Banana Cookies

Banana Cookies

Juanita Peek 0

"The nuts in these cookies can be ground or finely chopped. For a different twist try using 1/2 cup toasted sesame seeds in place of the nuts."

Ingredients 15 m {{adjustedServings}} servings 174 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
  2. In a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt.
  3. Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly colored. Transfer to wire racks to cool.
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Reviews 44

  1. 53 Ratings


Made these for my boys this afternoon - ages 2 and 4. While they liked them, I found them to be mediocre, at best. The dough was more like a runny batter, so the cookies came out very flat. Refrigerating the batter helped the second batch rise a bit better. I added chocolate chips, which the kids loved. Nice banana flavor. Texture is more like a pancake than a cookie. They get mushy when you store them. I think I'll try another recipe next time...


This is a great little recipe especially for the kids! It's like having banana-nut bread in a cookie. I changed a few measurements and ingredients and found that the recipe worked a bit better. First, I used only 1 teaspoon of baking powder--it was more than enough. Second, I added close to a cup of ground walnuts I processed in the food processor. Finally, instead of shortening, I used butter and just a tab bit more, about a tablespoon more. I pre-mixed the dry ingredients including the nuts. Since the batter was extra moist, I used a spoon and knife to form generous round teaspoonfuls on the cookie sheet. Next time, I'll try adding a bit more lemon extract; 1/2 teaspoon plus. These cookies are great iced, especially with a thin lemon icing, but also equally as good with just a sprinkle of powdered sugar or plain. This recipe is easily altered like most banana breads. ENJOY!


Wow these cookies are fabulous. I make them without nuts and due to my son's egg allergy, I used an egg substitute. The cookies are cakey, as opposed to hard. They are so tasty and so addictive. My 9-month old daughter likes them, my 3-year old son likes them and my husband inhales them as well. I've been making them every other week and have served them at meetings, playgroups and more. They are always a big hit and everyone asks for the recipe.