Monday, February 20

Banana Jumbos

A YUMMY alternative to Banana Bread

This is a recipe I've been making since my college days... wow! 40 years! 
How time flies. 
(My kids still think I'm still in my 20's.)  

Back in the day we called these Breakfast Cookies
because we could grab and go as we ran out the door 
and across campus to get to class in time.
And hey... bananas, eggs, wheat... a three star breakfast!

Now days, we make them whenever we have a plethora of ripe bananas ... 
and I always double the recipe!
It was then and still is today, a favorite of mine.

♥   ♥   ♥

1 cup softened butter
1 cup sugar
2 eggs
1 cup mashed ripe banana’s (2-3)
1/2 cup buttermilk*
1 tsp. vanilla
3 cups flour
1 ½ tsp. baking soda
½ tsp. salt
1 cup walnuts

Cream butter, sugar and eggs. Stir in bananas, milk, and vanilla.
Add flour, soda, and salt.
Blend in nuts.
Refrigerate cookie dough about 30 minutes for a plumper cookie.

Heat oven to 375.
Drop 2” apart on greased pan.  Bake 10 minutes.
Frost with powdered sugar frosting while still warm.  (powdered sugar, milk, softened butter and a little vanilla)

*Emergency substitution: 1 and 1/2 teaspoon lemon juice plus regular milk to make 1/2 cup. Let stand 5 minutes. I must admit, I rarely have buttermilk so most always I use this substitution.

And yes, you can leave out the nuts... but then you're really missing out.


  1. Oops! I forgot to include the sugar in the recipe. (Senior moment.) It's there now... my apologies to those who may have tried to make this without it.

  2. LOVE these. Making them this afternoon, Norah and I might have them all eaten before Ben even gets home :)

  3. oh, and do you really put a whole CUP of butter in? or did you mean to say 1 stick of butter?


Delicious comments are always welcome.

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