Glazed Banana Cookies
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.