Absolutely guaranteed to not last long in my house! Ingredients sound perfect for my tastes. Handed-down recipe boxes filled with precious memories---thanks!

Oh my goodness, I LOVE banana anything and I have bananas that are a bit overripe at this very moment! As soon as I go to the grocery store (I'm a student, I don't keep a well stocked kitchen) I will be trying these cookies :) Thanks for the fabulous recipe!

These are right up my alley, thanks for posting! I'll soon try them with peanut butter in place of regular butter. Thanks!

Made these as soon as I saw the recipe. They are fantastic. Guaranteed to make the office happy tomorrow!

Oh my my! Those 3 slightly overripe bananas from 2 weeks ago are coming out of the freezer tomorrow for this recipe! Must remember to stop at the store for pecans though...thanks for the recipe Garrett!

Meh... I found them too dry. If I were to try them again I'd add a couple of tablespoons of oil.

We made these with chocolate chips and some almonds that I had. Very good!!!

Bless you! I have about 8 overripe bananas on my kitchen counter. How much banana bread can one bake! This looks like a great way to use some up!

Oh my Gosh! I love banana recipes....!

These are on my to try list!

Oh...those recipe boxes are so wonderful! What a treasure!

I make my own variation of banana cookies, but these sound great. However, I make a banana icing to put on top of the cookies that makes them that much better. It's basically a mixture of mashed bananas, powdered sugar, milk and butter.

Hi Garrett, I just wondered if I could sub white whole wheat flour and maybe add a little applesauce to the recipe. This looks so good, but I've tried to cut out white flour from my cooking/baking when possible. Thanks!

I think the flour might work fine, but not sure about the applesauce. Give it a go and let us know how it works out! ~Garrett

How about peanut butter chips as an add-in?

Oh my gosh!!! This is such a wonderful gift. I will make these very soon and follow the recipe as is. Then the next time I make them, I will replace the butter with peanut butter. Thanks!

Hello, I would love to make the banana cookies but you don't write it in ounces or if it's plain or self-rising flour.

I used all-purpose flour. As for the ounces, there is a measurement converter on the left side bar of the Simply Recipes homepage. ~Garrett

When bananas go south of ripe at our house, I just pop them in the freezer in their entirety, for use later. This gives me a good excuse to use those two bananas I saw lurking in the bottom my freezer drawer yesterday! Thank you Garrett & Elise!

Great recipe! Just took these out of the oven and they are delicious - I followed the recipe exactly. Each week we have leftover bananas and I usually make Elise's banana bread recipe. This recipe will also be added to the rotation. Thank you!

Banana cookies are a great idea! They sound really good.

My grandmother's banana bread recipe calls for mixing the mashed bananas with some warm water and baking soda. I've never known why, I just do it because Nonnie's recipe said to! When Nonnie died, my aunt photocopied all of her recipes (in alphabetical order) and put them in 3-ring binders, with a wonderful picture of my grandmother in the front cover's sleeve, for each family. Since nearly all are in Nonnie's own handwriting, it's a very special treasure. Thanks for sharing a bit of your family's history with us, Garrett, I can't wait to try this recipe.

These came out pretty well! I just tried out the recipe this afternoon and my house smells just divine right about now! I added a teaspoon of vanilla because I love the flavor of vanilla. Very light and a little cake-like - a keeper!

With chocolate chips? Oh yum!

I'm a volunteer in the Peace Corps and can usually only find bananas that are overripe at the local markets. I love bananas and was disappointed I couldn't find anything fresh here. I can't bake bread so I am extremely happy to find this cookie recipe to add the flavor I've been craving but couldn't get. Thanks!

Hi! I loved this recipe! We tried it with chocolate chips. We also took out the ground cloves because we didn't have any and they were too expensive to buy, and then added 3/4 to 1 teaspoon of vanilla extract. They were AMAZING! Thanks!

Since I am allergic to eggs, I used to think that most cookies and pies would forever be out of my reach. (This is good news for my waistline, but not for my tastebuds) Recently I finally found a cookbook for allergic people with tips on how to alter recipes so that you can still enjoy them! I applied this to Garrett's lovely recipe and the cookies turned out great. So, thank you Garrett!

For those interested in knowing what I did:

I omitted the egg and replaced it with a bit more baking powder (baking soda is hard to find where I live, but an ingredient of the powder), a tiny amount of vanilla sugar (vanilla can be substituted for the eggflavor to some extent) and to be on the safe side, a tiny bit of potato flour (dissolved in about a tablespoon of water). The cookies still turned out great, so don't be afraid you have to suffer once again for being allergic.

Wow, I recently discovered how good banana bread is and now you can make cookies out of them? I better not make them or I might become an addict!

You are a life-saver! I have two ziploc bags of overripe bananas in my freezer! These cookies look like I will gain some freezer room!

Has anyone tried them with peanut-butter chips yet? I loved bananas and peanut butter when I was a kid, and it's the first thing I thought of when I saw this recipe.

That's so wonderful.Thanks for sharing, and I want to share my recipe for peanut butter & banana cookies.
Banana Cookies with Peanut Butter Filling

1 cup firmly packed brown sugar
1/2 cup sugar
1 cup butter or margarine, softened
1 cup mashed bananas (about 2 medium)
1 egg
1 teaspoon vanilla
2-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Filling
1 cup Smucker's Natural Creamy Peanut Butter
1/2 cup butter
1 cup powdered sugar

Heat oven to 350° F. Beat brown sugar, sugar, and butter in large mixer bowl until creamy; add banana, egg, and vanilla. Beat until well mixed. Combine flour, baking soda, and salt in medium bowl; mix well. Add flour mixture to banana mixture; mix until soft dough forms.

Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake 11 to 13 minutes or until lightly browned. Cool on wire racks.

Beat peanut butter, butter and powdered sugar until well mixed. Spread about one tablespoon filling on bottoms of half of cookies. Gently press bottoms of remaining cookies against filling to form sandwiches.

Tip: Cookies can be frosted. Add one to two tablespoons milk to peanut butter filling, stirring until smooth. Frost tops of cookies.

Makes two to 2-1/2 dozen sandwich cookies.

I hope everyone enjoys it!

Made these tonight, and they were delicious. I omitted the nutmeg and cloves, using only cinnamon (not a big lover of those spices). They are like little banana bread cookies of joy.

Thanks Garrett for such an awesome recipe. I'm gonna see if I can use the base of this recipe to make up a sweet potato cookie! I'm not sure if the sweet potatoes will be acidic enough to get a rise out of the baking powder, but it can't hurt to try. I already have 2 failures under my belt. :)

Mmm... looks like a banana bread cookie! I think I know what I'm doing this weekend! Thanks so much for sharing this family recipe!

We liked them, but I seem to have had a problem that nobody else has had. I made a double batch. The problem is that after I made them and they had cooled, I put them in containers and covered them, and they lost all crispness and became... soggy! Everybody ate them anyway. Is the sogginess something I have to put up with, because of the bananas? Did I do something wrong?

The bananas make these cookies very, very moist. If you package them up and they aren't completely cooled, the container will act like a greenhouse, and the moisture will circulate and make the cookies soggy. Even when cooled, I would leave the container lid slightly ajar the first day or two. ~Garrett

This cookie recipe is delicious! The cookies were so good I had to share them with my neighbor and she has sent me a note telling me how much she and her little boy enjoyed the cookies. At my house we always end up with brown bananas and I feel guilty throwing them away. Now I will just whip up this fabulous recipe. THANK YOU!

Do you think these cookies can be frozen for later use?
Thanks!

Not sure, I've never had them around long enough. ~Garrett

I am making them right now, and they sound great! Thanks for the recipe! I just ate my first one and they are superb!!

I vote these be renamed Banana Muffin Top "Cookies"! Mine came out thick, cakey, and absolutely fantastic - but not too cookie-ish! I used very, very rounded tablespoons and baked till they browned on top, maybe twenty minutes at 350°. Fantastic!

Next time I may cut the sugar, replace the c.chips with rehydrated apricots, and sprinkle turbinado sugar on top for crunch - really maximize their muffin-ness!

Delicious! This recipe became one of my favourites for what to do with ripe bananas! :)

These sound absolutely divine. I do believe I will add a *secret* ingredient of mine to them and see how they turn out for me... ok, you twisted my arm, I'll share. Add a small box of pudding to the recipe and a tablespoon of half-and-half... moist and delicious!!!

Great recipe! Made it over the Easter weekend and was devoured right away by kids and adults alike. The crowd was actually clamoring for more... more!

I'll definitely double the batch next time.

Thank you for sharing this wonderful recipe. I found it through StumbleUpon, and I just knew I'd have to make them. I added a little vanilla, and used chocolate chips instead of pecans (I'm allergic to nuts). I had to add a little milk to the original recipe because the batter got very sticky when I was adding the last of the flour (I think the reason is that I live in Finland and we probably have slightly different kind of flour here). The cookies turned out great: soft and delicious. Next time I'll replace the chocolate chips with butterscotch chips. I think they'll go nicely with bananas.

Thank you so much for this recipe. It sounds like your grandmother was a wonderful cook. Our family loves my banana bread, but I think I'll be making these cookies a staple around our house from now on. Absolutely delicious!

Made these last night with walnuts - yum! There's only 1 left as the family descended upon them as soon as they were cool enough to grab. Guess I'll be making them again soon! Thanks for the recipe!

Have just made these as a late night treat but found they turned out quite soft. I would have liked them to be a little more crispier round the edges whilst still soft in their centres. I noticed that I used baking powder instead of soda, but how do you think I could get the consistency I'm after...is it more flour/sugar? more baking soda? higher heat? lower heat but longer cooking time? less banana? smaller cookie dollop size? or a combination of all of these? Any suggestions would be appreciated. Or is it because I'm too eager to taste them straight out the oven that should I just wait for them to cool? :)

I really did not like these cookies. The cookies were too soft and tasted more like bread. Not the cookie texture and taste I was looking for.

I just made this recipe with chocolate chips. My son had it and he said my mum is the best cook ever. Thanks Elise for a really great recipe!

All credit goes to Garrett for this one. ;-) ~Elise