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 (1/2 stick + 2 tbsp / 1/3 cup) butter, softened
- 70 g (1/3 cup) granulated sugar
- 50 g (1/4 cup) light brown sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1 banana (about 100 g), mashed
- 220 g (1 1/2 cup) all-purpose flour
- 1 tsp baking soda (or baking powder)
- 1 pinch salt
- 1/2 tsp ground cinnamon
- 85 g (3/4 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