These Sourdough Banana Cookies are an easy drop cookie to make with ripe bananas and sourdough discard. They are a soft banana cookie that are drizzled with a delicious glaze.
These sourdough banana cookies are loaded with tons of banana flavor. They are delicious treat you can make with your sourdough discard. They are perfect for a quick snack or to have with a cup of hot coffee or tea.
I love making sourdough cookies. Some of my other favorites are these Sourdough Chocolate Chip Cookies and Sourdough Oatmeal Cookies.
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❤️ Why you’ll love this recipe
- Reduce your kitchen waste: No need to toss your sourdough discard or ripe bananas. Make them into these delicious cookies instead!
- Easy: Just a few simple steps and a couple of ingredients are needed for this recipe.
- Quick: There’s no need to chill the dough before you bake.
- Taste: These taste like banana bread in cookie form. They are super soft and will just melt in your mouth.
🥣 Ingredients needed
The complete list of ingredients and amounts can be found in the recipe card below. This is just an overview of the ingredients and any extra information about them that you may need.
For the cookies, you will need:
- All purpose flour
- Ripe bananas: I used bananas that were spotty. I recommend that you use bananas that are at least spotty, if they are too yellow they won’t be sweet enough for the cookies. If you are using extremely dark bananas that are super ripe, you may want to add an extra tablespoon of flour since they will have a little extra liquid.
- Sourdough discard: If you are new to sourdough baking then be sure to read my post on how to make sourdough starter with blueberries.
- Sugar
- Butter: You’ll want to soften your butter to room temperature.
- Egg
- Baking soda
- Salt
- Vanilla extract
- Cinnamon
For the glaze:
- Powdered sugar
- Milk
🍫Variations
- You can add in some chocolate chips or nuts if you like.
- I prefer the cookies with the glaze but it is optional.
⏲️ Recipe instructions (step by step guide)
Preheat your oven to 350° F. Mash your bananas with a fork and set aside.
Next, cream together your sugar, butter (room temperature), and vanilla extract (image 1).
Add the remaining ingredients and mix until well combined (image 2). Do not over mix.
Use a large cookie scoop (the dough will be sticky) to drop cookies on your baking sheet (image 3).
Bake for 13 to 16 minutes or until the edges are golden. Let the cookies cool.
Whisk together the powdered sugar and milk. Drizzle over the cookies once you are ready to serve them (image 4).
👩🏻🍳 Tips
- The glaze is optional but I recommend adding the glaze if you want a sweeter cookie. My kids actually liked the cookies better without the glaze.
- If you have very ripe and very dark bananas, you may want to add an extra tablespoon of flour as the bananas may have extra moisture from being so ripe. I prefer using bananas that are spotty.
🥡 How to store leftovers
You can store unglazed cookies at room temperature for up to four days after making. I recommend glazing right before you serve the cookies.
Other sourdough cookie recipes:
If you tried these Sourdough Banana Cookies or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
I’m also happy to try to answer any questions you may have. ❤️
Sourdough Banana Cookies
Equipment
- Baking sheet
- Hand or stand mixer
- Large cookie scoop (about 3 tablespoons if you don't have a cookie scoop)
Ingredients
For the cookies
- 2 cups all purpose flour
- 2 medium ripe bananas mashed with a fork (about one cup)
- ½ cup sourdough discard
- ½ cup sugar
- ¼ cup unsalted butter softened to room temperature
- 1 large egg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
For the glaze
- ½ cup powdered sugar
- 1 tablespoon milk
Instructions
For the cookies
- Preheat your oven to 350° and grease or line a baking sheet with parchment paper (not wax paper).
- Mash your bananas with a fork and set aside.
- In a large mixing bowl, cream together the softened butter, vanilla extract, and sugar.½ cup sugar, 1 teaspoon vanilla extract, ¼ cup unsalted butter
- Add the remaining ingredients and mix until well combined. Do not over mix.2 cups all purpose flour, 2 medium ripe bananas, ½ cup sourdough discard, 1 large egg, 1 teaspoon baking soda, ¼ teaspoon salt, ¼ teaspoon ground cinnamon
- Use a large cookie scoop (the dough will be sticky) to drop cookies on your baking sheet.
- Bake for 13 to 16 minutes or until the edges are golden.
For the glaze
- Whisk together the powdered sugar and milk.1 tablespoon milk , ½ cup powdered sugar
- Glaze the cookies once they are cooled.
Manuela says
Could I use honey instead of the sugar?
Audrey says
Hi there, I’m afraid if you use all honey the cookie dough will have too much moisture and the cookies won’t bake correctly.
Rabab says
These cookies are so pillowy and delicious! I only had one ripe banana on hand so instead of 1/2 cup sugar, I did 1/4 cup sugar and 1/4 maple syrup, and 1 3/4 cup flour. Highly recommend!
Audrey says
I’m so glad you liked them! 🙂
Wendy/HappyAppleVegan says
Such a brilliant, delicious use of sourdough discard! Lovely recipe!