Banana Cookies Recipe – Learn with Experts

Banana Cookies Recipe – Learn with Experts: These Banana Cookies are a fun and different take on a regular chocolate chip cookie. They taste great with banana and are soft and crunchy. Welcome to your new favorite cookie! There are chocolate chips and walnuts on top of these banana cookies, and they were baked until they were the right golden brown color.

Banana Cookies Recipe – Learn with Experts


  •  ⅔ cup (185 g) well-mashed very-ripe bananas (this is typically 1 ½ bananas for me)
  •  1 cup (226 g) unsalted butter melted and cooled until no longer warm to the touch
  •  1 cup (200 g) light brown sugar firmly packed
  •  ⅔ cup (135 g) granulated sugar
  •  1 large egg yolk
  •  2 teaspoons vanilla extract
  •  3 cups (375 g) all-purpose flour
  •  2 Tablespoons cornstarch
  •  ½ teaspoon baking powder
  •  ½ teaspoon baking soda
  •  ¾ teaspoon table salt
  •  ¾ teaspoon ground cinnamon
  •  1 ½ cups (255 g) chocolate chips use either milk chocolate or semisweet, or a blend of the two!
  •  1 cup (115 g) chopped walnuts optional

Also See:

Lemon Cheesecake Recipe – Easiest Recipe Ever

How to make Banana Cookies

  • Butter that has been melted and cooled, brown sugar, powdered sugar, egg yolk, and vanilla extract should all be mixed together well.
  • 1 cup (226 g) unsalted butter, 1 cup (200 g) light brown sugar, 1 cup (135 g) granulated sugar, 1 big egg yolk, and 2 teaspoons vanilla extract.
  • You will need to mix the flour, cornstarch, baking powder, baking soda, salt, and cinnamon in a different bowl.
  • 1/3 cup (375 g) all-purpose flour, 1/2 teaspoon cornstarch, 1/3 teaspoon baking powder, 1/3 teaspoon baking soda, 1/4 teaspoon table salt, and 1/4 teaspoon ground cinnamon
  • Slowly add the flour mixture to the butter and banana mixture until it’s all mixed together. I like to do this in three or four steps.
  • If you’re using chocolate chips and walnuts, add them and stir until everything is well mixed. ½ cup (255 g) chocolate chips and 1 cup (115 g) chopped walnuts
  • Wrap the bowl in plastic wrap and put it in the fridge for 30 to 60 minutes, or up to 24 hours. Set the oven to 350F (175C) and line a baking sheet with parchment paper. The dough should be almost ready to be used.
  • Put dough on a baking sheet that has been prepared, leaving at least 2″ between each scoop. Put it in an oven set to 350F (175C) for 12 to 14 minutes.
  • Let cool for five minutes on the baking sheet, then move to a cooling rack to cool all the way down before serving.


  • Serving: 1cookie
  • Calories: 204kcal
  • Carbohydrates: 27g
  • Protein: 2g
  • Fat: 10g
  • Saturated Fat: 5g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 2g
  • Trans Fat: 1g
  • Cholesterol: 22mg
  • Sodium: 83mg
  • Potassium: 56mg
  • Fiber: 1g
  • Sugar: 16g
  • Vitamin A: 202IU
  • Vitamin C: 1mg
  • Calcium: 28mg
  • Iron: 1mg


Q1. Can I make the dough in advance?

Yes! You can make this dough 24 hours ahead of time. Make sure to tightly wrap it in plastic wrap before putting it in the fridge.

Q2. Should cookies made with bananas be refrigerated?

Nope! My banana cookies stay fresh longer when they are at room temperature. They will stay fresh for up to 4 days if they are in a container that keeps air out.

Q3. What else can brown bananas be used for?

Brown bananas taste the most like bananas, which makes them great for baking. Do not throw away your dark, spotty, or mushy bananas. They make hummingbird cake, banana nut muffins, and banana cupcakes taste great! They taste great in smoothies, milkshakes, and cereals as well.

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