Raised in the Kitchen cookbook giveaway graphic

Raised in the Kitchen is available now!

4 Things You Should STOP Doing When Grilling!

Chewy Banana Cookies

Don’t toss those ripe bananas! Make these perfectly chewy banana cookies with them! They aren’t fluffy like your usual banana cookie. These are more dense and so chewy delicious!

After posting about our chewy pumpkin cookies (stop over flouring and over beating and they won’t turn out huge and fluffy!!!) I couldn’t get the idea out of my head that banana puree is much like pumpkin and therefore would probably create a chewy banana cookie. That’s something I’ve been after for years! I love Mom’s fluffy banana chocolate chip cookies, but I really wanted a chewy version and this is for sure it!

a photo of someone holding a golden banana cookie and breaking it in half.

I have such distinct memories of Mom pulling those warm banana chocolate chip cookies off of the baking sheet, a little circle of crumbs almost always left behind. Oh, and how those light and delicate, almost cake like cookies melted in our mouths! There’s a time and place for everything and I love the idea of having Mom’s version and my own now.

I love bananas in baked goods. We literally have dozens of banana recipes on the blog. If you want to try more recipes for your ripe bananas, try our peanut butter banana bread, Nutella banana muffins or banana cake.

Ingredients for Chewy Banana Cookies

You aren’t going to find another recipe out there quite like this one, but the ingredients aren’t anything out of the ordinary for a cookie recipe. Here is the ingredients list:

Cookies

  • Butter – I always bake with unsalted butter so I can control the amount of salt in my recipes, but if you only have salted, just eliminate the additional salt in this recipe.
  • Flour – just good ol’ all purpose
  • Baking Soda – leavening agent, helps the cookies spread and stay chewy
  • Baking Powder – leavening agent, adds a little rise
  • Salt – enhances the flavors
  • Light Brown Sugar – adds sweetness and keeps the cookies soft
  • Vanilla – flavor
  • Egg Yolk – adds structure and richness
  • Honey – adds natural sweetness
  • Banana – adds flavor, moisture and natural sweetness

Cinnamon Sugar Topping

  • Dark Brown Sugar – I love the color and extra molasses flavor this adds
  • Sugar – a little more sweetness and texture
  • Cinnamon – flavor and warmth
The measurements for each ingredient are listed in the recipe card down below.
a photo of a three golden baked banana cookies sitting on a white napkin on top of a small saucer.

How to Make Banana Cookies

There are a few things that you want to look out for when making these cookies to keep them chewy. So read carefully and pay attention to the tips given. Here are the steps:

For the Cookies

  1. Brown the butter and let it cool slightly.
    • TIP: Starting with melted butter is key to this recipe. You don’t necessarily have to brown it (but you should because the flavor is phenomenal), but it does need to be melted and cooled. It should not be solidified, but it should not be hot.
  2. Add the dry ingredients to a large bowl and whisk to combine.
  3. Pour the browned butter into the bowl of a stand mixer, add the sugar and beat together. Add the honey, vanilla and egg yolk and mix again.
  4. Stir in the banana by hand.
  5. Slowly add the dry ingredients and mix until just combined.
    • TIP: You don’t want to over-mix the dough or the cookies will come out fluffy and cakey.
  6. Place the cookie dough in the fridge while you make the cinnamon sugar topping (see section below).
  7. Preheat the oven and use a silpat on the baking sheet.
  8. Roll the dough into balls and coat them in cinnamon sugar.
  9. Bake and let cool a little before digging in.

For the Topping

  1. Combine all the ingredients in a small bowl and stir together. Use your finger to break up the dark brown sugar if necessary.
All of these instructions can also be found in the recipe card at the end of the post. You can save and print the recipe from there as well.
 
a photo of several baked banan cookies piled on a wire cooling rack.

Do You Have to Brown the Butter?

No, you could just use melted butter, but the brown butter really brings on a rich and buttery flavor that cannot be duplicated without it.

Can I Use Softened Butter?

/8 doesn’t work in the same way as melted. By beating the sugars with a softened butter you’ll end up with a fluffier cookie. Which isn’t bad, so you can try it both ways and do whichever suits your fancy.

a photo of three perfectly baked golden banana cookies sitting on a white napkin on a small gray saucer.

Can I Add Chocolate Chips to These Cookies?

I never say no to chocolate chips! They make a great addition to these cookies and banana and chocolate are a delicious combination. I’d recommend 1-1 1/2 cups of semi sweet chocolate chips.

What Does a Ripe Banana Look Like?

You want to use ripe bananas for this recipe which are yellow with several brown freckles all over them.

Ripe bananas are sweeter and have a stronger banana flavor. They also have the moisture you want for this recipe.

Check out the video in our peanut butter banana bread post. It shows perfectly ripe bananas if you want to see an example.

 

a photo of a single golden baked banana cookie covered in cinnamon sugar.

Storing Banana Cookies

You can store banana cookies at room temperature in an airtight container. They will keep for 3-5 days at room temperature.

They also freeze great. Place them in a freezer safe container or a ziploc bag. They will keep for up to 3 months in the freezer.

Why You Will Love These Cookies

  • Chewy texture
  • Cinnamon sugar on the outside
  • So easy to make
  • Use up those ripe bananas
  • Delicious banana flavor

 

These banana cookies are unlike any banana cookie you’ve ever tried before. They are soft and chewy and not like the typical cakey banana cookie. Both are fantastic, but I’m totally obsessed with these ones!

 

Raised in the Kitchen - Carrian Cheney
Launched!

Our new book is now available!

This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.

Buy now

a photo of someone holding a golden banana cookie and breaking it in half.

Chewy Banana Cookies

No ratings yet
Prep Time: 35 minutes
Cook Time: 12 minutes
Total Time: 47 minutes
Servings: 24

Ingredients

Cookies

  • 1 Cup Butter unsalted
  • 2 1/4 Cups Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 Cup Light Brown Sugar
  • 1 teaspoon Vanilla
  • 1 Egg Yolk large
  • 3 Tablespoons Honey
  • 1/2 Cup Mashed Banana use freckled bananas

Cinnamon Sugar Topping

  • 1 Tablespoon Dark Brown Sugar
  • 2 Tablespoons Sugar
  • 1 Teaspoon Cinnamon

Instructions

For the Cookies

  • In a skillet over medium high heat, add the butter and cook until foaming and beginning to turn amber in color with brown flecks on the bottom of the pan. Remove from the heat and pour into a bowl so it will not continue to cook. The smell should be very fragrant. Set aside to cool for 20 minutes then place in the fridge for 10 more minutes.
  • In a large bowl, whisk together the dry ingredients, set aside.
  • In a mixing bowl or a stand mixer, use a spatula to scrape the butter into the bowl and beat together the butter and sugar for 1 minute. Add the vanilla, egg yolk and honey and mix again.
  • Finally, stir in the banana.
  • Slowly pour all dry ingredients into the mixer and beat again until combined.
  • Place in the fridge while you prepare the oven and cinnamon sugar.
  • Heat the oven to 350 and line a baking sheet with a silpat.
  • Roll the dough into balls and then roll into the sugar mixture.
  • Bake for 12 minutes and remove from the oven to rest for a moment before eating.

For the Cinnamon Sugar Topping

  • In a small bowl, combine the brown and white sugars and cinnamon, using your fingers to break up bits of brown sugar.

Notes

Store in an airtight container. These cookies will keep for weeks at room temperature.
Nutrition Facts
Chewy Banana Cookies
Amount Per Serving (1 cookie)
Calories 163 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 28mg9%
Sodium 166mg7%
Potassium 52mg1%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 12g13%
Protein 1g2%
Vitamin A 1042IU21%
Vitamin C 1mg1%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

a photo of several baked banan cookies piled on a wire cooling rack.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Oh, Sweet Basil on Instagram

Want more of our family, recipes, and all our shenanigans?

Check us out on Instagram and be sure to tag us @ohsweetbasil #ohsweetbasil for a chance to be featured!

4 Things You Should STOP Doing When Grilling!

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

Leave a comment

Recipe Rating




3 comments

  • The dough is really soft! Should the butter be completely re-cooled to a solid? Should there be more flour added or less butter?? Help!

    • Reply
    • Hi Emily! No, the butter isn’t cooled enough to be back in a solid form, just room temperature. The flour and butter measurements are correct. Did you use just the egg yolk? And just 1/2 cup of banana?

      • Reply
    • Emily, it could also be that the butter was a little too warm. Just chill the dough in the fridge. With the proper flour and banana it should be firm enough to scoop but not crazy thick dough.

      • Reply

4 Things You Should STOP Doing When Grilling!