Lil’s Favorite One Bite Banana Cookies

By • October 27, 2011 • 18 Comments

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Author Notes: My daughter Lily has a predictable, yet refined young palate. A lover of tomatoes in any form and a good white bean soup, she does not like anything spicy or too sweet. She also eschews fruit in a main dish and can pick a carrot out of a fruity mango smoothie (EWW! Disgusting! You put carrot in this!). She knows I am endlessly trying to cajole her taste bud horizons and I am often defeated. However, I consider these cookies one small victory. She loves these cookies, in spite of the fact that normally she does not like bananas. Or curry powder, for that matter. Somehow, together, with the butter and sugar these become indescribably fragrant one-bite-crispy-on-the-outside-tender-in-the-middle cookies, that she cannot stop eating. One small victory for me.

Note: While I love these with a sprinkling of fleur de sel, Lily preferred hers plain or with roasted cashew half. If you want to add a nut, gently press into the dropped dough before baking.

Makes about 3 1/2 dozen

  • 6 tablespoons unsalted butter, softened to room temperature
  • 1/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup mashed ripe banana (from one small or ½ of a larger banana), in a bowl
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla
  • 1 cup all purpose flour
  • 1 teaspoon curry powder
  • Pinch of salt
  • 3 tablespoons unsweetened shredded coconut
  • Fleur de sel for sprinkling
  1. Preheat oven to 300° F.
  2. Cream the butter and sugars together until light and fluffy.
  3. Add 1/2 teaspoon baking soda to mashed banana. Set aside for a minute.
  4. In a bowl, stir together flour, curry powder and salt.
  5. Mix banana mixture into butter mixture. Add vanilla, mixing to evenly combine.
  6. Add half of dry mixture to wet ingredients and mix for 10 seconds. Add remaining dry ingredients and mix until just combined, using a spatula to scrape down the sides. Fold in unsweetened coconut.
  7. Drop by the teaspoonful on two parchment lined baking sheets, leaving about an inch between each. Bake, one sheet at a time, until golden brown, about 14 to 16 minutes, rotating the pan once halfway through. Sprinkle hot cookies with fleur de sel if desired. Transfer to wire racks to cool. Best enjoyed warm.
  8. Note: If cookies soften in storage, reheat on a pan in a 300° F oven for 5 minutes.

Topics: Cookies

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Comments (18) Questions (1)


5 months ago erinielliott

These are so delicious-the coconut adds a great texture. I added mini semi-sweet chocolate chips. I didn't get 3.5 doz out of this recipe. Maybe I made them too big? They are just standard size cookies....


about 1 year ago ATG117

No egg?

Also, how prominent is the curry flavor?


over 1 year ago fhp

Just made these. I was a little concerned as to whether or not I could chill the batter in the fridge until they were ready for baking. (I wanted them warm when they came to table.) I served them alongside a flan and they were a big hit. I was shy on the curry and will not be so timid next tome round. It made me want to put a bit of curry in my persimmon pudding and pumpkin pie this season. Who knew?


5 months ago gingerroot

Apologies for the belated reply, fhp. So glad you enjoyed these! Happy Holidays!


over 2 years ago Jessica Webster

Yummm!!!! I just made these and they are awesome! I added chopped walnuts to the batter since I am a nut fanatic and loved it! Thanks!


over 2 years ago gingerroot

Thanks for letting me know! Sorry for the late reply - I'm just finding your comment now.


about 3 years ago arielleclementine

oh gingerroot! these were fantastic! we devoured them. i love love that there are no eggs or nuts, which meant my nine-month old could eat them too- he loved them! thanks for a recipe i'll make again and again!


about 3 years ago gingerroot

Arielleclementine! You've made my day. Love that you enjoyed these, and little Henry too.


over 3 years ago arielleclementine

definitely going to try these! love the idea of a banana cookie!


over 3 years ago gingerroot

Thank you, arielleclementine! They are a tasty little bite, and it's easy to eat a few more than you planned. : )


over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yum! Love the idea of curry in a cookie. One of my favorite chocolate bars (the Naga by Vosges) has curry and coconut in a dark milk chocolate.


over 3 years ago gingerroot

Thanks, hardlikearmour! Apologies for the delayed response...I've had trouble replying to more than one comment at a time and since I did not get an email notification, remembered today that I left you hanging. Although I was not sure how the curry addition to the cookie would taste, here combined with the banana results in a taste reminiscent of gingerbread. Ooh, I've had a small taste size (.5 oz) of the Naga bar but now want to get a big one (3 oz)!


over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

These sound delicious! I can just imagine popping a whole batch into my mouth, one after the other. And with banana in them, we can pretend they're healthy, right? :)


over 3 years ago gingerroot

Thanks, fiveandspice! As for being healthy, that's what I've been telling myself, lol.


over 3 years ago gingerroot

Thank you, Bevi! Although I've never used banana in my curry, I know I've had banana chutney as a condiment for curry and that is where I got the idea to use it here.


over 3 years ago lorigoldsby

I can't wait to try these...I have frozen ripe bananas in the freezer, can I use them or should I go buy some bananas and wait a few days?


over 3 years ago gingerroot

Hi Lori! Thanks for your comment. I used frozen ripe bananas so definitely don't go out and buy some. I just took it out of the freezer while I waited for my butter to soften.


over 3 years ago Bevi

What a great idea! I use banana in my chicken curry - it only stands to reason it's a good combo in a confection. Nice!