This easy banana cookie recipe results in soft, muffin-like cookies, with a hint of nutty graham flavor. You definitely want to add this to the list of great recipes to make when trying to use up overripe bananas!

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I guess I am on a graham cracker kick, because my last recipe, Pancake Mix Cake, also used graham crackers!

And maybe I am on a banana kick too, because my recipe before that was for Banana Bread!

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.

So, on the weeks that I have too many, I find myself looking for something new and different to do with those leftover bananas.

Luckily, preparing bananas for use in baked goods and other recipes is made even easier with this banana slicer that I absolutely love!

I use it for slicing up bananas for fruit salads, for my Pan Fried Cinnamon Bananas snack/dessert/breakfast (it's very versatile, LOL!), and prior to mashing the bananas to use in my Banana Oatnut French Toast (I find it easier to mash those bananas when they are already sliced).

Sometimes I even place banana slices in a bowl, top them with a small handful of chocolate chips, microwave it for 30 seconds, and enjoy an ooey-gooey chocolatey banana treat!

But, I digress! Here is what you need to know to make this easy banana cookie recipe.

Tips for Making Banana Cookies

Can I freeze bananas until I am ready to make the cookies?

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.

How ripe do the bananas need to be?

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!

What is the easiest way to mash bananas?

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.

Can I skip the graham cracker crumbs in the recipe?

I have made them with and without the graham cracker crumbs. 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 cookies will be a little more cake-like without the crumbs, but still delicious!

Does it matter what brand of cake mix I use?

I use whatever brand is on sale! The box size I use is for a 16.25 ounce mix.

Easy Banana Graham Cookies

Recipe Author: Kristin

This easy banana cookie recipe results in soft, muffin-like cookies, with a hint of nutty graham flavor. You definitely want to add this to the list of great recipes to make when trying to use up overripe bananas!

4.72 from 7 votes

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Prep Time 5 mins

Cook Time 12 mins

Total Time 17 mins

Course Dessert

Cuisine American

Servings 24 cookies

Calories 116 kcal

Ingredients

  

1x2x3x

• ▢ 2 bananas
• ▢ 2 tablespoons vegetable oil
• ▢ 1 egg
• ▢ 1 1/2 cups graham cracker crumbs (divided)
• ▢ 1 box white cake mix (16.25 ounce)

Instructions

 

• Preheat oven to 350 degrees F.
• In a large bowl mash the bananas. Add the vegetable oil and egg and mix to combine.
• Add 1 cup of graham cracker crumbs and the cake mix and mix thoroughly.
• 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.

Notes

• 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 or with the back of a large spoon.
• You can use any brand of cake mix, just make sure it is around 16.25 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.)

Nutrition

Calories: 116kcal | Carbohydrates: 22g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 172mg | Potassium: 59mg | Sugar: 10g | Vitamin A: 15IU | Vitamin C: 0.8mg | Calcium: 48mg | Iron: 0.6mg

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