The other day, I realised I have never used Bananas for Cookies (except for Oats Cookies and Muesli Bars). What would happen if I added Banana to the cookie dough? So I tried with my Basic Cookie Dough recipe, replacing Egg with mashed Banana. Cookies turned quite soft as expected. Today I tried again. I reduced Butter and Flour, and I baked them at lower temperature for longer time, and they turned crunchy. This recipe is very similar to my Shortbread recipe, and these cookies taste quite nice.


25 x 4.5cm Cookies


60g Butter *softened
1/4 cup Caster Sugar
1 pinch Salt
1 small Ripe Banana *80g after peeled
1/4 cup Custard Powder *OR 1/4 cup Corn Starch & 1/2 teaspoon Vanilla Extract
1 cup Plain Flour OR Self-Raising Flour

  1. Mix softened Butter and Sugar until smooth and well combined. Mash Banana until smooth, add to the Butter mixture, add Custard Powder (OR Corn Starch and Vanilla), and mix well. *Note: Custard Powder gives nice yellow colour and flavour.
  2. Add Plain Flour and mix to combine, then use your hands to bring the dough together in the bowl.
  3. Preheat oven to 150℃. Line a baking tray with baking paper.
  4. Roll out the dough on a floured surface until 6-8mm thick and cut out shapes. *Note: Today I used a round cutter 4.5cm in diameter and made 25 cookies.
  5. Bake for 25 to 30 minutes OR until golden. Transfer to a wire rack to cool completely. *Note: You could bake at higher temperature for shorter time for soft cookies.