Blueberry Banana Cookies are like blueberry muffin tops in cookie form! Great flavor from the blueberries & bananas with a wonderful melt-in-your-mouth texture. Everyone goes crazy over these iced banana cookies!
This recipe for Blueberry Banana Cookies is a result of me modifying my recipe for Banana Chocolate Chip Cookies. I love this variation as did my family- these cookies literally disappeared! They’re soft with great flavor and the glaze on top is like icing on the cake… or cookie. For a fun variation, substitute the vanilla extract in the glaze with 2 tsp lemon juice instead. It’s subtle, but I love the lemon flavor in combination with the banana blueberry flavors.
Tips to get the PERFECT Blueberry Banana Cookies:
Three kitchen items make these cookies come together quickly and easily. I actually use these items in nearly every cookie recipe I make, so they’re quite versatile. First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets! Parchment is especially useful for this recipe as the dough is quite soft. It makes clean up a breeze!
The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!
The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts.)
Blueberry Banana Cookies
- 1 cup ripe banana, smashed (2-3 bananas)
- 3/4 cup white sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cups fresh or frozen blueberries*
Vanilla Glaze
- 1 TBSP melted butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1-2 TBSP milk
Preheat oven to 365 degrees F. Line a cookie sheet with parchment paper.
Whisk ingredients for glaze together and set aside.
Cream together banana, sugar, vegetable oil, egg and vanilla extract using an electric mixer. In a small bowl whisk together dry ingredients. Add dry ingredients to wet ingredients and mix until smooth. Fold in blueberries.
Bake at 365 degrees for 11-13 minutes.
Let cool for 5 minutes, then transfer to a cooling rack. Brush with glaze. If glaze has hardened up, microwave for 20 seconds, then whisk again.
*You can use either fresh or frozen blueberries for this recipe. If you’re using frozen berries, there’s no need to defrost them. Simply rinse quickly with cool water and set in a mesh strainer until you’re ready to stir them into the dough.
If you like out Blueberry Banana Cookies, try a few of our other favorite fruity cookies:
- Banana Pudding Cookies
- Blueberry Cream Cookies
- Blackberry Oatmeal Cookies
- Cherry Chocolate Chip Cookies
- Peach Snickerdoodles
None of my family lives in the same state as us so when someone comes to visit, it’s a big deal. My sister and her fiancee are pictured here with us- this was a couple years ago when they came for the 4th of July. We all have such wonderful memories of this trip because spending time in each other’s company was amazing and we had so much fun! Honestly, ski resorts in Utah are incredible in both the wintertime AND summertime. Here we were enjoying a day at Snowbird. We already want to go back!
Tatiana says
Used last years frozen blueberries in this recipe, that i picked up at the local farm. Yummy!
Kaylie says
Thank you, Tatiana!
Liz says
These taste like my favorite muffins!!! Absolutely delicious!!
Kaylie says
Thank you, Liz!
Margaret A Hanscom says
Is there a mistake on the vanilla extract in the ingredients?
Noelle says
Blueberries and bananas are my favorite combo! Love these cookies wow 🙂
Kaylie says
Thank you, Noelle!
km says
vanilla extract 2 or 4 tsp?
km says
Kaylie has seemingly avoided all comments asking about the vanilla extract. Not to be a troll but it seems a bit intentional and rude as all other comments have been replied to.
Kaylie says
KM, I wasn’t aware there had been any other comments about the vanilla extract until you pointed it out. I must have somehow missed Margaret’s comment earlier this year. Thank you for pointing out the mistake. The recipe has now been fixed. There should only be 1 tsp of vanilla extract used in the cookies and another 1 tsp of vanilla extract used in the glaze.
Charlie Smith says
These cookies turned out to be amazing scones. They were really hard to mix, so I added ⅓ cup of water. They are quite bread like, but amazing none the less! I’ll bake them again for sure.
Sally says
Amazing! Fluffy pillows of yummy! Thinned the glaze a little bit more than recipe. Littlest helper suggested we make these again very soon.
Kaylie says
Love it! Thank you, Sally!
Amanda says
Does this recipe freeze well? Have a surplus of overripe bananas I need to use 🙂