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!
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.
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.
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.)