Featured Recipe

Spiced Banana Cookies

Name: Spiced Banana Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Yield: 36 servings
Ingredients: 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 3/4 cup unsalted butter softened; 1/2 cup granulated sugar; 3/4 cup packed light brown sugar; 1 large egg; 1 tsp vanilla extract; 1 cup mashed ripe banana (about 2 medium bananas); 1/3 cup granulated sugar; 1 1/2 tbsp ground cinnamon

By Kate

Created on 25 January 2026

Chewy banana cookies packed with warming spices, using classic leaveners and a chilled dough step to control spread. Brown sugar adds depth while cinnamon sugar topping lends crunch and aroma. Adjusted flour and sugar quantities for balanced texture. Nutmeg swapped for ground ginger for a sharper bite. Rolled dough balls sometimes sticky but sugar coating handles that. Baking just until cracks appear avoids dryness. A reliable batch for times when overripe bananas need a bake-off.

Prep: 15 min

Cook: 15 min

Total: 2h 30min

Serves: 36 servings

cookies baking banana

Introduction

Banana cookies. A way to save overripe fruit without fuss. The trick lies in balancing moisture from banana with enough flour and leavening to get chew and lift—important so they don’t turn into biscuits or fudgy blobs. Brown sugar lends a bit of acid and deeper sweetness; swapping nutmeg for ground ginger adds warmth with a subtle bite—noticeable but not overpowering. Dough sticks to hands but sugar coating is your ally—helps with shaping and creates a fine crunchy shell post bake. Don’t trust timers blindly: look for cracks on top as your doneness alert. Too golden means dry and crumbly. Chill dough mandatory—keeps them thick and prevents spreading like crazy. They keep well sealed but fresh is best. Frozen dough quick bake option if you want fresh cookies on demand.

Ingredients

2 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

3/4 cup unsalted butter softened

1/2 cup granulated sugar

3/4 cup packed light brown sugar

1 large egg

1 tsp vanilla extract

1 cup mashed ripe banana (about 2 medium bananas)

1/3 cup granulated sugar

1 1/2 tbsp ground cinnamon

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About the ingredients

Flour is foundation here. Too little and cookies flatten; too much and chew is lost—stick to 2 1/2 cups. Baking powder provides rise; baking soda doesn’t work as well because acidic nature of the banana isn’t strong enough to activate it properly. Use unsalted butter: salted versions vary in salt content and can throw off taste, plus salt is added separately for control. Brown sugar adds moisture and mild acidity—light brown chosen for balance, dark sugar would result in heavier, more molasses-heavy flavor. Vanilla extract is non-negotiable for depth. Mashed banana quantity can flex slightly depending on ripeness; wetter bananas mean a firmer chill time. Cinnamon sugar coating: allows for a crunchy sweet crust—don’t skip if you want texture contrast. Swap ginger for nutmeg for sharper spice that stands up better with banana flavor.

Method

Preheat oven to 345 F. Line baking sheets with parchment paper or silicone mats.

Sift together flour, baking powder, salt, cinnamon, and ginger. Set aside dry mix.

In stand mixer or large bowl, beat butter and sugars until light and fluffy. Creaming needs to look aerated but not greasy. About 3-4 minutes on medium speed.

Add egg, vanilla, and mashed bananas. Mix just until combined. Do not overmix here or batter’ll get tough.

Add dry ingredients gradually, folding or on low speed until just incorporated. Dough will be soft and sticky. That’s right.

Cover tightly with plastic wrap. Chill minimum 2 hours ideally 3- This firms dough and keeps cookies from running too thin.

In small bowl combine sugar and cinnamon for coating.

Use hands to scoop and roll about 1 1/2 inch balls. If sticky, no fear. Just plop in cinnamon sugar and coat fully.

Space balls 2 inches apart on prepared baking sheets. No crowding or cookies glue together.

Bake 13-18 minutes. Watch for cracking tops, not browning. Crack pattern signals doneness. Pull off heat there. Overbaking means dry.

Cool on sheet 5 minutes minimum before transferring. Use thin spatula carefully or cookies break. Then cool completely on racks.

Store airtight at room temp up to 3 days. Wanna keep longer? Freeze dough balls or baked cookies wrapped tightly.

Technique Tips

Chilling dough solidifies butter again, preventing cookies from spreading into thin pancakes in oven. Also develops flavor as elements marry. Don’t skip. Creaming butter and sugars aerates mixture, giving texture lift; cream 3-4 minutes until pale, fluffy but never grainy or greasy. When adding dry ingredients, use low speed or fold to avoid developing gluten—too much kneading means tough cookies, and bananas already bring moisture. Sticky dough? Don’t add extra flour; just coat well in cinnamon sugar then roll. Watch oven closely past 13 minutes. Tops start cracking, surface slightly matte, but no browning. Remove immediately. Too brown? Tough and dry enticingly. Cooling on sheet firm cookies gently—moving too soon risks breaking. Use thin, metal spatula for transfers. Room temp storage cracked tall container or freeze dough balls tightly for freshness later. Reheat baked cookies 10-15 sec in microwave to regain softness and aroma.

Chef's Notes

💡 Chill dough tightly wrapped. Avoid spreading. Keeps shape. Firm texture only comes from proper chilling. At least 2 hours. Preferably 3.
💡 Roll dough balls lightly but generously coat in cinnamon sugar. Sticky dough isn't a problem. Just use sugar. It helps with shaping.
💡 Watch closely while baking. Look for cracks not browning. 13 minutes then start monitoring. Overbake leads to dry cookies. Avoid that.
💡 Cooling step matters. Let them sit on baking sheet. About 5 minutes minimum. Move gently with a thin spatula. Cookies can break easily.
💡 Want to freeze? Dough balls or baked cookies work. Wrap tightly. Keeps for longer. Freshness is important for flavor and texture.