Banana Blob Cookies

I’m gonna preface this post with a confession… I made a rookie mistake when I made these things. I just wasn’t paying attention, and I used baking POWDER instead of baking SODA. Yes, there is a difference! Yes, it matters! IT MATTERS!!! Needless to say, my Banana Blobs didn’t turn out as amazing as the last time I made them. But that doesn’t mean that you all can’t still make something beautifully blob-a-licious!

Mmm blobby

I have a love-hate relationship with bananas. And aside from my mom, it seems like the rest of my family does, too. Sometimes, we go through a bundle of bananas so fast, you’d think they were the only food in the house. Other times, the things sit there for days and eventually become brown, bruised bananas that nobody wants. And that’s what happened this week… Poor bananas. It isn’t their fault no one loves them.

I propose that no ugly banana goes unloved!

Everyone’s go to solution for overripe bananas is Banana Nut Bread (duh). But that’s so… expected. And we don’t want that. BANANA COOKIES!

I’ve used this recipe from Simply Recipes before and I reeeaallllllyyy love it, so I haven’t made any changes to it.

Yield: About 24 cookies


1/2 cup unsalted butter at room temperature

1 cup sugar

1 egg

3 medium bananas, or 1 cup mashed bananas

1 teaspoon baking SODA

2 cups flour

pinch of salt

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

Optional: pecans, walnuts, chocolate chips, etc.

Preheat oven to 350.

Start by creaming your butter and sugar together until soft and fluffy. Should take 2-3 minutes with an electric hand mixer. Add egg and beat until it becomes fluffy again.


In a separate bowl, mash bananas. A couple spins of the hand mixer should do the trick. Add baking soda to the mashed nanners and let it sit for 2 minutes. In this 2 minutes, the baking soda (an alkaline) will react with the bananas (an acid) creating the fluffy texture we love so much. Baking is SCIENCE! You should take this 2 minutes to prepare your baking pan. Line it with parchment paper (super easy clean up) or spray lightly with cooking spray (I ain’t washin’ yo dishes).


Add the nanner mixture to the butta mixture and mix it all together. In yet another bowl, mix the flour, salt, cinnamon, nutmeg, and cloves. (I’m lazy and just threw it all in, though I don’t recommend doing that.) Then add that to the butta-nana mixture.

All together now!

Mix until combined. If you decide you want some add-ins (nuts, chocolate chips, whatevs), now is the time to fold them in. Scoop generous tablespoons of dough on to baking sheet. Bake for 11-13 minutes or until golden brown.


  • Take a look at this page, explaining the difference between baking soda and baking powder. It’s very educational.

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