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Banana cookies on a cooling rack

Banana cookies

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 24 cookies

Have a bunch of overripe bananas in the fruit bowl? These soft cookies are easy for children to make and are perfect for using up browning bananas

  • Freezable
  • Vegetarian
Nutrition: Per serving


  • 75g salted butter
  • 100g light brown muscovado sugar
  • 1 medium egg
  • 1 medium ripe banana, mashed
  • 250g plain flour
  • ½ tsp bicarbonate of soda
  • 1½ tsp cinnamon
  • 50g raisins, chocolate chips or pecan nuts (optional)


  • STEP 1

    Heat the oven to 190C/170C fan/gas 5 and line two baking sheets with baking parchment.

  • STEP 2

    Heat the butter in a small pan on the hob, or in a heatproof bowl in a microwave on high in 30-second bursts, until melted. Tip the butter into a mixing bowl if melted on the hob.

  • STEP 3

    Stir the sugar into the melted butter with a wooden spoon, then beat in the egg until smooth. Stir in the mashed banana. Sift the flour, bicarbonate of soda, cinnamon and a pinch of salt into the bowl and mix until it forms a soft dough. Add the raisins, chocolate chips or nuts, if using, and stir well until evenly distributed.

  • STEP 4

    Use a teaspoon to drop small scoops of the mixture onto the prepared trays, spacing them well apart as they'll spread. It should make about 24 cookies. Bake for 10-12 mins until they are light brown on the edges and feel dry to the touch.

  • STEP 5

    Leave on the tray for a couple of minutes to set, then lift onto a cooling rack to cool completely. Will keep in an airtight container for up to three days.

Goes well with


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