This recipe makes these delicious banana nut cookies that are ever so good. They’re super easy to make and a great recipe to use up leftover overripe bananas.
If you know me then you know that I love to bake with bananas which is why I’ve developed yet another banana recipe. If you’re a fan of bananas especially in baked products then you will love this recipe for banana nut cookies.
The cookies are soft and chewy with a lovely banana flavour that is complemented by the flavour of the hazelnuts. If you don’t have hazelnut then you can use other nuts such as pecans or walnuts for an equally delicious cookie.
This recipe only needs one banana which should be overripe for the best flavour so it’s a good recipe to use up uneaten bananas you may have at home.
Ingredients for Banana Nut Cookies
For the full list of ingredients and measurements, scroll to the recipe card below.
- Flour - use plain flour or all-purpose flour.
- Salt - I use fine sea salt for the best flavour.
- Bicarbonate soda - also known as baking soda.
- Butter - use unsalted butter.
- Sugar - I use a combination of soft brown sugar and caster sugar.
- Banana - this recipe requires one overripe banana.
- Vanilla - use good quality vanilla extract or vanilla bean paste.
- Hazelnuts - you can substitute with pecan nuts or walnuts.
How to Make Banana Nut Cookies
Combine the dry ingredients
Start by adding the plain flour, salt and bicarbonate soda to a bowl then whisk them together and set aside.
Cream together the butter and sugar
Add the butter and both sugars to a stand mixer bowl with a paddle attachment. On a medium setting, cream them together for around 3 minutes or until light and fluffy. You can also use a hand held mixer.
Mix in the remaining ingredients
To the butter and sugar, mix in the banana followed by the vanilla extract then mix in the dry ingredients until a dough forms. Add in the hazelnuts and combine well.
Refrigerate the dough
Cover the bowl and refrigerate for 20 minutes to make the dough firmer and easier to roll into balls.
Roll the dough into balls
Line a large plate or tray with parchment paper then roll the dough into 16 balls, each weighing between 36g and 37g. Place the dough balls on the plate as you roll them.
Refrigerate the cookie dough balls
Refrigerate the cookie dough balls for 2 hours. This reduces how much they spread.
Bake the cookies
Preheat the oven to 180oC and line a baking tray or cookie sheet with parchment paper. Place the cookies on the tray ensuring you leave space between them to spread. Add some chopped hazelnuts onto the top of each cookie then bake in the oven for 14 minutes or until lightly browned.
Cool the cookies
Allow the cookies to cool on the baking sheet for 25 minutes then transfer them to a cooling rack to completely cool.
Recipe Tips
- These banana nut cookies will be best the following day when they become firmer.
Storage
Store these cookies in an airtight container at room temperature for up to 4 days.
Unbaked cookies can be stored in the fridge for up to 2 days or in the freezer for up to 3 months. The cookies can be baked straight from the freezer.
Nutrition
Nutrition based on 1 serving - Calories: 160kcal | Fat: 7.4g | Saturates: 3.4g | Carbohydrates: 21.0g | Sugar: 10.7g | Fibre: 0.8g | Protein: 2.0g | Salt: 0.09g.
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- Banana Chocolate Chip Pancakes
- Double Chocolate Banana Loaf Cake
- Banana Chocolate Chip Muffins (Small Batch of 6)
- Small Banana Bread (1lb loaf tin recipe)
Banana Hazelnut Cookies
Ingredients
- 220g plain flour
- ¼ teaspoon salt
- ¾ teaspoon bicarbonate soda
- 100g unsalted butter soft at room temperature
- 75g soft light brown sugar
- 75g caster sugar
- 1 large banana mashed
- 1 teaspoon vanilla extract
- 50g hazelnuts chopped
Instructions
- To a bowl, add the plain flour, salt and bicarbonate soda then whisk them together and set aside. To a stand mixer bowl, add the butter and both sugars. Using a paddle attachment on a medium setting, cream them together for around 3 minutes or until light and fluffy. You can also use a hand mixer for this step.
- Add in the banana and continue to mix for another minute. Mix in the vanilla extract then pour in the dry ingredients that you set aside earlier and continue to mix until a dough forms. Once a dough forms, add in the hazelnuts and combine well.
- Cover the bowl and place the dough in the fridge for 20 minutes. After 20 minutes, line a large plate with parchment paper then roll the dough into 16 even sized balls. Each ball should weigh between 36g and 37g. Place the dough balls on the plate as you roll them. Refrigerate the cookie dough balls for 2 hours.
- Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a baking tray or cookie sheet with parchment paper. Place the cookies on the tray ensuring you leave space between them to spread. Add some chopped hazelnuts onto the top of each cookie then bake in the oven for 14 minutes or until lightly browned. Allow the cookies to cool on the baking sheet for 25 minutes then transfer them to a cooling rack to completely cool.
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