Banana nut cookies recipe with a soft banana bread-style texture, crisp edges, and crunchy walnuts in every bite.
These banana nut cookies are soft, tender, and made with ripe banana and chopped walnuts for a texture closer to banana bread than classic chewy cookies.
I tested this recipe to keep the cookies light and moist, with enough structure to hold their shape while still tasting rich, soft, and full of banana flavor.
Why you’ll love this recipe
- Soft banana bread texture: tender cookies with lightly crisp edges
- Perfect for ripe bananas: a simple way to use up one mashed banana
- Walnut banana flavor: cozy, nutty cookies for breakfast or snacking
Ingredients you need
- Butter: unsalted butter, melted and cooled
- Sugar: granulated sugar + brown sugar
- Egg: room temperature
- Banana: ripe mashed banana for sweetness and soft texture
- Flour: all-purpose flour (or whole wheat / gluten-free alternative)
- Baking soda
- Vanilla extract and salt
- Walnuts: chopped walnuts or pecans for crunch
Tips for best banana nut cookies
- Use very ripe banana: more sweetness and stronger banana flavor
- Do not overmix: mix just until combined to keep cookies soft
- Balance moisture: banana adds moisture, so avoid adding extra liquid
- Chill if needed: rest the dough 20–30 minutes for better texture and less spreading
- Bake just until set: soft center = tender banana bread-style cookies
How to make banana nut cookies
This recipe is inspired by my banana bread, with a softer, cake-like cookie texture.
Mash the ripe banana in a bowl until smooth.
Cream the butter with granulated sugar and brown sugar for 2–3 minutes until light and creamy.
Add the egg, mashed banana, and vanilla extract, then mix until fully combined.
Stir in the flour, baking soda, salt, and chopped walnuts with a spatula, just until a soft dough forms.
Scoop the dough onto a lined baking sheet, spacing evenly.
Bake at 350°F / 180°C for 10–15 minutes until puffed, lightly golden, and still soft in the center.
Cool slightly on the baking sheet before transferring to a rack.
Serving suggestions
- Banana cookies with chocolate chips or nut butter
- Warm banana nut cookies with butter or honey
- Breakfast cookies with coffee or latte
- Soft banana cookies with Greek yogurt
- Banana walnut cookies with maple syrup
Storage
Store banana nut cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Variations
- Banana chocolate chip cookies: add chocolate chips for a classic twist
- Banana walnut cookies: swap walnuts for pecans or mixed nuts
- Banana oatmeal cookies: add rolled oats for texture and fiber
- Healthy banana cookies: use whole wheat flour or reduce sugar
- Vegan banana cookies: replace butter and egg with plant-based alternatives
More banana recipes
Recipe Questions
Why are my banana cookies cakey?
Banana adds moisture, giving a softer, cake-like texture.
Can I use frozen bananas?
Yes, thaw and drain excess liquid before using.
Do I need to chill the dough?
Not always, but chilling helps reduce spreading.
Can I make them without nuts?
Yes, simply skip walnuts or replace with chocolate chips.
How do I keep them soft?
Do not overbake and store in an airtight container.
More cookie recipes
- Chocolate chip cookies (classic & chewy)
- Oatmeal chocolate chip cookies
- Skillet chocolate chip cookie
- White hocolate chip cranberry cookies
- Breakfast cookies
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Banana Nut Cookies Recipe (Soft & Walnut)
- Total Time: 22 minutes
- Yield: 12 cookies
Description
Soft banana nut cookies with a tender, banana bread-style texture and crunchy walnuts. Easy to make with one ripe banana, perfect for breakfast or a quick snack.
Ingredients
- 80 g (½ stick + 2 tbsp / ⅓ cup) butter, softened
- 70 g (⅓ cup) granulated sugar
- 50 g (¼ cup) light brown sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1 banana (about 100 g), mashed
- 220 g (1 ½ cup) all-purpose flour
- 1 tsp baking soda (or baking powder)
- 1 pinch salt
- ½ tsp ground cinnamon
- 85 g (¾ cup) walnuts, chopped
Instructions
- Preheat the oven to 350°F / 180°C and line a baking sheet with parchment paper.
- Mash the banana with a fork in a bowl until smooth and set aside.
- In a large bowl, beat the softened butter with the granulated sugar and brown sugar for 2–3 minutes until creamy.
- Add the egg, vanilla extract, and mashed banana, then mix until fully combined.
- Add the flour, baking soda, salt, cinnamon, and chopped walnuts, and mix with a spatula until a soft, slightly sticky dough forms.
- Scoop portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes until the cookies are puffed and lightly golden.
- Let cool slightly on the baking sheet, then transfer to a wire rack to cool completely.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Tips:
- Use very ripe bananas for better flavor and moisture
- Do not overmix the dough to keep cookies soft
- Chill the dough 20–30 minutes if too sticky
- Slightly underbake for a softer texture
- Toast walnuts for deeper flavor
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: cookies, desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 214
- Sugar: 11.2 g
- Sodium: 307.2 mg
- Fat: 10.6 g
- Carbohydrates: 26.9 g
- Protein: 3.7 g
- Cholesterol: 29.8 mg
Lucie M
Great recipe! They are soft, and you can taste the banana flavor, but it’s subtle, which is perfect!