This recipe for easy banana cookies results in soft, muffin-like cookies, with a hint of nutty graham flavor.
A great alternative to banana bread, you definitely want to add this to the list of recipe options when trying to use up overripe bananas. You only need 5 ingredients and 20 minutes to make these delicious treats!
👩🏻🍳 Why You'll Love This Recipe
I must admit that I am always looking for new ways to use up those pesky overripe bananas. Somehow, I can never seem to nail buying the correct number of bananas. I either have too few or too many! That's why I love recipes like this banana graham cracker dessert, which is a perfect way to use up those overripe bananas.
With just a handful of other ingredients, these soft banana cookies are beyond easy to make and yield results that are tender and chewy and so delicious!
I guess this is a combo I like, because my Pancake Mix Cake with Graham Crackers also uses cake mix and cracker crumbs to make a tasty dessert!
🥘 Ingredients Needed
- bananas - I've found that using overripe bananas usually yields great results, but I think these cookies will be tasty regardless of how ripe your bananas are.
- vegetable oil and egg - these are the ingredients required for your cake mix.
- white cake mix - I prefer to use white cake mix so the flavors of the banana and graham crackers really come through.
- graham cracker crumbs - give these easy banana cookies a distinct and slightly nutty flavor.
- Mash the bananas.
- Add vegetable oil and egg, then mix well.
- Add graham cracker crumbs and cake mix.
- Mix to thoroughly combine.
- Scoop the batter and place about 2 inches apart on a cookie sheet.
- Bake for 8-12 minutes at 350 degrees F, then cool 10 minutes before removing from the baking sheet.
Definitely! Slice them up and place them in a single layer on wax paper. Then place another sheet of wax paper on top and place them in an appropriately-sized ziplock freezer bag. I usually store one sliced banana in a quart-sized ziplock bag. When you want to use the banana slices, just leave the bag out in a room temperature environment for 30-60 minutes to thaw before making this easy banana cookie recipe.
You can use any ripeness level. The flavor will change slightly based on how the bananas taste, but either way these cookies will be tasty!
I like to slice my bananas first (as mentioned above, I recommend this banana slicer), and then mash with a fork or with the back of a large spoon.
💭 Expert Tips and Tricks
- The consistency of this batter won't be like typical cookie dough, but if you scoop it onto the baking sheet and the cookie doesn't hold its shape, try adding some extra graham cracker crumbs or even a bit of flour to your batter.
- Using a cookie scoop to portion your batter is the best way I've found to get even cookies. If you don't have one, try this this Oxo cookie scoop!
You'll love these easy banana cookies as a snack or dessert! This simple to make crowd pleaser will become a hit, and you'll never have to waste overripe bananas again!
📖 Substitutions and Variations
- The graham cracker crumbs lend a nice nutty flavor and help with the consistency of the batter, but you can certainly make it without the crumbs. Your easy bananas cookies will be a little more cake-like without the crumbs, but still delicious!
- Try using different kinds of cake mix. Yellow cake, spice cake, or even something chocolate would produce interesting results!
- You can also use this recipe to make something more akin to an actual cake. Bake your batter in a loaf pan for 15-20 minutes and check for doneness with a toothpick.
These soft banana cookies do not absolutely need to be refrigerated, however I recommend it if you are not going to eat them all the same day they are baked. When they sit out, they seem to get a little gooey from the moisture in the air.
Store them in an airtight container in the fridge. The graham cracker crumbs on top might still lose a bit of their crunch, but the cookies will keep their overall consistency much better.
💡 Other Suggested Desserts
I also have to mention these delicious Matcha Cookies with White Chocolate, which have the benefits of green tea powder baked right in!
🍌 More Banana Recipes You'll Love
- Eggless Banana Bread - This easy and tasty banana bread only requires a couple of simple ingredients that you probably have in your kitchen already!
- Pan Fried Cinnamon Bananas - A favorite here on the blog, these quick and simple cinnamon bananas are great for a sweet snack or a special breakfast.
- Banana Cinnamon French Toast - Speaking of special breakfast, this hearty French toast recipe is a great recipe for a celebratory breakfast or brunch.
- Banana Smoothie - A simple, 4-ingredient smoothie from Kristine's Kitchen that makes a great snack on the go.
Soft Banana Cookies
Love this recipe? Awesome! Please give it a 5 star ⭐ rating below! And if you make this, snap a photo and tag me on Instagram. You can find me at DizzyBusyandHungry or #dizzybusyandhungry!
📋 Recipe Card
Easy Banana Cookies
- 2 bananas
- 2 tablespoons vegetable oil
- 1 egg
- 1 ½ cups graham cracker crumbs (divided)
- 1 box white cake mix (16.25 ounce)
- Preheat oven to 350 degrees F.
- In a large bowl mash the bananas. Add the vegetable oil and egg and mix to combine.2 bananas, 2 tablespoons vegetable oil, 1 egg
- Add 1 cup of graham cracker crumbs and the cake mix and mix thoroughly. The dough will be very thick.1 ½ cups graham cracker crumbs, 1 box white cake mix
- Using a medium cookie scoop (about 1.5 tablespoons), scoop the batter and place each scoop about 2 inches apart on a cookie sheet.
- Sprinkle the tops of the cookies with the remaining graham crumbs.
- Bake for 8-12 minutes, until the bottoms are golden and the tops are starting to brown. Cool for 10 minutes before removing from the baking sheet.
- If you need to, you can freeze the bananas until you are ready to make the cookies. Simply slice them up and place them in a single layer on wax paper. Then place another sheet of wax paper on top and place them in an appropriately-sized ziplock freezer bag (I usually fit one sliced banana in a quart-sized ziplock bag.) When you want to use the banana slices, just leave the bag out in a room temperature environment for 30-60 minutes to thaw before making the recipe.
- The easiest way to mash bananas is to slice them first (I recommend this banana slicer), and then mash with a fork, potato masher, or food processor.
- You can use any brand of cake mix, just make sure it is around 16 ounces.
- If you don't have a cookie scoop (I love this Oxo cookie scoop), you can just measure about 1.5 tablespoons of batter.
- The consistency of the batter is more like really thick cake batter than like cookie batter. Try scooping one cookie and placing it on the cookie sheet. If it basically holds its shape, you are OK. If it turns into a pool of batter, then add more graham cracker crumbs or even a bit of plain flour.
- If you are not going to eat them all the same day they are baked, place them in a container in the refrigerator. The reason is that when they sit out, they seem to get a little gooey from the moisture in the air. (The graham cracker crumbs on top might still lose a bit of their crunch, but the cookies will keep their overall consistency much better.)
- If you prefer, instead of making cookies, you can place the batter in a loaf pan to make something akin to a banana cake. Bake for about 15-20 minutes, until a toothpick inserted in the center comes out clean.
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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