These banana nut buttermilk sugar cookies are perfect in every which way! They have a great crunch on the edge, a light and cakey center, banana undertones, and chopped walnuts throughout with a crunch of sugar on top. These cookies come together super quick, the only time consuming part about these lovely cookies is waiting of that stubborn banana to ripen! As you will see in the second photo, you want a super overripe banana. So ripe that you wouldn’t even think about eating it. These bananas make the best desserts because of how sweet they are. A trick you can do that I find helpful is to put your banana in a paper bag to help it ripen faster. The paper bag allows ethylene, a chemical in the banana, to build up and circulate speeding up the ripening process. Now on to the recipe!
How To Make Fluffy Banana Nut Cookies
You Will Need:
all purpose flour: for structure
baking soda: rising agent
salt: to balance out the sweetness
granulated sugar & light brown sugar: sweetness, using brown sugar adds richness and depth of molasses flavor
vegetable shortening (Crisco): use vegetable shortening instead of butter in this recipe, it makes the cookies nice and fluffy
banana: for the banana flavor of course, overripe is preferred here
eggs: to bind ingredients together
buttermilk: adds great flavor and makes the cakey texture within these cookies
walnuts: the nut to our banana nut!
Instructions:
Preheat oven to 375°F, prepare baking sheets with parchment paper or baking spray; set aside.
In a large bowl whisk together flour, baking soda, and salt; set aside.
In a stand mixer fitted with a paddle attachment or a large bowl with hand mixer cream together 1 cup of the granulated sugar (reserve ¼ cup), brown sugar, and vegetable shortening until light and fluffy. Mix in banana, and then the two eggs until combined.
Alternate dry ingredients and buttermilk into the wet mixture and mix on low until fully incorporated.
Fold in 1 cup of chopped walnuts. With two spoons spread out a heaping two spoonful amount of dough onto a prepared cookie sheet. Use the back of the spoon to shape the dough into a circle. Bake about 6 cookies per tray. Sprinkle a little reserved granulated sugar and chopped walnuts on each cookie.
Bake for 9-11 minutes. Let cool and enjoy!
These cookies are good for any occasion, but to me they scream morning treat with a cup of coffee! The crunch of sugar on top with extra walnuts is the like icing on a cake so don’t skip on it. If you this type of texture in a cookie, the light, airy, cakey kind, be sure to try my “plain” version of these cookies, Fluffy Buttermilk Sugar Cookies. Now enjoy the cute photo below and get baking! Recipe below as well. Love the Big Booty Baker 🙂
Fluffy Banana Nut Cookies
Ingredients
- 4 cups (500g) all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 ¼ cup (125g) granulated sugar divided
- 1 cup (100g) packed light brown sugar
- 1 cup (172g) vegetable shortening (Crisco)
- 1 overripe banana
- 2 eggs
- 1 cup (257ml) buttermilk
- 1¼ cups (g) chopped walnuts divided
Instructions
- Preheat oven to 375°F, prepare baking sheets with parchment paper or baking spray; set aside.
- In a large bowl whisk together flour, baking soda, and salt; set aside.
- In a stand mixer fitted with a paddle attachment or a large bowl with hand mixer cream together 1 cup of the granulated sugar (reserve ¼ cup), brown sugar, and vegetable shortening until light and fluffy. Mix in banana, and then the two eggs until combined.
- Alternate dry ingredients and buttermilk into the wet mixture and mix on low until fully incorporated.
- Fold in 1 cup of chopped walnuts. With two spoons spread out a heaping two spoonful amount of dough onto a prepared cookie sheet. Use the back of the spoon to shape the dough into a circle. Bake about 6 cookies per tray. Sprinkle a little reserved granulated sugar and chopped walnuts on each cookie.
- Bake for 9-11 minutes. Let cool and enjoy!