There’s something so cozy about baking with ripe bananas.
These fluffy banana cookies are soft, lightly sweet, and have just the right hint of buttery flavor.
Perfect for using up extra bananas, they’re quick to make and taste even better with a sprinkle of sugar on top.
Why You’ll Love This Recipe
They’re soft, fluffy, and naturally sweet from ripe bananas.
Quick to make with simple pantry ingredients.
A fun twist from banana bread—lighter, smaller, and perfect for snacking.
Optional walnuts add crunch and nutty flavor.
What You’ll Need (Ingredient Highlights)
Ripe bananas bring natural sweetness and moisture.
Butter keeps the cookies soft and rich.
Chopped walnuts add texture, though you can leave them out for a nut-free version.
A light sugar sprinkle on top makes every cookie sparkle.
Pro Tips Before You Start
Use very ripe bananas with brown spots—they mash easily and give the best flavor.
Don’t overmix the dough; it keeps the cookies soft.
Line your baking sheet with parchment for easy cleanup.
Sprinkle sugar just before baking for a sweet, crisp finish.
How to Make Fluffy Banana Cookies
Step 1 – Prepare the baking sheet
Preheat the oven to 325°F (165°C).
Line a baking sheet with parchment paper.
Step 2 – Mix the dough
In a mixing bowl, combine flour, mashed bananas, sugar, melted butter, walnuts, egg, baking soda, and salt.
Stir until just combined.
Step 3 – Shape the cookies
Scoop about 3 tablespoons of dough per cookie and drop onto the sheet, leaving space between each.
Step 4 – Add sugar topping
Sprinkle the tops lightly with sugar.
Step 5 – Bake
Bake 15–20 minutes, until golden brown at the edges and firm to the touch.
What to Serve Them With
Pair with coffee or tea for a cozy afternoon treat.
Enjoy warm with a glass of cold milk.
Serve alongside fresh fruit for a lighter snack.
Variations / Substitutions
Add chocolate chips for a sweeter cookie.
Swap walnuts with pecans or almonds.
Add a pinch of cinnamon or nutmeg for extra warmth.
Storage & Leftovers
Store in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days or freeze for 2 months.
Warm in the oven or microwave before serving to bring back softness.
FAQs
Can I use frozen bananas?
Yes, thaw and drain them before mashing.
Can I make these cookies gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend.
Do I have to use nuts?
No, the cookies are just as delicious without them.
Why are my cookies dense instead of fluffy?
Overmixing the batter can make them dense. Stir gently.
Can I double the recipe?
Yes, this recipe doubles well for a larger batch.
Do these cookies taste like banana bread?
They have a similar flavor but are lighter and softer.
Final Thoughts
These fluffy banana cookies are simple, comforting, and a wonderful way to enjoy ripe bananas.
Whether you keep them plain or add a crunchy twist with nuts, they’re a delightful treat you’ll want to bake again and again.
Fluffy Banana Cookies
Ingredients
Method
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment.
- In a bowl, mix flour, bananas, sugar, butter, walnuts, egg, baking soda, and salt until combined.
- Drop 3-tablespoon portions of dough onto the baking sheet, spacing evenly.
- Sprinkle tops with sugar.
- Bake 15–20 minutes, until golden brown and firm at the edges.
- Cool slightly, then enjoy warm or at room temperature.
- See full steps with tips & photos → https://theboatshedcafe.com/fluffy-banana-cookies/
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- Walnuts add crunch, but you can swap with chocolate chips if you prefer.
- Store cookies in an airtight container for up to 3 days.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.