Banana cookies
Soft and chewy banana cookies with a hint of cinnamon, baked until golden and crisp on top. A simple, comforting treat perfect with a cup of tea or coffee.
Updated : 22 July, 2025
Easy
About 1 hour.
Ingredients
150 grams
Butter
175 grams
Sugar
1
Eggs
175 grams
Flour
0.5 teaspoon
Baking soda
0.5 teaspoon
Cinnamon
pinch
Salt
2
Banana
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Like all banana cookies these are quite soft and cakey. You can add chopped chocolate or nuts (walnuts or pecans) to give it more crunch.
Preparation
Step 1
Cream the butter and sugar together in a stand mixer for about 3 minutes until pale and fluffy, scraping down the bowl occasionally to ensure everything is evenly mixed. You can also use a hand mixer and a large bowl if preferred.
Step 2
Add the egg and beat until fully incorporated. Sift in the flour, bicarbonate of soda, cinnamon, and salt, and mix just until combined. Stir in the mashed banana and mix again until everything comes together. Cover the bowl and place it in the fridge to chill for 1 hour.
Step 3
Preheat the oven to 180C and line two baking sheets with baking paper.
Step 4
Scoop level tablespoons of the chilled dough, shape into balls, and space them out on the prepared trays, leaving room for them to spread. Lightly flatten each one with your hand. Bake on the middle shelf of the oven for 11–12 minutes until the tops are crisp and golden. They’ll be slightly soft when they come out but will firm up as they cool.
Step 5
Leave the cookies on the baking trays to cool completely. Due to the banana content, these cookies stay a little soft and should be stored in an airtight container.