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+ servings

Banana Bread Pecan Cookies

These cookies taste just like sweet banana bread with toasted pecans. A must try!
Course Dessert
Cuisine American
Keyword banana bread, banana bread cookies, best cookies, best cookies recipe, pecan cookies, pecan cookies recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings 24
Calories 133kcal
Author Jenny
Cost 8


Cinnamon Toasted Pecans

  • 1 1/2 cups Pecan Halves
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons water

Cookie Dough

  • 1 stick unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 2 medium very ripe bananas
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt


  • Place Pecans into a medium non stick skillet over medium heat. Stir in sugar, cinnamon and water until combined. Stir and let pecans bubble cook for about 5 minutes. Mixture will become thick. Pour pecans onto parchment paper to cool for at least 15 minutes before adding to cookie dough.
  • To prepare cookie dough, cream butter and sugars into a large mixing bowl. Add egg and vanilla mixing to combine. Mash bananas and add them to the bowl, stirring. Add flour, baking soda, salt and white chocolate chips stirring. Place cinnamon toasted pecans into a large ziploc and crush slightly. I still kept mostly large pieces. Add to bowl and mix to combine.
  • With a medium cookie scoop, place dough onto a large baking sheet lined with a silpat liner or parchment paper. Leave a good inch and a half between each cookie. Bake at 350 degrees for 15-16 minutes until golden brown. You want these too bake longer than you typically bake cookies. Let cool on baking sheet for 15 minutes before transferring to cooling rack.


Calories: 133kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 76mg | Potassium: 78mg | Fiber: 1g | Sugar: 14g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg