Fluffy Banana Cookies
These Fluffy Banana Cookies are soft, cake-like treats made with ripe bananas, warm spices, and pecans. A simple, comforting cookie recipe that is perfect for using overripe bananas and serving as a sweet snack or dessert.
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Servings: 30
Ingredients
- 1/2 c unsalted butter softened
- 1 c sugar
- 1 large egg room temperature
- 1 c mashed bananas about 2 1/2 large bananas
- 1 tsp baking soda
- 2 c all-purpose flour
- Pinch of salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg or mace
- 1/2 tsp ground cloves
- 1 c chopped pecans Walnuts or chocolate chips may be used as alternatives
Instructions
Preheat the Oven
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the egg and continue beating until the mixture is smooth and well incorporated.
Prepare the Banana Mixture
- In a separate bowl, combine the mashed bananas and baking soda. Allow the mixture to rest for 2 minutes. This step helps the baking soda react with the acidity of the bananas, which contributes to the cookies’ light texture.
Combine the Wet Ingredients
- Add the banana mixture to the butter mixture and stir until fully combined.
Mix the Dry Ingredients
- In another bowl, whisk together the flour, salt, cinnamon, nutmeg or mace, and cloves.
Make the Dough
- Gradually add the dry ingredients to the banana mixture, stirring until just combined. Do not overmix.
Add the Pecans
- Fold in the chopped pecans until evenly distributed throughout the dough.
Portion the Cookies
- Drop the dough by spoonfuls onto the prepared baking sheets, leaving a small amount of space between each cookie.
Bake
- Bake for 11 to 13 minutes, or until the cookies are lightly golden and set.
Cool
- Remove the cookies from the oven and allow them to cool on the baking sheet briefly before transferring them to wire racks to cool completely.
Notes
To make these Fluffy Banana Cookies gluten free, replace the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. Make sure the blend contains xanthan gum, or add it if needed according to the package directions. Check that your baking soda, spices, and chocolate chips if using are certified gluten free to avoid cross-contact. Because gluten-free dough can sometimes be softer or more delicate, let the batter rest for 5 to 10 minutes before scooping to help the flour hydrate properly. Bake as directed, and allow the cookies to cool fully so they hold their shape well.