Do banana bread cookies taste like banana bread?

Yes! They are soft cookies and use the same spices as banana bread!

Can I use different types of nuts?

Yes! You can replace the chopped pecans with walnuts, almonds, or your favorite nut variety.

What is the best way to store these muffins?

I recommend storing them in the fridge individually wrapped in plastic wrap. They can also be stored at room temperature in an airtight container for 1-2 days. If stored in the fridge, enjoy within 4-5 days!

Can the cookie dough be chilled overnight?

Yes! It's best to scoop and roll the dough first, then place it on a baking tray covered tightly with plastic wrap. Let the dough come to room temperature before baking, about 1 hour.

Why are my cookies dry and don't taste like banana?

This usually means that your banana needs to be more ripe. The riper the banana, the more moisture and banana flavor.

How long do banana bread cookies last?

They can also be stored at room temperature in an airtight container for 1-2 days. If stored in the fridge, enjoy within 4-5 days!

Soft Pecan Banana Bread Cookies

📖 Soft Pecan Banana Bread Cookies

A zoomed in cookie covered it bits of broken pecans.

Print Recipe

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5 from 2 reviews

When it comes to homemade treats, nothing beats these pecan banana cookies! Pecans and bananas are a match made in heaven, and these cookies taste just like your favorite banana bread but in cookie form!

Author: Pate Giltner
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Yield: 16 cookies
Category: cookies
Method: Baking
Cuisine: American

Ingredients

1 overripe banana, mashed
1 1/2 teaspoons vanilla extract
1/2 cup butter
3/4 cup dark brown sugar, packed
1 egg
1 ½ cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2/3 cup pecan pieces (or chopped pecans) plus more for topping
Whole pecans for topping

Instructions

heat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Mix in the egg.
In a separate bowl, mash the banana with the vanilla extract. Add it to the butter and sugar mixture.
Whisk together the all-purpose flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the banana mixture, mixing until just combined. Avoid overmixing, as it can lead to tough cookies.
Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the dough.
Drop 1 tablespoon of dough onto the prepared baking sheet, spacing them about 2 inches apart. Top with whole pecans and additional pecan pieces.
Bake for 10-12 minutes or until the cookies are golden brown around the edges.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, store the Pecan Banana Cookies in an airtight container to maintain their freshness.

Notes

Store baked cookies in an airtight container at room temperature for 2-3 days. You can refrigerate or freeze the cookie dough balls, just bring them to room temperature before baking. This can take about 1 hour for refrigerated dough and 2 hours for frozen dough.
*Measure your flour properly. This is my #1 baking tip! Use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon.
For extra flavor, toast the pecans before chopping them. Simply spread the pecans on a baking sheet and bake at 350°F (175°C) for about 5 minutes until fragrant. Allow them to cool before using in the recipe.

Find it online: https://thegandmkitchen.com/pecan-banana-cookies/