Pecan Banana Bread Cookies are perfect for breakfast, snacks or dessert. Healthy, easy and taste just like banana bread. These cookies are kid friendly and parent approved!
When it comes to homemade cookies, they are somewhat of a comfort food around here.
We love cookies.
Especially homemade.
These Pecan Banana Bread Cookies are no exception to the rule.
The best part is that they can be either a breakfast cookie OR a dessert cookie.
How, why and who eats cookies for breakfast you ask?
Store bought cookies tend to sit around and go stale, but fresh baked cookies are consumed fairly quickly around here.
These cookies weren’t originally cookies at all.
Instead the dough was meant to become a loaf of banana bread.
However, one day, I was in a hurry, didn’t have time to wait an hour for bread to cook and decided to turn my banana bread into banana bread cookies.
Soft and chewy cookies that taste like banana bread but look like cookies.
My original recipe for Soft and Chewy Banana Bread Cookies was a hit with readers and pinners so I started to play with the recipe and came up with this gem.
Pecan Banana Bread Cookies are simple, delicious and kids LOVE them!
My kids especially love when I make breakfast cookies.
Who doesn’t love cookies for breakfast – really?!
Their teachers aren’t as convinced that I’m feeding my kids a healthy breakfast, but who cares!
All that matters is that these cookies are healthier and tastier than some bowl of sugary cereal or a pop tart I could be feeding them!
If you love banana bread, and love pecans, give these Pecan Banana Bread Cookies a try!
Pecan Banana Bread Cookies
Pecan Banana Bread Cookies are perfect for breakfast, snacks or dessert. Healthy, easy and taste just like banana bread.
Ingredients
- 1/2 cup salted butter
- 1 cup white sugar
- 2 eggs
- pinch of salt
- 2 very ripe medium bananas
- 1 teaspoon baking soda
- 2 cups bread flour
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350*F
- Prepare cookie sheets with a baking mat, non-stick foil, greasing them or parchment paper. Set aside.
- Blend together butter and sugar for several minutes until fluffy.
- Add eggs and salt. Scrape sides of bowl and blend again.
- Add bananas and baking soda. Blend again.
- Add flour 1/2 cup at a time until well blended.
- Add pecans and mix well, scraping sides of bowl as needed.
- Using a 2 tablespoon cookie scoop, drop batter onto a prepared cookie sheet.
- Bake for 13 - 15 minutes or until edges begin to turn golden.
- Allow to cool long enough to devour!
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 331Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 62mgSodium: 227mgCarbohydrates: 46gFiber: 2gSugar: 23gProtein: 5g
Marie
Thursday 7th of April 2022
I haven't made these yet, but you can bet the bank I will :) My mom used to make these, and her recipe got lost. I can't wait to make some and enjoy them with memories of mom. She was a wonderful cook. If you don't believe me, people even loved her FRUIT CAKE....LOL. I remember her lining baking pans with wax paper. It is a lot cheaper then parchment paper.
Janelle
Wednesday 31st of August 2022
Marie I am so glad that you could find a recipe that reminds you of your mother. She sounds like a wonderful cook and mother.
Judy
Friday 6th of October 2017
Just wondering if I could freeze these cookies before baking to have on hand, or would you bake them first, then freeze them. Thank you for your help.